The afternoon tea is only second to a wedding in formality.
The tea no
matter how formal it pretends to be is always friendly and inviting.
Only
tea, chocolate, bread and cakes are served.
Tea
and chocolate may be passed on a tray or poured by two intimate friends
of the hostess.
The tea is always served from a low tea table, situated in front of the
hostess.
On the tea tray is and empty teapot, a caddy of tea, a tea strainer and
a slop bowl, cream pitcher sugar bowl, and a small glass dish of
lemon slices.
In a household without servants the hostess would of course set out the
tray with everything except the boiling water before her guests arrive.
The ideal menu for a tea would be: one plate of cake, one of sandwiches
and one of hot bread.
A tea is the one meal of intimate conversation, a servant never enters
the room at tea time, unless rung for.
The most important item of the tea service is boiling water, and plenty
of it.
The hostess rinses
the with boiling water and pours it out into the slop bowl. She
then puts a rounded teaspoonful of tea leaves, for each cup of tea, into
the and pours boiling water over the leaves. She then covers
the with a tea cozy, and allows to steep for 3 to 5 minutes.
Enjoy!!!
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