Place the pudding before the hostess. Lay the pudding slicer at the right of the pudding dish.
To serve the pudding begin at the right of the hostess, each time exchanging the dessert plate before the person served for the plate on your tray.
Remove the pudding dish and plates and finger bowls.
Place the coffee tray before the hostess. Bring the coffee-pot and place at the right of the tray.
When the coffee is poured place a cup at the right of each person.
Offer sugar and cream.
Afternoon Tea
For afternoon tea you need: Two small tables, fringed or embroidered tea cloths, doilies, an urn for bouillon, bouillon cups, spoons, a teakettle, teapots, tea caddy, sugar bowls, cream jugs, sugar tongs, teacups and saucers, teaspoons, a pitcher for iced water, tumblers, plates for finger rolls, plates for small cakes, bonbon dishes.
The afternoon tea which may properly be placed under the head of receptions is not here considered. To serve it requires more than one person.