The international cook book

Tea may be carried to the U\Tng room on a tray, to be ser^-ed near an open fixe, or it may be brought in on a tea cart, or it may be carried to the porch. If crisp toast or hot breads are used, they should be ser\'ed on a silver, glass, or china plate covered -vvith a napkin to keep them warm. The following may easily be served: Menu 1 Cinnamon toast Tea Menu 2 Orange tea biscuit Tea Menu 3 Tea biscuit filled with lobster salad Tea Menu 4 Lettuce sandwich Iced tea or punch Menu 5 Brown bread sandwiches with cream cheese filling Tea SI 52 THE INTERNATIONAL COOK BOOK The Bridge Tea is just as important as the Bridge Luncheon and may be made just as attractive and interesting a meal. It may be served buffet style or may be served to the guests at small tables. If the small table service is used, each table is carefully covered with a fine linen cloth and each guest is given the silver necessary for the refreshments, A fork is placed at the left of each service and a knife and spoon at the right. The napkin is placed at the left of the fork. A rose, a jonquil, or some single flower placed in a bud vase is used as a centerpiece. The refreshments are usuaUy served from the kitchen and are brought to the table on plates with each sendee complete. Salads, creamed combinations in timbales, or club sandwiches garnished with paprika and parsley, furnish an alluring repast. The jeUies and rehshes are passed by the hostess or the maid to the guests. The dessert is simple, and is brought to each guest as the main dish is removed. CoSee or tea is served from the kitchen. The cup and saucer is placed at the right of the plate and the coffee spoon is on the saucer with the cup. Cream and sugar are passed to each guest with the coffee. Colored glass may be used in serving the Bridge Tea but crystal is preferable. If the buffet sersdce is used, the table may be laid in the dining room, in the garden, on the porch, or in the living room. In such case the table is covered with a lace or fine linen cloth with a centerpiece of flowers. Candles in silver candlesticks are grouped around the centerpiece; plates and napkins are placed in piles with the silver in rows. The food is so arranged that it presents a beautiful picture and is easily accessible to the guests. At the Buffet Bridge Tea a waitress may serve, or if it is informal, the guests may serve themselves. Coffee is served from an urn at one end of the table. The cups and saucers are grouped around the urn with the coffee spoon on the saucer with the cup. This tea is a congenial meal and popular, because it brings to a close a dehghtful party. Menu 1 Fresh pineapple and green grape salad with Normandy dressing Hearts of celery Potato biscuit French pastry Coffee MENUS AND TABLE SERVICE 53 Menu 2 Chicken aspic salad Assorted hot breads Watermelon pickle Radishes Mint jelly Chocolate roll Coffee Menu 3 Watermelon and cream cheese salad Toasted mushroom sandwich Olives Lemon ice Sponge drops Coffee