And in her widely acclaimed book Etiquette and Entertaining, Lady Troubridge offers advice for the hostess on the subject of afternoon tea.  Importantly she makes the point that “drawing-room tea is not intended to be a filling meal for hungry people, but a dainty snack to accompany tea drinking” – something modern day afternoon tea party hostesses should take note of!

As well as the cups and saucers necessary for afternoon tea, Lady Troubridge refers to plates of brown and white bread and butter, a plate of savoury sandwiches and a home-made cake as well as either smaller iced cakes, shortbread biscuits or other small cakes.  In addition “there will also be jam in a glass jar, and, if it is winter, muffins, scones or buttered toast in a covered dish.”

Afternoon Tea v High Tea

Anything more substantial and it becomes a high tea – an altogether different affair “very farmhouse in details, with a big brown teapot and not your favourite tea-set but a gaily patterned, thick tea-ware instead.”

While afternoon tea is all about fine china and dainty bites, high tea is a heartier affair.  Lady Troubridge suggests sizzling sausages or scrambled eggs mixed with flaked haddock are “just the right foods to offer at the high, six o’clock tea, when nothing but a light supper will follow.”

With afternoon tea remaining an extremely popular choice for celebrations such as weddings, anniversaries and birthdays today’s hostesses are fortunately not bound by 1930’s etiquette!

And there’s nothing wrong with beefing up a traditional afternoon tea in order to keep guests going until later.  Popular finger food additions to the traditional afternoon tea menu include canapés (anything from filled mini Yorkshire puddings, to bruschetta and sliders), sausage rolls, vol au vents and quiche squares.

The key to hosting a successful afternoon tea is to consider the time of day and the likely appetite of your guests – bearing in mind that alcohol may also being served!

Afternoon tea served on vintage china is, without a doubt, a fabulous way to celebrate a special day – and the wonderful thing is that with Pineapple Vintage

at your side, you don’t have to lift a finger!

79.170.44.118/pineapplevintage.uk

Vintage afternoon tea

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Should the hostess sugar and cream tea, or should she leave her guests to do this?

 Whichever way she pleases.  Sometimes when there are a good many guests it is more convenient to pass the sugar basin and milk jug to each person.

 When should you serve supper at a whist or bridge party?

 It is usual to have a break about half-way through the evening.  Sometimes the hostess provides a ‘sit down’ meal, but a buffet in another room is quite popular too.

 When should you send an invitation to a dinner or supper party?

 Invitations should be written or ‘phoned about a week before, and the hour stated should be about twenty minutes before the meal will actually be served.

 Are place cards necessary at a party?

 Though not necessary, it is a good idea to have them.  There is nothing more embarrassing for guests than having to stand about wondering where they should sit.

How should cutlery be laid, and glasses placed?

Meat fork and knife placed at inside.  Outside this fish fork and knife; at right outside put soup spoon and desert fork and spoon are put across top.  Small knife, if required, is laid before meat knife.  If it is a very special dinner party and wines are being served, glasses are grouped on the right of each place.  Port and claret glass are set together, and then a tumbler is placed on the outside of these.  Do not set down liqueur glasses, as these are handed filled, when required.

Which side do you serve food from?

 Food is served from left, drinks from right.

 When asparagus is served, should a knife and fork be provided?

If it is being served as a separate course by itself with liquefied butter, it is eaten with the fingers, or with small asparagus tongs.  When served as an accompaniment to meat, game or poultry, it is eaten with a fork and knife.

 The Good Housekeeper’s Book (presented with Woman’s Way magazine, date unknown).

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Bride’s parents: Trousseau; linen; press announcements; reception and wedding cake; flower decorations in church and reception hall; photographs; cars for bride, self and guests.

Bridegroom: New house and furnishings; wedding ring; licence; church fees (clergyman, choir, verger, organist and so on); bride’s bouquet and buttonholes for self, best man and ushers; also any other flowers worn or carried by near relatives at ceremony; cars for self and best man; presents for bridesmaids.

