Evening star., 1921-05-08
For Afternoon Tea
ONE of the sugar concerns ha.

;ONE Of the sugar concerns has
~ recently put on the market sif-
ter-top cans containing a combination
rections on the can recommend for
, use on griddle cakes. waff1es. buttered
! toast and other dainties The cans
are about the size OF the usual cocoa
can-convenient to handle or to keep
on your shelf for use in getting ready
! afternoon 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. it might really
be an economy because of the con-
venience of it and the quickness with
! which it can be used. .......
1t is good plan to have the, where
withal for afternoon tea always, on
! hand. There are many, times when
! one might extend the courtesty of aft
ernoon tea to chance callers If 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 a 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 it collects the dust
and that one would hesitate to use
teacups and other accessories that
had been thus exposed even for a day
without first washing them.
In the tea cupboard in question
there are six cups and saucers with
china teapot to ma tch. There is a
silver cream jug and sugar holder
with six teaspoons. sugar tonss ana
dish for lemon with a lemon fork.
a box of cut sugar, canisters con-
tanning two sorts of tea. package
or two of waters and a can of ia
stantaneous chocolate for those who
do not drink tea are found on an
other shelf OF the cupboard. Then
there are tea napkins and paper nap
kins for use on less formal occasions.
can of prepared sugar and CHINA
mon would be Z useful addition to
this tea shelf. ...
1t is not an expensive proposition
to have lemons always on hand. Buy
two or three at the beginning OF
each week and if they are not needed
for tea by the end Of the week they
may b used to advantage for flavor
ing various desserts. for garnishing
| fish. for adding tang to stewed
prunes, SteWed peaches, Dakeu
bananas or other fruits. The juice of
lemon also gives good flavor to
prepared mayonnaise dressing.
Do not think that you need elab-
crate additions to your tea table. Thin
slices of bread and butter. plain but
tered toast or cinnamon toast, waters
or little cakes are sufficient for any
guests to whom you may serve tea.
The value of the tea depends on serv-
ing it attractively. having it piping
hot and being able to prepare it with
! out delay
1t is by no means necessar- to
have a spirit lamp as part Of your
tea outfit. If the water is poured on
the tea leaves boiling hot just as the
tea tray is taken from the kitchen 1t
will be still piping hot four or five
minutes later. There should always
| be a jug of some sort for boiling wa
ter. good idea is to heat the tea
pot and jug first with boiling water
| before pouring in the final water. as
this makes it still hotter. 1t is de-
sirable to have a silver jug or pot for
! the additional boiling water. as no,
water remains hot longer in metal
than in other materials.