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Chop into this a tablespoonful of butter and one of cottolene or other fat. (In all preparations requiring shortening, cottolene is preferable to lard.)</span><br /> <span class="indented">Mix in a bowl with a wooden spoon, adding about three cupfuls of milk, or enough to make a soft dough. Turn out upon your board and roll, with swift, light strokes into a sheet half an inch in thickness. Reverse a jelly-cake tin upon the sheet and cut with a sharp knife cakes just the size of the tin. With a spatula, transfer to a floured baking-pan and bake in a quick oven.</span><br /> <span class="indented">Split while hot, butter and cut into triangular pieces, six to each cake. Do not divide them until the triangles are drawn from the plate by those who are to eat them.</span><br /> <h3>Tea Scones</h3> <span class="indented">Mix as directed in recipe for tea cakes, but cut into rounds with a small biscuit cutter. Bake upon a soapstone griddle, upon both sides, to a delicate brown; split and butter while hot. Line a plate or a tray with a napkin, lay in the scones and fold the corners of the napkin lightly over them.</span><br /> <img src="/tea/bread_scones.gif" width="350" height="215" alt="" class="center" /> <br /> <h3>Oatmeal Scones</h3> <span class="indented">To three cupfuls of oatmeal add one of white flour, a teaspoonful of salt and two of baking-powder. Heat three cupfuls of milk to scalding, not to boiling, stir in a tablespoonful of sugar with two and a half of butter, and mix with a wooden spoon these ingredients into a soft dough.</span><br /> <span class="indented">Do not touch it with your hands.</span><br /> <span class="indented">Turn out upon a kneading-board, roll into a sheet less than a quarter of an inch thick, cut into rounds with a large biscuit-cutter, and bake upon a hot soapstone griddle, turning to brown. Butter while hot.</span><br /> <h3>Corn-meal Tea Cakes</h3> <span class="indented">Mix fine white corn-meal with boiling milk; gradually add a little salt, and let it simmer half an hour or more, then drop it from a large spoon upon a soapstone griddle, and bake on both sides to an even brown. Butter and eat hot.</span><br /> <h3>Bristol Tea Cakes</h3> <span class="indented">Rub two level tablespoonfuls of butter into four cupfuls of sifted flour; mix it with thin cream to a soft dough to roll out; toss the dough upon a floured board, cut with a biscuit cutter into rounds and bake on a hot griddle, or in the oven; split and butter them; serve on a napkin.</span><br /> <h3>Raisin Bread </h3> <span class="indented">Make as you would ordinary white bread, with the addition of one-half cupful of raisins to a small loaf. Spread thin, triangular slices of this with butter, and then with a layer of cream cheese.</span><br /> <h3>Hot Milk Tea Cakes </h3> <span class="indented">Into three well-whipped eggs beat a cupful of sugar, a large cupful of prepared flour, and a teaspoonful of vanilla. Beat hard; add a gill of scalding hot milk, stir in quickly and turn the mixture into greased pate-pans. These cakes are best if eaten hot, but are also good cold.</span><br /> <h3>Stuffed Rolls </h3> <span class="indented">Light rolls, shaped like ringer rolls, but larger, may be cut open on one side, the crumb dug out and the cavity filled with minced and seasoned chicken, turkey, ham, or tongue. Close the roll and bind it with narrow ribbon tied with a bow and floating ends. You may tie the ham rolls with one color, the chicken with another.</span><br /> <h3>Peanut Crisps </h3> <span class="indented">One cupful of roasted and chopped peanuts, one cupful of powdered sugar, one tablespoonful of flour and the whites of two eggs. The mixture is dropped on a buttered paper and baked to a light brown in a moderate oven. A quart of unshelled peanuts will yield the necessary cupful of chopped nuts.</span><br /> <h3>Salted Almonds </h3> <span class="indented">Shell and blanch the almonds by pouring boiling water over them, letting them stand for ten minutes, then stripping off the skins. Dry the nuts between the folds of a clean dish towel, and put them in a baking-pan with a tablespoonful of melted butter. Turn them over and over in this until all are coated, then set the pan in the oven until the nuts are delicately browned, stirring often, that all may brown evenly.