Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1905-03-18
When Women Stop In to Chat.

WACH " uNlSu SlOp IN u Sudt.
Tea is particularly inviting. especially
if the hostess knows how to furnish forth
her table and drawing room so those who
come perfunctorily rema;n to chat over
the teacupS and forget the time of day.
y bright open fire is one of the things
10 have. if possible. and cozily near 1t
should stand the prettiest OF tea tables,
good sized and perfectly capable of plac-
ticsl service. In the center should be Il
bowl of flowers. and about ii two ear
delabra or several individual candlesticks
with or without shades. Scattered be-
tween will be room for plates of bonbons
and sailed nuts, or cryst0llized fruits
while at one side the tea or coffee urn
may stand, or the chocolate pot, and at
the other side may be large punch
bowl of lemonade or tea punch
The refreshments in their quantity ana
variety depend on the size Of the gather
ing, of course. If only Il dozen or two
are invited then the simplest things are
TIE better, of course, but if the s0-ealled
tea" is really Il function, something
more elaborate is in keeping.
Tea made with kettle of boiling
water and tea ball is convenient for
three or four persons. but the urn is the
best thing to use for a number. Have
the tea made in the kitchen and care
fully strained; then put it in the urn and
light the lamp, and it will keep fresh for
hours
Have cream, sugar and sliced lemons
on the table, and, if you fancy novel;
~ try putting two cloves in each cup
pouring the hot tea upon them, removing
them before passing the cup.
Coffee and bouillon should be served
from an urn, and the cups used for
either of these, and for the tea as well.
should be the small haring teacups, not
after dinner cups.
A Russian samovar makes the best tea
of all. With it tall slender glasses take
the place of cups and are passed on small
plates, with Il slice of lemon in each
glass.
When chocolate is served at n ten
whipped cream is put on it when served.
For lemonadeS, bananas. pineappies
and shredded oranges may be used.
These are strained before being put in
the bowl and a few maraschinos or pre-
served cherries are added.
A small ladle is used for filling The
glass cups which accompany a punch
bowl.
Tea punch is made by using hot ten in
stead of water for lemonade adding the
fruits as before. bur putting it when ice
cold into glass pitcher instead of Il
bowl and placing large bunch Of sug
AIRED mint in the mouth.
Cafe frappe is strong coffee. well
sweetened, and with good deal of
cream. which is frozen to the consist
ency Of wet snow. il is served from tie
bowl in glasses.
Sandwiches for afternoon teas are
sometimes filled with a salad mixture.
sometimes with a sweet, and often with
some sort Of nuts with cream or fruit
They are cut in circles, or rrianges, or
hearts or else rolled.
Sweet sandwiches are filled with or
ange marmalade, or peach or apricot jam,
or peas conserve.
Boston brown bread or whole wheat
bread two days old. sliced jhin. spread
with little hnttey and then with cream
cheese mixed with chopped peanuts. IS
one Of the best Of sandwiches
RaisnS and chopped English .fa,hut~.
or mixture of chopped dates and al
monds are good filings. Whipped cream
may be used witt either 10 bind the
parts.
For salad sandwiches chicken or iur-
key * pounded 10 a paste and mixed
with mayonnaise, or crisp lettuce leaves
are spread with mayonnase. or olives
are chopped and used with or without
dressing
The thinnest possible shavnes of
lemon are delicious sandwich filling
also cucumbers with French dressing.
Cake at afternoon tea is always OF the
lIghtest variety and never layer or fruit
Strips of puff paste may be covered
with chopped almonds mixed with The
slightly beaten white Of one egg. and
just Drowned IN the oven. Lady fingers
may be rolled in boiled fros,ing aud oil
lowed to dry. Satines may hp coyere
with sweet melted chocolate with H.
lie butter mixed in.
Ice cream Sandwiches are made yy
slicing on marble slab firmly packed
white brick ice cream. With a round
biscuit cutter circles are cut from the
slices and put between macaroons or
sugar waters. Serve on small plates
with forks. Philadelphia Inquirer