xt766t0gvv1v https://exploreuk.uky.edu/dips/xt766t0gvv1v/data/mets.xml   Kentucky Agricultural Experiment Station. 1939 journals kaes_circulars_239_02 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 239 text Circular (Kentucky Agricultural Experiment Station) n. 239 1939 2014 true xt766t0gvv1v section xt766t0gvv1v  
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¤ UNIVERSITY OF KENTUCKY
I COLLEGE OF AGRICULTURE
I   Extension Division
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I I
5 THOMAS P. COOPER, Dean and Director
  CIRCULAR NO. 239
  (Revised)
I
 
3 THE FAMILY MEAL HOUR
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Table set for dinner.
Lexington, Ky.  
June, 1939
Published in connection with the agricultural extension work carried on by co-
Oilcmtion of the College of Agriculture, University of Kentucky, with the U. S. Depart-
Kient of Agriculture, and distributed in furtherance of the work provided for in the
ct of Congress of May 8, 1914.
 

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li

 Circular N0. 239
_ (Revised)
 ` THE FAMILY MEAL HOUR
l By FLORENCE IMLAY and PEARL J. HAAK
Every housewife should have a knowledge of the general rules
of table etiquette and the accepted forms for setting the table and
y serving the meal. This knowledge gives her self-conhdence in teach-
ing her children good table etiquette and manners, as well as ease
z i of manner in entertaining guests.
  t
  - THE ATMOSPHERE OF SOCIABILITY
A Mealtime has come to be one of the few occasions of the day
 ‘ when the entire family meets; therefore, it should be an hour when
' reports of the interesting activities of the members are shared, as
A well as a time for satisfying the physical needs of the body. ln other
V words, there should be such a joyful, harmonious spirit of congenial-
jig  _ ity during the meal hour that no member of the family would be will·
1) ing to be late or absent from a meal. Teasing, quarreling, discussing
petty troubles or unpleasant experiences should never be permitted; _
  neither should it be a time for scolding or nagging at children
about poor table manners. It should be remembered that the child
who has been trained to be well mannered and to respect the rights
of others will not make an exception of the meal hour.
The very young child should be provided with utensils which
he can handle, such as a plate with a rim, or a bowl from which to
eat, a small, short—handled fork and spoon and a small, light-weight
mug with a handle. His food should be mashed or cut in very small
J pieces so that he can pick it up with a fork or spoon and get it from it
I the plate without spilling. Parents should understand the underly-
— ing principles for developing good food habits, and work to teach
their children to eat new or disliked foods which are essential to
health. When this procedure is followed and when the older mem-
bers of the family are courteous and good-mannered, there will be
y little necessity for direct teaching of good table manners to the

 y ~l Ahziizzcky Extension Circular N0. 239 y
young child. A feeling of self-conhdence is attained by children as  
well as adults when they are accustomed to dining in an atmosphere A
of culture and rehnement at home.
GENERAL RULES FOR SETTING THE TABLE  
\·\lriters differ in their methods of placing the silver, china and  
glassware on the table and many housewives are confused by the i—
. diversity of directions which are found in magazine articles, bulle Q
tins and books. .—\ good point to keep in mind is that all rules for A
setting the table should be based upon the convenience of the per- 3
sons at the table, of the one who is serving, and on the artistic  i
ellect. The following directions are generally accepted as good form l
in table setting: i‘ 
1. Clean, well-ironed linens should be used. i
, 2. All lines of the linen should run either lengthwise or crosswise of the  ` ~
table. Runners should be placed either lengthwise or crosswise of the i
table, not diagonally across it. VVhen doilies are used, the threads should *
y run parallel to the edges of the table. ,
3. A silence cloth of felt or very heavy cotton material should be spread  ·
under the tablecloth to protect the table, to help prevent noise and to  ,
give a smooth appearance to the tablecloth.
4. A space of twenty to twenty-four inches should be allowed for each  `
cover or person at the table. <
5. Straight lines parallel to one edge of the table are preferable to diagonal ·
lines, in placing silver, china and glass on the table.  , .
6. The silver and plates should be placed about one inch from the edge of ’ J
the table. _
7. The knife should be placed at the right of the plate with the cutting _
edge of the blade toward it.
8. The spoons, with bowls up, should be at right of knife, in the order in — (
which they are to be used, from the outside in toward the plate. °
9. The forks, with tines up, should be at the left of the plate, in the order (
in which they are to be used, from the outside in toward the plate. _ '
When a knife is not needed, the forks are placed on the right of the l
plate. 1
10. The napkin usually is placed at left of the fork, with the folded point-S I
along the edge of the table and toward the plate, but may be placed on s
the plate. I
11. The water glass should be placed at the point of the knife or, if W `  
table is crowded, at the tips of the spoons. ,
12. The bread-and—butter plate, if used, should be placed at the tips Of i
the forks, with the butter spreader erosswise of the plate. ‘

