Breakfasts and Teas Part 11

This is how it is arranged. When requested to attend an exchange tea, each person, male and female, picks out from his belongings, personal or otherwise, such an article as he or she does not want, and after wrapping it well, takes it to the party. Of course, everybody desires to get rid of his parcel, and the exchange business waxes warm and furious as it progresses, for usually not one individual obtains anything which he wishes to keep, as a "pig in a poke" is scarcely ever a bargain.

Constant exchanging is not compulsory, so that if by any lucky chance you have gotten rid of your own bundle, and become the proud possessor of another whose hidden treasures happen to suit you, then you are privileged to stop and hold on to your prize. Generally speaking, however, the contents of the mysterious parcels are hardly ever desirable, which creates all the more excitement and enthusiastic bargaining, and in the end each one will be left with something ridiculous or utterly useless, upon his hands.

And that's just where the fun comes in.

Serve this menu:

_Cold Sliced Chicken, garnished with tiny Radishes and Hard-boiled Eggs_ _Olives_ _Nut Sandwiches_ _Orange and Pineapple Salad_ _Sweet Wafers_ _Strawberry Ice Cream_ _Iced Tea_

A WATERMELON TEA.

Ask a congenial party, being sure that all are fond of watermelon. Have the fruit on ice at least twenty-four hours before serving, and above all things give this affair when the temperature is up in the nineties if you want it fully appreciated. Have a sharp knife and cut the melons at the table (for it is such a decorative fruit), and use only white dishes and flowers. Let each guest count the seeds in the piece or pieces and give a souvenir to the one having the largest number. A pretty prize and appropriate is to procure a very small and symmetrical melon, cut off the end, hollow out and line with oiled paper, fill with bonbons and tie the end on with broad pink satin ribbon.

If expense is no object, have a quartet of colored singers with banjos concealed and let them sing good old plantation songs for an hour or two, not forgetting "Den, oh, dat watermelon." Grape juice is a good drink to serve this party. Have the tumblers half filled with finely cracked ice.

CHAPTER X.

UNIQUE IDEAS FOR TEA.

A CHOCOLATIERE.

A chocolatiere is a pretty affair. The decoration is an immense mound of bride roses in the center of the dining room table. The refreshments are baskets of chocolate ice cream filled with whipped cream. The cakes are chocolate squares. The candies are all chocolate and cream, and hot chocolate is served. Chocolatieres are very popular entertainments for young girls and for matrons. They are given in the morning or afternoon.

As nearly every woman loves chocolate, they are pretty certain to please the guests.

A KAFFEE KLATCH.

The kaffee klatsch is an afternoon affair where ladies meet and chat as they sew and are served a luncheon of German dishes--cold meats, salads, coffee-cake, pickles, coffee, etc. Each guest is given a bit of needlework, b.u.t.ton-holes to work, or a small doily to embroider and a prize is given for the best work.

Have a number of tea towels, cheesecloth dusters, Canton flannel bags for brooms, silverware towels, etc., cut and ready to hem. When the ladies a.s.semble, let them hem these as a gift for the bride (for whom the kaffee klatsch is given) to take home with her. Ask each to tell some of her first experiences in housekeeping, and at the close of the afternoon take a vote on the funniest experience, the cleverest in emergency and the best told. To do this successfully, you will have to lead the conversation and not let the ladies know they are talking purposely. Another way is to a.s.sign topics as for a conversation party, giving such topics as: "My first attempt at making bread," "My first housecleaning," "Unexpected guests," "My first pie," etc. Or, ask each guest to write her first housekeeping experience (some funny incident) and bring it. Have the papers read aloud, but not the names. Let the guests guess whose the experiences are. Use this contest.

What st.i.tch is:

Hard to live with? (Cross st.i.tch.) A part of a cough? (Hemst.i.tch.) A part of a window? (Blindst.i.tch.) Is found on a fowl? (Featherst.i.tch.) Is a fish and something everyone has? (Herring-bone.) Is made of many links? (Chainst.i.tch.) Is not forward? (Backst.i.tch.) Is useless without a key? (Lockst.i.tch.) Repeats itself? (Over and over st.i.tch.)

For a prize for the best answers give a little leather sewing case fitted with needles and thread.

A "RUSHING" TEA FOR SORORITY.

Generally speaking, one will use their sorority colors in flowers and ribbons and their insignia cut from paste-board and covered with tissue paper of the desired color. A gigantic insignia would make a suitable wall decoration. Hang pennants of the colors everywhere, and if it is a musical sorority, work in the staff and notes in the decorations. These can be painted on cheap white muslin or paper and tacked about the walls. If one cares to learn a little musical yell, do so as a surprise.

If the "rushing" is for new members, one can easily plan a series of funny tableaux picturing the new member in various incidents: Leaving home, or Breaking Home Ties; Arriving at College; Crossing the Campus; Meeting the President; Meeting Her Roommate; Unpacking, etc. Insist upon the new members' answering each question to the tune of some college song, or else coach the old members to answer all questions by new members in this manner. Have a sorority of dolls dressed in the colors, each doll holding a pennant, in the center of the table. Paint the staff and notes on the muslin table-cloth and make little paper drums to hold the salted nuts and bonbons. Serve grape juice, a salad of mixed fruits, sweet wafers and chocolate.

