A very ugly table habit, which seems to be an impulse among all children, is to pile a great quantity of food on a fork and then lick or bite it off piecemeal.  This must on no account be permitted.  It is perfectly correct, however, to sip a little at a time, of hot liquid from a spoon.  In taking any liquid either from a spoon or drinking vessel, no noise must ever be made.

[Illustration:  “IN EATING SOUP THE CHILD MUST DIP HIS SPOON AWAY FROM HIM—­TURNING THE OUTER RIM OF THE SPOON DOWN AS HE DOES SO....” [Page 573.]]

[Illustration:  “IN BEING TAUGHT TO USE KNIFE AND FORK TOGETHER, THE CHILD SHOULD AT FIRST CUT ONLY SOMETHING VERY EASY, SUCH AS A SLICE OF CHICKEN....” [Page 574.]]

[Illustration:  “HAVING CUT OFF A MOUTHFUL, HE THRUSTS THE FORK THROUGH IT, WITH PRONGS POINTED DOWNWARD AND CONVEYS IT TO HIS MOUTH WITH HIS LEFT HAND.  HE MUST LEARN TO CUT OFF AND EAT ONE MOUTHFUL AT A TIME.” [Page 574.]]

[Illustration:  “WHEN NO KNIFE IS BEING USED, THE FORK IS HELD IN THE RIGHT HAND, WHETHER USED ‘PRONGS DOWN’ TO IMPALE THE MEAT, OR ‘PRONGS UP’ TO LIFT VEGETABLES.” [Page 575.]]

[Illustration:  “BREAD SHOULD ALWAYS BE BROKEN INTO SMALL PIECES WITH THE FINGERS BEFORE BEING BUTTERED.” [Page 583.]]

[Illustration:  “WHEN HE HAS FINISHED EATING, THE CHILD SHOULD LAY HIS KNIFE AND FORK CLOSE TOGETHER, SIDE BY SIDE, WITH HANDLES TOWARD THE RIGHT SIDE OF HIS PLATE....” [Page 575.]]

=THE FORK AND KNIFE TOGETHER=

In being taught to use his knife, the child should at first cut only something very easy, such as a slice of chicken; he should not attempt anything with bones or gristle, or anything that is tough.  In his left hand is put his fork with the prongs downward, held near the top of the handle.  His index finger is placed on the shank so that it points to the prongs, and is supported at the side by his thumb.  His other fingers close underneath and hold the handle tight.  He must never be allowed to hold his fork emigrant fashion, perpendicularly clutched in the clenched fist, and to saw across the food at its base with his knife.

=THE KNIFE=

The knife is held in his right hand exactly as the fork is held in his left, firmly and at the end of the handle, with the index finger pointing down the back of the blade.  In cutting he should learn not to scrape the back of the fork prongs with the cutting edge of the knife.  Having cut off a mouthful, he thrusts the fork through it, with prongs pointed downward and conveys it to his mouth with his left hand.  He must learn to cut off and eat one mouthful at a time.

It is unnecessary to add that the knife must never be put in his mouth; nor is it good form to use the knife unnecessarily.  Soft foods, like croquettes, hash on toast, all eggs and vegetables, should be cut or merely broken apart with the edge of the fork held like the knife, after which the fork is turned in the hand to first (or shovel) position.  The knife must never be used to scoop baked potato out of the skin, or to butter potato.  A fork must be used for all manipulations of vegetables; butter for baked potatoes taken on the tip of the fork shovel fashion, laid on the potato, and then pressed down and mixed with the prongs held points curved up.