st pleasing inscription over the entrance for the departing
guest.

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 gue