Butter Spreaders: Individual knives are used for spreading butter on bread or crackers. Butter spreaders may be used for placing cream cheese or marmalade on bread. Do not spread these foods on bread. A butter spreader placed on a bread and butter plate parallel with the edge of the table is easily grasped with the right hand.
Eating Crackers with Soup: It is good manners to break up crackers and drop them in soup. Crackers should be eaten somewhat as bread. Break off a bit at a time and eat the small piece without dipping it in the soup.
Crisp Crackers: If crackers are allowed to stand exposed to the air, they absorb moisture and lose their crispness. They become crisp again when heated. Place crackers on a pie pan or baking sheet. Bake them in a hot oven-400 degrees F-for 8 to 10 minutes.
-Cracked Crust: too much moisture or sugar or baking powder
-Dry: too much flour or too slow of an oven
-Tough: too little fat
-Heavy: too little baking powder or falling during baking or after removing from oven. Falling of cakes may be due to-
1.Too much fat or sugar or baking powder
2.Too little flour
3.Jarring during baking
How and where shall we be seated at the table? Custom makes some things correct. It has been customary to stand behind the chair in which we are going to sit at the table. Stand until the hostess starts to sit down. Then, unless it is inconvenient, move to the left of your chair and be seated. Rise from the left of the left of the chair, also. Sit straight in your chair with your feet resting on the floor-not on the rungs of the chair. If this position if not comfortable, you may cross your feet, but not your knees.
On OFL we have an article on one family's tradition of "sewing day".