The first duty of the guest is to arrive at the hostess' door at the time
mentioned in the invitation. Do not be more than ten minutes earlier or
later than the hour named. If unavoidably detained, the guest should
offer a brief, sincere apology to the hostess.
Upon reaching the dining room table, the gentlemen wait until the
hostess is seated. Sit about eight inches from table, in an erect position.
Do not lounge back in your chair nor rest your elbows upon the table.
When not employed in carrying food to your mouth, or preparing it on
your plate, the hands should be folded in the lap. Never handle the
table furnishings. It is the mark of a well-bred person to be at ease
in a reposeful attitude at the table.
The napkin should be unfolded until it lays across the lap doubled.
Do not spread it out full, nor tuck it in the waistcoat. Use a corner of
the napkin frequently to wipe the lips clean. Since you are only the guest
of one meal, the napkin will not be used again, and therefore should not
be folded. At the end of the meal place it on the table beside the plate,
unfolded.
The knife is used in the right hand always, for the purpose of cutting
alone. Never convey food to the mouth with a knife.
The fork is held in the right hand when the cutting is finished. Do
not mash food on plate with fork. When passing the plate back for a
second helping, leave the knife and fork lay across the side of the plate,
with their handles resting on its edge.
Remove the spoon from the cup and leave it rest in saucer while
drinking from cup.
DINNER GIVING 28 0
When taking soup into a spoon, dip it away from you. Drink from
the side of a spoon, never the end of it. Do not use a spoon for con-
veying food to the mouth when a fork may be substituted.
When fingerbowls are used they may be placed before each guest
at the end of the meal only, or they may be used at the end of every
two or three courses. Flat bowls, half filled with delicately scented tepid
water, in which a flower or a few petals are placed, are set upon a plate,
which have been covered with small white doilies.
Dip the fingers of one hand at a time into the water, and gently free
them from stickiness by rubbing them together. Dry the fingers on the
napkin in your lap.
To obtain the most benefit from your food, eat slowly, chewing each
mouthful carefully. Keep the lips closed while masticating food. Take
small enough bites of food that you will be able to talk if called upon. Do
not talk with a mouthful of food, and never smack the lips together when
chewing.
To let a piece of silverware clash with the glasses or chinaware is
a mark of poor breeding. Handle all dishes noiselessly.
When eating bread, do not butter a whole slice and bite pieces out of
it. Break it as needed, one mouthful at a time, and spread butter upon it,
each piece separately.
Pickles, olives, cheese, celery, salted nuts, and bonbons, as well as
many varieties of raw fruit, are eaten with the fingers. A whole olive
should never be put into the mouth at once. Eat around the seed, hold-
ing it in the hand.
The host should never urge any article of food upon a guest when
the guest does not care for it.
When asked to express a preference in regard to what pieces of fowl
are desired, do so without hesitation. Never leave the decision with
the carver.
Page 26
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The first duty of the guest is to arrive at the hostess' door at the time
mentioned in the invitation. Do not be more than ten minutes earlier or
later than the hour named. If unavoidably detained, the guest should
offer a brief, sincere apology to the hostess.
Upon reaching the dining room table, the gentlemen wait until the
hostess is seated. Sit about eight inches from table, in an erect position.
Do not lounge back in your chair nor rest your elbows upon the table.
When not employed in carrying food to your mouth, or preparing it on
your plate, the hands should be folded in the lap. Never handle the
table furnishings. It is the mark of a well-bred person to be at ease
in a reposeful attitude at the table.
The napkin should be unfolded until it lays across the lap doubled.
Do not spread it out full, nor tuck it in the waistcoat. Use a corner of
the napkin frequently to wipe the lips clean. Since you are only the guest
of one meal, the napkin will not be used again, and therefore should not
be folded. At the end of the meal place it on the table beside the plate,
unfolded.
The knife is used in the right hand always, for the purpose of cutting
alone. Never convey food to the mouth with a knife.
The fork is held in the right hand when the cutting is finished. Do
not mash food on plate with fork. When passing the plate back for a
second helping, leave the knife and fork lay across the side of the plate,
with their handles resting on its edge.
Remove the spoon from the cup and leave it rest in saucer while
drinking from cup.
DINNER GIVING 28 0
When taking soup into a spoon, dip it away from you. Drink from
the side of a spoon, never the end of it. Do not use a spoon for con-
veying food to the mouth when a fork may be substituted.
When fingerbowls are used they may be placed before each guest
at the end of the meal only, or they may be used at the end of every
two or three courses. Flat bowls, half filled with delicately scented tepid
water, in which a flower or a few petals are placed, are set upon a plate,
which have been covered with small white doilies.
Dip the fingers of one hand at a time into the water, and gently free
them from stickiness by rubbing them together. Dry the fingers on the
napkin in your lap.
To obtain the most benefit from your food, eat slowly, chewing each
mouthful carefully. Keep the lips closed while masticating food. Take
small enough bites of food that you will be able to talk if called upon. Do
not talk with a mouthful of food, and never smack the lips together when
chewing.
To let a piece of silverware clash with the glasses or chinaware is
a mark of poor breeding. Handle all dishes noiselessly.
When eating bread, do not butter a whole slice and bite pieces out of
it. Break it as needed, one mouthful at a time, and spread butter upon it,
each piece separately.
Pickles, olives, cheese, celery, salted nuts, and bonbons, as well as
many varieties of raw fruit, are eaten with the fingers. A whole olive
should never be put into the mouth at once. Eat around the seed, hold-
ing it in the hand.
The host should never urge any article of food upon a guest when
the guest does not care for it.
When asked to express a preference in regard to what pieces of fowl
are desired, do so without hesitation. Never leave the decision with
the carver.