From this small beginning comes the American "Five O"Clock," one of the prettiest of all social functions, and still smiled upon by Dame Fashion as a favorite method of entertaining. Decorative in character, it gives opportunity to display the treasures of porcelain, gla.s.s, silver, embroidered napery and all the lovely table-appointments that everywhere delight the heart of woman. More exquisite than ever before are the little tea-tables--a succession of crescent shaped shelves, rising one above the other, two, three or four in number, as the taste inclines.
Upon these, resting on cobwebs of linen or lace, are placed the priceless cups, tiny spoons, graceful caddy and all other articles necessary to the service. The silver caddy is now a thing of sentiment as well as use--one recently bestowed as a bridal gift bearing engraved upon it this little verse:
"We sit and sip--the time flies fast, My cup needs filling,--project clever!
She comes and I grown bold at last Say "Darling, make my tea forever!""
In the future of married life, how sweet this reminder of the past, when all the days were golden in the light of love, youth and hope! Another couplet pretty and suggestive is found in
"A cup and a welcome for everyone, And a corner for you and me."
Amid flowers and softly shaded lights sits the gracious woman who pours the liquid gold into the fragile cups, dispensing meanwhile, smiles and the bright charming small talk that is so necessary to the success of these occasions. A wise hostess selects for this important position the most brilliant, tactful woman within her circle of friends. The menu, although by no means regulated on the English house-party plan, should consist of trifles--sandwiches, wafers, fancy cakes, ices, and possibly a salad. Foreigners understand the value of the simple feast which makes frequent entertaining possible and a delight rather than a burden. In America the menu, decorations, etc., grow more and more elaborate from the ambition of each successive hostess to out-do her neighbor, until the economy and beauty of simplicity is irretrievably lost in the greater expense, fatigue and crush of a more pretentious function.
At the afternoon tea guests may come and go in street toilet, with or without a carriage in accordance with preference and pocketbook. However elegant the appointments and surroundings of this special function, the progressive hostess must remember that her culture will be judged by the quality of the beverage she serves. It is an age of luxury and refined taste in palate, as in other things, and _tea_ is no longer TEA, unless of a high grade and properly brewed. The woman who trusts her domestic affairs to a housekeeper, or in the event of attending to them herself, depends wholly for the excellence of an article upon the price she pays, is a very mistaken one. Without informing herself she may very naturally conclude that Russian or Caravan tea is cultivated, buds and blossoms in the land of the Czar, until later on, when her ignorance meets a downfall in some very embarra.s.sing way.
The high-cla.s.s, fancy teas of China are prepared by special manipulation and for the use of wealthy families in the Celestial Empire and are therefore never exported to other countries. Russian tea-merchants, recognizing this, send shrewd buyers across the desert into China just at the season to secure the choicest pickings for future consumption by the n.o.bility of their own country. Of late years the "Five O"Clocks"
and consequent craze for fine teas in America has tempted them to obtain a small quant.i.ty above the requirements of their t.i.tled patrons in Russia and this they export to the United States. If genuine, the name Russia or Caravan tea signifies the choicest and most expensive grade procurable the world over. It will be remembered that among the many gifts bestowed when in this country by its recent guest, Li Hung Chang, were beautifully ornamented boxes and packages of this delicately flavored and fragrant tea. The high cla.s.s grades from India and Ceylon, although not as costly as the Russian, may be used by the hostess of the modern "Five O"Clock" without risk to her reputation as a woman of culture. She will consent, however,
"That tea boiled, Is tea spoiled,"
and avail herself of the pretty and convenient silver-ball, or the closely covered pot or cups in which these rare teas should never brew over three minutes. For the famous tea service of China and j.a.pan, tiny covered cups are always presented.
The American hostess will regret when too late, the many advantages of the afternoon tea, alas! foolishly sacrificed upon the altar of her vanity to excel in the extravagance of hospitality. Even now experience teaches that "a tea" means anything from its original intention of informal, pleasant social intercourse with light refreshments, to the function which includes hundreds of guests, who are entertained at a banquet presenting the most expensive achievements of florist and caterer. In repudiation of this is the strict code of etiquette requiring that "an invitation be worded to indicate truthfully the exact character of the hospitality it extends. Courtesy to guests compels this, that they may be able to conform in toilet to the occasion and thus avoid the mortification of being under or over-dressed, the _latter_ to be counted as much the greater misfortune." This from a very ancient book, it is true, but its lesson in good manners is none the less pertinent now than when written in the dead past.
