Evening journal., 1919-08-23

Even etiquette has us changing
fashions
Many a debuiante and rising younG
man. invited to his or her FIRST dinner
party has tossed on a midnight pillow,
md raptly consulted some What To
DO Book in an ssony over the proper
vsy with asparagus
And once asparagus was TO be ap-
preached only with a fork-but nova
days it may be daintlly lifted with the
fingers Fashions have changed
The tendency Is ever toward sim
plicty. with Dame Curtsey's frovn
upon display and elaboration in SER
vice and absurd restrictions in be-
haviour,-and the general rule is sim
plicity and inconspicu0us behaviour.
There are a few main points in table
etiquette which should be observed by
every well-bred and self-respecting in
dlvidual or family group.
In family life. where there are very
small children whose meals require
special time and attention it is wise
10 serve their meals away from the
general table. and previous 10 the adult
family's meal This custom provides
that the mother may give special at
tention 10 their proper feeding, and
may supervise their table manners, and
later may enjoy her own meal. and
normal conversation with guests and
family uninterrupted by the demands
Of children
children OF 10 OF - years should be
. permitted to eat at the general table
10 obtain training in good manners,
snd begin 20 take their place in The
social lie OF The family group. 81
40 the average family table. with
adults only in HE group the mother
should be served first. then The girls,
then The boys. and The father serves
himself last
When guests are present they should
be served first. or II She meal is semi
formal, the hostess should be served
FIRST. and should set The pace for the
guests In the choice of silver. and the
use Of The table equipment OF food
thus sparing the guests embarr7ss- 1
neni
For large formal dinners the hostess
and guest OF honor are served 0rsl and
then The guests on one side Of The
table are served before serving on The
other side IS begun This Is more
practical than serving an he ladies'
1rst
The fork is The table implement
which is used Tor conveying food TO
The mouth either as spear, shovel. OF
pick II is used as spear when en-
ployed TO hold food on The plate while
it is cut with the knife In such case
hold the fork with The top end resting
IN the palm Of the hand. the tines
downward. ana tne 1ore-0nger resting
on the waist OF ih, fork to steady 81
In carrying the food 10 the mouth
keep TIE food on The tips Of the lines
and the hand uppermost In eating
Using the fork as a shovel turn The
tines upward. and take small portions
Of food into the bowl Of the fork rest
ing the handle on The hand and holding
the FORK between The thumb and Arst
finger
Use the knife only when required
for cutting meat or vegetables. and TO
spread bits OF bread with butter When
not in use lay the knife Hat across
one side Of the plate
Should the plate be returned 10
server for second helping. place both
knife ana ferk side by s'dc on the plate
and send with the plata. When the
plate Is cleared pncc knife and fork
close together upon Il. the knife al The
rieff and The fork at lefl
The spoon Is used only for stirring
liquids or serving soft food from plate
z.s.- 4 4. !As ss8assia &sxsr zllsssz /.
the spoon TO remain 10 cup or dish I.