Evening journal., 1913-07-02
TERNOON
TEAS
-Q
AZ EDNA EGAN.

~ lME was when Il was considered
quite the thing TO have a tea
table in the parlor a 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 II we have
one, or, If not, by ourselves, and when
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 70 have a lot of little cakes
and sandwiches or even toasted muf-
ms for pleasant and refreshing tea.
A plate Of simple crackers or some
thin bread and butter is quite suff- I
cient II the tea that accompanies il
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 aa-
vored with Orange Pekoe is a favor
ite, and pure Orange Pekoe is deli
cious also, and has a fragrance that
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 feapot-which should. bv
the way. be OF china or porcelain in
stead Of metal-should be half filled
with the hot water. which should be
rtrfrIr1ts a.
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 viii have strong.
bitter infusion.
When the tea Is warm pour on the
boiling water, let stand a few min
ntes with the coy over the teapot.
thsn serve at once.
AS for the proper accompaniment.
the sugar should always be in lumps.
and 1t is a 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, don't care much ID
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 10 be unstable affairs. and they
have a horrid trick of boiling over on
ones polished mahogany tea trav. Be
sides, one must have a holder in order
20 handle them, and that is alwavs a
little awkward II is really much
easier to make the tea in the kitchen,
put the coy over the teapot. and
bring it in all ready to pour
A pretty tea equipage would consist
OF a polished copper tray. with china
Of the inexpensive dull green Japan
bse ware called Sedji The conner is
warm and CHEEKY looking and the dull
gray-green Of the cups takes on 4
charming contrast with the amber OF
the tea.
For those who fancy something
more expensive a tray Of mahogany
oval in shape, with a silver border ane
handles, and a set of ROYAL Dresden
china, with delightful little pink rose,
all over It might be selected A littl,
silver tray Of pink cakes and bonboni
would carry out dainty colol
scheme
Another attractive service, seen il
the home OF woman who travels ;
great deal. consisted OF a big souar.
<1rnered tray Of Sheffield plate. witt
8 service Of slick. creamy china. flow
cred with fat. conventionalized bach
elor buttons. the flowers in cleal
bright blue, the leaves duh green. Lit
tle lines Of brown outlined the edges
OF the china and picked out the de
sign. The shapes were squat and the
sugar bowl had no handles. giving it a
1@as2 look