Scrape the dishes, empty and rinse the cups, and pack neatly together those of a kind, near where they are to be washed. Brush the crumbs from the cloth, fold it in the creases, and put it away carefully. Put the dining room in order, and remove any odor of the meal by ventilation. CHAPTER XVII TABLE MANNERS There is no place where it is more essential, or where there is a better opportunity to observe the golden rule, than at the daily home table. '' If you please," and " No, I thank you," are in far better taste than " Yes, thanks," and " No, thanks." Accept what is offered or placed before you ; but should your preference be asked, and you have any, it is allowable to name it at once. When a plate has been filled for you, keep it, and do not from mistaken courtesy pass it to the next person. Make some sign of acknowledgment for what is served you, either by an inclination of the head or a quiet " thank you," whether it be offered by those presiding at the table or by the waitress. Courtesy to all, and especially to a child or a servant, should be the daily habit. In family serving, wait until all are helped before you begin to eat, and be on the alert to assist in the serving as much as possible. But where there are trained waiters and several courses, begin as soon as you are helped that there may be no delay. Keep the spoon in the saucer, because if left in the cup, both may be overturned. Do not talk or drink while food is in the mouth. Take your soup quietly, from the side of the spoon, lest in bending your arm to put the end of the spoon in your mouth you interfere with your next neighbor. Dip it into the plate /rom instead of toward you, and thus avoid dripping the soup. Break the bread or roll, and eat it separately, not in the soup, because it is awkward to take the bread from the side 65 66 SCHOOL KITCHEN TEXTBOOK of the spoon. Never lay the bread on the table while spread- ing it with butter, nor bite from a large piece. Break off a small portion, and spread with butter as needed. Use the knife only as a divider ; use the fork to convey the food to the mouth. Do not pile food on the back of the fork, but pick it up with the fork, or when necessary hold the fork inside up and use it as you would a spoon. ^Vhen not using the knife for cutting lay it across the further side of your plate. Do not rest the handle on the cloth. In passing your plate for a second portion, leave the knife and fork side by side at the right edge of the plate. It is allowable to lay them across the bread and butter plate, but not to hold them in the hand or lay them on the cloth. Portions of food that cannot be swallowed, like grape skins, seeds, cherry stones, or bits of bone, should not be dropped from the mouth on to the plate ; but by covering the lips with the hand it may be dropped into the thumb and forefinger without betraying to others the nature of the act. During the meal keep everything about your plate as neat as possible, and after passing anything put it back in its place.

AI-modernized reading of the original text

Scrape the dishes, empty and rinse the cups, and pack neatly together those of a kind, near where they are to be washed. Brush the crumbs from the cloth, fold it in the creases, and put it away carefully. Put the dining room in order, and remove any odor of the meal by ventilation. CHAPTER XVII TABLE MANNERS There is no place where it is more essential, or where there is a better opportunity to observe the golden rule, than at the daily home table. '' If you please," and " No, I thank you," are in far better taste than " Yes, thanks," and " No, thanks." Accept what is offered or placed before you ; but should your preference be asked, and you have any, it is allowable to name it at once. When a plate has been filled for you, keep it, and do not from mistaken courtesy pass it to the next person. Make some sign of acknowledgment for what is served you, either by an inclination of the head or a quiet " thank you," whether it be offered by those presiding at the table or by the waitress. Courtesy to all, and especially to a child or a servant, should be the daily habit. In family serving, wait until all are helped before you begin to eat, and be on the alert to assist in the serving as much as possible. But where there are trained waiters and several courses, begin as soon as you are helped that there may be no delay. Keep the spoon in the saucer, because if left in the cup, both may be overturned. Do not talk or drink while food is in the mouth. Take your soup quietly, from the side of the spoon, lest in bending your arm to put the end of the spoon in your mouth you interfere with your next neighbor. Dip it into the plate from instead of toward you, and thus avoid dripping the soup. Break the bread or roll, and eat it separately, not in the soup, because it is awkward to take the bread from the side of the spoon. Never lay the bread on the table while spreading it with butter, nor bite from a large piece. Break off a small portion, and spread with butter as needed. Use the knife only as a divider ; use the fork to convey the food to the mouth. Do not pile food on the back of the fork, but pick it up with the fork, or when necessary hold the fork inside up and use it as you would a spoon. When not using the knife for cutting lay it across the further side of your plate. Do not rest the handle on the cloth. In passing your plate for a second portion, leave the knife and fork side by side at the right edge of the plate. It is allowable to lay them across the bread and butter plate, but not to hold them in the hand or lay them on the cloth. Portions of food that cannot be swallowed, like grape skins, seeds, cherry stones, or bits of bone, should not be dropped from the mouth on to the plate ; but by covering the lips with the hand it may be dropped into the thumb and forefinger without betraying to others the nature of the act. During the meal keep everything about your plate as neat as possible, and after passing anything put it back in its place.

The school kitchen textbook