Some Afternoon Tea Necessities

Pictured above is a typical five piece place setting in one of the oldest patterns of silver; the Olive pattern. The pattern can be found in several variations by several different silver makers. The teaspoon on the far right is the smallest spoon of regular place setting spoons, though it does not belong at a formal place setting. The teaspoon should only be at a dinner setting if it is being used for a fruit cocktail, a dessert  or a sorbet, though a fruit spoon, dessert spoon or a sorbet spoon are far more appropriate and designed to eat those specific foods. A teaspoon and cup and saucer are allowable at breakfast and luncheon settings. Coffee spoons are a bit smaller than teaspoons and demitasse spoons are smaller still. 

After your cups and saucers, here are some other afternoon tea necessities: “Naturally your necessary silver is only a spoon since, customarily, forks are not used for afternoon tea. The food should be only what can be picked up in the fingers. After all, afternoon tea is little more than a bit of refreshment at the end of the day, a stimulant- it's not a meal and whatever there is to eat should not be enough to spoil the appetite for dinner.

Tea napkins are about fourteen inches square, quite rightly dainty and decorative bits of fabric edged with lace or embroidery, a hemstitched hem or just a plain rolled one. White or in color, they are anything that you want to make them, providing they harmonize with your other tea appointments.

When you are entertaining at tea for six or eight, you merely enlarge the tray set-up. Use a table low enough so that seated at it, you can pour conveniently. Cover the table with a tea cloth and then set out your tea equipment on its tray. Use the hot-water kettle if you have one. Arrange the napkins, plates and some of the cups and saucers on the tabletop. Add, if there is room, a low flower arrangement; also, if it is autumn or winter, a candle or two.” – From Helen Sprackling, 1960

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