It is a proper and graceful attention for anyone who is invited to send flowers to the debutante. One of the charms of a coming-out party is the quantities of flowers in the rooms and the number of fresh young faces, as it is a pretty custom to ask other girl friends to Dress of the Debutante and Her Girl Friends help receive and to pour tea. The young lady who is introduced should dress in white of some soft material, from silk mull to daintily embroidered marquisette over silk, and made with a round Dutch neck and elbows sleeves, and of dancing length. She may carry a bouquet of white flowers but wears no jewels, unless there is a single string of pearls in the family. The girls who "pour" should be similarly dressed in delicate colors. The debutante's mother wars a handsome reception gown, high-necked and trained, in the daytime, and an evening gown, low cut or with bust and arms veiled, in the evening. She may wear jewels, but good taste forbids a hostess from outshining her guests in her own home. Ladies use face creams and powder, but not rouge.
As any other tea or reception, a guest arrives at any time within the hours specified. Gentlemen leave their hats and overcoats in the hall, but ladies keep on their hats and gloves, unless remaining for the dance, and no one stays more than half an hour. The latest comers chat with the receiving party until others arrive, when they pass on to mingle with other guests and to go to the refreshment table. While eating they slip off their gloves.
HOW THE TABLE SHOULD BE SET.
The table is beautifully set on the bar, polished oak or mahogany partly covered with lace and embroidered centerpiece and dollies. The flowers and candle shades should carry out some color scheme of white or pink or yellow, with green foliage, and the finest of china, The Refreshments and How They Are Served silver and cut glass should be used. As refreshments are taken by guests standing, they should be such as may be taken on one plate and with the help of a fork and spoon. For a tea a green leaf of the best quality should be used, and served in both cups with sugar and cream, English fashion, and in tall engraved glasses, with lemon and sugar, Russian style. Besides the tea are tiny sandwiches in two or three varieties, olives, radishes, celery hearts, small cakes, salted almonds, mint paste, candied ginger
