used finally, they should be laid diagonally across the plate,
with both handles toward the right hand : this is understood
by well-trained waiters fo be the signal for removing them,
together with the plate. The question sometimes arises, of
the proper disposition to make of them in case the plate is
passed to -the end of the table for a second supply of meat.
When the dinner is served in several courses, it is not cus-
tomary to ask for the second quantity, because the appetite
is satisfied by the variety served ; but if from preference
more is wanted, or at plain dinners, where only one or two
meats appear, the plate is to be passed, the knife and fork
may be laid upon the cloth if they are not in a condition to
soil it, or both may be held in the right hand over the cloth.
When the small plate for bread and butter is employed, as
indicated in the description of the laying of the table, the
knife and fork may be placed upon that until the large plate
is returned. When the meal is served in several courses,
knives and forks are either laid with the service of each
course, or as many as will be required are placed when the
cover is first laid, — with the exception of the small two-
pronged silver or nickel fork for raw oysters and clams, which
is laid upon the plate containing them ; and the silver fruit
knife and fork, which are placed upon the dessert-plate,
beside the finger-bowl, and then laid upon the table by the
guest. As has already been said, when there is not an abun-
dance of silver, arrangements should be made near the
dining-room for washing it quickly in hot water containing
a very little washing-soda, for the purpose of f emoVirig the
taste and odor of food.
Fine steel knives should never be exposed to intense heat ;
because it destroys their temper, and thus impairs their cut-
ting qualities. Good carving-knives should not be used for
cutting bread, or in the kitchen : they should be cleaned so
caiefuUy as not to turn their edges, and always kept sharp
THE DINNER-TABLE. 99
by the use of a fine whetstone ; a carving-steel more often
injures than aids a carving-knife unless the person sharp-
ening the knife has watched a butcher using a steel. A
medium-size French cook-knife, of Sabatier's manufacture,
makes an excellent carver, because the blade is thin and
flexible, and made of good steel. There should always be
in the kitchen good knives for cutting bread, meat, and
vegetables ; and a special knife for using about the stove.
The best knife for this purpose is a medium-size artist's
palette-knife of steel, with a wooden handle j the blade is
flexible and broad, admirably adapted for turning small
cakes, potatoes, and omelettes, and wholly unlikely to bf
injured by the heat because it has no cutting edge.
CHINA AND GLASS.
Page 58
Presented as published in 1885. 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
used finally, they should be laid diagonally across the plate, with both handles toward the right hand : this is understood by well-trained waiters fo be the signal for removing them, together with the plate. The question sometimes arises, of the proper disposition to make of them in case the plate is passed to -the end of the table for a second supply of meat. When the dinner is served in several courses, it is not customary to ask for the second quantity, because the appetite is satisfied by the variety served ; but if from preference more is wanted, or at plain dinners, where only one or two meats appear, the plate is to be passed, the knife and fork may be laid upon the cloth if they are not in a condition to soil it, or both may be held in the right hand over the cloth. When the small plate for bread and butter is employed, as indicated in the description of the laying of the table, the knife and fork may be placed upon that until the large plate is returned. When the meal is served in several courses, knives and forks are either laid with the service of each course, or as many as will be required are placed when the cover is first laid, — with the exception of the small twopronged silver or nickel fork for raw oysters and clams, which is laid upon the plate containing them ; and the silver fruit knife and fork, which are placed upon the dessert-plate, beside the finger-bowl, and then laid upon the table by the guest. As has already been said, when there is not an abundance of silver, arrangements should be made near the dining-room for washing it quickly in hot water containing a very little washing-soda, for the purpose of removing the taste and odor of food.
Fine steel knives should never be exposed to intense heat ; because it destroys their temper, and thus impairs their cutting qualities. Good carving-knives should not be used for cutting bread, or in the kitchen : they should be cleaned so carefully as not to turn their edges, and always kept sharp
by the use of a fine whetstone ; a carving-steel more often injures than aids a carving-knife unless the person sharpening the knife has watched a butcher using a steel. A medium-size French cook-knife, of Sabatier's manufacture, makes an excellent carver, because the blade is thin and flexible, and made of good steel. There should always be in the kitchen good knives for cutting bread, meat, and vegetables ; and a special knife for using about the stove. The best knife for this purpose is a medium-size artist's palette-knife of steel, with a wooden handle j the blade is flexible and broad, admirably adapted for turning small cakes, potatoes, and omelettes, and wholly unlikely to be injured by the heat because it has no cutting edge.
CHINA AND GLASS.