</span><br /> <span class="indented">Turn into a colander, strew thickly with fine salt, and shake the colander hard to dislodge superfluous salt and grease.</span><br /> <span class="indented">When cold, the nuts will be crisp. Keep in a dry place.</span><br /> <h3>Marguerites </h3> <span class="indented">The white of one egg, partly beaten; two tablespoonfuls of sugar, and one-half cupful of chopped walnuts. Stir all together and spread on wafers, or upon long narrow crackers. Bake to a light brown.</span><br /> <img src="/tea/tea_sandwiches01.jpg" width="500" height="280" alt="" class="center" /> <br /> <p>The first requisite in the preparation of good sandwiches is to have perfect bread in suitable condition. Either white, brown or entire wheat bread may be used, but it should be of close, even texture, and at least one day old.</p> <p>For very small, dainty sandwiches to be served at afternoon teas or breakfasts, the bread may be baked at home in baking-powder tins. These should be only half-filled, and allowed to rise before baking. The butter should be softened by creaming, not melting, and spread smoothly on the bread before it is cut. Cut the slices as thin as possible, and when a variety is o,fered it is well to keep each kind of a different shape, as, for instance, circles of anchovy, triangles of chicken, ringers of game and squares of fruit butters.</p> <br /> <img src="/tea/whole_weat_sandwiches.gif" width="350" height="185" alt="" class="center" /> <br /> <p>Flavored butters are much used in making sandwiches, and are simply and easily prepared. Fresh, unsalted butter should be used. After creaming the butter, add the flavoring material, and beat until smooth and thoroughly blended. Caviare, anchovy, sardines, oysters, salmon, lobster, cheese, cress, chives, Chili, Chutney, olives, parsley, cucumbers, horseradish and paprika are all used for flavoring these various butters. For afternoon teas, fruit and flower butters make delicious sandwiches. Of these the most popular are strawberry, pineapple, red raspberry and peach. Lemon butter mixed with fresh grated cocoanut is also a delectable sandwich filling, and cherry jelly with shavings of dried beef another. Butters flavored with rose or violet petals are very delicate and attractive, but, as may easily be imagined, find little favor with the sterner sex, who prefer their refreshments of a more substantial order.</p> <p class="c2">Cream Cheese for Sandwiches </p> <span class="indented">Into a broad pan pour the fresh warm milk as soon as possible after it is milked; set at the side of the range and bring slowly to the point where it just begins to simmer. Remove at once and set in the ice-box, where it will cool suddenly, and leave it there for six or eight hours. Now skim and press the clotted cream into small jars or deep saucers. Sprinkle the top of the cream with fine salt, and cover. Keep in a cold place until wanted.</span><br /> <p class="c2">Peanut Butter for Sandwiches </p> <span class="indented">Shell and skin freshly-roasted peanuts and pound or grind them to a fine powder. Mix to a smooth paste, with half as much butter as you have peanut powder. If the butter is rather fresh, add a little salt.</span><br /> <p class="c2">Anchovy Sandwiches</p> <span class="indented">Rub the yolks of hard-boiled eggs to a paste, season to taste with anchovy essence, and add a few olives, stoned and chopped very fine. Spread this mixture on very thin slices of buttered bread and cut into dainty shapes.</span><br /> <p class="c2">Caviare Sandwiches</p> <span class="indented">Spread thinly-buttered bread with fresh caviare seasoned with lemon juice and on top of this lay a little minced lobster. Finish with another piece of buttered bread.</span><br /> <p class="c2">Olive Sandwiches</p> <span class="indented">Scald and cool twelve large olives, stone them, and chop very fine. Add one spoonful of mayonnaise dressing, and one teaspoonful of cracker dust; mix well, and spread on buttered bread.</span><br /> <p class="c2">Egg and Olive Sandwiches</p> <span class="indented">Boil six eggs hard, remove the shells and chop the eggs very, very fine. Stone and chop eighteen large olives, and mix these with the minced egg. Moisten all with a little melted butter, season to taste and mix to a moist paste. Spread on thin slices of crustless bread, and press the two halves of the sandwich firmly together.