Waterbury evening Democrat., 1888-08-04
HINTS ON TEA-PARTIEs.
How to Serve Refreshments at These De-
 lightful Gatherings.

How to Serve Refreshments at These Dc.
 lightful Gatherings.
 As for the food, it is very simple and quite secondary to the aesthetics of the occasion. One may have much or little. but it is better to err on the side of sim. plicity. Hot meats and soups change a tea party into lunch or supper party, | but cold meats are used at teas. Wine l is never served. The essentials are tea | of course, cakes, sandwiches and fruit. | Usually there are also added fanciful | little dishes of what might be called | 'nibblets'-to coin a word-little things l at which one nibbles while chatting, | which tickle the palate without filling the stomach, and which answer the purpose of decorations.
 A word as to sandwiches. The meat should always be minced, as it is very awkward to bite into a large piece of meat and try to pull apart its oft-times unyielding fbers. The bread should be thinly cut, fresh and crustless. The size of the sandwich ought not to exceed 3x2 inches. In serving plain bread and butter, two thin, crustless slices are placed together like sandwich, or else a single thin slice is rolled up like a jelly roll and tied in place by tiny ribbon. Cheese sandwiches are made of Neufchatel or Frontage de Erie, spread rather thickly upon bread. Of course no butter is used. Anchovy sandwiches consist of very thin layer of anchovy paste between two buttered pieces of bread. Minced beef is very rare roast beef chopped fine and rather highly seasoned. At least two kinds of sandwiches are placed on the table.
 Jellied chicken is a very pretty dish, and easily made. It should be molded, and an uncommonly pretty effect is ob- tained by chain of rings of the whites of hard-boiled eggs laid upon the first layer of jelly after it has partly hard ened, and before the chicken goes in; another thin layer of jelly separates the eggs from the bits of chicken. Masses of fresh parsley with bits of bright red currant jelly sparkling here and there, like tiny jewels, form a lovely garnish. Raw oysters are served on the plates made for the purpose, and are ready at each place as the guests come to table. Cayenne pepper and lemons must be at hand.
 Butter has attained to the dignity of a decorative dish. It may be served in variety of ways, patted into molds, rolled into crinkly balls, buried under microscopic lettuce leaves on glass dish, or shining through numerous bits of clear ice. It may be already upon the table in individual dishes, or may be passed by the servant. Many effect the unsalted, creamy-white article, as being more obviously pure.
 Salt is placed upon the table in the large silver or cut-glass cellars of our grandmothers, and is transferred to in- dividual cellars as needed by means of the old-fashioned little saltspoons,
 Bon-bons are served in variety of pretty ways; any quaint dish may hold them, or small platter, divided into three or four compartments for the diff ferent varieties, or a silver box made for the purpose, or a fancy confectioner's basket. Little silver trays of odd shapes are very fashionable for this purpose, and diminutive gold or silver tongs. In the absence of tongs hand some dessert-spoon will answer every purpose.
 Gentlemen are not often invited to these gossipy and delightful affairs, but when they are they follow the ladies in a body to the tea-room, led by the hostess, instead of going out in couples, as at dinner. When only ladies are present, the hostess walks beside the one whom she most wishes to honor, but does not take her arm. The other ladies straggle after, comfortably and informally. Very elaborate teas are served by gaslight, or, better still, candlelight. The tall candelabra, with their painted shades, their tinted can- dies and the waves of silky color about their bases, are of great decorative value, and the soft light is eminently becoming to both hostess and guests.- l G0od Housekeeping.