Breakfasts and teas

In the dining-room have the words "We'll take a cup o' kindness yet" in large letters and conspicuously framed in pine. Presiding at the table have young girls in Scottish costume who dispense the "cup o' kindness" from a silver teapot nestling in a "cosey"; (a padded cloth cover) to keep hot the favorite feminine beverage. The delectable dishes dear to the Highlander's heart are passed for the approval of feminine palates. These viands include scones, a sort of muffin made with flour, soda, sugar and water. These are split and filled with orange marmalade straight from Dundee and, as everybody knows, the best in the whole culinary world. Scones are baked on gridles, and are especially popular in the country houses of Scotland. Then there is a rich pastry called shortbread, made of butter, sugar and flour — no water — and beaten up; rolled out about an inch thick and baked in sheets. Breakfasts and Teas 57 Shortbread is a great delicacy in Scotland. There are oat cakes also, a biscuit made of oatmeal, shortening and water. Two kinds of cake — black fruit cake and sultana cake, which is a pound cake containing sultana raisins — complete the course of Highland dainties. On the walls drape the striking plaids of Scotland, worked with the names of the different clans. In the reception-room have the words, "a wee drappie," framed in pine. The inscription should be over a table on which is served mulled wine from a silver pitcher kept in hot water. Even a white-ribboner would call mulled claret delicious or get a black mark from the recording angel for prevarication. "Better lo'ed ye canna be, Will ye no come back again." makes a last 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. 58 Breakfasts and Teas 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 sideboard or serving table, which is passed to the guest should he ask for water.