Tea and Coffee
Much has been written on the importance of serving neatly the various drinks for an invalid. But careful service is equally essential at the daily home table. It is mistaken generosity to fill the cup so full that when sugar and cream are added, the liquid will spill over into the saucer. One should never be compelled to clean the bottom of the cup on the edge of the saucer, or on the napkin, to keep the liquid from dripping on the cloth.
In serving tea and coffee, ascertain the tastes of those at the table as to sugar and cream. Put the cream and sugar in the cup, and an extra block of sugar in the saucer; pour in the liquid until the cup is three fourths full. Where there are no servants to wait on the table, this way makes less confusion than to pass the sugar and cream to each person.
Always provide a pitcher of boiling hot water and a slop-bowl. In cold weather, pour hot water into the cups to warm them; then turn it into the bowl. In serving a second time, rinse the inside of the cup with hot water before filling.