Teacups/Saucers, English bone china is especially nice, but use whatever you have. Even paper products!

Teapot, you may use one or two, depending on the number of guests, either china or silver, or both with two different flavors of tea.

Luncheon plates, (larger than a bread plate, smaller than your dinner plate) don't have to match your teacups. It looks attractive to use different teacups/saucers with different plates.

Cream and Sugar, either English bone china or a silver set
Silver small spoons (used to stir your cream and sugar)
Silver tongs (to use for sugar cubes)
White linen tablecloth
White lace tablecloth
White linen napkins for each guest
Center piece of fresh flowers
Candle holders and candles

I love antiques and over the years I've collected as well as inherited a number of cups and saucers. Some have matching plates, others do not. I use a linen table cloth over my table, and then use a smaller lace cloth over that. You can do this the night before, and have your table set and looking lovely for your Tea the next day.

Over the years I've collected small silver spoons, that I've found at estate sales, as well as matching linens. This is a great way to find some lovely, yet inexpensive items for your collection to use for Tea Time. Some nice candle holders and attractive non drip candles can be used, to make a festive table.

You may mix and match silver with your china or other dishes, and it is all quite lovely when used together. Be sure to have a special floral center piece, it can be bought at the floral shop, grocery store, or cut from your own yard, (if you are fortunate to have flowers growing close by.) When arranging them, be sure they are not as tall as the women who will be seated around your table. (You want your guests to enjoy looking at one another when they talk and drink their tea)

The menu you use may be as little as tea, and a few bakery bought items on a plate, or as many as is often used for High Tea, but something in between is best. If you are really pressed for time or do not enjoy baking/cooking, you can get a number of items from your local grocery or specialty shop. A variety of pre-made sandwiches can be taken home, placed on a platter and with some sprigs of mint added, it will look as if you've been busy. The same with Tea cakes, the bakery section has everything from peti fours to individual tarts. It's up to you. Some of the following foods can be made a head of time, which allows you to simply take them from storage and place them on your doilies and pretty serving plates.

English Scones, with lemon curd and Devonshire cream
Dainty Tea Sandwiches
Luscious Tea Cakes

Sift flour, cream of tarter and salt into a bowl. Rub or cut in butter with fork, or fingers, until mixture is like large flaky crumbs. Stir to soft dough consistency, by adding milk to mixture with a knife. Roll out to a thickness of ½ inches, or just over, and cut into rounds with a pastry cutter. (2 ½ inches in diameter) Arrange on baking sheet fairly close together and powder their faces with flour. Bake for 15-20 minutes, until golden. Serve hot or cold, makes one dozen.

4 Large lemons
2 Cups white sugar
¾ Cup, (one and half sticks butter, softened)
4 Large eggs, well beaten

Grate just the rind from the lemons, avoid the bitter white pith. Squeeze juice, and strain, pressing well. In a double boiler melt the butter. Add lemon juice, rind and sugar. Mix with a wire whisk until sugar is dissolved. Gradually add the well beaten eggs and stir slowly. Thoroughly stir until mixture is thick and ribbons or trails well when whisk is drawn through. (Takes about 20 minutes) Pour into small sterile jars. This makes about three pint jars, or smaller gift jars maybe used. This keeps well in the refrigerator for two weeks.

In a chilled bowl mix cream until a medium stiff peak forms, adding sugar during the last few minutes of beating. Fold in the sour cream and blend. This makes 1½ Cups.

(You may find a traditional Devonshire cream recipe, but this is very good, and it won't take the time to hunt for clotted cream) Place the cream in a small bowl and allow your guest to put a small amount on their luncheon plate to go with the scones and lemon curd.

Egg Salad: Boil eggs, let cool, peal and chop eggs. Add mayonnaise, salt and pepper. Place a little on a thin slice of bread which has been spread with mayonnaise and cut edges. Then cut the sandwich into quarters or rectangles.

Cucumber Sandwiches: These are some of the most popular sandwiches used for Afternoon Tea Time. They are easy and delicious. Today you can purchase English cucumbers which are grown without the pithy seeds. They are long and green, and readily available in your fresh vegetable section at the store. You do not have to take the skin off, as it is soft and easy to digest. Simply select your bread, and spread both pieces with cream cheese, which has been softened in a bowl. Slice cucumbers thin, and salt. Let set to drain on a paper towel. Carefully place on slices of bread with cream cheese, not more than ¼ inch high. Cover and cut into desired shapes.

Other Sandwiches might include: Apples sliced thinly, mixed with finely chopped celery and diced walnuts, on a cream cheese base. Smoked Salmon, or thinly sliced chicken breast mixed with water crest and mayonnaise, and served on buttered bread. Tomato slices sprinkled with freshly chopped basil on rye bread, spread with mayonnaise. Any variety of sandwiches may be used for an Afternoon Tea. After arranging them on an attractive platter, place a damp cloth over the sandwiches and refrigerate. Just before serving, garnish with sprigs of parsley.

For Tea Cakes, any kind of cake can be made and dressed up. Little tarts can be made and filled with jams, and fruit breads can be used, just cut breads into bite size pieces and use cream cheese, jams and frostings for fillings or on top. Tea cakes maybe placed on paper doilies and served on an attractive platter. Be sure to garnish with fresh or dried fruit pieces, allowing guests to choose if they prefer something less sweet.

The following recipe can be used to serve guests after they have had scones, tea sandwiches and are ready for their dessert, Tea cakes.