Century Old Rules Still Rule

Some unquestionable authorities say whatever is cut off by the knife, held in the right hand, must be lifted to the lips by the fork, prongs down, and held in the left hand.

WHEN USING KNIFE AND FORK TOGETHER

Some unquestionable authorities say whatever is cut off by the knife, held in the right hand, must be lifted to the lips by the fork, prongs down, and held in the left hand.

THE SPOON

The soup spoon goes into the liquid with a motion away from, not toward you — the rim toward you is lifted up, so that the outer, opposite edge dips down. Soup or any liquid, for that matter — is eaten from the side and not the tip of the spoon.

It is unsightly — and unnecessary to stir drinks more than once or twice with a spoon. A spoonful or so of a hot drink may be taken to test the temperature, then the rest drunk from the cup.

The individual salt cellar is not often used nowadays. If salt stands are on the table, there is usually one between every two places, and a spoon to go with it. Salt is taken on the side of the plate, with salt spoon, in that case. Whatever is neces sary to add flavor to a portion of food, may be taken on the tip of knife, or on the prongs of a fork. A carefully pre pared dish should not need additional salt or pepper. For eating ices, either a spoon or a fork may be provided.

FORK FOODS

Oyster, clam, lobster, and terrapin are fork food, as are fish, meats, vegetables, made dishes, and salads. Ices, frozen puddings, and melons may be eaten with a fork, though a spoon may be provided instead.

SPOON FOODS

Breakfast cereals, fruits with cream, soft boiled eggs, hot puddings, custards, jellies and preserves, are spoon foods-in general, a spoon is used for foods too soft or liquid to be con veniently eaten with a fork. The breakfast orange, or grape fruit, cut in half, is eaten with a spoon. But oranges, or similar fruits, served as a dessert, are quartered and peeled.

MORE ABOUT THE FORK

The fork should be lifted by moving the forearm only; nothing can be more unsightly than to see a fork raised by a movement of the arm that causes the elbow to stick out at an angle.

On this same principle of sightliness, it is preferable, after a bit of meat has been cut by the knife, to raise it with the fork, held in the left hand, as this makes unnecessary the zigzag shifting of fork from left to right hand. — A Book of Etiquette, Good Form on All Occasions, 1923

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