Fish should be eaten with a silver fork when possible, otherwise with a silver fish knife and fork.
All made dishes, such as quenelles, rissoles, patties, etc., should be eaten with a fork only, and not with a knife and fork.
For sweetbreads and cutlets, etc., a knife and fork are requisite; and, as a matter of course, for poultry, game, etc.
In eating asparagus, a knife and fork should be used, and the points should be cut off and eaten with a fork as is seakale, etc.
Salad should be eaten with a knife and fork; it is served on salad plates, which are placed beside the dinner-plates.
Cucumber is eaten off the dinner-plate, and not off a separate plate.
Peas should be eaten with a fork.
In eating game or poultry, the bone of either wing or leg should not be touched with the fingers, but the meat cut close off the bone; and if a wing it is best to sever it at the joint, by which means the meat is cut off far more easily.
Pastry should be eaten with a fork, but in the case of a fruit tart, a dessert-spoon should be used as well as a fork, but only for the purpose of conveying the fruit and juice to the mouth; and in the case of stone fruit—cherries, damsons, plums, etc.—either the dessert-spoon or fork should be raised to the lips to receive the stones, which should be placed at the side of the plate; but when the fruit stones are of larger size, they should be separated from the fruit with the fork and spoon, and left on the plate, and not put into the mouth; and whenever it is possible to separate the stones from the fruit it is best to do so.
Jellies, blancmanges, ice puddings, etc., should be eaten with a fork, as should be all sweets sufficiently substantial to admit of it.