is much better form to have egg cups than egg glasses for
boiled eggs. Cut the top of the egg off with a dexterous blow of a sharp
knife and eat it in the shell with a small egg spoon.

_Sugar._--Lump sugar if served is always taken with the sugar tongs.

_Butter._--Butter is only served at breakfast or luncheon. It is passed
around in a silver dish, with a little silver pick with which to spear
it. Butter plates--i. e., the small round silver or china affairs--have
given place to bread and butter plates, which are of china and are
somewhat larger than an ordinary saucer. The butter plate of a few years
ago was never seen outside of America, and is now destined to vanish
from our tables. It is needless to add that butter is never served at
dinner.

_Radishes._--Radishes appear at luncheon. Put them on your bread and
butter plate and eat them with a little salt.

_Cantaloupes_ are served cut in half and filled with ice. They are eaten
as a first course, a fork being better to eat them with than a spoon.
Salt is the condiment to use with them, but sugar is allowable. In
southern climates they are sometimes served at dinner as a separate
course between the fish and roast. This is a Creole custom.

_Grape fruit_ is served as a first course (_vide_ chapter Diner-Out) at
a late breakfast or luncheon. It is eaten with a spoon.

DINNER.

The _menu_ of to-day is simple. It consists of oysters or clams,
according to season, soup, fish, _entree_, roast and vegetables, game
and salad, ices and dessert. Sorbets or frozen punches are not served,
except at public banquets and hotel _table-d'hotes_.

_Oysters_ or _clams_ are placed on the table in plates for the purpose
before dinner is announced. They are imbedded in ice and arranged around
a half-sliced lemon, which is in the middle of the plate. Oysters or
clams are eaten with a fork only. Gourmets say that they should not even
be cut with it, and should be swallowed whole. I would not advise any
one to try this with large oysters. The oyster fork is the first in the
number of the implements placed beside your plate. Condiments, such as
pepper and salt, will be passed you. Sauterne is served with oysters.

_Oyster cocktails_ have been in vogue in place of oysters. These are a
mixture of the bivalve with Tabasco sauce and vinegar, and they are said
to be excellent appetizers. They are eaten with a small fork from
cocktail glasses. Bachelors frequently serve them in place o