The article below appeared in the Birmingham Daily Gazette 6/11/1925, as well as many local newspapers:
"Bridge is quite a craze in some communities, and where sufficient interest is known to exist, a hostess can fulfil a large percentage of her social duties by giving an occasional bridge party. Real enthusiasts may form a Bridge circle, and hold regular Bridge teas in each other's houses; but these hints are intended more for the hostess who is not, perhaps, a regular Bridge player herself, and needs a little advice on the planning of a party.
Seaham Weekly News 9/12/1927
The invitations
The hostess should ask only a few people, and ensure the pleasure of her guests by making up her tables in the order likely to produce the greatest mutual satisfaction. Very able players should not be asked to play with beginners, nor should the inexperienced be embarrassed by having to pit their skill against experts. Small talk is neither necessary nor desirable during the game, and the hostess herself should play with her guests.
Personal Supervision
It is usual for Bridge tables to receive personal attention from the hostess before the guests arrive. She places the names of each quartette at the respective tables, but leaves the players at liberty to cut for partners. As her guests go in she tells them the number of the table at which they are to sit. Small green baize covered tables are used, and it is a pretty fad just now to supply them with little fancy table cloths, like the one sketched, with the heart, diamond, club and spade embroidered in red at each corner.
Stakes
The question of stakes must be raised at the outset by the hostess. Once the game has begun, no alteration in stakes can be permitted, so it is most important that all should agree. Great tact may be necessary in deciding this point, for the hostess will have to see that no guest is persuaded into playing for a higher stake than she honestly feels she ought to do.
Refreshments
If a formal supper is served, the guests partner off for it as they did at the tables. But it is more usual nowadays to hand round light refreshments. Sandwiches and biscuits cut in heart, diamond, club and spade shapes are a pretty notion. Salted almonds and marrons glaces seem to meet the modern taste, while cocktails can be served, or else non-alcoholic drinks."