</span><br /> <p class="c2">Cheese and Olive Sandwiches</p> <span class="indented">Mix cream cheese and chopped olives together; spread very thin slices of bread with the mixture; serve on a folded napkin.</span><br /> <p class="c2">Lettuce and Cream Cheese Sandwiches</p> <span class="indented">Cut white bread into very thin slices and remove the crusts, then butter lightly. Spread with Philadelphia cream cheese. Dip a leaf of crisp lettuce in a French salad dressing, and lay it upon a slice of the bread, then press another slice upon it. With a sharp pair of scissors trim off the projecting leaf of lettuce. Pile these sandwiches on a plate, cover and keep in the ice-box until wanted.</span><br /> <p class="c2">Queen Sandwiches</p> <span class="indented">Mince finely two parts of cooked chicken or game to one part of cooked tongue, and one part minced cooked mushrooms or truffles. Add seasoning and a little lemon juice, and place between thin slices of buttered bread.</span><br /> <p class="c2">Lobster Sandwiches</p> <span class="indented">Pound two tablespoonfuls of lobster meat fine; add one tablespoonful of the coral, dried and mashed smooth, a teaspoonful of lemon juice, a dash of nutmeg, one-fourth of a teaspoonful of paprika, and two tablespoonfuls of soft butter. Mix all to a smooth paste and spread between thin bread and butter.</span><br /> <p class="c2">Ham and Chicken Sandwiches</p> <span class="indented">Into a pint of cold boiled or roast chicken, chopped very fine, stir a cupful of minced ham; season with a few minced olives, and moisten with salad oil. Add white pepper to taste, and spread between thin slices of crustless white bread, buttered lightly.</span><br /> <p class="c2">Beef Sandwiches</p> <span class="indented">To two parts of chopped lean, rare beef, add one part of finely minced celery, salt, pepper, and a little made mustard. Place on a lettuce leaf between thin slices of bread and butter.</span><br /> <p class="c2">Jelly Sandwiches</p> <span class="indented">Mix a cupful of quince jelly with half a cupful of finely chopped hickory or pecan nuts, and spread on buttered bread.</span><br /> <p class="c2">Date Sandwiches</p> <span class="indented">Wash, dry and stone the dates, mash them to a pulp, and add an equal amount of finely chopped English walnut or pecan meats. Moisten slightly with lemon juice. Spread smoothly on thinly-sliced brown bread.</span><br /> <p class="c2">Fig Sandwiches</p> <span class="indented">Stem and chop very fine a sufficient number of figs. Add enough water to make of the consistency of marmalade, and simmer to a smooth paste. Flavor with a little lemon juice, and when cool spread on thin slices of buttered bread, and sprinkle thickly with finely chopped nuts.</span><br /> <p class="c2">Fruit Sandwiches</p> <span class="indented">Cut equal quantities of fine fresh figs, raisins and blanched almonds very small. Moisten with orange juice and spread on white bread and butter.</span><br /> <p class="c2">Ginger and Orange Sandwiches</p> <span class="indented">Soften Neufchatel cheese with a little butter or rich cream. Spread on white bread, cut in very thin slices, and cover with finely minced candied orange peel and preserved ginger. Place over another slice of bread. Candied lemon peel and preserved citron, finely minced, also make a delicious sandwich filling.</span><br /> <br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <br /> <h3>Frapp&eacute;s and Beverages</h3> <img src="/tea/fruit_punch01.jpg" width="500" height="265" alt="" class="center" /> <p><img src="/tea/tea_beverage03.jpg" width="450" height="190" alt="" class="alignright" />A PLEASANT custom prevalent at many summer afternoon teas is that of passing nearly frozen beverages for the refreshment and delectation of the guests. These glaces or frappes are so easily prepared that the veriest tyro in the ice-making art need not be afraid to attempt them. On a warm day they are a refreshing variety upon the conventional cup of tea, and are so light and innocuous as not to interfere with the enjoyment of the dinner which must come an hour or two later. These ices are served in glasses, and with spoons.