It remains with the hostess, whether one shall enjoy the pleasures and privileges of the pretty Five O"Clock. Whether in the line of elegance or simplicity, the tea Russian or Ceylon, it can be dainty, well served, and lovely with flowers of sweet graciousness and cordial welcome. These united may be depended upon to make it the social success coveted by every woman who poses as a hostess, whether in cottage or palace!
Nowhere are the artistic instincts of a modern hostess more charmingly brought to bear than in the appointments of her tea-table. To show individuality in this cosy afternoon ceremony, is an aim not difficult to reach.
The Russian table should have a cloth with insertion bands of the strong Muscovite peasant lace that is brightened by red and blue threads in the pattern; a tea caddy of niello work; and a bra.s.s samovar, of course.
Facilities for fitting out a j.a.panese tea-table can be found almost everywhere. The "correct" outfit consists of a low lacquered table, lotus-blossom cups--with covers and without handles--and a plump little teapot heated over an _hibachi_ of glowing charcoal. It is not a j.a.panese custom to have the tea-table covered, but the famous embroiderers of Yokohama, having learned to cater to foreign tastes, now send out tea-cloths of the sheerest linen lawn, with the national bamboo richly worked in white linen floss above the broad hem-st.i.tched hem.
These are exquisitely dainty in appearance, but can be easily and successfully laundered--a very important consideration.
But the quaintest of all is the Dutch table, where the sugar basin is supported over the heads of chased silver female figures; the cream jug is in the form of a silver cow, and the beguiling Jamaica shows richly dark through a Black Forest spirit bottle.
Cakes and wafers have lost favor at tea-tables. They have been replaced by little savories, which harmonize with the popular antique silver and china, by pa.s.sing under their old-fashioned name of "whets;" for the afternoon tea, originally intended to be a light refreshment, had become a detriment to the dinner. Savories, on the contrary, are a whet to the appet.i.te and clear the palate for the due appreciation of the dinner.
Two or three different kinds are usually served. Anybody possessed of a little cooking knowledge can arrange a variety of them at a minimum of trouble and expense, and in their variety lies half their charm.
There are many kinds of fish, both preserved in oil and smoked, that may be used. These should be sprinkled with chopped _fines herbes_, placed upon thin slices of fresh bread--from which the crust has been carefully cut--rolled and served "_en pyramide_."
Toasted crumpets, heavily b.u.t.tered, spread with _caviar_ upon which a little lemon juice has been squeezed and served hot, are considered a great delicacy at English tea-tables. Another way of serving _caviar_ is to spread it on thin bread and b.u.t.ter, which is then rolled up like tiny cigars. Russians declare, however, that the less done to _caviar_ the better it will be, and to send it to the tea-table in its original jar, with an accompaniment of fresh dry toast and quartered lemon, is the fashion preferred by connoisseurs.
It takes a grand dame, so to speak, to give a tea. The vulgarian almost always overdoes it. She gets things to eat, while the woman who knows gets people, and doesn"t care what they have to eat. There is nothing about a whole shop of provisions, while people who dress well, look well, talk well and behave well, make up that charming circle called Society.
The tea table may be green and white. Palms, ferns, mignonette, mosses and cl.u.s.ters of leaves lend themselves to the nicest effects against the whites of the table-cloth and china. If color is preferred, there are tulips and daffodils of gorgeous beauty, and good for a week"s wear.
Nothing but white damask is used by gentlewomen. The woman who gives a tea never pours it. There are other things she can do to please her callers. Tea is usually served with candlelight, and to be a success need cost next to nothing, for nothing need be served that is substantial enough to dislocate the appet.i.te for dinner. Some women serve an old fashioned beat biscuit, about the size of an English walnut, with the cup of tea. These biscuits are awfully good, but only the old mammies who have survived the War know how to make them, and there is where the old families have the advantage of the new people.
Others serve brown sandwiches made of Boston brown bread and b.u.t.ter.
More slices of lemon than cream jugs are used. Cream is something of a nuisance, and if people don"t take lemon they can take tea as Li Hung Chang does. For a guest to have a preference and emphasize it, is downright rude. To be asked to a lady"s house is glory enough for any one. The grumbler can go to a restaurant and take a cup and drink it up for a dime.
AN AFTERNOON TEA.
