A Hand-book Of Etiquette For Ladies Part 7

Cx.x.x.

In the best houses, the operation of carving is performed at the side tables; _i. e._ the princ.i.p.al joint, or joints, which require strength in the operation, are there carved.

Cx.x.xI.

Table napkins are indispensable at the dinner table; and silver forks are now met with in almost every respectable house. Steel forks, except for carving, are now seldom placed upon the dinner table.

Cx.x.xII.

It is usual to commence with soup, which never refuse; if you do not eat it, you can toy with it until it is followed by fish; of either of which never take more than once.

Cx.x.xIII.

When all are seated, send a plate of soup to every one. Do not ask any one if they will be helped, as every one takes it, of course.

Cx.x.xIV.

Always feed yourself with the fork; a knife is only used as a divider.

Use a dessert spoon in eating tarts, puddings, curries, &c., &c.

Cx.x.xV.

If what you are eating before the dessert has any liquid, sop the bread and then raise it to the mouth. For articles of the dessert having liquid, a spoon is usually provided.

Cx.x.xVI.

In helping sauce or vegetables, place them upon the side of the viands on the plate.

Cx.x.xVII.

If anything is sent you from the host or hostess, do not offer it to any other person; and when helped do not wait until others are served, but at once arrange your napkin, and proceed to the important business of the moment.

Cx.x.xVIII.

In helping a joint, do not overload a person's plate; and if game, or any particularly select dish is placed before you, serve it with discretion.

Cx.x.xIX.

In helping, wherever a spoon can be conveniently used, it is preferable to the use of a knife and fork.

CXL.

Fish must be helped with a fish slice: you may carve it more dexterously by taking a spoon in your left hand.

CXLI.

Soup must be eaten from the side, not the point of the spoon; and, in eating it, be careful not to make a noise, by strongly inhaling the breath: this habit is excessively vulgar; you cannot eat too quietly.

CXLII.

In helping soup, recollect that a little more than a ladle full is sufficient.

CXLIII.

As hostess, do not press people to eat more than they appear inclined to take, nor force upon them any particular dish which you may think superexcellent. If any difficulty occurs in carving, you should feel no diffidence in requesting the gentleman to your right or left to a.s.sist you: it is a part of their duty and privilege.

CXLIV.

Do not ask any one at the table to help you to anything, but apply to the servant.

CXLV.

The hostess should never send away her plate until all the guests have finished.

CXLVI.

When you send your plate for anything, leave your knife and fork upon it. When you have done, place both together on one side of the plate.

CXLVII.

Servants wait at table in white gloves, or have a fine napkin in their hand, which prevents its contact with your plate.

CXLVIII.

Finger-gla.s.ses come on with the dessert; wet a corner of your napkin and wipe your mouth; then immerse your fingers in the water and dry them with the napkin.

CXLIX.

As hostess, you will give the signal for retiring by rising from the table. The time for so doing varies in different companies, and must be left to your discretion.