</p> <p class="c2">Caf&eacute; Frapp&eacute;</p> <span class="indented">Put two cupfuls of finely-ground coffee into a large French coffee-pot, or biggin, and pour upon it two quarts of boiling water. When this has dripped through the strainer, pour it into a pitcher and turn it back into the strainer. Repeat this process four times, then pour the clear coffee into a bowl, and stir into it two large cupfuls of granulated sugar. Stir until the sugar is dissolved and set aside to cool. When cold, add the unbeaten whites of two eggs, turn into a freezer and grind until frozen, but still rather soft. When turned into a glass it should be of about the consistency of soft snow. This rule of consistency applies to all these frozen beverages.</span><br /> <p class="c2">Tea Frapp&eacute;</p> <span class="indented">Scald a china teapot, put into it six teaspoonfuls of the best mixed tea and pour upon it eight cupfuls of freshly-boiling water. Let this stand for six or eight minutes, strain it into a bowl, and sweeten to taste. When cold, turn into the freezer.</span><br /> <p class="c2">Ginger Ale Frapp&eacute;</p> <span class="indented">Open three bottles of imported ginger ale and turn the contents into a bowl. Add the juice of four lemons and a half cupful of granulated sugar. Stir until the sugar is dissolved; turn the mixture into a freezer, and freeze. This ice is very refreshing.</span><br /> <p class="c2">Frosted Lemonade</p> <span class="indented">Boil together for fifteen minutes two quarts of water, and four cupfuls of granulated sugar. Remove from the fire and when the syrup is lukewarm, add the juice of a dozen lemons. Set aside until cold, then freeze.</span><br /> <p class="c2">Frozen Orangeade </p> <span class="indented">Mix together the juice from six oranges and two lemons. Boil together three cupfuls of water and one cupful of sugar for ten minutes; remove from the fire and add the orange and lemon juice. When cold, add the unbeaten white of one egg, and freeze.</span><br /> <img src="/tea/fruit_raspberries01.gif" width="385" height="258" alt="" class="alignright" /> <br /><br /><br /><br /><h3>Frozen Raspberry Juice</h3> <span class="indented">Mash two quarts of red raspberries and cover them with three heaping cupfuls of granulated sugar. Let this stand in a warm place for an hour, then press through a cheese-cloth bag or a vegetable press to extract all the juice. To this add the juice of three lemons and of one orange, and two quarts of cold water. Stir well together and freeze. Some persons put a spoonful of whipped cream upon each glass of this ice. The contrast of the white with the pink is very pretty.</span><br /> <br /><br /><br /><br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <br /> <h3>Wafers</h3> <p class="c2">Graham Wafers</p> <span class="indented">Sift three cupfuls of graham flour and one cupful of white flour with a heaping teaspoonful of salt and two teaspoonfuls of baking powder. Melt two tablespoonfuls of butter with one of sugar in a pint of scalding milk. Make a hole in the middle of the flour, and pour this in. Stir to a soft dough, turn upon a floured pastry-board, roll out quickly and lightly into a thin sheet, cut into rounds with a biscuit-cutter, and bake in a floured baking pan until brown and crisp. While hot, spread lightly with butter. </span><br /> <img src="/tea/tea_lemon_cakes.gif" width="305" height="160" alt="" class="alignright" /> <br /> <p class="c2">Lemon Wafers</p> <span class="indented">Cream a cup of butter with two cups of sugar, work in two beaten eggs, a small cup of cold water and the grated rind and the juice of a large lemon. Add flour to make the dough stiff enough to roll out; roll very thin, cut into rounds and bake. Orange wafers may be made in the same way.</span><br /> <table><tr><td> <img src="/tea/vanilla_wafers01.gif" width="350" height="260" alt="" /> </td><td> <p class="c2">Vanilla Wafers</p> <span class="indented">Cream a cup of butter with two cups of sugar, add three well-beaten eggs and vanilla to taste. Stir in just enough flour to make a soft dough that can be rolled. Roll very thin, cut into rounds, and bake.</span><br /></td></tr></table> <p class="c2">Peanut Wafers</p> <span class="indented">Cream together four tablespoonfuls of butter and a half-cup of sugar. When this mixture is soft and creamy add the well-whipped yolks of two eggs, four tablespoonfuls of milk, a cup of roasted and ground peanuts, and enough flour to make a good dough. Roll into a thin sheet, cut into rounds and bake.