The question of second helpings is therefore not one of moment. The servants pass the viands twice or more around. If a host or hostess serves at table, he or she will ask the guests whether they would like a second helping. It is never demanded. Except when absolutely necessary the handkerchief should be kept out of sight. It can be used in case there should be some sudden irritation of the skin, but to blow one's nose at table is disgusting.
The American bachelor takes usually a very light first meal. It consists of tea, coffee, or cocoa, toast, eggs, oatmeal, and fruit. There are yet a few men who go in for the old-fashioned hearty breakfast with beefsteak, buckwheat cakes, and trimmings, but in cities the lighter meal is preferable. All this is, of course, more a matter of environment and hygiene than etiquette. I have compiled a list of certain viands, which society does require should be eaten at a special meal and in only one manner. With this catalogue I will close this chapter.
Breakfast and Luncheon Dishes.
Eggs.—It is much better form to have egg cups than egg glasses for boiled eggs. Cut the top of the egg off with a dexterous blow of a sharp knife and eat it in the shell with a small egg spoon.
Sugar.—Lump sugar if served is always taken with the sugar tongs.
Butter.—Butter is only served at breakfast or luncheon. It is passed around in a silver dish, with a little silver pick with which to spear it. Butter plates—i. e., the small round silver or china affairs—have given place to bread and butter plates, which are of china and are somewhat larger than an ordinary saucer. The butter plate of a few years ago was never seen outside of America, and is now destined to vanish from our tables. It is needless to add that butter is never served at dinner.
Radishes.—Radishes appear at luncheon. Put them on your bread and butter plate and eat them with a little salt.
Cantaloupes are served cut in half and filled with ice. They are eaten as a first course, a fork being better to eat them with than a spoon. Salt is the condiment to use with them, but sugar is allowable. In southern climates they are sometimes served at dinner as a separate course between the fish and roast. This is a Creole custom.
Grape fruit is served as a first course (vide chapter Diner-Out) at a late breakfast or luncheon. It is eaten with a spoon.
Dinner.