Corn on the cob is a favorite at small informal dinners as a separate course. In polite society you must remove the grains of the corn with your fork or your knife and fork, and never eat it off the cob holding the end with your fingers. By holding one end with your napkin, you can plow down the furrow of the grains with your fork, and you will find that they will fall off easily. Corn is always served, when given in this style, on a white napkin. You help yourself to the ear with your fingers.
Macaroni and spaghetti should only be eaten with a fork. In New Orleans boiled shrimps are often served at small dinners. The skins and heads are on, and you remove these with your fingers. After this course finger bowls with orange leaves are passed around, and the perfume of the water will remove the odor of fish from your fingers.
Black coffee is served after dinner. Milk or cream does not accompany it, except in the country, where sometimes a little silver pitcher of cream is placed on the tray. Coffee is drunk from small cups. Coffee and milk are never served during dinner, nor again is iced milk. These are barbarisms. Chartreuse, kümmel, curaçoa, and cognac are the liqueurs usually served after dinner.
Claret, in many French families, especially those of the middle class, is placed on the table in decanters. You are expected to help yourself. There are also carafons or decanters of water to mix with the wine. The claret decanters are called carafes. Claret is drunk at the twelve o'clock dejeuner as well as at dinner.
Tea is passed around in old-fashioned English houses about an hour after dinner. In some places buttered muffins accompany it, but this extra refreshment is only seen now in very old-fashioned houses.
Scotch whisky and hot water or mineral waters are served in country houses before bedtime.