Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-11-02

TEL IN ~ o'clock tea"
NHG[%@S In many towns and
cities the afternoon re-
cepuons which ragged SO furiously last winter
and for years past are growing into dis
favor and are now spoken Of "cold
FORMAL affairs which should be given only when
duty or circumstances make il necessary-ab-
solutely necessary" Ii Is argued that ladies
attend afternoon receptions dressed IN hand
some costumes and keep on their best bonnets
and are expected TO appear as if they were en-
ioying themselves immensely and pretend 70
regret ever 20 deeply they cannot remain "a
that particular place the balance of the after
noon and forego the many others on the list
TIE POSSIBLE EXCLUsIvESEss,
or more properly speaking the partial exclu-
siveness Of a tea" where 1t is not necessary
to include everybody, is greatly in its favor
wi tn many, especially those to whom society
duties are necessity, if not burden heartily
despised.
Ia Washington the ladies Of official house
holds are compelled, TO a greater or less de-
gree, TO follow the tide IN favor of afternoon
receptions, the tide being governed largely by
notilla of official constituency and a WE'LL
known class OF floating society seekers. Others
must OF necessity follow in the wake OF these
recognized social leaders for other reasons as
well as TO meet similar demands from the great
social public 70 see and be seen in what 10
THE QUIET SIX O'CLOCK TEA
will, therefore, be a harbinger Of rest, devoutly
wished for by those whose tastes turn toward
the cordial, whole-hearted entertainments
which bring companionable friends and ac-
quaintances together for pleasures sake and
draw the curtain for a time between the real
homestead and the abiding place.
These are very informal affairs, no gentle-
men being present. The hostess sends out her
cards week before the entertainment. IL the
tea Is given IN honor of guest the card OF
that lady is also inclosed. If the invited guests
are married ladies il is customary 20 invite
some OF her young lady friends TO help her
serve the tea. When the lady has daughters
their intimate friends. young ladies near their
own ages, are invited to help her serve.
THE GUESTS SHOULD ARRIVE PROMPTLY AT SIX,
for it is an objectionable offense to keep tea
waiting-so that by ESQ., everything being in
readiness, the tables can be brought in ani
lunch cloths spread on them The guests NAV
seat themselves their inclinations prompt,
which IL generally done In groups just they
find themselves gathered chatting together
when the tables appear.
SUGGESTIONS ABOUT ARRANGEMHSTs
Say in the pantry or some other room con-
veniently located there should be two tables,
one for plates and napkins, tumblers and trays
of silver spoons and forks; on the the other the
vlands of the repast. Finger bowls on plates
may be set conveniently on the sideboard filed
with slightly warm water. They may bee placed
with much effect upon lace drawn-work doylies,
with geranium leaf reposing on the surface
OF the water IN each bowl.
BY the time the young lady mattresses carry
into the room or rooms. the case may be,
the plates napkins and silver, the servant can
pour the coffee, each cup being filled about
two-thirds full. These should be carried On
trays to the gucsts-thcn may follow the cream
and sugar, the bread and butter (the bread
should be spread before hand J, the scalloped
oysters, croquettes, chicken salad, olives (al-
ways) and pickles or whatever the menu may
be.
AFTER THIS COURSE Is FINISHED
the plates may be removed and handed to SER
wants standing at the kitchen door to receive
them. While this is being done the cream may
be cut in the kitchen by the hostess, assisted
by several OF the Mattresses; for, by all means,
this should be done quickly. otherwise there IS
an awkward delay, causing the cream 10 soften
and run. A hot towel wrapped around the
mould will cause the cream to come cut
smoothly and squarely. The cream nodded IN
pretty individual squares are effective. The
squares should be placed on desert plates and
passed to the guests. Then follow with baskets
of cake, lady finger, kisses, macaroons, &c.
When this course has ended little fancy dishes
with
HANDLES TIED WITH GAY RIBBONS
and filed with candied violets rose leaves or
bon bons may be placed ON the table. When
sufficient time has elapsed for these toothsome
daintIes to be dispatched the finger bowls can
be brought on, after which the tables may lie
cleared, but left for cards or other games.
Some do not play cards. For the entertain
ment of these the hostess provides according
to her own taste and her knowledge OF the taste
of the guests. The tea ends by 3 O'clock when
carriages and escorts arrive aud the guests de-
part.
SOME PRACTICAL SUGGESTIONS.
When buttering the bread do it before cut
ting it from the loaf. In this way the slices
can be cut quite thin and the shape and firm
ness preserved
1t Is always in order to be helped to the
second cup OF coffee or tea-it is a compliment.
In retilling the cups carry the coffee or tea
around TO the table and be careful to hold q
napkin under the spout of the coffee pot or
pitcher.
Less tea is used nowadays when there is a
choice of both, yet it is safe to make a good
portion of 1t.
If as convenient provide a sugar bowl and
dreamer for each table, also dish of olives
and pickles.
Do not fail to put salt cellar on each table,
1t Is very difficult TO season chicken salad 10
suit the taste of all-tastes vary in regard TO
seasoning very greatly.
The menu of "a tea can be arranged and
changed to suit the ideas and conyenlences OF
the hostess more easily than for any other che
tertainment
Scaloped oysters very popular for teas,
but when one loses the relish for oysters in the
spring good substitute is a dish Of turbot.
RECIPE FOR TURBoT.
-Four pounds of fine white fish, steamed
until done; be careful to remove every
bone. Take one quart Of milk, one-fourth
of pound Of -four, little thyme or
sage, salt, pepper and three slices of a large
onion. Cook over a kettle of water until 10
comes to a thick cream; then add one-fourth OF
a pound Of butter and two eggs; put in a large
porcelain baking dish, a layer of hsh, then the
filling, until the dish is full, putting the nllinx
on top; sprinkle with cracker crumbs. Dot
over plentifully with butter. Bake in a mod.
crate oven half an hour until a nice crisp.
light brown. This is a most delicious dish and
nearly easily prepared scslloped oysters.
1t can be made ready for the baking the morn.
ing of the day that the company is TO be given
The quantity given in the above will serve
fifteen to twenty persons.
Pictures I'm the Fire.
From Puck.