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hostess pours the tea herself, inquiring as she does so as to the individual taste of each guest.
At the more formal day at home, when for example cards have been sent only for Tuesdays in a certain month, the small tea-table is dispensed with and the table in the dining room is laid as for an afternoon reception. It should be covered either with a lunch-eon cloth or with a centrepiece and doilies, and should be adorned with flowers and with candle-sticks. At one end the tea-service is placed on a large silver tray with the tea-cups, each with its silver teaspoon in the saucer grouped around it. At the other end is placed the chocolate service or coffee urn, with the chocolate or coffee cups similarly arranged. Each end is presided over by a friend of the hostess who has previously been asked to pour. About the table, placed with relation to the centrepiece, stand plates of sandwiches and cakes, bonbon dishes, tea plates arranged in small piles, and tea-napkins which are passed by the waitress to each guest. On an occasion of this kind
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