The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1906-01-25

When woman wishes 10 entertain
and is able TO devote either a great
amount Of time or considerable expense
the most informal method Of receiving
ones friends and acquaintances is the
afternoon tea.
This always popular function is a
daytime affair. hence the master of the
house is not expected TO be present
The visiting card of the hostess is
used; If very formal, the date or day
Of the week. also the reception hours,
are written in ink on the lower left
hand corner OF the card. Where the af-
fair is somewhat more formal, or a
series of weekly receptions are given,
the same form should be engraved. Re
plies 10 such invitations are not ex-
pected. Guests who appear leave their
cards in the server in the hall: those
who cannot come, post them 50 as to
be delivered by the afternoon mail.
The one or more rooms used should
be quietly attractive: unless sunny, one
or more lamps should be lighted. and
as twilight approaches. the gas or cleo
trio burners are turned on. A few
flowers or potted greens ara always an
addition. There should be maid at
the door to open IL without waiting for
the bell, ana she should either assist
guests in removing wraps or direct
them to the dressing room
The hostess should be in a pretty
afternoon dress without gloves. When
she has no grown daughter. il is GUS
tomary 10 invite one or more friends
TO assist her in receiving. These may
be ut once recognized. even when intro
auctions have been omitted. by the dis
tinctive house dresses which they wear.
and the fact that they are unbonneted.
The question Of introductiOns is a
mOoted one some hostesses claiming
that the fact OF their being guests is
sufficient for conversation at the time.
but awkWardness among strangers is
obviated when presentations are made.
Names are mentioned. and should be
received by guests with a slight bow.
smile, and a repetition or the others
name, any subsequent recognition rest
ing with the parties concerned.
Shortly after the first guests appear,
one or more OF the aides OF the hostess
assumes charge Of the tea table. pour
ing ana serving such refreshments as
are TO be offered. a maid should be in
attendance cor within calD 10 remove
soiled cups and renew supplies.
In its simplest form the tea table need
be but small one fitted with a tea
equipage and a plate OF waters or fancy
cakes From that Ii may expand IN
accordance with the desires OF the host
ess. Tea may be the only beverage
served or there may be two or more
tables, one devoted 10 tea, another 10
coffee or bOuillon, third to chocolate;
or one larger table IA I'll adjoining
room may be used for all the forms OF
refreshmenI. only such refreshments
should be prohered as Cdn De easily dis
posed of without the removal of gloves.
Sandwiches OF various kinds. fancy
cakes and bon bOns come within this
limitation. and even though a series Of
teas is in contemplation. so many
changes may be rung on these articles
that there Will be no faint OF sameness.
Unless the number of invited guests
is extremely small it is wisest to have
tea STEPPED IN the kitchen or buffers
pantry, strained into an ornamental tea
ViOus quantity is exhausted or the pot
has cooled. Other drinks can be kept
hot IN covered double boilers at the side
of the kitchen FIRE. 10 be sent in as
needed For cocoa or chocolate and for
coffee, whipped cream is desirable II
the parlOr decorations are Of any spe-
Cial color, such as pink or yellow. the
cream may be family tinted 10 CORE
spond before il is whipped; T. should be
kept very cold until needed. Sometimes
hOstesSes who do much entertaining in
as sweetening tea with c0loTed rock
candy or using faHred domino sugar
or dropping a creTnf de menthe or mar
aschirO cherry in each cup.
In preparing sand 1-cDes use bTead
which IS from one 20 two days old
in cities what is cal ed sandwich bread
with very thin crust and giving round
or square slice, can be had. In any
case. II is best 10 first trim ali crust