Manners and Social Usages

by M. E. W. Sherwood

Now as to the spoon: it is to be used for soup, for strawberries and cream, for all stewed fruit and preserves, and for melons, which, from their juiciness, cannot be conveniently eaten with a fork. Peaches and cream, all the "wet dishes," as Mrs. Glasse was wont to call them, must be eaten with a spoon. Roman punch is always eaten with a spoon.

On elegant tables, each plate or "cover" is accompanied by two large silver knives, a small silver knife and fork for fish, a small fork for the oysters on the half-shell, a large table-spoon for soup, and three large forks. The napkin is folded in the centre, with a piece of bread in it. As the dinner progresses, the knife and fork and spoon which have been used are taken away with the plate. This saves confusion, and the servant has not to bring fresh knives and forks all the time. Fish should be eaten with silver knife and fork; for if it is full of bones, like shad, for instance, it is very difficult to manage it without the aid of a knife.

For sweetbreads, cutlets, roast beef, etc., the knife is also necessary; but for the croquettes, rissoles, bouches la Reine, timbales, and dishes of that class, the fork alone is needed. A majority of the made dishes in which the French excel are to be eaten with the fork.

After the dinner has been eaten, and the dessert reached, we must see to it that everything is cleared off but the table-cloth, which is now never removed. A dessert-plate is put before each guest, and a gold or silver spoon, a silver dessert spoon and fork, and often a queer little combination of fork and spoon, called an "ice-spoon."

In England, strawberries are always served with the green stems, and each one is taken up with the fingers, dipped in sugar, and thus eaten. Many foreigners pour wine over their strawberries, and then eat them with a fork, but this seems to be detrimental to the natural flavor of the king of berries.

Pears and apples should be peeled with a silver knife, cut into quarters, and then picked up with the fingers. Oranges should be peeled, and cut or separated, as the eater chooses. Grapes should be eaten from behind the half-closed hand, the stones and skin falling into the fingers unobserved, and thence to the plate. Never swallow the stones of small fruits; it is extremely dangerous. The pineapple is almost the only fruit which requires both knife and fork.

So much has the fork come into use of late that a wit observed that he took everything with it but afternoon tea. The thick chocolate, he observed, often served at afternoon entertainments, could be eaten comfortably with a fork, particularly the whipped cream on top of it.

A knife and fork are both used in eating salad, if it is not cut up before serving. A large lettuce leaf cannot be easily managed without a knife, and of course the fork must be used to carry it to the mouth. Thus, as bread, butter, and cheese are served with the salad, the salad knife and fork are really essential. Salt-cellars are now placed at each plate, and it is not improper to take salt with your knife.

Dessert-spoons and small forks do not form a part of the original "cover;" that is, they are not put on at the beginning of the dinner, but are placed before the guests according as they are needed; as, for instance, when the Roman punch arrives before the game, and afterwards when the plum-pudding or pastry is served before the ices.

The knives and forks are placed on each side of the plate, ready for the hand.