Breakfasts and Teas by Paul Pierce (spanish books to read TXT) 📕

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 brass samovar, of course.

Facilities for fitting out a Japanese 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 Japanese 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-stitched 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 They have been replaced by little savories, which harmonize with the popular antique silver and china, by passing under their old-fashioned name of "whets;" for the afternoon tea,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 appetite 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 buttered, 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 butter, 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 clusters 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 appetite 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 butter.

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 glass 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 glass 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 assisting in the dining-room. The cream, sugar or slices of lemon are passed by assistants. Piles of plates are on the table by the one serving ice. The ice is served into a cut glass cup and placed on the plate with a spoon. Cakes are passed; so are the bonbons. Serve tea and chocolate or coffee. If one wish a more elaborate collation, pass assorted 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 assist 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 glass cups. Have a square block of ice in the bowl. If a cut-glass 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.

Dust-like grounds bunched together at the bottom or side are a sum of money.

A triangle signifies good luck, so does an anchor or a horseshoe.

A half moon or star to married people means a paying investment. To unmarried, a new lover or sweetheart.

A pyramid is extremely lucky.

A square or oblong, new lands.

Flowers, a present.

Leaves, sickness and death.

Fruit of any kind, health.

A hand, warning, if the fingers are spread. If closed, an offer of friendship or marriage.

A cross signifies trouble. Any musical instrument, a wedding. Bird, suit at law. Cat, deception. Dog, faithful friend. Horse, important news. Snake, an enemy. Turtle, long life. Rabbit, luck. House, offer of