Scotch Tea. 2. Followed by Supper.
A Scotch day, modeled after a genuine party in "Bonnie Scotland," is a pleasing idea for the entertainment of a Lenten house party. From twelve to twenty-four guests are entertained, the ladies being asked to come at three o'clock and the gentlemen at half past six. As every woman, no matter what her condition in life, works industriously knitting or crocheting lace or embroidering, each guest brings her bit of handwork and the afternoon is spent in chatting while fair fingers ply the needles. At five o'clock the guests are invited to the dining-room where they are seated at a large table.
At a typical Scotch tea the centerpiece is an oblong piece of satin in any preferred color edged with a ruffle of white lace. In the center of this is a tall vase holding a miscellaneous bouquet, and at the corners of the centerpiece are small vases of similar design holding similar bouquets. All edibles are on the table at once, there is no removing of courses. The teacups, silver teapot with satin cosey, silver or china hot water pitcher and sugar and cream are placed in front of the hostess. The hostess asks the taste of the guest as to sugar and cream and fixes the tea herself. The maid passes the tea and then retires, and the service becomes informal, the guests assisting. At each place is a small tea plate, knife and spoon, but no napkins and none of the numberless dishes generally seen on American tables. No water glasses are placed on the table. Instead there is a pitcher, carafe or siphon on the side-board or serving table, which is passed to the guest should he ask for water. The table is nicely balanced by dishes in pairs, there are two plates of butter, one fresh and one salted at either end of the table, two plates of bread, two plates of fancy cakes, two dishes of of bread, two plates of fancy cakes, two dishes of jelly, etc. The menu for the tea is white and graham bread and fresh and salted butter, tea, scones, strawberry jam, orange marmalade, fancy cakes, including macaroons, jelly cake made in two layers and called jelly sandwiches and sometimes tiny cold pancakes. The last course is fresh strawberries served on the stem with powdered sugar.
The men arrive at half past six o'clock and are served tea in the library, smoking room or den. Preceding the supper which is served at half past nine o'clock, the guests talk, play cards or have music. The supper table is arranged much as the tea-table save between the small vases are small candleholders with lighted candles. The host and hostess are at either end of the table and each serves a meat, the plates being passed by a maid and by the guests. There is a vegetable dish at each end of the table. The meats and vegetables are served on one plate, the only extra plate being the small bread and butter plate with the bread and butter knife laid across it.
The maid removes the first course dishes and places a large bowl of strawberries and dessert saucers before the hostess who serves strawberries, the maid and the guests passing the saucers. The guests hand the nuts, cheese, fresh fruits and other edibles about, doing away with the services of the maid.
The supper menu includes a hot beef-steak and onion or other meat pie, cut by the hostess, hot fish, Finnan Haddie being a great favorite, cold tongue, mashed potatoes, cauliflower, celery, cheese, bottled pop, lemonade, white bread, graham bread, scones, fresh and salted butter, jellies and jams, marmalade. The second course is fresh strawberries, oranges, bananas, English walnuts.
After supper cards, music and chatting fill in the hours until midnight and sometimes longer for the bonnie Scots are typical night owls.