The news-democrat. (Providence, R.I.) 1906-1909, 1907-11-25

The serving Of tea In the late afternoon,
either 10 the members OF the household
or TO any chance visitors is now the rule
In a great many households, and the Gus
tom is certainly a delightful one. house
where Afternoon tea" is n regular prac-
tice is apt to be a very popular place for
the friends OF the different members OF
the household to gather and especially
as the days grow shorter and the cold
winter weather sets In. dainty tea table,
prettily appointed is most attractive
feature OF drawing-room or living-room.
Whether the appointments be those OF
the most lavish luxury or those Of the
simplest character. this mid afternoon re-
fection can be equally dainty and appe-
tizing. but the manner of service should
always be appropriate to the surround
ings. Several years ago. the tea table.
with numerous cups and saucers and
other fitting, was regular piece OF fur
niture I'm the dra wing room, but now II
is considered the height OF bad form to
have a regulation tea table on view.
A small table, easy to move and pre-
ferably with a folding top is now kept
in some corner Of the room or convenient
" at hand, clear for use. When required
this Is placed In front OF the hostess or
ready for her coming and on IL is placed
the tray.
Tables OF the Pembroke order with a
very narrow top and broad. wide leaves
are most convenient, and then there are
nests OF tables generally In sets of four,
with straight legs and square tops, each
one sliding under the next higher, which
are delightful. These nests" are also
very convenient when there are a number
OF people to serve as they may be placed
around the room for the holding OF sand
witch plates, cups ct cetera at the con-
venience OF the guests.
The complete afternoon tea service usu-
ally consists OF a kettle and stand. q tea
pot, waste bowl, cream pitcher, sugar
bowl, and tea caddy, besides the cups and
plates required. An engraved glass screen
to protect the kettle lamp is also use
full and attactive addition and another
innovation Is a silver trumpet for blow
ing out the blaze. These trumpets may
also be had In brass or copper. A ten
ball Is also useful addition, the new
est form being really a tea ball spoon.
which is more convenient to handle.
This Is very convenient for the individual
cup OF tea, as the boiling water Is sim.
ply poured In the cup and the tea. en-
closed In the spoon allowed to steep In
IL for a minute or two.
All these appointments should be placed
on a tray, which Is spread with a nne
linen cloth, the tray being brought to the
table ready set. The kettle should BE-
previously filled with boiling water. re
quiring only a moment or two OF flame
from the alcohol lamp to set Il bubbling
Any extra dishes may be brought on
small serving trays.
In selecting brands Of tea, an excellent
combination, which will be liked by most
people Is found 20 be a mixture Of Eng
lish Breakfast and Orange Pekoe In the
right proportions, which Is two-thirds Of
the former To one third OF the latter.
Lemon and cream should both be placed
on the table and sometimes the addition
OF a little cruet OF rum Is also seen.
Lemon should be served in thin slices on
a small platter, with a DOYLE beneath.
with a quarter lemon at the side from
which 90 squeeze an extra drop or two
IN needed
Small cakes. sandwiches or fancy crack.
ers are served with the tea. few good
recipes being added. IL IL not considered
good form 10 have too great variety
or very elaborate refreshments. one or