 I The Family Alert! Hour 5
U, ag _; I3) The salad plate should be placed at the left side of the cover hear the
l)l]C1_C  . hp or the fork. If bread-and—butter plates are used, the salad plate is
placed below the bread-and-butter plate, toward the edge of the table.
 l l4. The cocktail fork or the fruit spoon should be placed on the plate with
f  the cocktail or fruit.
1 élllll  l t5_ The dishes used for jelly, pickles, relishes, etc., or for maiircourse foods,
~y the · when informal, family-style service is used, should be placed in such a
hulk.   way as to give a balanced effect.
GS l0l`  V t5_ The jelly spoon, pickle fork, etc., should be placed by their respective
2 per-  _ dishes and parallel to one edge of the table.
l`llSll<` l 17, When the food is to be served by the father of the family, the plates
lOl`lll  · should he placed directly in front of him, with the meat platter in front
 · of the plates and the dishes containing vegetables and sauces to the
f right and left of the plates.
of the  ' l3_ The beverage should be served by the mother or from the kitchen when
of the I the main part of the meal is served by the host. The cups and saucers
Should · should be placed at the left of her plate and the beverage service at the
~ right, when served by the mother.
spread  
md lll SEATING THE GUESTS
· Bach   'l`he seating ol guests at the table should be done with great
rare. lhe places to the right ol the host and hostess are the olily ones
igoiial l which have to be delinitely kept in mind. The lady guest ol honor
V should he seated at the right ol the host and the gentleman guest ol .
dge of ` llollor at right ol the hostess. ll the occasion is not ill honor ol
_ S()lllC particular person, the seat at the right ol the host or hostess
umm should he given to an elderly person in the group or someone who
der In is dining in the honle for the hrst tinie. (jonnnon interests, con-
geniality and tenlperanlent sllould be kept in lllllltl in seating the
Order f time { and the other foods so that they will be passed in an orderly fashion.
ération   6. Begin the service by having the father pass the meat or meat substitute
if sen"-  · to his right and follow it with the potatoes or other starchy food. Serv-
 S ing may be reversed by placing the main dishes in front of the mother.
ble and  2 She will help herself first or pass the dish to the person on her right.
E 7. Ask the persons nearest the other dishes of food to help themselves and
person  _ pass them.
` 8. Keep dishes of food going to the right.
. of the  A 9. Have each dish passed around the table and placed where it was or-tgp
 ‘ nally.
  10. Clear the table, if possible, between the main course and dessert.
a. Remove first the dishes which have contained food and then the
t plates and silverware.
W i b. Leave the water glass and beverage cup on the table to be refilled.
The dishes may be removed from the table by some member of the
i family. The easiest method, however, is to have the food dishes, plates
‘ and silverware passed to the mother who places them on the bottom
l shelf of a tea wagon at her left.
. ll. Have the dessert served by some member of the family from a tea
 · wagon, side table, buffet or, if hot, from the kitchen.
Plates Served in the Kitchen., This is an easy and attractive
_ way of serving a large group at the table. The cover is laid for each I
; person according to the general directions for setting the table.
fp Usually a cocktail, caviar, or some other appetizer is placed on each
  S plate when the table is set. Individual salads also 1nay be placed on
M i the table before the family is seated or the salad may be served on
sm ? the plate with the other foods. The dishes of the first course should
 ` he removed from the table before the second—course plates are
l served. Rolls, foods difficult to serve on the plate, and relishes, are
MMU. Uttlillly passed by a member of the family or a maid. Foods are V
jg the ' "“l’¤$$€d S0 that anyone wishing a second serving may have 1t.
A few . Plates Served by the Father and Mot/ter at the Table. This
arc: ‘ lN€tll0Cl has more charm and dignity than any other IHCtllOd of
,1. tame milulcg It dO@$ t3k€ lHOI`€ time than the other methods, but may
he used when the members of the family arc not hurried or on
special occasions.

