AFTERNOON TEA

New Zealand Times, Volume LXXI, Issue 4319, 30 March 1901, Page 5 (Supplement)

AFTERNOON TEA

The cup of tea, made by one’s self, and bestowed upon the caller, breaks up formality, and saves a call from positive discomfort. Women become social, and even confidential, over the cup of tea.

The funiNhing of an afternoon teatable need not be costly. First of all is the table. Dame Fashion favours, at present, the round table. Whether it be of light or dark wood should depend on the other furnishings of the recep-tion-room. Tables of wood are preferable to those of wicker or rattan, because less costly, and more durable, and, being heavier, are not so easily upset. For tho round table a piece of embroidered linen of the same shape and size, having a scallop worked on tbo edge, is in good taste; for the square table, a square of embroidered linen to fall slightly over the edge is effective. This should be hemstitched. The under shelf should be covered with an embroidered centre-piece, either square or round.

In choosing a kettle, brass is prettier and more easily kept clean. Preferable to the kettles that swing on a crane are those that rest on a small supporting stand. Servo small tea-cakes or biscuits. It Is bad form to offer rich cake, as the gloves of the callers are never removed, and for that reason tho possibility of soiling them is always considered by the thoughtful hostess. Some, serve tea alone. >

Dainty sandwiches of cucumber or banana, cut in thin slices, and placed between thin bread and butter, are very delicious in summer. If a slice of lemon is served with the tea, no cream is offered. Never fill the cup to the brim; a dripping cup is a source of annoyance. It by accident the tea is spilled in tho saucer, at once replace it with a fresh one. It is a compliment to tho hostess if a second cup is accepted, and it is perfectly allowable to offer it-