ingers should not touch the blade, except
that the forefinger rests upon the upper edge not far below the shank
when the cutting requires some firmness of pressure. The dinner knife
should be sharp enough to perform its office without too much muscular
effort, or the possible accident of a duck's wing flying unexpectedly
"from cover" under the ill-directed stress of a despairing carver's
hand. I have seen the component parts of a fricasseed chicken leave
the table, not _untouched_--oh! no; every one had been _sawing_ at it
for a half-hour--but uneaten it certainly was, for obvious reasons.
The cutlery was pretty, but practically unequal to even spring chicken.

The fork is held with the tines curving downward, that position giving
greater security to the morsel, and is raised laterally, the points
being turned, as it reaches the mouth, just enough to deposit the
morsel between the slightly-parted lips. During this easy movement the
elbow scarcely moves from its position at the side, a fact gratefully
appreciated by one's next neighbor. What is more awkward than the arm
projected, holding the fork pointing backward at a right angle to the
lips, the mouth opening wide like an automatic railway gate to an
approaching locomotive--the labored and ostentatious way in which food
is sometimes transported to its destination? Nor, once in the mouth,
is it lost to sight forever. Other people, seated opposite, are
compelled to witness it in successive stages of the grinding process,
as exhibited by the constant opening and shutting of the mouth during
mastication, or laughing and talking with the mouth full--faults of
heedless people of energetic but not refined manners.

Liquids are sipped from the side of the spoon, without noise or
suction. In serving vegetables the tablespoon is inserted laterally,
not "point first."

Celery is held in the fingers, asparagus also, unless the stalks are
too tender. Green corn may be eaten from the cob, a good set of
natural teeth being the prime requisite. It may be a perfectly
graceful performance if daintily managed.

The management of fruits in the dessert is another test of dainty
skill. Oranges may be eaten in different ways. Very juicy fruit may
be cut in halves across the sections and scooped out with a spoon. The
drier "seedless" oranges are better peeled and separated. With a fruit
knife, remove the tough skin of each peg, leaving enough dry fiber to
hold it by, in conv