the table and served with very small, dainty sandwiches and all kinds of
quaintly-shaped cakes. Bonbons, salted nuts and sometimes ices are also
served.

If the hostess does not own dainty tea equipage, the beverage may be made
in the kitchen and brought in ready to serve, fragrant and steaming. The
custom of the afternoon tea is confined almost wholly to women, though it
is not bad form by any means to have gentlemen present for tea.

A tea wagon offers the most attractive service for an afternoon tea. It
should not be in the room where the hostess receives but should be
wheeled in from an adjoining room (the dining-room usually). The maid,
if there is one, performs this service, the hostess herself if there is
no maid. The table should not be overcrowded and if there is not ample
room for sandwich trays these should be brought in separately.

The china should be thin and of the same general kind though not
necessarily of the same pattern. There should be sugar--preferably
block sugar with tongs, a pitcher of cream, slices of lemon, mint leaves
and cloves. If the hostess makes the tea herself she adds sugar, cream,
lemon or whatever else the guest may desire before she passes the cup.
The hostess who cares about her reputation for hospitality will perfect
herself in the gentle art of making delicious tea before the day comes
for her to prove herself before her guests.

THE FORMAL TEA

When the afternoon tea becomes formal and ceremonious it takes the place
of the customary "at home." Invitations must be sent a week or ten days
in advance, and if one is unable to attend, a polite note of explanation