When your meal or one course is finished, place the knife and fork in the center of the plate, the tines up that they may not slip, and handles directly in front, that they may not be in the way in removing the plate. This signifies to a trained waitress that you are ready to have your plate removed. At the close of the meal fold your napkin, that the table may be left in an orderly condition. Whether serving, waiting, or eating, do everything quietly, easily, and neatly. Never be so absorbed in your own enjoy- ment of a meal as to be unmindful of the needs of others. If you are in doubt as to what to do, imitate as far as possible those whose habits show that their opportunities for cultivating good manners have been superior to yours; but on the other hand, when with those whose privileges are less than yours, make no pretentious or unnecessary display, and never cause any one discomfort by noticing any habit that may not be in accordance with your notions. Should you be at a table where butter-knives are not provided^ it TABLE MANNERS 6? would be more courteous quietly to use your own knife than to call attention to the omission. Should a friend prefer suga,r and vinegar, rather than French dressing on lettuce, or prefer to eat celery with the other dishes instead of by itself, do not call attention to these or other personal prefer- ences. It is not a breach of good manners if you happen to eat your oysters with the common fork because you are un- familiar with the one provided for that purpose, or choose a small spoon instead of a large one for your soup ; but it is unpardonable to annoy others by eating or drinking noisily, or smacking the lips, or by picking the teeth at the table or doing anything that would interfere with another person's liberty or enjoyment. And it is equally unpardonable and even more impolite to be annoyed by anything in others whom you are not at liberty to correct and whose intentions are kind though some of their habits may be awkward. No matter how you may feel or what the blunder or accident may be, never show any displeasure to either servant or guest. Many more hints might be given but the following general suggestion will apply to every occasion. In table etiquette any custom is commendable that is based on the golden rule, or is sanctioned by those whose general behavior — not table manners, merely — shows that good-breeding with them means, not selfishnesSy but thought- fulness for others. But all notions whose root is in a desire to imitate persons whose style of living is pretentious, and whose tastes and habits are capricious are worse than useless. They destroy alike our happiness and our self-respect. CHAPTER XVIII THE CARE OF FOOD Your instruction would not be complete if we omitted to tell you how to take care of food, both before and after cooking, and how to prevent the waste that is so often occa- sioned by lack of such knowledge. All albuminous substances when exposed to the air soon pass into a state of decomposition or putrefaction. Milk sours; eggs, fish, and meat putrefy; fruits and vegetables decay; butter, fat, and oils become rancid; preserves ferment ; meal and flour become musty, and bread and cake mouldy. It is therefore important to know how to care for our food, so that it may be kept in good condition as long as possible.

AI-modernized reading of the original text

When your meal or one course is finished, place the knife and fork in the center of the plate, the tines up that they may not slip, and handles directly in front, that they may not be in the way in removing the plate. This signifies to a trained waitress that you are ready to have your plate removed. At the close of the meal fold your napkin, that the table may be left in an orderly condition. Whether serving, waiting, or eating, do everything quietly, easily, and neatly. Never be so absorbed in your own enjoyment of a meal as to be unmindful of the needs of others. If you are in doubt as to what to do, imitate as far as possible those whose habits show that their opportunities for cultivating good manners have been superior to yours; but on the other hand, when with those whose privileges are less than yours, make no pretentious or unnecessary display, and never cause any one discomfort by noticing any habit that may not be in accordance with your notions. Should you be at a table where butter-knives are not provided, it TABLE MANNERS 6? would be more courteous quietly to use your own knife than to call attention to the omission. Should a friend prefer sugar and vinegar, rather than French dressing on lettuce, or prefer to eat celery with the other dishes instead of by itself, do not call attention to these or other personal preferences. It is not a breach of good manners if you happen to eat your oysters with the common fork because you are unfamiliar with the one provided for that purpose, or choose a small spoon instead of a large one for your soup ; but it is unpardonable to annoy others by eating or drinking noisily, or smacking the lips, or by picking the teeth at the table or doing anything that would interfere with another person's liberty or enjoyment. And it is equally unpardonable and even more impolite to be annoyed by anything in others whom you are not at liberty to correct and whose intentions are kind though some of their habits may be awkward. No matter how you may feel or what the blunder or accident may be, never show any displeasure to either servant or guest. Many more hints might be given but the following general suggestion will apply to every occasion. In table etiquette any custom is commendable that is based on the golden rule, or is sanctioned by those whose general behavior — not table manners, merely — shows that good-breeding with them means, not selfishness, but thoughtfulness for others. But all notions whose root is in a desire to imitate persons whose style of living is pretentious, and whose tastes and habits are capricious are worse than useless. They destroy alike our happiness and our self-respect. CHAPTER XVIII THE CARE OF FOOD Your instruction would not be complete if we omitted to tell you how to take care of food, both before and after cooking, and how to prevent the waste that is so often occasioned by lack of such knowledge. All albuminous substances when exposed to the air soon pass into a state of decomposition or putrefaction. Milk sours; eggs, fish, and meat putrefy; fruits and vegetables decay; butter, fat, and oils become rancid; preserves ferment ; meal and flour become musty, and bread and cake mouldy. It is therefore important to know how to care for our food, so that it may be kept in good condition as long as possible.

The school kitchen textbook