gown. Arranged along the table should be plates of sandwiches and
cakes, bonbon dishes and dishes with salted nuts. But the table must
not be crowded. This important rule is responsible for the existence
of the frappe table.

The frappe table holds the afternoon tea punch. Since the dining room
is apt to be well filled as it is, the frappe table had best be
established in some other room. On its luncheon cloth is set the punch
or frappe bowl with ladle, and individual ices, frozen creams (not too
rich or elaborate) or punch are served in frappe or punch bowls by a
friend of the hostess. The small plates on which the frappe glasses are
served should be piled on the table with doilies (_linen always_)
between the plates. When served, the glass is filled with the sherbet
or cream, and a sherbet spoon laid at the right-hand side of plate (a
tray of sherbet spoons belongs to the frappe table equipment, as well
as a filled cake basket, dishes of candy, piles of small plates and
small linen napkins). Unless you are entertaining guests to the number
of a hundred or more, _never use paper doilies at a formal afternoon
tea_!

A pretty custom dictates that young girl friends of the hostess serve
the guests. They provide the latter with plate and napkin, ask their
choice of beverage, and serve it, together with sandwiches and cakes.
Or the plates and napkins may be handed the guests as they enter by a
waitress stationed at the door, before they are served by the young
girls.

_A salad should never be offered at a formal afternoon tea_! To do
so is to commit a social solecism.