Table Etiquette of 1899

Mary Barr Munroe was a Miami pioneer who contributed much to the community life of Coconut Grove. Mrs. Munroe founded the southern Tropical Audubon Society. As a member of the Florida Federation of Women's Clubs, she was instrumental in the establishment Royal Palm Park (later the Everglades National Park.) Mrs. Munroe also started the Coconut Grove Library in 1895 and taught many children in Coconut Grove how to read. She strongly believed, and proved, that women can make a great difference.

Helpful Hints on the Uses of Knives, Forks, Spoons and Fingers

Those who are very particular, hold the large end of a spear of asparagus with a fork, while with the tip end of a knife they daintily separate the tender green tops from the white end, which is then put aside. Others take the white end between the fingers and carry it to the mouth. Both are correct, but the former is much more dainty and easily done. 

The etiquette of eating a soft boiled egg has been the subject of more than one clever essay. The English custom is to eat it directly from the shell, when of course a small egg cup and egg spoon are necessary. The American way is to break the egg into a cup or glass by striking the egg in the center and turning the contents into the glass. In this case it is usually eaten with a teaspoon, as an egg spoon, unless extra large, would be too small, and we have seen the egg held by a corner of the napkin, but this is not only tiresome but difficult to do nicely without soiling the napkin. 

Celery is always taken from the dish and carried to the mouth by the fingers. If individual salts are not provided, it is etiquette to use one half of the butter plate for salt. If salt shakers are used, hold the celery in the left hand just over the rim of your plate and gently sprinkle it with salt, and the old custom of putting a spoonful of salt on the cloth is still in practice. 

When corn is served on the cob it must be taken in the fingers, only managed very daintily. We have seen pretty little doylies for the purpose of holding it, but it is a question if that is not carrying table linen too far. Many housekeepers, and especially in the south, serve corn as a separate course, when finger bowls are placed by each plate and removed with the course. 

Lettuce when served without dressing is always pulled to pieces with the fingers. This is usually the lady’s duty and there is no prettier picture than that of a young lady preparing a plate of fiesh, crisp lettuce leaves in this way, for the tender green shows off to perfection her dainty white hands and she may be as exquisitely neat about it as she likes, and it is one of the most fascinating and becoming of table duties that a hostess can possibly provide for her lady guests, to assist in helping the gentlemen at a social or informal meal. 

Watercress is also taken in the fingers and the prettiest way of serving it is to obtain a long low sided basket or dish, in the bottom of which lay a folded napkin, then heap the cress so as to fill the basket and you have not only an enjoyable, but a very ornamental dish for the breakfast table. 

When a slice of lemon is served with fish or meat it is much more correct to take the slice in the fingers, double the ends together and gently squeeze the juice over the article than to use a knife for that purpose, as is sometimes done. It is always proper to help one's self to bread, cheese and lump sugar, if tongs arc not provided, with the fingers. 

Never use your own knife, fork or spoon to take from the dish. It is also correct if a plate of hot, unbroken biscuits is passed, to not only break off for yourself with your fingers, but for your neighbor also. When things are passed, help yourself as quickly as possible, for you must not keep others waiting and never insist on some one else being served before you, if the host or hostess has honored you first. —Mary Barr Munroe in Good Housekeeping, 1899

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