alcohol lamp and matches; a tea caddy with teaspoon and (if only a few
cups are to be made) a tea ball. A tea creamer, cut sugar, a saucer of
sliced lemon, and cups and saucers with spoon on cup saucer, as well as
tea napkins complete the service. The water brought in in the teakettle
should be hot. If this precaution is observed, the tea will boil very
soon after the lamp is lighted. The sandwiches served at an informal
afternoon tea should be very simple: lettuce, olive or nut butter, or
plain bread and butter, nor should the small cakes also passed be
elaborate or rich.


THE FORMAL TEA

The formal tea--a tea becomes formal as soon as cards are sent out for
it--is a very different affair. As many as four ladies may pour, two
during the first, and two during the second hour. Friends of the
hostess--they serve all refreshments, though waitresses assist,
removing soiled cups and plates and bringing in fresh ones--preside at
either table end, and the table is decorated (flowers and candles). At
one end of the luncheon cloth (or the table may be laid with doilies)
stands the service tray, with teapot, hot-water pot, creamer, sugar
bowl with tongs and cut sugar, and sliced lemons in dish with lemon
fork. The tray also contains cup and saucers (each saucer with spoon,
handle paralleling cup). The coffee, bouillon or chocolate service is
established in the same manner at the other end of the table. If
coffee is served, the service tray is equipped with urn, cream and
sugar; if chocolate, whipped cream in bowl with ladle; if bouillon, the
urn alone.

Each lady who pours must have a large napkin convenient to guard her