The knife is used only for cutting, and is afterward laid down on the plate.
Beverages in glasses or cups are tested by sipping from a spoon, which is then laid down. Afterward one drinks directly from the container. The spoon must never be allowed to stand in a cup or glass. For taking soup, the spoon is pushed forward, not drawn toward one. The soup plate is never tipped. The liquid must be taken into the mouth from the side of the spoon never from the end.
Boiled eggs are properly eaten with a spoon, of course, as are jellies, custards and the like, grape-fruit and various fruits served with cream, and cereals.
A finger-bowl is properly used on finishing a fruit course. A slight rinsing of the finger-tips suffices, after which they are wiped on the napkin.
Butter is not served at formal dinners.
At all other meals a special plate is laid for bread and butter, and a small knife of silver for spreading the butter. The bread is broken with the fingers, a mouthful at a time and separately buttered. Cake is eaten either in the fingers or with a fork.
Cheese is cut into small pieces. Each piece is placed on a mouthful of bread or cracker, and then eaten from the fingers.
Apples, pears, etc., are quartered, peeled, cut in mouthfuls, and then eaten from the fingers. Smaller fruits with pits are eaten from the fingers. Each pit is taken from the mouth in the closed hand and deposited on the plate.
Asparagus is eaten with a fork. That part of the stalk not easily cut by the fork is left. But burr artichokes are eaten from the fingers a leaf at a time, after it has been dipped in the sauce. Only the heart demands the use of a fork.
Celery, olives and radishes are eaten from the fingers. So, also, are crystallized fruits, almonds and other nuts.