The sun., 1897-11-14
THE ART or DINING.
Debate unSSsmation Concerning the De
tails For the Uninitiated.


Not every one knows how to dine,
and the novice at formal dinner often
suffers untold agonies for the want Of a
little definite information on small
points which are as second nature to
the habitual diner out Good House.
keeping includes in paper on social
graces some practical bits anent the
art Of dining, among them the follow
ing:
Punctually quarter Of an hour be-
fore the hour all guests should reach
the house. OF all places delay here is
objectionable
At each plate and in front are wine
glasses or a water tumbler and carafe
between every two or four persons,
while at the left are bread and butter
plates and knives On each plate is a
napkin. between the folds of which
peeps roll, and at the right also an
individual salt and pepper caster, with
whatever knives and spoons are needed
for the courses. At the left are forks,
the oyster fork outside Of all The con-
cave portions of spoons and forks are
uppermost and the knife blades turned
inward
In formal functions everything is
served from the side, only the first
course of raw oysters being on the
plates at each place when all are seat
ed When this is removed, there is a
plate underneath which remains while
soup or bouillon is served, after which
that is taken away, The waiter removes
plates or places them in position from
the right of the guest. Where Wand
is offered for the guest to help himself
it is done from the left The attendant
wears white cotton gloves and holds the
dish upon folded napkin, Guests help
themselves and pass along the olives,
almonds and other trifies, nothing else.
A second serving Of the same Wand is
never offered
Whenever dish is undesired guest
never refuses, but simply affects to eat,
though he need not. The most famous
diner out of New York eats no course
dinner If partook of one quarter Of
the feasts which am supposed to en-.
Joy" said he, II should not now be
living eat a bit of bread and never
touch wine y
Unless invited to some entertainment
after formal dinner guests are not ex.
pected to remain more than half hour
In cities such a function frequently pre-
cedes theater party or dance at some
residence where all invited are known
to be expected guests In leaving the
dining room each has taken a menu,
which is often work of art, showing
originality and appropriateness to the
occasion.
That brief calls should be made upon
the dinner givers within ten days after
the function is incumbent upon all who
have attended them Where distance
prevents this all appreciative note should
be forwarded.
1t may be we'll to state here that
bouillon or soup is slipped noiselessly
from the side OF the spoon taken from
the side of the plate farthest from the
diner. Fish is taken with fork while
holding a bit of bread i'll the left hand.
Salad is never cut, but cheese should be.
It is then placed in bits on biscuit or
bread and conveyed to the mouth.
Strawberries served unhulled are held
by the stems and dipped in individual
dishes of powdered sugar.
Oranges, peaches, apples and pears
are peeled and cut across, while ba-
nanas, after peeling are sliced and eaten
by the help of fork. Peas are usually
corv'y eyed to the mouth by fork, The
American fashion of partaking Of corn
is to break it in two and eat it from the
cob Bread should never be buttered in
the slice, but only in small broken
pieces Fruit seeds should be taken
from the mouth by the fingers.