Afternoon Tea Etiquette of 1917

A tea set for easy serving that is comprised of a set of 6 cups and saucers, spoons, a sugar bowl and a creamer on a stand.

“And while the bubbling and loud-hissing

Throws up a steamy column, and the cups 

That cheer but not inebriate, wait on each,

So let us welcome peaceful evening in.” — Cowper

A question that readers frequently ask is whether or not napkins should be served with afternoon tea. And the answer is: you may do as you choose. If you do serve napkins don't make the mistake of serving dinner napkins. 

Small napkins about twelve inches square are most appropriate. The Madeira napkins are suitable but rather expensive. Squares of white linen neatly hem- stitched and marked, perhaps, with an initial or monogram at the corner are less expensive for the hostess who has time for needlework.

A popular book on etiquette makes the statement that it is the fashion nowadays to drink weak tea. Perhaps so, though, personally, it seems as if the drinking of strong afternoon tea was a transgression of the question is sometimes raised as to whether it is “smarter to drink tea with milk, cream or lemon.” 

Readers also want to be informed as to the amount of sugar that good form the permits in sugaring tea. Concerning seems as if Commissioner Hoover had more to say than Dame Fashion and since it is our patriotic duty to give up unnecessary lavishness in sugar, I venture to say that during the period of the war one lump is the correct amount of sugar to use. 

If you wish less than a lump it is awkward to attempt to break or bite a lump in two. Rather put in in in in your cup and do not stir your tea with your spoon after you have gained the desired amount of sweetness. 

A complete tea service includes a pitcher of light cream or leman. There is no good or bad form about lemon or milk— it is simply a matter of individual taste.

Nowadays tea is usually brought in the drawing room or sitting room on a large tray on which the complete tea service is arranged. A muffin stand may be brought in also bearing wafers or bread and butter sandwiches or small cakes or crackers. Sometimes a tea wagon holding the entire service is rolled in from the kitchen or pantry instead.

If you have a satisfactory alcohol tea kettle it is very nice to have this on the tea tray with the kettle full of hot water and proceed to bring the water to a boil and then make the tea, taking the tea leaves from a small tea caddy on the tea tray. But it is just as well, and sometimes more convenient, to have a teapot of freshly made tea and a jug of boiling water brought in from the kitchen. 

If you have no maid it is a simple matter to bring in the tea tray for yourself and drink tea in your living room, and that is in much better form than to take afternoon tea in the dining room. —By Mary Marshall Duffee, 1917

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