uests are numerous a
white-capped _bonne_ or two, pours out the tea and chocolate and the
men of the party hand it to the ladies. Often the children of the
house flit to and fro, carrying cups of tea or plates of cake, and
everybody talks to everybody else. There will be the best pictures on
the walls or the easels, often the best music from people the world
knows well, and a reception thus simple in point of refreshment, but
rich in the pleasures of art, is a memorable delight.

Still other ladies are at home on some one afternoon in each week, and
announce that fact on their cards under their names as follows:
Thursdays in February. Tea at Four O'clock. Or, if for a single
occasion, it may read thus: Four O'clock Tea. Tuesday, February Fifth.
Or, MRS. GEORGE GREEN, Five O'clock Tea. Tuesday, January Fifth. 47
Sussex Place. Or, MRS. GEORGE GREEN. Thursdays. Four to Seven. 47
Sussex Place. The year, or P.M., should not appear on the card.

These invitations require no answer, and no after calls, since really
it is nothing more than a grand calling day. Those who cannot attend,
call as soon as convenient, and those who come leave cards in the
hall. Walking or carriage costumes are worn. Men wear morning dress.
The hostess dons a handsome reception gown, never an evening dress.
The young ladies who assist her are prettily clad in fabrics that suit
the season, but which must not suggest ball toilet.

The simple refreshments served must be the very best of their kind.
This style of afternoon tea is suitable for city or suburban life.

The Five O'clock Tea Table.

Beginning with the table itself, it may be a small oval, circular or
hexagon shape. Any one of these is preferable to a square one. If the
surface of the table is highly polished and it is preferred not to
cover it entirely, a handsome square or round centerpiece doily, which
is only a dinner centerpiece, is used, or a teacloth a yard square may
prettily and wholly veil it.

For the actual furnishing of the table there are required a tea caddy,
teapot, a hot water kettle, a cosy, a wafer or cracker dish, two or
three pretty cups and saucers, cream jug and sugar bowl.

To measure the tea with a spoon is not considered quite so correct,
and so redolent of the old-time flavor as to use the cup-cover of the
caddy, "one fill to a brew." A glass mat may be provided to set the
hot teapot upon, and the spoons are laid loose upon the table.

Cups should hold more