FoodNetArchive

Twentieth century home cook book

1905

Page 215

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Hair brushes and combs should be regularly cleaned. A solution of bicarbonate of potassia or carbonate of soda is good for cleaning brushes, and if they are rinsed in bay rum afterwards, so much the better. If not, use pure soft water. Combs may be cleaned by washing in soft water and soap. A weak solution of carbonic acid, or of sulphate of soda, is also useful for cleaning brushes; but always thoroughly dry and air them after washing. The horrors concealed in a damp, dirty hair-brush can only be revealed by the microscope, but these minute germs are a virus from which scalp diseases originate and are disseminated. Hence never use the brushes and combs common to the guests of hotels and boarding-houses. The best tonic for the hair is frequent brushing with a dry brush, and without dressing for the hair. If anything is to be used as a dressing, take a little dilute bay rum, let the hair be hand- rubbed dry, and afterwards dry brushed. A. SUBSTANTIAL COUNTRY HOME. DEPORTMENT AND SOCIETY. SOCIAL FORMS AND CUSTOMS. SELF HELP, RULES OF ETIQUETTE ETC. DIRECTIONS FOR LETTER-WRITING, ETC. COMPLETE SOCIAL GUIDE. i(¥lemoranlium DEPORTMEl^T AND SOCIETY. CHAPTER XXX. PHILOSOPHY AND PRECEPTS OF ETIQUETTE. I. THE PHILOSOPHY OF ETIQUETTE. II. ETIQUETTE AN AID TO SUCCESS. III. WHAT IT INCUL- CATES. IV. ETIQUETTE OF DINIXG— HOW MANY TO INVITE. V. DINNER COSTUMES. VI. IN- rOEMAL DINNERS. VII. HOW TO EliCEIVE GUESTS VIIL AT THE TABLE. IX. HOW TO SERVE A DINNER. X. FAMILY DINNERS. XI. A FEW USEFUL HINTS. XIL TABLE USAGES; WHAT TO DO AND WILVT TO AVOID. XIII. WINES AT FORMAL AND OFFICIAL DINNERS. XIV. SENSIBLE HINTS FOR DINNER GIVERS. XV. AFTER DINNER. XVL BREAKFAST AND SUPPER. XVII. LUNCHEON— INVITATIONS AND SERVICE. XVIII. ETIQUETTE OF DRESS AND CONVERSA- TION. XIX. THE GOLD FN RULE XX. THINGS TO AVOID. XXI. CALLS. XXII. GENERAL ETIQUETTE OF CALLS. XXIII. EVENING CALLS XXIV. VISITING CARDS. XXV. NEW YEAR'S C^iLLS. i^ I. The Philosophy of Etiquette. liipiHEKE is a philosopliy in all the requirements of good breeding, whether in the W& etiquette of the table, the street, the call or in the discharge of other social ^^^ duties and pleasures. The requirements which polite society demands of its votaries are not mere arbitraiy rules, but will be found to be invariably the result of a careful study of the greatest good and pleasure of the greatest number. Take, for instance, a very gross and marked example: etiquette requires that the food shall be borne to the mouth on the fork and never on the knife. It is, evidently, most unclean, and, therefore, disagreeable, to see a person thrust a knife into his mouth, and exceedingly trying to delicate nerves to see him in continual danger of involuntarily enlarging his mouth by an awkward slip of the knife. If you have ever eaten next to a left-handed person at a crowded table, you need not be told of the philosophy of the rule that every one should, at least, eat "right- handed." What is true of these is also true of all the other demands of etiquette, and he is unwise as well as boorish, who will not adapt himself to custom in such particulars after ascertaining what the usages of good society are. II. Etiquette an Aid to Success. Some pretend to think that these observances are useless, but we venture the assertion that if two persons, with equal intellects and advantages of person and society, start in life, he who conforms to the decencies of life — for reasonable eti- quette is nothino- more — will advance himself with double the rapidity of the one who considers etiquette a bore, picks his teeth at the table, uses his napkin as a handker- chief, and his knife when he should use his fork. 380 TWENTIETH CENTURY HOME COOK BOOK. III. What it Inculcates.