The Proper Tea Party

“In serving tea, the table should be arranged before any visitors arrive. Its cover may be a linen tea cloth embroidered or trimmed with lace, while the cups a nd saucers, with the spoon resting in each saucer, the thin slices of lemon, the small wafers, cakes or sandwiches on plates or pretty doilies, should be artistically arranged upon it. The tea kettle should be in its place, the teapot just in front of it. The cream pitcher and sugar bowl should be within convenient reach. If the hostess pours the tea, she allows the guest to put in the sugar and cream for themselves. If she expects many visitors, then there will be wisdom in asking a friend To pour tea for her.”–Ladies’ Home Journal, 1897

“In serving tea, the table should be arranged before any visitors arrive. Its cover may be what you are able to provide~but choose the best quality you can (try and avoid wrinkle-free polyester). Linen feels the most beautiful. Rest the teaspoon behind the cup with its handle pointing the same direction as the teacup handle (to the right). Do not bother with lemon, as almost no one ever uses it, and arrange the cakes or sandwiches artistically. If you use a three-tiered server, place your savories on the bottom layer, the scones in the middle, and the sweets on the top. The tea kettle should be in its place, the teapot just in front of it in the kitchen, so your water is the correct temperature when you brew the tea. The cream pitcher and sugar bowl should be within convenient reach. If the hostess pours the tea, she allows the guest to pour in the sugar and cream for themselves. If she expects many visitors, then there will be wisdom in asking a friend to pour tea for her.”–Tea Party Girl, 2007