into the mouth and one is less likely to put it in too far from the side. Bread and crackers are not broken into soup, because this is apt to scatter crumbs. If croutons or oyster crackers are served, these are already prepared and may be dropped into the soup without difficulty. The hands are placed as far up on the handles of knives and forks as possible, so the fingers will not come in contact with the soiled parts. The fork may be used either in the right hand, as the spoon is, with the tines up, or it may be used in the left with the tines down. It is not good form in cutting meat to hold the fork in an upright position, grasping it around the middle of the handle by the fingers. Perhaps the reason for this is that it is not nearly so secure a hold as by the other method. The knife is never put into the mouth, because of the suggestion of cutting the lips or tongue. Since it is not used in the mouth, the knife should be used instead of the fork for taking butter from one's own butter plate. Only such food is eaten with the fingers as will not soil them. When in doubt, do not use them. It is not eti- quette to cut up all the meat before beginning to eat, as we do for children. There should be time between bites for the necessary preparation of the next mouthful. A whole slice of bread should not be spread at a time, partly for the same reason but mainly because of the difficulty. Spreading it on the left hand gives too much contact to be dainty. Plates should not be shifted as one finishes with them, — that is the duty of the waitress ; to do so looks as if the person concerned were in too great a hurry. Nor should they be piled together. In passing a plate for a second serving the knife and fork should be left on the plate because there is no other place to put them. They should be placed neatly together so that there shall be room on 126 FOOD STUDY the plate to place the food and in such a position that there shall be as little danger as possible of their falling off. When the main course at dinner is finished, the knife and fork should again be arranged so that there is no danger of disturbing them in lifting the plate. At no time during a meal should the knife and fork be laid with the handles on the cloth and the other ends on the plate. This may cause liquids to run up toward the handles, beside implying that the plate is too full. Salad and pie are eaten with a fork. If cut with a knife it implies that the salad is not crisp or the pie is not tender. There is a fashion, not always followed, of eating ice cream with a fork instead of a spoon. Perhaps this is to show that the cream is frozen hard enough not to drip. A spoon should not be left in a cup, because that makes it easy to tip the cup over.

AI-modernized reading of the original text

into the mouth and one is less likely to put it in too far from the side. Bread and crackers are not broken into soup, because this is apt to scatter crumbs. If croutons or oyster crackers are served, these are already prepared and may be dropped into the soup without difficulty. The hands are placed as far up on the handles of knives and forks as possible, so the fingers will not come in contact with the soiled parts. The fork may be used either in the right hand, as the spoon is, with the tines up, or it may be used in the left with the tines down. It is not good form in cutting meat to hold the fork in an upright position, grasping it around the middle of the handle by the fingers. Perhaps the reason for this is that it is not nearly so secure a hold as by the other method. The knife is never put into the mouth, because of the suggestion of cutting the lips or tongue. Since it is not used in the mouth, the knife should be used instead of the fork for taking butter from one's own butter plate. Only such food is eaten with the fingers as will not soil them. When in doubt, do not use them. It is not etiquette to cut up all the meat before beginning to eat, as we do for children. There should be time between bites for the necessary preparation of the next mouthful. A whole slice of bread should not be spread at a time, partly for the same reason but mainly because of the difficulty. Spreading it on the left hand gives too much contact to be dainty. Plates should not be shifted as one finishes with them, — that is the duty of the waitress ; to do so looks as if the person concerned were in too great a hurry. Nor should they be piled together. In passing a plate for a second serving the knife and fork should be left on the plate because there is no other place to put them. They should be placed neatly together so that there shall be room on the plate to place the food and in such a position that there shall be as little danger as possible of their falling off. When the main course at dinner is finished, the knife and fork should again be arranged so that there is no danger of disturbing them in lifting the plate. At no time during a meal should the knife and fork be laid with the handles on the cloth and the other ends on the plate. This may cause liquids to run up toward the handles, beside implying that the plate is too full. Salad and pie are eaten with a fork. If cut with a knife it implies that the salad is not crisp or the pie is not tender. There is a fashion, not always followed, of eating ice cream with a fork instead of a spoon. Perhaps this is to show that the cream is frozen hard enough not to drip. A spoon should not be left in a cup, because that makes it easy to tip the cup over.

Food study