The Alaska citizen., 1913-06-23
SOME HINTS FOR
 AF TERN0ON TEAS

lafh'Sh forth her t9-le a3i G*a" itz rlem so t'sa.r aha eoHs 2tsfHar ariI, remain te s!Ett oser tGe f,,. ap aat fa, 'he ti.uo Of day.
 The tea taA}r should h. e. h. frefiezt s5oa-.z=3 al perfeesl, sauAa!a ef practical service. tu tf, sn' -F.31a Ha T farf of stoaegs and abou' if t@o caalIeanra o fly'~ fn.jy#5'ua' sa7l'aaitEs 4itr or without shades. srartefgi t1- he. etH Fe roam fer alates os honbons and sahc1 na's. or ~rsstali'
 . frai.s vhtla a' a9c sic .hc tea or coffee may stand or the ehoeola'p
 aH1.1, the Her -i1p may he 9 laree paueh howl of 'emgr1ae Or a punch,
 Tho refreshments in tho gnanti. 3td vaiety of the gathering, os course. r oals q dozen CT two are Invited then the simplest times arc the better: hu, if tha so- ale tea" is really taetion. someth+n@ more elaborate is ia keeping.
 Tea made @i'h q kettle of hoi1inr water and lea ball is eouvesien' or fhree or toug persons. h1t the nm is fha bes.- shIaa 10 use for q amber. Have the tea made in the at.ehcu a;A carefully strained; then ast f ia he Hrn and light the lamp, a4 | ss}' Eeop fre=h fo. hours
 Have cream. sugar aad s'iee9 'o. mons on the table and. il Nou tar.'y q novelty try puttiur two c'otes iH each cup anl fourin& lhc ho' tea up- on them, removing them before pass ing the cup.
 Coffee md houilan should he scry- ed rom an urn and the cups ns'd for either of these and for tea as we'll. should h. the small flariag tca. cups. not thn after-linrer coffee cups.
 \ Russian slmovar makes 'he best tea Of all. With f tall, slender glass
 $ take the place ef cups and are passed on small llates wilh q s'ico of lemon in each glass.
 When chocolate is scrvel a, a tca whipped cssam is put or when =scr,. ed f
 For lcmonaios, bananas. pinea2llcs and shredded oranges max he uso' These are strained before pnl'n" in the bowl and teW marischiaos or preserved cherries are added.
 A small ladle is used fo filling he glass cups which accompany q punch bowl.
 Tea punch is made hv using hot tea instead of water for lemonade. fldine the fruits ae hcfore, but put 'in% il. when ice cold into glass
 ryher. instead of bowl, and plac- ing T large bunch Of suga'cd mint in he month.
 Cafe fra4pe is strang coffee, well .wcctcned. ard with good deal e +re1m which is frozen 10 the conss- -cne, of wet snow. II is eorycl from ho bowl in glasses
 Sandwiches for afternoon teas are sometimes filled Wth salad mix furo. sometimes with a sweet. and
 on with some sort of nuts. 2.i cream or fruit They are cut in cir cles. or trianglcs. or hearts, or else rolled
 Sweet sandwiches are filled with orange marmalado or peach or apr cot jam. or pea conserve.
 Boston brown bread, or Wholo wheat bread. two days old sliced thin spread with little butter and then with cream cheese mixed with chopped peanuts is one Of the best O sandwiches.
 Raisins or chopped English walnut or a mixture of chopped dates or al monds, are good filings. Whipped eream may he used with either to bind the parts.
 For salad sandwiches chicken or turkey is rounded to paste and mixed with mavonnaisp or crisp let luce leaves are spread with mayon naise, or olives are chopped and used with or without dressing.
 The thinnest possible shavings of lemons are a delicious sandwich fill ing, also cucumbers with Ere 3c'' dressing.
 Cake at afternoon tea is always of the lightest variety and never layer or fruit
 Strips of puff paste may be cover atl with chopped almonds mixed with the slightly beaten white of one egg and just Drowned in the oven Lady fingers may be rolled in brown frosting and allowed to dry. Saltines may be covered with swee' melted chocolate. with little butter mixed in.
 Ice cream sandwiches are made by slieing on a marble slab firmly packed white brick ice cream With a round biscuit cutter circles are cut from the slices and put together macaroons or sugar wafers. Serve n small plates with forks.