and not champagne, as it is
essentially a dinner wine. When liqueurs are given they are handed after
the ices.

* * * * *

=Dinner-table Etiquette.=--Soup should be eaten with a table-spoon and
not with a dessert-spoon, it would be out of place to use a
dessert-spoon for that purpose. Dessert-spoons, as their name implies,
are intended for other purposes, such as for eating fruit-tarts,
custard-puddings, etc., or any sweet that is not sufficiently
substantial to be eaten with a fork.

Fish should be eaten with a silver fork when possible, otherwise with a
silver fish knife and fork.

All made dishes, such as _quenelles_, _rissoles_, patties, etc., should
be eaten with a fork only, and not with a knife and fork.

For sweetbreads and cutlets, etc., a knife and fork are requisite; and,
as a matter of course, for poultry, game, etc.

In eating asparagus, a knife and fork should be used, and the points
should be cut off and eaten with a fork as is seakale, etc.

Salad should be eaten with a knife and fork; it is served on salad
plates, which are placed beside the dinner-plates.

Cucumber is eaten off the dinner-plate, and not off a separate plate.

Peas should be eaten with a fork.

In eating game or poultry, the bone of either wing or leg should not be
touched with the fingers, but the meat cut close off the bone; and if a
wing it is best to sever it at the joint, by which means the meat is cut
off far more easily.

Pastry should be eaten with a fork, but in the case of a fruit tart, a
dessert-spoon should be used as well as a fork, but only for the purpose
of conveying the fruit and juice to the mouth; and in the case of stone
fruit--cherries, damsons, plums, etc.--either the dessert-spoon or fork
should be raised to the lips to receive the stones, which should be
placed at the side of the plate; but when the fruit stones are of larger
size, they should be separated from the fruit with the fork and spoon,
and left on the plate, and not put into the mouth; and whenever it is
possible to separate the stones from the fruit it is best to do so.

Jellies, blancmanges, ice puddings, etc., should be eaten with a fork,
as should be all sweets sufficiently substantial to admit of it.

When eating cheese, small morsels of the cheese should be placed with
the knife on small morsels of bread, and the two conveyed to the mouth
with the thumb and finger, the piece of bread being the morsel