er push the food from the fork with the knife. Take upon the
fork what it will easily carry and no more.

Oyster forks are usually provided when oysters on the shell are
served. Either the right or the left hand may be employed in lifting
them to the lips. The shell should be steadied with the other hand.
The fork may be handled with either hand, the right being more
generally used. It is well, however, to be trained in the use of both
hands, thus avoiding the slight awkwardness attending the constant
changing of the fork from one hand to the other.

[Illustration: THE CORRECT POSITION FOR HOLDING KNIFE AND FORK.]

In using the fork in the left hand it should be lifted to the lips,
tines pointing downward. The fork, which should convey but a very
moderate amount of food, should always be carried to the mouth in a
position as nearly parallel to it as possible. This does away with the
thrusting motion and the awkward sweep of the elbow that is so
annoying to the onlooker.

The fork is also used to convey back to the plate bits of bone or
other substances unfit to swallow. Eject them quietly upon the fork
and quickly deposit them upon the edge of the plate.

The softer cheeses are eaten with a fork. As to the harder varieties,
some use the fork and others break with the fork and convey to the
mouth with the fingers.

Use the fork to break up a potato on your plate; do not touch it with
the knife. Ices, stiffly preserved fruits, etc., are all eaten with a
fork. In fact, the fork is to convey all food to the mouth that is not
so liquid in its nature as to require the use of a spoon.

The Spoon.

The spoon comes next as an article of importance at the table. Soups,
all thinly cooked vegetables, canned and stewed fruits, peaches and
cream, melons, oranges by some, very thick chocolate, Roman punch, and
other dishes that common sense will dictate at the moment, are to be
partaken of by its aid. One should _drink_ tea and coffee, however,
and not spoonful it. Use the teaspoon to gently stir up and dissolve
the sugar in the cup, then lay it in the saucer and lift the cup to
the lips by the handle. Never be guilty of leaving the spoon in the
cup and compassing it with one or more fingers in carrying it to the
lips.

In partaking of soup the spoon should be swept through the liquid away
from the person, lifted to the mouth, and the soup taken noiselessly
from the side of the spoon. In thus lifting any liquids from the