Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1910-03-22
Five O'clock Tea.

The five o'clock tea 10 the most simple
and satisfactory way OF entertaining
ones friends, and % 1t Is 30 simple and
easy It is pity that some hostesses have
allowed the tea to blossom out into
formal afternoon reception. An affair
at which salads, creams, entrees, and
various ices are served is not tea ana
should be called q reception.
For the genuine fve-o'clock afternoon
affair the preparations need not be
elaborate. The tea-table may stand IN
the corner of the drawing-room or In the
dining-room or library opening from the
|drawing.room. If the hostess expects
many callers, she should ask friend to
preside over the tea urn or kettle. II
coffee or chocolate is to be served an0th-
or friend may be asked to pour this. The
second beverage Is not necessary, as the
one for which the function Is named Is
sufficient and is generally liked.
The table must be covered with
pretty cloth, and on this should be the
tea kettle with an alcohol lamp to insure
a constant supply of boiling water to re-
plenish the teapot or to weaken the
liquid already poured. In some homes
the maid is supposed to bring In freshly
boiling water as often as required, o9t
the particular housewife usually hnds
that the water which she boils herself is
more certain than that carried from the
distant kitchen. There never was
truer adage than the old one that de-
clares,
"Unless the kettle boiling be
Filling the teapot spells the tea"
Therefore, the connoisseur wants to be
sure that the steaming liquid poured
upon the high-priced leaves she uses ID
more than "scalding hot"
With the kettle on the table must be
the teapot, canister, sugar-bowl, dreamer,
and dish of sliced lemon for those
who prefer the acid flavor to the smooth
ness impaired by rich cream. The cups
and saucers are arranged within easy
reach of the person who "pours," and on
the table may be pile of plates, each
one provided with a small napkin or
dolly. Many hostesses omit these plates,
and they are, after all, matter OF taste,
although where there are several kinds
of sandwiches or cakes the guest finds
them convenience.
Simple SANDY witches are always popular.
White breads nd-butter sandwiches cut
into triangles and Boston brown bread
and cream cheese sandwiches cut into
semicircles form pretty combination,
and are known by some housekeepers as
"blond and brunette sandwiches" Be-
sides these there may be plate of hot
scenes. These are delicious and form
an attractive feature at the up-to-date
ada
at home and split and buttered just be-
fore sending to the drawing-room. They
are easily made, but must be baked IN
relays, that fresh ones may be brought
in as soon as the preceding supply be-
come cold and therefore soggy. A dish
of fancy cakes and macaroons are the
only sweets required.
Make fresh tea often. The lover OF
the beverage is quick to detect the fiat"
taste that proves that the same leaves
have been used over and over again.
Cheap tea is an abomination and expen-
sive tea Is too delicious an article to be
spoiled in the making. Therefore, pre-
pare only little at q time-just little
more than will be needed by the guests
present at the time of the making. After
the beverage has stood for three minutes,
it is ready to pour. The usual allowance
is the old fashioned one of "a teaspoon
full of tea leaves for each person and one
for the pot" but some Of the finest
grades of tea make too strong decoction
If used according to this formula, and
half teaspoonful of the dried leaves for
each guest makes satisfactory drink.
The waitress gives a plate and dolly to
each guest, then hands her cup OF tea
and passes upon tray the cream, sugar,
and lemon.
sCONEs.
Into quart of -four stir teaspoonful
of salt and two teaspoonfuls of baking
powder. Sift three times, then chop
into the mixture heaping tablespoonful
of butter, and when we'll blended add
enough chilled milk to make soft
dough. Handle as little as possible aud
turn out on a Toured board. Roll
quickly and lightly into sheet and cut
into rounds with a small biscuit or cake
cutter. Lay upon hot soapstone grid
die, and when brown turn and brown;
split open-tearing, not cutting the
scones-and butter them.--Harper's
Bazaar.