ociety dropped the humble crust and took
up a second fork. This fashion had its little day, but at length the two
forks were found heavy for the purpose and not altogether satisfactory,
and were superseded by the dainty and convenient little silver
fish-knife and fork which are now in general use.

Small pieces of fish should always be given, and two different sorts of
fish should not be placed on the same plate.

* * * * *

=When oysters are given= they precede the soup, and should be eaten with
a dinner-fork, not with a fish-fork. In eating oysters the shell should
be steadied on the plate with the fingers of the left hand, the oysters
should not be cut, but should be eaten whole. Very many ladies do not
eat oysters at dinner simply because they do not like them, while others
refuse them under the impression that it is more ladylike not to eat
them. Perhaps with regard to young ladies it is a taste to be acquired.
Some men are very, if not over, fastidious, about the appetites
displayed by ladies, and would have them reject the _entrees_ and dine
upon a slice of chicken and a spoonful of jelly. Others, on the
contrary, respect a good appetite as giving proof of good health and
good digestion. There is of course a medium in all things, and as large
dinners are ordered mainly with a view to please the palates of men with
epicurean tastes, it is not expected that ladies should eat of the most
highly seasoned and richest of the dishes given, but should rather
select the plainest on the menu. This remark more particularly applies
to young ladies and young married ladies, whilst middle-aged and elderly
ladies are at liberty to do pretty much as they please, without
provoking comment or even observation.

* * * * *

=With reference to entrees=, some are eaten with a knife and fork,
others with a fork only. All _entrees_ that offer any resistance to a
fork require the aid of both knife and fork, such as cutlets, _filet de
boeuf_, sweetbreads, etc., but when rissoles, patties, quenelles,
boneless curry, _vol-au-vents_, timbales, etc., are eaten, the fork only
should be used.

In the case of the lighter _entrees_, the contact of the knife is
supposed to militate against their delicate flavour; thus, for these
_bonnes bouches_ the fork is all-sufficient wherewith to divide and eat
them.

The leg of a chicken, pheasant, duck, or wild duck should never be given