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!

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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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The Pan Book of Etiquette and Good Manners 1962

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