The Birmingham age-herald., 1916-02-06

N our talk last week we spoke of the
 various methods for giving afternoon
 teas and how to conduct them. There
 is consequently special suitability in
 supplying today recipes for some of the dainties served as refreshment at such occasions.
 Let me say first word concerning tho tea At @ small party it may be made freshly and served at once, keeping the teapot hot under a cozy. Or tho kettle of boiling water may be ready and the tea made for each one with a tea ball This is an excellent plan when there are few guests present, but it is too tedious to be recommended for & good sized party.
 After tea has been made 1t becomes strong and bitter If left on the leaves. When the tea pot is provided with one of the tea balls which can be drawn up to the lid of the vessel as soon as the tea has steeped long enough there is no dan ger of the acrid tannin affecting the flavor of the beverage. Lacking such a tea pot, it Is better to inclose the tea in small bags of tarlatan or other net, put these into the scalded and heated tea pot, pour the boiling water upon the bags, and when the tea has reached the requisite strength remove the bags or pour the tea off into another hot tea pot. It can then be cov- cred with cozy to conserve the heat. Hot water can weaken 1t for those who prefer the drink below the average strength.
 Poor tea, whether its fault Is too much weakness or too little, an herby taste or the astringent flavor which comes from oversteeping, will spoil the most care fully planned party where everything else is up to the mark. When coffee or choco- late is provided there is means of escape for the person who finds the tea unsatis- factory, but if there is only one beverage offered that should be as near perfection as it is possible to bringit. Freshly boiled water, at hard boil when used; good tea, steeped just long enough and never over soaked or stewed, but freshly made, are all required to make perfect cup of tea than which, to my mind. there is nothing better.
 SCONES FOR TEA.
 These may be prepared little while be- fore they are to be used, buttered and kept hot, but not allowed to steam and become soggy
 Chop 8 tablespoon of good shortening Into a pint of flour which has been sifted with half a teaspoon of salt and heaping teaspoon of baking powder. Add a cup and & half of milk CT enough to make as soft dough as can be handled. Turn it out on the fioured bread board, roll it quickly and lightly into sheet half an inch thick, cut into rounds with email biscuit cutter. and bake on . soapstona griddle to delicate brown, turning often that the scones may not scorch on the outside before they are done through They will puff up to two or three times their original thickness.
 When done tear each scone in half starting the split, if you like, by the use of a sharp knife, but never cut the scones ip half while hot. It makes them heavy and soggy. Butter the scenes on the inside, lay each pair of halves together with .ha butter inside. and serve wrapped In a napkin on a hot dish.
 TEA CAKES.
 These may be made by the same recipe as that given for the scones, but instead of cutting them into rounds the sheet of dough may be made to fit a round tin and baked in the oven. The tea cake