Stuff to eat, drink & etiquette (part 8)

1 servings

Ingredients

Quantity Ingredient
STUFF TO EAT, DRINK & ETIQUETTE (PART 8)
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HANDS ON
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BACON
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Directions

The rule is simply that bacon with any fat on it should be eaten with a knife and fork. If it is very crisp, crumble it with a fork and eat it with your fingers. BREAD ~~~~~ Handling bread gracefully is the test of a well-bred diner, but you can pass with flying colors as long as you remember to break slices of bread, rolls and muffins in half or in small pieces before eating and buttering them. Small biscuits do not have to be broken. Use your own butter knife and the butter on your plate; buttering should be done on the plate or just above it. Keep the butter knife slightly to the right, with the handle off the edge to keep it clean. Butter hot toast and muffins immediately. You don't have to break bread sticks, which can be buttered on one side. Cut Danish pastries (sweet rolls) into halves or quarters and butter each piece as you eat it. FINGER FOODS ~~~~~~~~~~~~ If you have any doubts, always follow the cue of your host or hostess. And remember: When finger foods are offered on a platter, place them on your plate before you put them into your mouth. The following foods are meant to be eaten with the hands: corn on the cob, spareribs, clams and oysters on the half shell, lobsters, sandwiches, dry cakes, cookies, certain fruits (see individual listings), crisp bacon, frogs' legs, chicken wings and bones in informal situations, shoestring potatoes or small French fries, and radishes, olives and celery. SANDWICHES ~~~~~~~~~~ Always keep in mind that small sandwiches and canapés are eaten with your fingers, and that large ones should be cut before lifting. Any hot sandwich served with a gravy requires a knife and fork. Playing with Your Food - Bon Appetit Gourmet Submitted By SAM LEFKOWITZ On 10-18-95

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