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The Fork and Spoon

Since both the fork and the spoon are used to convey food, there may be some indecision as to the best use of each. The fork should be used whenever it is possible and sensible to do so. Soft foods, such as soft-cooked eggs, custards, certain fruits, and desserts served with cream or sauce, should be eaten with a spoon. The fork should be used for brick ice-cream or stiffly frozen desserts. All vegetables, salads, and pastry are eaten with a fork. In the case of salads and pastry, it is sometimes necessary to cut them with a fork. It is unconventional to cut lettuce with a knife at the table; it may be shredded or torn into pieces before it is served.

For beverages, the spoon is used for stirring and tasting, but not for sipping. After the spoon has been used it should be placed in the saucer. When tasting with a spoon, the side—not the tip—of the spoon should be used. When using a spoon for serving, or for sipping soup, there is less danger of spilling the food if the spoon is moved away from, rather than toward, oneself.


School and Home Cooking (1920).


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