Evening star., 1901-03-26
Table and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

run of food articles, in that every item Is
a nugget Of culinary wisdom and eminent
ly practical
Conducted by Ida Ames Willis, Mar
quette building, Chicago, to whom all in
quiries should be addressed
All rights reserved by Banning Co., Chi
cago.
AFTERNOON ENTERTAINMENTS.
The nature of an afternoon function may
vary from the gathering of few intimate
friends for a cozy cup of tea and gossip, to
that form of social recognition known as
an afternoon reception, function intro
duced to release the overtaxed society wo-
man from the impossible task of paying
ceremonial visit to each one Of her social
acquaintanceS. Invitations to these func-
tions convey to the guest the tntimatfon
that the hostess desires to continue the ac-
quaintance. These afternoon affairs are
known as tea luncheons-which are not
teas at all, but afternoon receptions-or
what might be termed stand-up lunch
cons" The card luncheon. 5 o'clock tea
and the teas named from some special
characteristic, such the color and name
of flowers used in decorations, day or spe-
Cial occasion.
Small Informal Tea.
This Is the plain B o'clock tea. and the
charm of these gatherings is in the utter
lack of formaIity and the pleasure Of meet
ing, for real social enjoyment. few of
your friends and friends friend.
Comparatively few guests being invited,
there Is no crowd. and this gives the
hostess an opportunity to introduce some
notable guest or friends to those who she
thinks will be congenial.
No formal invitation to these affairs is
necessary, especially when the o'clock
tea is an established institution in the home
of the hostess If, however she does not
have daily o'clock tea, but frequently
entertains a few friends in this way, she
may, for convenience, have cards printed
In script, leaving blank, for the date of the
tea. The less ceremonious plan Of giving a
verbal invitation or sending an informal
note. is generally adopted, as it conveys
greater cordiality and friendliness.
These small teas served usually in
the drawing room Library teas are en-
joyed by those with 'bookish" tastes, who
discuss the latest novel, poem or play,
while the music room furnishes an appro-
pirate setting for the musical tea. In fact,
any living room but the dining room is a
suitable place in which to give these in
formal affairs.
Refreshments for the Informal Tea.
For the informal tea only the simplest
refreshments should be served, as one I'M
derstands that the guests are there for the
pleasure of congenial society and the re-
freshments served are merely to express
hospitality and welcome. To be entirely
consistent, the only beverage that should
be served on this occasion is a deliciously
brewed cup Of the very finest tea. Thin
bread and butter. the very daintiest of tiny
sandwiches. and small cakes may accom-
pany the tea.
Cocoa. coffee and clam bouillon are some
times served. as well as tea, but these bev-
erages are more in keeping with the for
NAL teas when greater number Of guests
are served.
Serving Five O'Clock Tea.
The hostess, daughter OF the house or
friend may serve the tea.
A maid in plain gown Of black with
dainty white cap, apron and cuffs is the
only assistant required. 1t Is her duty to
place small, low table before the lady
who acts as hostess. Cover this with a
pretty, snow-white cloth. The tea service,
plates, bread and butter, cakes, etc, are
then brought in by the maid on a large
tray and placed on the table The maid
then retires to the hall or to another room.
where she will be within call. but out Of
sight.
Making the Tea.
OF course the alcohol lamp and small tea
kettle are used for boiling the water. Have
the maid fill the kettle before bringing it
in, but see to boiling the water yourself.
This is necessary in order to have a fine
cup Of tea. Rinse the teapot with boiling
water before putting in the tea. Use the
tea-ball. as this allows you to make fresh
tea, and not use the old leaves, when be-
lated guests arrive.
The old-fashioned rule for making tea
cannot be improved on-take a pinch" of
tea "a teaSpoOnfuD for each guest and one
for the pot. Use the water soon as it
boils; just cover the tea-ball and let it
stand few minutes; then fill up the pot
with boiling water and serve at once
Many like thin slice Of lemon in their |
tea. Have lemon sliced very thin and ar
ranged on a pretty plate. Both plates and |
napkins are usually dispensed with at in |
formal teas. but 1t shows a greater con- |
sideration for the delicate gowns of the |
lady guests to have pile Of these placed |
where the guests may help themselves If |
they desire. The maids services are not |
required for serving, only to remove or 1e- |
plensh any dish, as the guests help them
selves and one another.
A Formal Tea.
The more pretentious affair, which Is in |
tended for the -four hundred" varies lit
tie from an afternoon reception except in |
one important feature-the refreshments |
These must be in keeping with the name |
or the entertainment merges at once into |
quite another story.
For a large afternoon tea that necessi-
tates the formality of sending out regular |
invitation cards, the drawing room Is used |
for the reception Of the guests; the hostess |
and her assistants, or those who receive |
each arrival with few pleasant words |
and the guest then passes into the dining |
room. where the refreshments are served |
Here the hostess finds an opportunity for |
pretty table arrangement of flowers and |
lights, soft tinting and effects being most |
desirable. Have large oblong or square |
table; first cover it with a silence cloth; |
over this a handsome white cloth. At one |
end of the table the tea service, with ket- |
tie of boiling water and alcohol lamp At |
the other end have the chocolate service
The ladies who assist the hostess are |
seated at each end Of the table and serve |
the tea and cocoa.
On the table may be arranged flowers, |
lights, pretty plates of dainty sandwiches, |
fancy cakes, thin slices of bread and but
ter, waters and bonbons. The bread and |
butter and sandwiches are placed on a tiny |
dolly on pretty little plate. When straw |
berries are in season these are served at |
afternoon teas with cut cakes. All these |
are passed from the table by two we'll
trained servants or young ladies who assist.
On the sideboard are placed a pile of ex-
ira plates and with napkins placed be-
tween; beside the plates arrange extra sill
yer forks.
The servants must look after the table.
keep 1t neat and fresh, remove soiled cuns