Pies
It was formerly considered necessary to divide a pie with mathematical exactness into quarters or sixths. A better way is to cut out one piece of the usual size and offer it, and then if less be desired, cut off such portions as may be needed.
In serving a pie, always use a fork with the knife.
Pies with no undercrust are more easily served with a broad knife or a triangular knife made expressly for pies. For serving berry and juicy fruit pies, a spoon also may be needed. Where two or three kinds are served, help to very small portions of each, even if it be at a Thanksgiving dinner.
It is presuming on the capacity of the common-sized plate, and it is an insult to the human stomach, to offer any one three sixths of a pie after a dinner of the usual courses.