The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1933-05-12
Easy to Make 1t Matter of
Pleasant Informal
Entertaining.

Afternoon tea-that charming Eng
lish custom-is one which most of
us wish could be transported bodily
to the United States, says one of the
most popular of hostesses. There ac-
tually are few offices in New York
where tea is served at four o'clock.
and | am told by one of the execu-
tiyes that the result in increased eff
ficiency for the last hour of the day
has been noticeably good.
OF course, over the teacups in such
a place there can be none of the de-
lightful lettering which we associate
with afternoon tea as we use it usu-
ally for informal entertaining.
"Come-to-tea parties" are a boon to
the hOusekeeper who has no maid
and who must make her own prep
arations and do her own serving.
Guests also like afternoon teas be-
cause in these busy days it is often
possible TO drop in for a little while
at tea time when it would not be
possible to go to a luncheon or a
bridge.
Because tea-time food is so sim
pie it must be perfect of its kind.
First of all, there is the tea itself.
Most persons prefer black blended
tea and even if you are a devotee
to a traditional green tea for family
use, you should forget your own
preference and serve the kind liked
by the majority. To make the tea,
you must be sure to use fresh boil
ing water, drawn at the last moment
from the cold water faucet after it
has been allowed to run long enough
to be sparkling. Teapot and hot
water pot must be rinsed with hot
water. The tea itself may be tied in
cheesecloth or put into teaball of
good size and put into the hot pot.
The boiling water should then be
poured over it and after five minutes
the tea should be removed. Experts
say that less than five minutes
sleeping fails to bring out the flavor.
If it is too strong for the person who
likes a variety of hot lemonade
which he calls tea you can dilute ii
with hot water. The little pots
with tight covers and wicker handles
which come especially for tea serv-
ice should keep water really hot.
Cream and lemon should both be
served with tea, as well as sugar.
You may be fancy in your choice of
this once commonplace product, OF
you may choose it shaped like hearts
diamonds, spades or clubs or you
may choose it colored and favored.
Sometimes a glass platter or plate
divided into sections is used with
the tea service. In this are arranged
sliced lemon, sliced orange. candieC
cherries and small mint candies
from which the guests may help
themselves.
To serve with tea there should be
the daintiest of sandwiches. cut in
fancy shapes, of bread ar. butter
or very thin buttered tt:.st. l an
especially fond of the I,pe of toast
which is made by Spreading butter
on the loaf, cutting it thin and then
baking it in the oven until it is
brown around the edge The butter
may be favored with anchovy paste
or deviled ham. or the bread may be
spread with marmalade before it is
put il the oven.
There are very attractive waters
OF various shapes which can be
bought ready to spread with fla
vored butter, with caviar or with a
mixture of crab or lobster meat,
minced celery and mayonnaise.
Sometimes small biscuits or mullins,
split and buttered, are served in
stead of or with sandwiches.
Tiny cakes or cookies are also
usually served with tea. They
should be so small that each is but
a mouthful.
Chocolate Squares.
egg.
y cup melted butter.
u cup sugar.
1 Gun pastry four