 Bridesmaids: Normally pay for own dresses and accessories, but these may be a present from the bride’s parents.

 How times have changed!

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With the average cost of a wedding now approaching £20,000 – events like this week’s National Wedding Fair (London& Birmingham) help to turn modest Misses into full blown Bridezillas.  http://www.nationalweddingshow.co.uk/

It seems that the biggest challenge for brides is to resist getting carried away with ‘must haves’.

Let’s be honest – all you really need girls is a groom and a ring.  The rest, strictly speaking are extras. 

With the divorce rate for first timers alarmingly high, perhaps it’s fair to say that sometimes couples focus too much on the wedding and not enough on the bit the follows i.e. the marriage (one day v the rest of your life).

Of course every bride wants her wedding day to be out of this world – but it’s worth remembering that special doesn’t have to be eye-wateringly expensive!

 Vintage-loving brides often have a knack for making their money stretch further – and with spectacular effect.  Home made bunting, name cards and table favours provide an opportunity for friends and family to get involved, while the family’s star bakers can be worth their weight in gold!  Be creative, table flowers don’t have to be pricey arrangements – collect jars, bottles and vases to fill with seasonal stems.

And in the spirit of something old, something new, something borrowed, something blue – vintage crockery and cake stands can make a simple spread look absolutely devine.

Importantly, when it comes to venues – don’t overlook local village halls and other community venues – they can be great value for money and provide a versatile – and very individual – backdrop to your big day. 

There are whispers that it’s becoming chic to get hitched on a shoestring – so what are you waiting for?

Call Pineapple Vintage for help, advice and inspiration!

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 Good Housekeeping’s The Happy Home

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More and more we all realise the benefits of sunshine and open air for our health and happiness, and when we do hear the insistent call of the garden we must not forget our less fortunate friends.  The mere fact of eating in the open air is in itself moat exhilarating, and tea, which is sometimes a very ordinary uninteresting meal, can be transformed into a delightful function when shared with a few friends amidst beautiful flowers.

Elizabeth Hallett’s Hostess Book 1939

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The Pan Book of Etiquette and Good Manners 1962

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The tea-table is usually laid in the dining room, with a lace or embroidered cloth. The plates, with a small tea-knife on each, are arranged round the table; it is usual to provide a small tea-napkin for each guest, and this can be placed on or near the plate. The cups and saucers are usually set out at one end of the table for the hostess to pour out the tea, but if there is a large party, it may be more convenient to have a tea trolley at the side of the table.

The christening or birthday cake (with knife placed in readiness for the ceremony of cutting it) has the place on honour on the table. If space allows, some little posy bowls of flowers (white if possible, for a christening party) can be arranged on either side of the cake, with any other appropriate decoration. If you are serving sherry or champagne to drink the baby’s health at a christening party, hand this round just before the cake is cut.

Good Housekeeping’s The Happy Home

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Save tea leaves – besides being useful for brushing the carpet, if they are boiled in water the liquid makes a splendid cleaner for varnished boards or dark paint

Tea will go much further measured instead of guessed, and if made with filtered rain water.  Half the quantity can be used if soft water is employed.

If you put half a pound of butter in a basin, and add half a pint of new milk, then whip till the butter has taken up all the milk, you have a double amount of butter, but it does not keep well, and should be eaten within a few days.

Small rashers of bacon boiled for five minutes, and then fried, come up to twice their size.

 The Bestway Book, A Practical Guide for the Housewife

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Don’t plan to wear anything designed to turn the eye of every woman at your party green with envy.  Be as chic as you will, but keep to the conservative side.  Your role, remember, is to please your guests, and you won’t be pleasing the women much be appearing in something that will make them feel dowdy by comparison.

Extracts from an article by Elsa Maxwell, the world’s most famous hostess, which appeared in Women’s Illustrated January 1960.

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