re liked for this room as they are warm, bright colors. If the
tea is given in spring or summer, green and white are liked. Have
candles and shades match the color scheme and place silk or satin of the
color used under the mats and doilies. On the table have cut glass or
fine china dishes filled with candies, chocolates, salted nuts and
candied fruits. Tea may be served from one end of the table and an ice
from the other. Have a friend pour tea. Place before her the small cups,
saucers, spoons. She fills the cups and hands them to the guests or to
those assisting in the dining-room. The cream, sugar or slices of lemon
are passed by assistants. Piles of plates are on the table by the one
serving ice. The ice is served into a cut glass cup and placed on the
plate with a spoon. Cakes are passed; so are the bonbons. Serve tea and
chocolate or coffee. If one wish a more elaborate collation, pass
assorted sandwiches, which are on plates on the table, or have a plate
containing chicken salad on a lettuce leaf, olives and wafers. Waiters
are best when the refreshments include two or three courses. The ices
may be brought in or served from the table and the coffee and tea served
from the table.

Ask from five to ten friends to assist in the parlors, to see that
guests go to the dining-room and that strangers are introduced. Stand at
the entrance or before a bank of palms in a window or corner and greet
the guests. The guest or guests of honor stand with the hostess and she
introduces them. A great many ladies do not wear gloves when receiving,
but it is proper to wear them. It would seem that the hands would keep
in better condition to shake hands with guests, if gloves were worn.

Bank the mantels with ferns and flowers and cover the lights with pretty
shades of tissue paper. Use pink or green and white in the parlors and
red, yellow or pink in the dining-room. Serve a fruit punch from a table
covered with a white cloth and trimmed with smilax, ferns and flowers.
Use a large punch bowl and glass cups. Have a square block of ice in the
bowl. If a cut-glass punch bowl is used, care should be used lest the
ice crack it. Temper the bowl by putting in cold water and adding a few
bits of ice at a time until it is chilled. Do not put ice into a warm
bowl or one that has not been thus tempered.

If there is music have a string orchestra concealed behind palms in a
corner of the hall or dining-room.

TELLING FORTUNES BY TEAGROUNDS.