12 Blue Ribbon Cook Book

A few common rules of table etiquette are: See that one’s
clothing and person are neat and clean; eat slowly and quietly;
never eat with a knife; sit erect with feet on the floor and elbows
off the table. Do not butter a whole slice of bread at once; break
off a small part and spread it. Do not break bread or erdckers
into the soup. Use the side of the spoon when taking soup, etc.,
never the tip. When filling the spoon move it away from you.
Do not leave spoons in cups when not in use; handle a drinking |
glass near the base. Avoid talking when the mouth is filled with
food; keep lips closed when masticating food.

When finished dinner place knife and fork side by side on right
side of plate. Do not play with utensils on the table, nor
criticize the food. Never use a tooth-pick at the table. The
conversation should be about cheerful and pleasant things.
Do not severely reprimand children while at the table; anger
fear, etc., interferes with the digestive processes,

In Entertaining Guests—The first rule of all is not to
attempt more than one can do easily and well. Anything con-
spicuously out of harmony with one’s circumstances is in bad
taste. It is, however, quite possible to combine simplicity with
a pleasing presentation of food, and the accepted standards have
been made with a view to minimizing the difficulties.

For instance, the placing of glasses, spoons and knives at the
right of the plate, and the forks at the left is not an arbitrary
regulation, but because the forks are used by the left hand and
the other things by the right.

Afternoon Tea—This delightful form of entertaining is
everywhere becoming more and more popular. Little prepara-
tion is needed, and it comes at the most leisurely hour of the
day. It gives one a real chance to chat with one’s friends, and
so two or three at one time are usually all that are invited.

Needless to say, the best china, silver and linen are produced,
and daintiness is the keynote. A tea-wagon is a real labor-saver,
bat a prettily arranged tray on a small, firm table, looks very
inviting. If you have a nest of small tables, ‘distribute them —
among your guests, keeping the largest one for the tray.