are arranged according to their congeniality.
Q. Are individual salt-cellars and pepper-boxes used on tables at which formal dinners are served?
A. Authorities differ. It is customary now in many homes for sets of large salt-cellars and pepper-boxes to be placed near the four corners of the table.
Q. Is it appropriate to use candles on a luncheon table?
A. As a general rule, good form does not permit their use in such circumstances. Where artificial light is required because of poor lighting from windows, candles may be used.
Q. Is it correct to use a bread and butter plate at dinner?
A. No. There is no need of one, since butter is not served.
Q. When are bread and butter plates used?
A. At breakfast and luncheon.
Q. Is it permissible for a diner to pass a dish at an informal dinner?
A. If it is so informal that there is no servant to wait on the table, then of course it is permissible. In ordinary circumstances, however, it is not done.
Q. When a servant errs, the hostess sometimes feels that she must let her guests know that she sees that a mistake has been made. How can this be indicated?
A. It must not be indicated to anyone except the servant, and then only if directions are needed. These can be given in an unobtrusive way and in a manner that is kindly.
Q. May one ever lay a piece of bread on the table to butter it?
A. Bread must be broken into small pieces which are held between the fingers while being buttered.
Q. Is a croquette cut with a knife?
A. No. The fork is used to break it. With the tines up, the fork is then used to convey a piece to the mouth.
Q. When a servant offers a second glass of a beverage to one who does not wish to have it, what should one say?
A. “No, thank you.”
Q. Is a knife ever used to remove baked potato from the skin?
A. The fork must be used. Even the butter is conveyed to the potato with the fork.
Q. How are artichokes eaten?
A. Hold the leaf in the fingers. Dip in the sauce the end which is to be eaten, and with the fingers convey the leaf to the mouth. A fork is used to cut the heart and eat it.
Q. What are some of the so-called finger-foods?
A. Bread, crackers, olives, celery, radishes, salted nuts, candy, corn on the cob, and raw fruits are called finger-foods. Peaches and apples may also be pared, and eaten with the fingers. The best way to prepare a peach is to cut it into four parts, and then pare and etc. Grapes, plums, cherries, etc. are eaten and the seed and skin removed with the fingers.
Q. How is asparagus eaten?
A. Authorities generally agree that it is best to cut the stalks in half with a fork and eat the tips as one eats any fork food.
Q. May one place a folded napkin under asparagus, in order that the moisture in the dish can be absorbed?
A. This is occasionally done. It is a wise precaution.