Send out the invitation for an afternoon tea a week or ten days or even two weeks beforehand. Use visiting cards and below the name or in the lower left corner, the hours: 2 to 6, or any hours one chooses. On the top of the card or below the name write the name of the guest for whom the tea is given, if it is an affair in honor of some guest.
Decorate the rooms simply or elaborately as one chooses. For a small tea simply fill the vases with flowers, and make a special feature of the tea table in the dining room. Have a center basket of flowers and ferns tied with satin ribbons on the handle, or have cut gla.s.s vases at the corners. Use lighted candles, white, or the color of your flowers, if carrying out a certain color scheme in the dining-room. Pink, red or yellow are liked for this room as they are warm, bright colors. If the tea is given in spring or summer, green and white are liked. Have candles and shades match the color scheme and place silk or satin of the color used under the mats and doilies. On the table have cut gla.s.s or fine china dishes filled with candies, chocolates, salted nuts and candied fruits. Tea may be served from one end of the table and an ice from the other. Have a friend pour tea. Place before her the small cups, saucers, spoons. She fills the cups and hands them to the guests or to those a.s.sisting in the dining-room. The cream, sugar or slices of lemon are pa.s.sed by a.s.sistants. Piles of plates are on the table by the one serving ice. The ice is served into a cut gla.s.s cup and placed on the plate with a spoon. Cakes are pa.s.sed; so are the bonbons. Serve tea and chocolate or coffee. If one wish a more elaborate collation, pa.s.s a.s.sorted sandwiches, which are on plates on the table, or have a plate containing chicken salad on a lettuce leaf, olives and wafers. Waiters are best when the refreshments include two or three courses. The ices may be brought in or served from the table and the coffee and tea served from the table.
Ask from five to ten friends to a.s.sist in the parlors, to see that guests go to the dining-room and that strangers are introduced. Stand at the entrance or before a bank of palms in a window or corner and greet the guests. The guest or guests of honor stand with the hostess and she introduces them. A great many ladies do not wear gloves when receiving, but it is proper to wear them. It would seem that the hands would keep in better condition to shake hands with guests, if gloves were worn.
Bank the mantels with ferns and flowers and cover the lights with pretty shades of tissue paper. Use pink or green and white in the parlors and red, yellow or pink in the dining-room. Serve a fruit punch from a table covered with a white cloth and trimmed with smilax, ferns and flowers.
Use a large punch bowl and gla.s.s cups. Have a square block of ice in the bowl. If a cut-gla.s.s punch bowl is used, care should be used lest the ice crack it. Temper the bowl by putting in cold water and adding a few bits of ice at a time until it is chilled. Do not put ice into a warm bowl or one that has not been thus tempered.
If there is music have a string orchestra concealed behind palms in a corner of the hall or dining-room.
TELLING FORTUNES BY TEAGROUNDS.
First, the one whose fortune is to be told should drink a little of the tea while it is hot, and then turn out the rest, being careful not to turn out the grounds in doing so, and also not to look at them, as it is bad luck.
Then she must turn the cup over, so that no water remains, for drops of water in the teagrounds signify tears.
Next, she must turn the cup around slowly toward her three times, wishing the wish of her heart as she turns it.
After this she must rest it a minute against the edge of a saucer--to court luck.
Then the fortune-teller takes it and reads the fortune.
Three small dots in a row stand for the wish. If near the top it will soon be realized. If at the bottom some time will elapse.
If the grounds are bunched together it signifies that all will be well with the fortune-seeker, but if they are scattered it means much the reverse.
A small speck near the top is a letter. A large speck, a photograph, or present of some kind, either one depending on the shape of the speck.
The sticks are people--light or dark, short or tall, according to their color and length. A small one means a child. A thick one, a woman.
If they lie crosswise they are enemies. If straight up, intimate friends, or pleasant acquaintances to be made.
If a large speck is near them, it means they are coming for a visit, bringing a valise or trunk.
If there is a bottle shape near a stick it means a physician. If a book shape, a minister or lawyer. If many fine specks, a married man.
The sticks with a bunch of grounds on their backs are bearers of bad news, or they will "say things" about you.
A long line of grounds with no openings between foretells a journey by water. If openings, by rail.
A large ring, closed, means an offer of marriage to an unmarried woman.
To a married one, it means a fortunate undertaking. To a man, success in business.
A small ring is an invitation.