Every evening, Wilmington daily commercial., 1921-05-27
For Afternoon
Tea
Have "Thc Malings'' All As
scmbled Where They Are Easy
to Get At

NE OF the sugar concerns has
recently put ON the market
~ sitter top cans containing q
combination of sugar and cinnamon.
which the directions on the can rec
ommend for use on griddle cakes,
waffies, buttcred toast and other
dainties. The cans are about tho
size OF the usual cocoa can--con-
venient to handle or to keep on your
shelf for use in getting ready after
noon tea.
Doubtless you would find that
when you buy cinnamon and sugar in
this form you pay more for it than
when you buy the two ingredients
separately. However. 1t might really
be an economy because of the con-
venience or 1t and the quickness with
which it can be used.
II is good plan to have the
wherewfthal for afternoon tea always
on hand. There are many times
when one might extend the courtesy
OF afternoon tea TO chance callers il
the getting of it did not take much
time or trouble.
One housewife who has no maids
has simplified the problem of after
noon tea by having small cupboard
placed in her kitchen where she
keeps all the tea needfuls. The plan
OF having the tea table set in the liv
ing room or drawing room, besides
being in rather bad form, has the
disadvantage that ii collects the dust
and that one would hesitate TO use
tea cups and other accessories that
had been thus exposed even for day
without first washing them.
a -
there are six cups and saucers with
china tea pot TO match. There is a
silver cream jug and sugar holder
with six teaspoons, sugar tongs and
a dish for lemon with a lemon fork.
A box of cut sugar, canisters contain
Ing two sorts of tea. package or
two OF waters and can OF instan-
taneous chocolate for those who do
not drink tea are found on another
shelf OF the cupboard. Then there
are tea napkins and paper napkins
for use on less formal occasions. A
would be a useful addition to this
tea shelf
II is not an expensive proposition
10 have lemons always on hand. Buy
two or three at the beginning OF
each week and IL they are not needed
for tea by the end of the week they
may be used to advantage for flavor
ing various desserts. for garnishing
fish. for adding tang TO stewed
prunes. stewed peaches, baked
bananas or other fruits. The juice
OF a lemon also gives a good flavor
TO prepared mayonnaise dressing.
Do not think that you need eIab-
crate additions 10 your tea table
Thin slices OF bread and butter, plain
buttered toast or cinnamon toast,
waters or little cakes are sufficient
for any guests TO whom YOU may
serve tea. The value of the tea de-
pends on serving ii attractfvely, hav-
ing it piping hot and being able to
prepare 1t without delay.
IL is by no means necessary to have
q spirit lamp as part of your tea out
ft. II the water is poured on the
tea leaves boiling hot just as the tea
tray is taken from the kitchen il will
be still piping hot four or FIVE min
utes later. There should always be
a jug of some sort for boiling water
a good idea is 10 heat the tea pot
and jug first with boiling water be-
fore pouring in the final water as this
makes il still hotted. II is desirable
20 have a silver jug or pot for the
additional boiling water, as hot water
remains hot longer in metal than in
other materials.