 S Kcnfuclcy Extension Circular No. 239
Plates are stacked directly in front of the father. lf a large group 6
is >resent, six or eight nlates should be ilaced on the table at mt
l n l l.
time and the supply replenished. The meat platter or main dish
is placed back of the plates and the other dishes containing vegr- ·
tables and sauces at the right and left of the person serving. Tlllt
. . . 7_
beverage should be served by the mother of the family, when [ht
main part of the meal is served by the father. The cups and SZillCCl`\
are ilaced at the left of her Jlate and the bcvera e service at he
. l l S
right. lf the beverage is not served with the meat course the inotliu ,
may wish to assist the father by serving a vegetable sauce.
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Table set for luncheon.
In all methods of service the following general directions air
used in serving and in clearing the table:
1. All food except beverages should be placed on the table from the left of
the person served. _ ,
2. The coffee should be placed at the right of the spoons, with the handle  
of the cup parallel with the edge of the table. :"
3. The salad, if served with the main course, should be placed at the left
of the cover.
4. The foods to which persons help themselves, such as rolls, should bt
passed to the left, with the dish held just above the level of the table. t
5. One should never reach across the table in front of a person.

 The Family Meal Hour 9
gc group 6. Glasses should be H].1€d three-fourths full just befo1·e the diners are
2 zll om; seated. If possible, do not lift the glasses from the table when refilling
lin (M them, If persons are seated so close together that it is impossible te nh
_ , the glasses without moving them, take hold of the bottom of the glass.
ng vgu- Never take hold of the top of the glass.
lg` It q, The mother or the hostess usually is served first, in order that she may
hm [hl ehserve the first plate and know that everything has been served prop-
. SZillCC1`l V e1·ly_ At company meals the guest of honor should be serevd next and
e at lm. those to her right in order around the table. This is permissible at in-
mmlm · formal family dinners. When small children are eating with the family,
V they should be served first in order that the mother may cut the meat,
spread the bread, etc., for them so that there will be no delay in eating
  f when the entire group is served.
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  ~ ' · 3. The first serving should be small enough so that a second helping may
  l be taken if desired.
  j 9. When guests are present the hostess should always take a second help-
  ¥ ing of some food as an invitation to guests to take a second serving.
  10. The food dishes, such as meat platters, vegetable tureens, jelly dishes,
 Vff etc., should be removed first.
  ll. The plates, knives, forks, spoons and other eating implements should
  be removed second.
  12. The dishes for the last course should not be removed while the family
“     and guests are seated at the table.
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sion is a special celebration, they may carry out the tlecorettiv 13. W
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T0 MAKE THE COMPANY MEAL A SUCCESS
1. The menu should be planned so that not more than one dish will lttlf L AI
to be prepared in the last few minutes, such as broiling the steak, makin; Im
croquettes, or arranging the salad. l pa
2. A simple meal should be planned so the hostess will not be over-tiltl j 2. St
and ill at ease. is
3. Guests who have a common interest or who are congenial, slltltlltllli 3. T8
invited. · _
4. No more guests should be invited than can be entertained c01nf01'lfllfl` A Sh
5. The hostess Should see that all members of the group enter into ‘tll€Ffll‘ 5‘ Fa
versation at some time during the meal. f m
6. Topics of CO1lt1‘OVe1‘Sial nature, such as politics, and religi01l, Sllflmll 6`En
be avoided. 7. Av
7. If the hostess serves the meal she should get up from the tableli — 8, Igi
quietly and unobtrusively as possible, 9· Al
8. VVhen the hotess is away from the table, the host should make ati added gu
effort to guide the conversation into interesting channels. lll Ar

