New-York tribune., 1909-12-18
FOR THE TEA TABLE
The Latest Things IN Edibles
and Decorations.

For the winter months the afternoon tea
table takes on a very formal aspect, even
FOR the weekly day at home. and at
coming-out tea or large reception IL Is
the most important feature OF the occasion
For these larger functions the table Ii
spread with a fine tablecloth with flowers
In the centre and elsewhere as may be
thought prettiest- The flowers are placed
In silver or glass bowls or vases. and the
silk shades over the candles IN the silver
candelaora which flank the central decora-
TONS match them In color. At either end
of the table is a silver service or a large
silver tray, from which tea and chocolate
are respectively dispensed. Some intimate
friends OF the dehutante or rnatron IN
whose house the affair is given are chosen
TO pour" and other friends in fsscinat-
ing rrocks, hover about to see that every
guest mas refreshments. Men servants
rarely less than six or eight in number
also wait on the guests replenisn the table
and remove the used cups and plates. At
the sides OF the table are piles OF plates
with forks grouped near each and nap
kins in plenty. together with compotes Of
bonbons. dishes OF candied fruits, and
cakes iced to match the color scheme
Sometimes high silver fruit stands con-
tanning the most costly fruits to be had.
decorate the table. but these are not sup
posed to be served. and are merely there
as ornament. The sandwiches are often
relegated to side table. especially when
bouillon Is part OF the feast. and punch
IS also reserved for a side table. with
special attendants. both guests and serving
men. Everything else is served from the
pantry.
For the coming-out function the menu
usually includes lobster a Ia Newburg
oysters creamed with sweethreads or fried.
chicken or lobster salad. several kinds OF
sandwiches. ices In small shapes and bis
cult Tortoni.
The daylight is excluded and the lights
IN the rooms and on the table are lit at
the stroke OF the hour at which the re-
ception Is 10 begin. At this time the
friends that are to pour and otherwise
assist should arrive. so that an early guest
can be properly taken care Of and made
TO enjoy herself
AT the less formal weekly day at home
the hostess makes each cup Of tea at
low table on which all her paraphernaIia
is placed. and maid or butler comes and
goes TO assist in passing and TO remove
the cups. etc, each guest finishes The
cakes. tiny tea biscuits and fancy biscuits
are placed on a stand that is lifted and
passed, and a new feature is hot Sally
Lunn and crisp bacon. The Sally Lunn
is cut before it is brought in and the bacon
is eaten from the fingers, which are quite
outdistancing forks in the smart set for
many purposes for which the fork was
originally destined Other good things for
these teas are sandwiches OF caviar and
cream cheese made into a paste and
sprinkled with lemon juice, and served with
either white or brown bread The former
is preferable, but the latter is the latest
fad. Another very delectabIe sandwich is
Of hard boiled egg. grated coarsely, and
placed with strips of Spanish sweet pep
pers between thin slices of white bread
Diamonds OF toast. with melted cheese
and butter spread thinly on top and
sprinkled with paprika. are delicious and
so are sandwiches OF thin toast with plenty
OF butter and plum or orange marmaIade