The custom of "afternoon tea" probably originated with an English noblewoman, Anna, Duchess of Bedford, who liked to serve tea in the late afternoon to her friends. This 18th century aristocrat was plebeian enough to grow impatient with the fashionable late hour for dining in her day and invited her friends to share a snack of tea, bread and butter with her in the late afternoon. These gatherings quickly became a popular social event, appropriate for sharing conversation and the latest gossip.

By the 19th century, afternoon tea, traditionally served between 3 and 5 pm was a regular event in upper and middle- class homes on both sides of the Atlantic. (In France it was called "le five o'clock and pronounced "feev-uh-cluck"). In the United States and England, taking tea in the afternoon became a popular way of displaying one's refinement. A genteel ladies' tea party made proper Victorians feel that they were copying the upper-class. Cookbooks and household guides of the period provided a great deal of information on the best methods of preparing tea and debated such issues as the virtues of green verses black and Chinese verses Indian varieties. Sarah Josepha Hale, the influential editor of "Godey's Lady's Book", recommended using polished (rather than varnished) tea urns because they "may be kept boiling with a much less expense of spirits of wine..." - an important consideration since boiling water was crucial to making a good cup of tea.

Eliza Leslie, another popular writer of the time, instructed hostesses to make the tea themselves, since servants "do not or will not, remember that the kettle should be boiling at the moment the water is poured on the tea - otherwise the infusion will be insipid and tasteless..." She also reminded readers that tea was always served, one cup at a time, to each guest by the hostess or a guest designated to "do the honors"; it should never be poured or passed to guests by servants. In addition, she pointed out that teacups should never be filled to the brim (still a wise rule), that cream and sugar should be offered (lemon was not mentioned) and that the hostess should keep handy "a small pot of hot water, that those who like their tea weak might conveniently dilute it."

Whether you opt for formality or informality, a "high" tea is an occasion to offer a variety of fancy cakes, cookies, sweet breads, biscuits, and sandwiches. Cakes should be thinly sliced and sandwiches bite-size so that your guests can sample a bit of everything. Bring out your best china, silver and linens and choose any or all of the following delicious treats to honor your guests. All recipes can be made ahead and kept in the refrigerator or freezer, ready for your tea party.
(Info from "A Tea Party Fit For A Queen" by Jean Nakjavani and Linda Underhill)