SCOTCH TEA. 1.
To give an odd function that is not a complete fizzle is a fine art.
Easy enough it is for the hostess to plan an out-of-the-ordinary affair,
but to have the party turn out a success is, as the Kiplingites are
eternally quoted as saying, "quite another story."
For music have the Highlander's bag-pipe, the door opened by a man in
the striking garb of Scotland. For decoration use white heather and
primroses.
In the dining-room have the words "We'll take a cup o' kindness yet" in
large letters and conspicuously framed in pine. Presiding at the table
have young girls in Scottish costume who dispense the "cup o' kindness"
from a silver teapot nestling-in a "cosey"; (a padded cloth cover) to
keep hot the favorite feminine beverage.
The delectable dishes dear to the Highlander's heart are passed for the
approval of feminine palates. These viands include scones, a sort of
muffin made with flour, soda, sugar and water. These are split and
filled with orange marmalade straight from Dundee and, as everybody
knows, the best in the whole culinary world. Scones are baked on
griddles, and are especially popular in the country houses of Scotland.
Then there is a rich pastry called shortbread, made of butter, sugar and
flour--no water--and beaten up; rolled out about an inch thick and baked
in sheets. Shortbread is a great delicacy in Scotland. There are oat
cakes also, a biscuit made of oatmeal, shortening and water. Two kinds
of cake--black fruit cake and sultana cake, which is a pound cake
containing sultana raisins--complete the course of Highland dainties.
On the walls drape the striking plaids of Scotland, worked with the
names of the different clans.
In the reception-room have the words, "a wee drappie," framed in pine.
The inscription should be over a table on which is served mulled wine
from a silver pitcher kept in hot water. Even a white-ribboner would
call mulled claret delicious or get a black mark from the recording
angel for prevarication.
"Better lo'ed ye canna be,
Will ye no come back again."
makes a last pleasing inscription over the entrance for the departing
guest.
SCOTCH TEA. 2. FOLLOWED BY SUPPER.
A Scotch day, modeled after a genuine party in "Bonnie Scotland," is a
pleasing idea for the entertainment of a Lenten house party. From twelve
to twenty-four guests are entertained, the ladies being asked to come at
three o'clock and the gentlemen at half past six. As every woman, no
matter what her condition in life, works industriously knitting or
crocheting lace or embroidering, each guest brings her bit of handwork
and the afternoon is spent in chatting while fair fingers ply the
needles. At five o'clock the guests are invited to the dining-room where
they are seated at a large table.
At a typical Scotch tea the centerpiece is an oblong piece of satin in
any preferred color edged with a ruffle of white lace. In the center of
this is a tall vase holding a miscellaneous bouquet, and at the corners
of the centerpiece are small vases of similar design holding similar
bouquets. All edibles are on the table at once, there is no removing of
courses. The teacups, silver teapot with satin cosey, silver or china
hot water pitcher and sugar and cream are placed in front of the
hostess. The hostess asks the taste of the guest as to sugar and cream
and fixes the tea herself. The maid passes the tea and then retires, and
the service becomes informal, the guests assisting. At each place is a
small tea plate, knife and spoon, but no napkins and none of the
numberless dishes generally seen on American tables. No water glasses
are placed on the table. Instead there is a pitcher, carafe or siphon on
the side-board or serving table, which is passed to the guest should he
ask for water. The table is nicely balanced by dishes in pairs, there
are two plates of butter, one fresh and one salted at either end of the
table, two plates of bread, two plates of fancy cakes, two dishes of of
bread, two plates of fancy cakes, two dishes of jelly, etc. The menu for
the tea is white and graham bread and fresh and salted butter, tea,
scones, strawberry jam, orange marmalade, fancy cakes, including
macaroons, jelly cake made in two layers and called jelly sandwiches and
sometimes tiny cold pancakes. The last course is fresh strawberries
served on the stem with powdered sugar.
The men arrive at half past six o'clock and are served tea in the
library, smoking room or den. Preceding the supper which is served at
half past nine o'clock, the guests talk, play cards or have music. The
supper table is arranged much as the tea-table save between the small
vases are small candleholders with lighted candles. The host and hostess
are at either end of the table and each serves a meat, the plates being
passed by a maid and by the guests. There is a vegetable dish at each
end of the table. The meats and vegetables are served on one plate, the
only extra plate being the small bread and butter plate with the bread
and butter knife laid across it.
