CHAPTER XXII
AT TABLE
THE matter with which we have especially to do just now is the manners of the eater. The table may be simply or elaborately laid, as circumstances and taste dictate. It goes without saying that every housekeeper will have her board as attractive in appearance as possible, and that she will never omit the bowl or vase of flowers from the center of it. If her purse will not allow this decoration in midwinter she may substitute a potted plant or a vase containing a few sprays of English ivy, or wandering-jew.
The men never sit down until the women are seated. Each man draws out for her the chair of the woman who sits next him. Even in the quiet home-life this practise should be observed, and husband or son must always draw from the table the chair in which the wife or mother is to sit, and remain standing until she is seated. The host is seated last. As soon as all are at the table the napkin is unfolded and placed across the knees. It need not be opened wide, unless it is a small breakfast or luncheon serviette.
CARVING THE ROAST
If a man undertakes to carve game or a roast he should learn to do it well and quietly, never sharpening his knife to the annoyance of his guests or rising from his seat for a better “hold.” Many women carve excellently, but as there is a feeling that it is a difficult thing to do, a clever guest who knows his hostess well, will sometimes beg leave to take her place for the performance of this task. When the hostess begins to eat, the others follow her example. All food must be eaten slowly, and, above all, noiselessly. Many a fastidious person has had her enjoyment of her soup spoiled by the audible sipping of it by her vis-à-vis or her next neighbor. The soup should be lifted from the plate by an outward sweep of the spoon, and taken quietly from the side, not the tip, of the spoon. It is bad form to break bread or crackers into the soup, and the plate containing the liquid should never be tipped in order to obtain every drop of the contents.
Fish is not to be touched with the knife. There is reason for this. The cutting of some delicate sea-food with a steel knife affects the flavor of it, and renders it less delicate. The flesh is so tender that it may be cut with a silver fork, and this is the only implement permitted in its manipulation. The same rule applies to salads, which are never, by the followers of conventionality, touched with the knife. Lettuce is, before serving, broken into bits of a convenient size to be carried to the mouth. If this is not done, the eater should cut it with the side of the fork, or fold each bit over into a convenient size for eating.
USES OF THE KNIFE