2 7 Planning the Party

AFTERNOON TEA

Late afternoon—a winter grate-fire or cooling summer breeze—com-
fortable chairs—

A moment for refreshment, for relaxation; and for intimate hospitality—

It brings the tea table. Preferably a low one, now-a-days—knee-height;
or a big tray on a folding stand; the tea service, with added hot water
kettle, (kept hot, when possible, by its own lamp or electric cord).

Fragrant tea, freshly brewed in a heated pot, using rapidly boiling
water; make it strong enough for those who like it strong—there’s the
water kettle to weaken it for others. Cream and cube sugar; and thin
lemon or lime slices in a pretty dish, with a tiny fork or pick to lift them,
for the guest who likes clear tea. Your prettiest cups and saucers, small
spoons—little linen tea napkins.

Iced tea in summer—needing its tall glasses and longer spoons; the
big bowl of ice-cubes or chopped ice (you can freeze a bit of lemon in
some of the cubes, or a mint leaf, or freeze strong lemonade, which will
replace the fresh juice). Fine fruit sugar for quick dissolving. And the
same big tea-pot filled with hot, strong, freshly-brewed tea; and in the
cream pitcher, plenty of lemon juice—slices make nice garnishing, but
most people like more lemon than they may provide, and so favour the
juice already squeezed, or the strongly lemon-flavoured ice-cubes. |

The technique of pouring: nearly fill the glass with ice; put in sugar,
and some lemon juice; then pour in your hot strong tea; a slice of lemon
on top if you like. You'll have flavour! Fragrance! Iced tea at its best.

And fortunately, you are equipped to offer each guest a choice: Hot
tea or cold—from the same tray, the same pot. Clever hostessing.

And to serve with tea:

Sandwiches, of course. Trim little triangles with savoury filling,
stacked, tent-shaped, on beds of cress or pepper grass; shapes for the
special occasion. Sometimes the pretty pin-wheel rolls, the ribbon sand-
wiches that are so decorative. And for colour on the plate, even a few
that are open-faced, canapé fashion—with colourful spreads or garnishes.
Only one kind, perhaps, or two—simple as you like—hot or cold—but
flavourful and very, very good. There is a section on sandwich-making,
one on canapés.

Tiny hot biscuits—you can make them with white flour, whole wheat
flour, or a mixture of the two—or quickly and surely with prepared biscuit
flour, (white, or whole wheat). Mix the dough early if you like—keep it
-very cold, in your refrigerator. Then a very quick oven at tea time—
fragrant, delicious hot biscuits—easy, certain, inexpensive. Some smart
biscuit variations, too)—See Nos. 1 to 5.

Serve hot biscuits, split and buttered; or with a slice of cheese inserted,
and back into the oven for a few minutes; biscuits with honey, or jam—
English fashion; ‘sweethearts’, (No. 5); cinnamon rolls; little brown
biscuits with chopped dates in them, or white ones with light raisins and
shreds of preserved ginger—a little ginger syrup creamed with the butter
before spreading them.

Toasts—Thin, crisp, of white, brown, fruited or cheese breads. Spread
with butter—with cheese and back in the oven a few moments; with
butter, fine sugar and cinnamon creamed together; with lemon or orange