Jo Steer

Afternoon tea gained a reputation as a celebratory meal, something for a special occasion.

In the 20th century, it became fashionable to have afternoon tea in a chic hotel.

The elegant surroundings would naturally enhance the dining experience.

The meal itself remained elegant and dainty, but was certainly more indulgent.

It was usually served on a three-tier cake stand.

The smaller plates at the top of the stand displayed a range of delicious sandwiches.

These included a variety of fillings, such as cucumber, egg and cress, and ham with mustard.

Sandwiches were served without the crusts in small, narrow strips.

On the middle plate were the scones with clotted cream and jam.

The traditional cream tea served in the Southwest had gradually become incorporated into afternoon tea.

The plate at the bottom of the stand had cakes, pastries, and other desserts.

The food would be accompanied by loose-leaf black tea served in fine china cups.

To some, afternoon tea was a way to dine like lords and ladies, and it remained a ceremony bound by rules and etiquette.

Food was usually eaten as it was displayed.

from top to bottom of the cake stand.

Sandwiches first, followed by scones, then finishing with sweet treats from the bottom.

The traditional tea drinking etiquette still applied, though it was now a no-no to raise one's little finger.

This gesture came to be viewed as affected.

It was also considered bad manners to dunk food into the tea or to have food in one's mouth while sipping.

When faced with a cream tea, many people today might cut the scone in half, but traditional etiquette is to place the scone on one's plate and to tear off small bite-sized pieces.