The maid removes the first course dishes and places a large bowl of
strawberries and dessert saucers before the hostess who serves
strawberries, the maid and the guests passing the saucers. The guests
hand the nuts, cheese, fresh fruits and other edibles about, doing away
with the services of the maid.
The supper menu includes a hot beef-steak and onion or other meat pie,
cut by the hostess, hot fish, Finnan Haddie being a great favorite, cold
tongue, mashed potatoes, cauliflower, celery, cheese, bottled pop,
lemonade, white bread, graham bread, scones, fresh and salted butter,
jellies and jams, marmalade. The second course is fresh strawberries,
oranges, bananas, English walnuts.
After supper cards, music and chatting fill in the hours until midnight
and sometimes longer for the bonnie Scots are typical night owls.
A GYPSY TEA OUT OF DOORS.
A Gypsy tea is the occasion of entertainment of young men by young
women, wherein the young men have nothing to do but come and be treated
just as hospitably and courteously as is possible. The girls must do all
the hard work, all the planning, all the inviting and bear all the
responsibilities of every kind. Twelve or more girls meet and appoint
committees to attend to the necessary arrangements--one committee to
select a picnic ground, another to invite the young gentlemen whom they
desire to attend, another to arrange for the music, and another to get
the refreshments. All the other committees work under the directions of
the committee on arrangements. A Gypsy tea always begins at twilight.
The girls who are to select the picnic ground must exercise much
judgment in deciding on a convenient and picturesque location, and as
dancing is always an attractive feature of such an outing, they should
see that there is a suitable pavilion nearby. Then there must be a spot
well adapted for a campfire, for a Gypsy tea would never be a success
without a campfire burning in the twilight. Other essentials are a
kettle and tripod. Three rough poles are made to form a tripod and the
kettle is suspended from the vertex of the angles or the crossing point
of the poles. Music, in which string instruments figure most
conspicuously, should be selected, as this lends itself best to the
weird effect which should be sought. Three or four pieces will generally
be sufficient and they may consist of a violin, guitar, banjo and snare
drum or the drum may be omitted if not convenient. The committee
appointed to gather the refreshments must have the assistance of all the
other women of the club, for its work is very arduous and necessitates
great care and precaution and good judgment. Each girl must subscribe
something to eat, and care should be taken that all the girls do not
contribute cakes, pies and pickles. Get plenty of cold meats, sandwiches
and you might have some nuts of some kind or sweet potatoes or raw eggs
or something to roast in the campfire. In a Gypsy tea the young women
must all go to the grounds by themselves, unattended by the men and the
men are to arrive in a body later; they have previously been informed of
the exact location and hour when they will be expected. The young women
should all wear Gypsy costumes and one must be a fortune teller or good
at pretending that she can tell fortunes. If suitable arrangements can
be made for their reaching the grounds without appearing too conspicuous
they may wear the Gypsy costumes as outer garments en route. Otherwise
each girl can slip on something easily divested, over the Gypsy dress
and remove it at the picnic grounds before the young men arrive, donning
it again before time to start home.
Arrangements should be made for a vehicle to make the round of all the
girl's homes on the day of the Gypsy tea to gather up the refreshments
and take them to the picnic ground previously selected.
On the day of the outing all the girls gather at an appointed place and
go together to the grounds by such means of transportation as they deem
best suited to the conditions. The vehicle containing the refreshments
and other needful appendages may follow.
On reaching the grounds the girls all get busy making the preparations
and getting everything in excellent condition for the arrival of the
boys. The tripods are arranged, the kettle is hung, the campfire is
built, and the grounds are made to look artistic.
When the men arrive just at the hour of sundown, everything is in
readiness. The fire is burning brightly, the fortune teller is at her
post, the kettle is steaming and the refreshments are spread on table
cloths laid on the grass. Then the tea is made and each man enjoys a
dainty but toothsome repast.
After tea the baskets and equipments are replaced in the wagon and the
grounds cleared. The remainder of the evening may be spent in dancing,
fortune telling and the like.