The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-06-15
AFTERNOON
TEAS
BY EDNA EGAN.

~ IME was when It was considered
quite the thing to have a tea
table in the parlor, little gim-
crack sort of thing, loaded with cups
and souvenir spoons, and never By
any chance used to serve tea, but only
dust catching ornament. Nowadays
we have no tea table set and waiting
from day to day. Tea comes in on a
tray carried by the maid, if we have
one, or, if not, by ourselves, and when
5 o'clock is over and the caller has
departed the tray goes to the dining
room, there to wait until the next tea
hour.
We have learned also that it isn't
necessary to have lot of little cakes
and sandwiches or even toasted muf-
fms for pleasant and refreshing tea
A plate of simple crackers or some
thin bread and butter is quite suff-
cient if the tea that accompanies 1t
is not too strong and is hot. The
trouble is, so few women know how
to make really good tea.
The first requisite is, of course, a
good brand Of dried tea Ceylon fla
vored with Orange Pekoe is a favor
lite, and pure Orange Pekoe is deli
cious also, and has fragrance that a
flower might envy. But after the tea
itself has been chosen carefully there
are a number of little things one
must remember.
The water should be boiled furious
ly, then the teapot-which should, by
the way, be of china or porcelain in
stead of metal-Should be half filled
with the hot water, which should be
quickly poured out and the teapot
dried. Into the now warm, dry teapot
put the tea, and let it stand a few
minutes. Be sure not to use too much
tea, otherwise you will have a strong,
bitter infusion.
AS for the proper Accomplishments,
the sugar should always be in Jumps
and it is good thing to have some
Of the Jumps broken in half for those
who like just the least taste Of sweet
Then there should be rich milk-not
cream-for those who like to drink
tea English fashion, and for those
who prefer it la Russo there should
be thin slices of lemon lying on a
special dish, with a small fork to
serve it.
Personally, l don't care much to
boil the water in one Of the little ket-
Ties with an alcohol stove and then
make the tea before all the com
pany." The kettles of this sort,
whether made with a stand or to hang
are apt to be unstable affairs, and thew
have horrid trick of boiling over on
Dne's polished mahogany tea tray. Be-
sides, one must have a holder in order
to handle them, and that is always a
little awkward. 1t is really much
easier to make the tea in the kitchen.
put the coy over the teapot, and
bring 1t in all ready to pour
A pretty tea equipage would consist
Of polished copper tray, with china
Of the inexpensive dull green Japan
sse ware called Sedu The copper is
warm and CHEEKY looking and the dull |
gray-green of the cups takes on a |
charming contrast with the amber of
the tea !
For those who fancy something
more expensive a tray of mahogany,
oval in shape, with silver border and
handles, and a set of Royal Dresden
china, with delightful little pink roses
all over 1t might be selected. A little
silver tray of pink cakes and bonbons
would carry out a dainty color
scheme.
Another attractive service, seen in
The home of a woman who travels a |
great deal, consisted of a big SQUARE
eornered tray of Sheffield plate, with
1 service of thick, creamy china, flow
ered with fat, conventionalized bach
plor buttons, the flowers in clear
bright blue, the leaves dull green Lit
lie lines of brown outlined the edges |
pf the china and picked out the de- !
Sign. The shapes were squat and the |
Iugar bowl had no handles, giving it
uaint look.