Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1890-07-19
TABLE eTIourr1r
Comc UGe-.l Eints on tho Uscs q, r.,
Forks, Spoons and Fin.-o. -seA

GAs' cpoon3 and Finscrr
Those who are very particular hi,
the large end of spear Of asn Hold
gus with a fork while with the IL pa i.
OF a knife they daintily separate : u, ~
tender green tops from the Whit .' s,s
which is then put aside. Others ,an
the white end between the fingers ' a.s
carry it to the mouth. Both sra . alu
rect, but the former is much , oor
dainty and easily done. "'ore
The etiquette of eating a soft hill,
egg has been the subject of morn Vy II
one clever essay. The English c,,s nan
is to eat it directly from the shell I ,aI
OF course a small egg cup and a aca
spoon are necessary. The Amer;ossss
way is to break the egg into a cun 'a ~
glass by striking the egg in the co. "
ter and turning the contents int ~
glass. In this case it is usually eo, tus
with teaspoon, as an egg spoon sA "a
less extra large, would be too s,no S'
and we have seen the egg held bv :
corner of the napkin, but this il r.a
only tiresome but difficult to do n;ca a%
without soiling the napkin.
Celery is always taken from y
dish and carried to the mouth by i &c
fingers. If individual salts ara a..
provided, it is etiquette to use t Ivy
half of the butter plate for sahr Y,
salt shakers are used, hold the eel. :.
in the left hand just over the riT1
your plate and gently sprinkle il uii,s
salt, and the old custom of putt;naa
spoonful of salt on the cloth IS still l.
practice. When corn is served otobo
cob it must be taken in the 6noer0
only managed very daintily. We
have seen pretty little doylies for tbs
purpose of holding it, but it is a ones.
ton if that is not carrying table linen
too far. Many housekeepers, and q.
pecially in the south, serve corn as
separate course, when finger bowlsan
placed by each plate and removed
with the course.
Lettuce when served without dress.
ing is always pulled to pieces with ths
fingers. This is usually the ladys
duty and there is no prettier pictin
than that of a young lady preparings
plate of fresh, crisp lettuce leaves n
this way, for the tender green show,
off to perfection her dainty white
hands and she may be as exauisitely
neat about it as she likes, and it is ope
of the most fascinating and becoming
of table duties that a hostess can nos,
sibly provide for her lady guests. 10
assist in helping the gentlemen al a
social or informal meal.
Water cress is also taken in the fin
gers and the prettiest way of serving
1t IS to obtain long low sided basket
or dish, in the bottom of which lava
folded napkin, then heap the cress 50
as to fill the basket and you have no.
only an enjoyable, but a very orna
mental dish for the breakfast table
When a slice of lemon is served
with fish or meat it is much more cor
rect to take the slice in the fingers,
double the ends together and gently
squeeze the juice over the article than
to use knife for that purpose, as IS
sometimes done.
1t is always proper to help ones sell
to bread, cheese and lump sugar il
tongs are not provided, with the fir
gers. Never use your own knife, fork
or spoon to take from the dish. It's
also correct if plate of hot, unbroken
biscuits is passed, to not only break of
for yourself with your fingers, but for
your neighbor also. When things are
passed, help yourself as quickly as pos
Slble, for you must not keep Others
and never insist on some ono
else being served before you, if The
host or hostess has honored Won first
Mary Barr Munroe in Good House
keeping.