The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-02-02
AFTERNOON Teas.



and is unable to devote either a great
pense the most informal method Of re-
ceiving ones friends and acauain-
tances. 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:
IL very formal. the date or day Of the
week. also the reception hours. ere
written IN ink on the lower left hand
corner Of the card. Where the at
fair IS somewhat more formal. or q
series OF weekly receptions are given
the same form should be engraved.
Replies To such invitations are not ex-
pected- Guests who appear cave their
cards III the server in the hall: hos
who cannot come. post them SO as To
lie delivered by the afternoon mail.
Inc 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 eiec-
tr:c burners are turned on. 4 few
flowers or potted greens are always an
addition. There should be a maid at
the door to open it without waiting
for the bell. and she should either as
sist guests in removing wraps { direct
them to the dressing room
The hostess should be in a pretty
afternoon dress without gloves. When
she has no grown daughter, ii Is Gus
tolnary TO invite n or more friends
to assist here in receiving. These may
be at nee recognized even when in
productions have been omitted by the
distinctive house dresses which they
wear. and the fact that they are I'm
D0nneted. The question OF introduce
tons 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 presenta-
tion are made. Names are mentioned.
and should be received by guests with
a slight bow, smile. and a repetition of
the others name. any subsequent re-
ognition resting with the parties con-
cerned.
Shortly after the first guests appear.
n or more of the aides of the hostess
assumes charge of the tea table. our
ing and serving such refreshments as
are to be offered. A maid should be
in attendance Cor within CALI to re-
move sOiled cups and renew supplies.
In its simplest form the tea table
need be but a small one fitted -th a
tea equipage and a plate of waters or
fancy cakes. From that it may expand
in accordance with the desires Of the
hostess. Tea may be the only bev-
erage served. or there may be two or
more tables. one devoted to tea. IN
other to coffee or bouillon, a third to
chocolate: or one larger table in an
adjoining room may De used for all
the forms of refreshment. Only such
refreshments should be proffered as
can be easily disposed of without the
removal of gloves. Sandwiches of va
rlOuS ind fancy cakes and bon bon
come withon this limitation and even
though a series of teas is in contem-
Dlation. SO many changes NAV 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 20 have
tea STEPPED in the kitchen or buffers
pantry, trained into an ornamental
teapot and brought in as often as the
previous 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 to be sent in
as needed. For cocoa or chocolate and
for coffee. whipped cream is desirable.
If the parlor decorations are of any
special color. such as pink or yellow.
the cream may be family tinted to cor
respond before it is whipped: it should
be kept very cold until needed. Some
times hOstesseS who d. much enter
tanning in this way affect certain Spe-
cialties. such as sweetening tea with
colored rock candy or using favored
domino sugar or dropping a creme de
menthe or maraschino cherry in each
cup.
In preparing sandwiches use bread
which is from one to two days old: in
cities what is called sandwich bread.
with very thin crust and giving round
or square slice can be had. In any
case it is best to first trim all crust
from the loaf. using a large sharp
knife. Spread the end of the loaf with
soft butter and. If MOST. with some Of
the prepared filling. then cut off a very
thin slice. Repeat until the loaf is
partly used. then put together tbs
slices in pairs. press lightly to make
them adhere. then cut in any desired
shape. Repeat until the necessary
number have been prepared. Pile the
finished sandwiches On a plate anc
cover with a clean napkin which he:
been dipped in cold water. hen run
as dry as possible. This. well tucked
under the bottom O.
keep them from O.
are needed We give SIZE films e
sandwiches and a few fancy cakes rt
found suitable for these informal en-
tertainments.
Chicken Salad Filling-Use a salac
made ND in the usual proportions. bu
with all the ingredients finely chopped
before mixing with the mayonnaise
Tiny finger rolls may also be used in
! stead of bread
Waldorf FillinA-E~Ial proportion!
&, Of tart apples. celer.- and walnut
chopped very fine ard moistened viii
mayonnaise.
Ripe Olive Fillfng-Stone a pint y
ripe olives. Chop very fine. Mix with
! Philadelphia c. am cheese. which hai
been worked to a paste with a LITTLE
thick cream and two or more table
spoonfuls of rich :~.4ayonnaise.
Watercress Filling-Removc tn
. coarse stems and leaves from a bunch
| of watercress. wash well. then dr.
thoroughly between towels. Pound Il
a paste n blend il with twice il
bulk of butter which q been heater
to a cream. Add salt to taste.
! Fancy Meringues-Slice some poun(
cake half an inch thick. cut In circles
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