r melted butter. The center of the
artichoke is called the heart. The hairy part is removed with the fork,
and the heart itself, which is deliciously tender, is conveyed to the
mouth with the fork.

_Champagne_ is served in small tumblers or claret glasses. The champagne
stem glasses are out of fashion. The _dry_ may be served from the fish
to the close of dinner, but the old rule was to give it with the roast,
_claret_ with the _entree_, and _Burgundy_ with the game.

_Salad_ is eaten with a fork only. In cutting _game_ or _poultry_, the
bone of either wing or leg should not be touched with the fingers, but
the meat cut close off. It is better to sever the wing at the joint.

_Savories_, a species of salt fish and cheese sandwich, is served in
England hot, about the end of dinner. They should be eaten with a fork.
Undressed salad is sometimes served with them, or radishes, butter, and
cheese. This is the only occasion when one sees butter on a dinner
table, and this at informal dinners. The salad undressed can be eaten
with the fingers. At bachelor dinners and at luncheons _cheese_ is
served with salad. The French soft cheeses are the favorites.

_Pastry_, _ices_, and _desserts_ are eaten with a fork.

_Fruit_, such as peaches, pears, and apples, are served frequently
already pared. When this is the case, finger bowls are dispensed with,
but as yet this is not a general rule. Usually at dessert there is
placed before you a finger glass and doily and a dessert plate, with the
dessert knife and fork on either side. Remove the glass and doily; put
it in front of your plate a little to the right. _Fruit_ must be pared
or peeled with a silver knife.

_Strawberries_ are now served with the stems on, and sugar and cream are
passed around and are taken on your dessert plate.

_Pineapples_ are eaten with a fork. A cracker is used for nuts, and
silver picks are brought in with the dessert.

_Corn_ on the cob is a favorite at small informal dinners as a separate
course. In polite society you must remove the grains of the corn with
your fork or your knife and fork, and never eat it off the cob holding
the end with your fingers. By holding one end with your napkin, you can
plow down the furrow of the grains with your fork, and you will find
that they will fall off easily. _Corn_ is always served, when given in
this style, on a white napkin. You help yourself to the ear with your
fingers.

_Macaroni_ and _spaghetti_ should