Introduction Etiquette
excerpts from Emily Post’s 1922 Edition of Etiquette
When gentlemen are introduced to each other they always shake
hands.
When a gentleman is introduced to a lady, she sometimes puts out
her hand—especially if he is some one she has long heard about
from friends in common, but to an entire stranger she generally
merely bows her head slightly and says: “How do you do!” Strictly
speaking, it is always her place to offer her hand or not as she
chooses, but if he puts out his hand, it is rude on her part to ignore it.
Nothing could be more ill-bred than to treat curtly any overture
made in spontaneous friendliness. No thoroughbred lady would ever
refuse to shake any hand that is honorable, not even the hand of a
coal heaver at the risk of her fresh white glove.
Those who have been drawn into a conversation do not usually
shake hands on parting. But there is no fixed rule.
A lady sometimes shakes hands after talking with a casual stranger;
at other times she does not offer her hand on parting from one who
has been punctiliously presented to her. She may find the former
sympathetic and the latter very much the contrary.
Very few rules of etiquette are inelastic and none more so than the
acceptance or rejection of the strangers you meet.
There is a wide distance between rudeness and reserve. You can be
courteously polite and at the same time extremely aloof to a stranger
who does not appeal to you, or you can be welcomingly friendly to
another whom you like on sight. Individual temperament has also to
be taken into consideration: one person is naturally austere, another
genial. The latter shakes hands far more often than the former. As
already said, it is unforgivably rude to refuse a proffered hand, but it
is rarely necessary to offer your hand if you prefer not to.
~The Editor~
~
Let no man despise thy youth; but be thou an
example of the believers, in word, in
conversation, in charity, in spirit, in faith, in
purity.
-1 Timothy 4:12
~Charity Clothespin~
~
Cute Upcyled T-Shirt Scarf
The only thing you need is a T-shirt. Youth 14-16 or larger sizes will work
fine.
Lay your T-shirt out and find a paper plate and some sewing scissors. Lay
the paper plate on the shirt {close to the edges to conserve fabric} and draw
around the paper plate with a pencil.
Before you cut it out, make sure you have enough fabric for at least eight
paper plate circles on the shirt. {any where from eight to twelve circles
works best} Trace and cut out eight circles on the shirt.
After you are finished, take one of the circles and cut into it about two
inches, {making spirals about two inches wide} and keep cutting around the
circle until you reach the center and have no more to cut. Then take the strip
you just cut and stretch it all out. It should curl for you.
Repeat the spiral cutting and stretching for all of the circles. After you are
finished with that, lay them all out together and take a small piece of fabric
and tie them together in the middle.
Optional: you can make a flower of your choice according to your tastes.
~Dawn Paperclip~
~
Youth is wasted on the young.
-George Bernard Shaw
~The Editor~
~
Mozerella Chicken Recipe
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
1 cup dry white wine
1. Preheat oven to 350 degrees F (175 degrees C)
2. Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter over the
inside, then add salt and pepper to taste.
3. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in
flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9X13 inch baking dish.
4. To make sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour
sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
5. Serve and enjoy!
Note: When I made this I just used butter and garlic for the sauce.
~Eliza Bennet~
~
Composer of the Month
Rebecca Clarke, born in 1886, was born in
England to an American father and a German
mother. At the age of nine, she took up the
violin, and later began attending the Royal
Academy of Music. However, her father
withdrew her when she fell in love with her
teacher in 1907, who bequeathed her his
Stradivarius when he died in 1922. She then
transferred to the Royal College of music where
she studied under some of the best musicians of
the time, including hymnist Ralph Vaughn
Williams, but was forced to quit in 1910, when
she was sent away from home and disinherited
her over Rebecca’s criticism of some
unrepentant adultery in her father’s life.
Therefore, she performed viola concerts for her
living, becoming one of the first women to in
Queen’s Hall Orchestra. Due to social
convention of the times, female composers did
not always appeal to everybody, and her early
favorites were published under male synonyms.
In 1927, she founded the English Ensemble, a
piano quartet, and when around ten years later
she got stuck in America, she lived with her
brothers for a while, then took a situation as a
governess for a family in Connecticut in 1942.
After a chance meeting with an old friend,
James Friskin, she married at the age of 50.
Despite her husband’s encouragement, Clarke
stopped composing after her marriage—a health
condition resulting in depression made it
difficult for her to work happily at it, so spent
her later days writing a memoir about her
childhood in a dysfunctional family, called I
Had a Father, Too, and died at the age of 93 in
October, 1979.
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