SANDWICHES FOR TEAS.

The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown or entire wheat bread may be used, but it should be of close, even texture, and at least one day old.

For very small, dainty sandwiches to be served at afternoon teas or breakfasts, the bread may be baked at home in baking-powder tins. These should be only half-filled, and allowed to rise before baking. The b.u.t.ter should be softened by creaming, not melting, and spread smoothly on the bread before it is cut. Cut the slices as thin as possible, and when a variety is offered it is well to keep each kind of a different shape, as, for instance, circles of anchovy, triangles of chicken, fingers of game and squares of fruit b.u.t.ters.

Flavored b.u.t.ters are much used in making sandwiches, and are simply and easily prepared. Fresh, unsalted b.u.t.ter should be used. After creaming the b.u.t.ter, add the flavoring material, and beat until smooth and thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, cuc.u.mbers, horseradish and paprika are all used for flavoring these various b.u.t.ters.

For afternoon teas, fruit and flower b.u.t.ters make delicious sandwiches.

Of these the most popular are strawberry, pineapple, red raspberry and peach. Lemon b.u.t.ter mixed with fresh grated cocoanut is also a delectable sandwich filling, and cherry jelly with shavings of dried beef another. b.u.t.ters flavored with rose or violet petals are very delicate and attractive, but, as may easily be imagined, find little favor with the sterner s.e.x, who prefer their refreshments of a more substantial order.

Anchovy Sandwiches--Rub the yolks of hard-boiled eggs to a paste, season to taste with anchovy essence, and add a few olives, stoned and chopped very fine. Spread this mixture on very thin slices of b.u.t.tered bread and cut into dainty shapes.

Caviare Sandwiches--Spread thinly-b.u.t.tered bread with fresh caviare seasoned with lemon juice and on top of this lay a little minced lobster. Finish with another piece of b.u.t.tered bread.

Olive Sandwiches--Scald and cool twelve large olives, stone them, and chop very fine. Add one spoonful of mayonnaise dressing, and one teaspoonful of cracker dust; mix well, and spread on b.u.t.tered bread.

Queen Sandwiches--Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part minced cooked mushrooms or truffles. Add seasoning and a little lemon juice, and place between thin slices of b.u.t.tered bread.

Lobster Sandwiches--Pound two tablespoonfuls of lobster meat fine; add one tablespoonful of the coral, dried and mashed smooth, a teaspoonful of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of paprika, and two tablespoonfuls of soft b.u.t.ter. Mix all to a smooth paste and spread between thin bread and b.u.t.ter.

Jelly Sandwiches--Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts, and spread on b.u.t.tered bread.

Date Sandwiches--Wash, dry and stone the dates, mash them to a pulp, and add an equal amount of finely chopped English walnut or pecan meats.

Moisten slightly with lemon juice. Spread smoothly on thinly-sliced brown bread.

Fig Sandwiches--Stem and chop very fine a sufficient number of figs. Add enough water to make of the consistency of marmalade, and simmer to a smooth paste. Flavor with a little lemon juice, and when cool spread on thin slices of b.u.t.tered bread, and sprinkle thickly with finely chopped nuts.

Fruit Sandwiches--Cut equal quant.i.ties of fine fresh figs, raisins and blanched almonds very small. Moisten with orange juice and spread on white bread and b.u.t.ter.

Beef Sandwiches--To two parts of chopped lean, rare beef, add one part of finely minced celery, salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of bread and b.u.t.ter.

Ginger and Orange Sandwiches--Soften Neufchatel cheese with a little b.u.t.ter or rich cream. Spread on white bread, cut in very thin slices, and cover with finely minced candied orange peel and preserved ginger.

Place over another slice of bread. Candied lemon peel and preserved citron, finely minced, also make a delicious sandwich filling.

NOVELTIES IN TEA SERVING.

If you wish to vary the serving of your tea add three cloves to the lemon and sugar. Or a thin slice of apple added with sugar is delicious.

In Sweden a piece of stick cinnamon is added by some to tea while it is steeping.

SUMMER PORCH TEA PARTIES.

One of the prettiest decorations for a porch tea party is a hanger or pocket for flowers made by cutting pockets in large round pieces of bamboo, the rods being about three feet long. These pockets are filled with scarlet lilies and hung in the corners and on the posts of the porch. Hang Red Chinese lanterns in the open s.p.a.ces and have red paper fans in Chinese jars on tables and ledges. The porch boxes along the railings can have their real contents almost concealed in ferns, and scarlet lilies stuck in amid the ferns. Across one corner the gay striped hammock, with its open meshes filled with wild cuc.u.mber and clematis vines fastened against the house, makes a background for the punch bowl. Orange ice and cream cake can be served on plates decorated with gold and white, with a bunch of daisies tied with pale green gauze ribbon on each plate.

SUMMER PORCH TEA PARTY. 2.