Evening star., 1894-12-15
DINNER CUSTOMS.
The "Procession of Knives and Forks"
Often q Puzzle.

OAtCh u Eu88Aes
From Harper's Bazaar.
At an informal dinner not long ago the
question Of the procession Of tho knives
and forks" was discussed at length. Be
side ones plate is always placed, In for
midable array. number Of knives and
forks, and In these days of luxurious boI
longings and ingenious devices, these COM
mon articles of everyday use assume
unique and inconceivable forms and shapes
and often puzzle the most experienced
diners OUT as to their various purposes.
To one accustomed to novelties Of this
sort 1t Is sometimes extremely difficult to
know which fork to take up, and the only
way to avoid making a mistake and caus-
ing self-embarrassment is to keep ones eye
on the hostess and follow her lead. The
forks should be SO carefully and systemat-
fcally arranged that all one has to do Is to
use them in rotation, beginning at the one
next the plate, or at the one farthest from
the plate. In certain western towns the
rule is to 'eat in," expressed in their local
Vernacular-that Is. to begin with the oys-
ter fork, which Is at the head Of the line,
and to take them as they are placed, which
is presumably in the proper order If the
dinner Is long one, and consists Of maay
courses, 1t is mistake to attempt to put
sufficient knives and forks for every cou1 Sc
on the table. This makes too much Of an
d
tered appearance to the table and is entire
ly unnecessary. Especially difficult would
1t be to do this IL ones outfit Of small sill
yer were limited, as Is very apt to be the
case, particularly in q moderate-sized
household. For ice cream. forks are uni
versally used, although it is n good idea to
have spoon also, as some persons still
prefer 1t.
Charm of Individuality.
1t is delightfully."- refreshing to go to
house where the hostess has not changed
Ter mode of serving dinners, but still ad-
beres to what are now called "oid-fash
iored" notions such as having butter with
the bread. the meat carved on the table
and vegetables placed on the table also,
with homemade Ice cream and cake. or a
good homemade dessert, nuts and raisins.
and a glass Of fine old Madeira, and vari-
Gus good substantial dishes, which We are
nowadays accustomed to seeing replaced
by French entrees sent in from a caterer.
To have individuality in ones manner Of
living is quite as distinguished as doing ex-
actly as ones neighbors do. Unfortunately
there are only few women who have the
courage of their convictions, but those few
are generally much admired and respected,
provided, OF course they do not carry their
Ideas too far. 1t has been my privilege to
dine in Philistine New York at houses
where the dinners were announced at &
O'Clock. They were served by venerable
cid butler who had lived in the family
twenty-five to thirty years. The silver
used was family plate. and everything
very simple. but elegant. Absolutely no at
tempt at display Of any sort was made.
nor was there any effort to emulate the
richer neighbors. Good talk. refined man.
ners and sweet simplicity made the eveI,-
Ing delight. and gave one sense of
comfort and repose which Is uncommon in
cur rush-and-tumble city life.
ha Of sill fc 81 ~ 40
the education Of the waitress or butler, and
nothing adds much to the beauty OF a
dinner table brightly polished plate: II
also reflects credit upon the horlsckeeper.
1t is unwfse to allow a servant ever to
lapse In this respect: shc should have a
certain day set apart each week for clean
ing the silver, and this should be dore
thoroughly and cheerfully. Hot water and
plenty Of soap generously and regularly
used will lessen the labor of rubbing, and
each night, when the table is laid for din
ner. the knives and forks and spoons
should be wiped with fresh chamois. With
this constant attention silver may be kept
looking almost like new.
Styles in Glass.
Glass, too, must not be neglected. and
tumblers or glass of any sort should not
be placed upon the table without first be-
ing polished with a fine linen glass towel.
Cut glass Is not seen so commonly as for
merly. 1t has latterly beer the fashion to
use different styles Of glass for each course
or for each kind of wine. A tall, graceful
green hook glass made in Germany is nice
for Sauterne. delicate Venetian glass for
champagne, a quaint old English glass for
sherry and water tumblcrs or goblets of
Bohemian or Austrian ware all go to make
q table look odd and dressed up" Sets of
china are no longer necessary; each course
has its own individual style. There is an
endless variety from which to choose; and
even with a small amount of money one
can make a very pretty selection For
breakfast and for luncheon, on the con-
trary, sets of china are used, and nothing
can be danter or more suitable than the
old willow pattern" or the pretty and
delicate Dresden designs.