No corners were cut for Deb's tea. Every surface was adorned. Tiny teacups were wrapped in cellophane and sat at each person's place as favors.
Tea sandwiches were set out and guests arrived ready to enjoy the get-together. One guest brought hats that tempted even the most reluctant to try one on for at least one picture. 
My sister and I wore hats our mother had worn in the 50's. Everyone seemed to get into the spirit.
Deb started the tea with a toast. Her hubby made up a delicious beverage and I managed to snag the recipe:
1 pint vanilla yogurt
1 pint raspberry sorbet
2 shots triple sec
Half fill a blender with champagne (they used Frexinet) and ice. The amount of ice depends on how slushy you want the drink. Add a scoop each of sorbet and yogurt and the triple sec. Blend on high. Pour into champagne flutes and garnish with mint leaves and a raspberry.
Tiny mushroom pastries, carmelized onion feta cheese bites and the
savories I had made were served hot along with the sandwiches.
The next course was the scones, hot out of the oven. They were served with Devonshire cream, lemon curd and jam. One guest brought marmalde butter which was delicious on the scones. Sometimes a scone is just a lemon curd delivery vehicle but I think the Martha Stewart's Blueberry Scone recipe came out lighter than a lot of scones I've had and were good by themselves.
Finally we brought out all the desserts. The miniture lemon cakes came out cute. Maybe they were a little too big for one serving but they were basically the size of a cupcake. The little strawberry cakes were pretty on the table but a little too sweet. I made sure to add enough butter to the crust for the Key Lime tarts so they held together for once.
I think Deb was happy with the overall impression the desserts made.Everyone had a wonderful time and no one left hungry!
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