Your host will doubtless point out to you the lady he wishes
you to escort to the dining room. You will be in readiness to
attend upon her the moment you are summoned to adjourn.
Offer her your right arm, and follow in order. Should you
have to pass down stairs, you will give the lady the wall. You
will take your seat at the table on the right hand of the lady
you conducted. Being seated, soup will be handed round.
When offered, take it; but if you prefer fish, pass it on to your
neighbor. You must not ask for soup or fish a second time; it
will not be offered — you would not be so rude or selfish as to
keep the company waiting for the second course, that you may
have the pleasure of demolishing a double portion' of fish.
Fish .must be eaten with a silver fork, as the acid in the
sauce, acting on the steel of an ordinary fork, gives an unpleas-
ant flavor to the dish. For this reason, also, a knife should
not be used in eating fish.
If asked whether you have a preference for any dish, or any
particular part of a dish, answer plainly and distinctly as you
wish.
Pay as much attention to your companion on your left, as
politeness requires, but do not be unnecessarily officious.
100 HOUSEHOLD.
People do not like to be stared at when eating. When you are
helped to anything, do not wait until the rest of the company
are provided. This is very common in the countrv but shows
a want of good breeding.
Do not allow your plate to be overloaded with a multifar-
ious assortment of vegetables, but rather confine yourself to
one kind. When you take another sort of meat, or a dish not
properly a vegetable, you must change your plate.
If you have the honor of sitting on the right hand of the
hostess, you will, immediately on the removal of soup, request
the honor of taking wine with her.
Finally, to do all these things well, and to be au fait at a
dinner party, be perfectly at your ease. To be at ease is a
great step towards enjoying your own dinner, and making your-
self agreeable to the company. Fancy yourself at home; per-
forming all the ceremonies without any apparent effort. For
the rest, observation and your own judgment will be the best
guide, and render you perfect in the etiquette of the dinner
table.
Condiments and Beverages.-Condiments are simply season-
ing or flavoring agents, and, though hardly coming under the
head of food, yet have an important part to play. As food by
their use is rendered more tempting, a larger amount is con-
sumed, and thus a delicate or uncertain appetite is often aided.
In some cases they have the power of correcting the injurious
character of some foods.
Salt stands foremost. Vinegar, lemon juice, and pickles owe
their value to acidity; while mustard, pepper, black and red,
ginger, curry-powder, and horseradish, all depend chiefly upon
pungency. Under the head of aromatic condiments are ranged
cinnamon, nutmegs, cloves, allspice, mint, thyme, fennel, sage,
parsley, vanilla, leeks, onions, shallots, garlic, and others, all of
them entering into the composition of various sauces in general
use.
Page 65
Presented as published in 1883. 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
Your host will doubtless point out to you the lady he wishes you to escort to the dining room. You will be in readiness to attend upon her the moment you are summoned to adjourn. Offer her your right arm, and follow in order. Should you have to pass down stairs, you will give the lady the wall. You will take your seat at the table on the right hand of the lady you conducted. Being seated, soup will be handed round. When offered, take it; but if you prefer fish, pass it on to your neighbor. You must not ask for soup or fish a second time; it will not be offered — you would not be so rude or selfish as to keep the company waiting for the second course, that you may have the pleasure of demolishing a double portion' of fish.
Fish .must be eaten with a silver fork, as the acid in the sauce, acting on the steel of an ordinary fork, gives an unpleasant flavor to the dish. For this reason, also, a knife should not be used in eating fish.
If asked whether you have a preference for any dish, or any particular part of a dish, answer plainly and distinctly as you wish.
Pay as much attention to your companion on your left, as politeness requires, but do not be unnecessarily officious.
People do not like to be stared at when eating. When you are helped to anything, do not wait until the rest of the company are provided. This is very common in the countrv but shows a want of good breeding.
Do not allow your plate to be overloaded with a multifarious assortment of vegetables, but rather confine yourself to one kind. When you take another sort of meat, or a dish not properly a vegetable, you must change your plate.
If you have the honor of sitting on the right hand of the hostess, you will, immediately on the removal of soup, request the honor of taking wine with her.
Finally, to do all these things well, and to be au fait at a dinner party, be perfectly at your ease. To be at ease is a great step towards enjoying your own dinner, and making yourself agreeable to the company. Fancy yourself at home; performing all the ceremonies without any apparent effort. For the rest, observation and your own judgment will be the best guide, and render you perfect in the etiquette of the dinner table.
Condiments and Beverages.-Condiments are simply seasoning or flavoring agents, and, though hardly coming under the head of food, yet have an important part to play. As food by their use is rendered more tempting, a larger amount is consumed, and thus a delicate or uncertain appetite is often aided. In some cases they have the power of correcting the injurious character of some foods.
Salt stands foremost. Vinegar, lemon juice, and pickles owe their value to acidity; while mustard, pepper, black and red, ginger, curry-powder, and horseradish, all depend chiefly upon pungency. Under the head of aromatic condiments are ranged cinnamon, nutmegs, cloves, allspice, mint, thyme, fennel, sage, parsley, vanilla, leeks, onions, shallots, garlic, and others, all of them entering into the composition of various sauces in general use.