 _ The Family Meal Hour 13
jgming I,) l g_ A meal sh0Ll1d 1"l€V€1` be d€l3·y€d m0I`€ than fifteen minutes for 3, belated
[hc OHM guggp when he arrives the host should arise to greet him but the
[hem N V hostess remains seated.
:0 Whm I 10_ Apologies for food should never be made.
the Imux . it Attention ShOl1]d n€Ve1' be called to the food or service.
[CS SIMM _ 1g_ seeiability should be the atmosphere at every meal.
  POINTS IN GOOD TABLE MANNERS TO TEACH CHILDREN
1. Sit erect at the table.
. A 2. Take small bites of food. Chew slowly and quietly with the mouth closed.
jҤL:5$] 3. AS1; for a small serving rather than refuse a disliked food.
1 . U . .
with W 4. Butter only one small piece of bread at a time.
rs Should I 5. Eat all foods with ai fork or a spoon.
6. Use the knife only in cutting foods.
fm zh [hl  l 7, Avoid putting fingers into 0ne’s mouth or handling one‘s hair while
121] llrmliul . eating
Ch M Ht'} V 3. Leave small bits of solid food or amounts of liquid on a plate or in a
dish, if it cannot be taken up with a fork or spoon. Never leave the
air to [lit · spoon standing in a cup or sherbet glass.
ic cliilwi 9. Use a fork for eating cake with soft frosting.
or dinur: 10. Dip spoon from you in eating soup, vegetables, sauce, etc.
placed on ` 11. Never pick up or tilt a dish while eating.
[ the our- 12. Talk quietly and do not gesticulate while at the table.
dccoriuiil 13. Wait until all are served before starting to eat.
14. Stand behind the chair until all are ready to be seated. _
HINTS TO THE GUEST
°h will  I l. Arrive five to fifteen minutes before time for serving the meal. It is
3ak’makm& most discourteous to accept an invitation and then fail to attend the
D Over-mj party without notifying the hostess.
· 2. Stand behind the chair at the table until the hostess indicates that it
I . is time to be seated.
* Should br ‘ 3. Take your seat fi·om the left of the chair.
!0ll’lfOl'[ilb;i' it Slip the napkin off the table and unfold it on the lap.
lm them. 5· Eat Some of all foods which are served and do not talk about dislikes ~
. in food.
gion, shtml 6. Enter into the conversation but never monopolize it.
7. Avoid becoming excited and starting an argument.
he table ii 8. Ignore any embarrassment of the host or hostess.
4- 9· At the end of the meal_ place the napkin on the table, unfolded if 8
ke an adtea guest for one meal. folded if for a longer period.
10. Arise from the table when the hostess gives the signal for doing so.

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Table Etiquette. Dip spoon away from you, when eating soup.
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Table Etiquette. Correct way to hold knife and fork, when cutting food, th
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Table Etiquette. Food rs carried to the mouth by me mgm; hand, on the $0** ‘ » mc
prongs up.

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` Table Etiquette. A small portion of bread is spread at a time.
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 Od, T=1i>1e_Etiquette. The knife and fork are placed side by side with the sharp edge of
the knife in and prongs of the fork up, when flnished eating. The hands are held in the
ap.
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the fork WL mC§*l§€dEfiquctte._ The dessert spoon is placed on the plate, the coiiee spoon on th€
n the napkm on the table, when the meal is iinished.