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Page 24
If the hostess does not own dainty tea equipage, the beverage may be made
in the kitchen and brought in ready to serve, fragrant and steaming. The
custom of the afternoon tea is confined almost wholly to women, though it
is not bad form by any means to have gentlemen present for tea.
A tea wagon offers the most attractive service for an afternoon tea. It
should not be in the room where the hostess receives but should be
wheeled in from an adjoining room (the dining-room usually). The maid,
if there is one, performs this service, the hostess herself if there is
no maid. The table should not be overcrowded and if there is not ample
room for sandwich trays these should be brought in separately.
The china should be thin and of the same general kind though not
necessarily of the same pattern. There should be sugar--preferably
block sugar with tongs, a pitcher of cream, slices of lemon, mint leaves
and cloves. If the hostess makes the tea herself she adds sugar, cream,
lemon or whatever else the guest may desire before she passes the cup.
The hostess who cares about her reputation for hospitality will perfect
herself in the gentle art of making delicious tea before the day comes
for her to prove herself before her guests.
THE FORMAL TEA
When the afternoon tea becomes formal and ceremonious it takes the place
of the customary "at home." Invitations must be sent a week or ten days
in advance, and if one is unable to attend, a polite note of explanation
must be sent. However, no answer is necessary if one intends to be
present.
With this more pretentious affair, the refreshments are served in the
dining-room instead of in the drawing-room or outdoors as is sometimes
done at simpler teas. The hissing urn always holds the place of honor
(except on very warm days when iced tea or iced coffee may be served).
Trays of thinly sliced bread are on the table, and dainty sandwiches in
large variety. Fruit salads are never amiss, and strawberries with cream
are particularly delightful when in season. Then, of course, there are
cakes and bonbons and ices, although the latter are usually confined to
warm days.
At a ceremonious tea, the hostess stands near the drawing-room door to
greet each guest as she arrives. If her daughters receive with her, they
stand to her right, and help in making any necessary introductions. As
many guests as can be conveniently entertained may be invited to the
formal tea; but the refreshments must never be so substantial that they
will interfere with dinner. In fact, the tea must be kept true to its
name, for if other eatables besides those fashionable to the tea are
served, it is a reception in substance if not in name.
When one wishes to invite eighteen or twenty friends, and does not wish
to undertake the trouble or expense of a dinner, the "high tea" is in
order. It is usually held on a Sunday evening. At these "high teas"
small tables are invariably used, four guests being placed at each table.
It is customary to allow the guests to form their own quartettes, for in
this manner they will usually find table companions who will be
congenial--and a most unfortunate occurrence at a "high tea," or in fact
any reception, is a seating arrangement untasteful to the guests
themselves. The little tables are covered with snowy tea cloths and
decorated with a sprig of flowers in a colored vase occupying the
position of honor.
THE TEA-TABLE
Perhaps more important than the tea itself, is the appearance of the
tea-table. The well-equipped table is adorned with fine china and
gleaming silver, and there are always a few flowers to add to the beauty
of the setting. Ferns may be used instead of flowers, but there must be
no elaborate ribbons or decorations such as appear on the dinner-table.
As a matter of fact, the tea-table should always present an appearance of
unpremeditated simplicity. It must never seem as though it had been
especially prepared and planned for the occasion. Candles, dimmed with
pale shades, may be on the table when the day is gloomy and dark. In
winter, for instance, when the days are shorter, softly-glowing candles
aid considerably in the cheerful ness of the afternoon tea. Tea napkins
are used instead of those of regular dinner size.
A pretty manner of serving sandwiches or cakes is to have them in
silver-rimmed wicker baskets which can be passed easily from one guest to
another. If the tea is informal, wicker chairs and tables may also be
used. This is especially pleasing and appropriate when the tea is served
on the porch or in the garden.
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