|Planning The Tea
To entertain friends is a pleasure. Meeting friends or having them
become acquainted with a pleasure. This lesson is arranged that you
may entertain your mother at afternoon tea and that she may visit
with your teacher and classmates.
In planning for any special occasion, it is necessary to decide upon
the day and hour for the party. If the occasion is at all formal, or
if a number of persons are to be present, it is also necessary to
plan how to entertain your guests, what you will have them do to
have a pleasant time. If it is desired to serve refreshments, you
must decide what to serve, how much to prepare, and when to prepare
the foods. The method of serving them must also be considered.
The Refreshments for an afternoon tea should be dainty and served in
small portions. Tea served with thin slices of lemon or cream and
sugar and accompanied by wafers, sandwiches, or small cakes is the
usual menu. Sweets or candies are often served with these foods.
The following menu may be prepared for your first tea: Tea with
Lemon (or Cream) and Sugar Toasted Wafers with Cheese or Oatmeal
Cookies, Coconut Sweetmeats
From previous work, estimate the quantity of tea, lemons (or cream),
sugar, wafers, or cakes you will need. A recipe for Coconut
Sweetmeats follows. It makes 20 sweetmeats about one inch in
Serving the Tea
For an afternoon tea, the beverage may be poured in the kitchen and
carried into the dining room or the other room where the guests are
assembled, or it may be poured in the dining room in the presence of
When the latter plan is followed, the teapot, cups, plates, spoons,
and napkins are placed on the dining table. Seated at the table, one
of the pupils. If afternoon tea is served in a home to a number of
guests, an intimate friend of the hostess or a member of the
household usually pours tea. In this way the hostess is free to
greet every guest and to see that every one is having an enjoyable
time.] pours the tea, and places a filled cup and a teaspoon on a
plate. The tea (with a napkin) is then passed to the guests; the
lemon or cream and sugar, wafers or cakes and sweets are also
passed. The slices of lemon should be placed on a small plate or
other suitable dish and served with a lemon fork. Wafers,
sandwiches, or small cakes should be placed on plates or in dainty
baskets. No article of silver is provided in serving them; the
guests take them from the plates with their fingers.
Those who are serving the tea should be watchful and note when the
guests have drunk their tea and relieve them of cup and plate. They
should also replenish the teapot, and see that the one pouring the
tea has all the materials and dishes needed.
1/4 cupful powdered sugar
l 1/4 cupfuls shredded coconut
2 tablespoonfuls flour
1/8 teaspoonful salt
1 teaspoonful vanilla
1 egg white
Mix the dry ingredients, then add the vanilla. Beat the egg white
stiff. Add the other ingredients and mix thoroughly.
Grease a baking sheet and dredge it with flour. Drop the coconut
mixture by the teaspoonfuls on the baking sheet. Bake in a moderate
oven (375 degrees F.) for 20 minutes or until slightly browned.
Remove from the pan, place on a cake cooler. When cold store in a