</span><br /> <p class="c2">Virginia Wafers</p> <span class="indented">Rub two tablespoonfuls of butter into a pint of flour, add enough iced water to make a stiff dough, put up on a floured pastry board, and roll out as thin as writing paper in rounds as large as a saucer. Bake in a floured pan in a quick oven. They should be rough and "bubbly" on top. Eat cold.</span> <br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <img src="/tea/coffee_choc_tea.gif" width="365" height="180" alt="" class="center" /> <h3>The Home Brew</h3> <p class="c2">Tea (hot)</p> <span class="indented"><img src="/tea/teapot_cup001.gif" width="240" height="270" alt="" class="alignright" /> First. Never buy poor, cheap tea. It is the dearest in the end, in every sense of the word, being unwholesome, unpalatable and wasteful. One teaspoonful of good oolong, souchong, hyson or "bud" tea, will go farther than four of a mixture which, when brewed, tastes at the best, like boiled hay.</span><br /> <span class="indented">Second. Have the kettle boiling, and freshly boiled. An hour's simmer after the boil has once been reached, makes the water stale and flat.</span><br /> <span class="indented">Third. Draw off the tea within three minutes after the water is poured upon the dry leaves. After that, the boiling liquid extracts tannic acid in pernicious quantities and strength.</span><br /> <span class="indented">Fourth. Have the cups hot and fill with clear tea, adding sugar, or cream, or both afterwards, to suit the taste of each drinker.</span><br /> <p class="c2">Cold Tea</p> <span class="indented">Strain the liquid from the leaves within a few minutes after it is poured on. Set away until cold. Half-fill glasses with cracked ice; add a slice of peeled lemon, a squeeze of lemon juice (if desired) and granulated sugar to taste.</span><br /> <br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <br /> <p class="c2">Breakfast Coffee</p> <span class="indented">Allow a cupful of freshly ground coffee to a quart of boiling water. Put the coffee into the strainer and add the boiling water by degrees, until it is all in. Pour off into a heated pitcher, and return this to the strainer. Repeat until the beverage is of the requisite strength, and pour into heated cups.</span><br /> <p class="c2">After-dinner Coffee</p> <span class="indented">Make as directed in last recipe, allowing, however, three cupfuls of boiling water to one of freshly ground coffee, and run three times through the filter.</span><br /> <span class="indented">Never pass cream with black coffee in after-dinner cups "(<em>demi-tasses</em>)," as the French, who taught us to drink it, call the dainty digestive agent.</span><br /> <span class="indented">To ask for cream in such a case is a gastronomic and social solecism.</span><br /> <p class="c2">Caf&eacute; au lait</p> <span class="indented">Make strong black coffee and, while hot, add to it one-third as much scalding milk. Cover and set in boiling water until needed.</span><br /> <p class="c2">Iced Coffee</p> <span class="indented">Set aside <em>cafe au lait</em> until cold. Fill tumblers half-full of cracked ice; sugar to taste, and pour in the coffee.</span><br /> <br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <br /> <p class="c2">Chocolate</p> <span class="indented">Heat two cupfuls of milk, and the same of water. Rub six tablespoonfuls of chocolate to a thin, smooth paste with cold water; pour the water gradually upon it; put into a saucepan and bring it quickly to a boil. Cook thus five minutes, pour in the milk and boil ten minutes longer. Sweeten to the taste of each drinker, and lay a tablespoonful of whipped cream upon the top.</span><br /> <span class="indented">If you would make the chocolate particularly good, heat a sillibub churn and beat the beverage hard for five minutes; set in a vessel of boiling water on the range to get smoking hot; pour out, sweeten, and cap with whipped cream.</span><br /> <p class="c2">Cocoa</p> <span class="indented">It is made in the same way.</span><br /> <img src="/avictorian/thin_horiz_bar.gif" width="450" height="15" alt="" class="center" /> <br /> <span class="indent">Breakfasts and Teas; Compiled by Paul Pierce</span><br /> </td></tr></table> <div class="navigation"> <ul> <li><a href="http://www.avictorian.com/timefortea_links.html" title="Tea Menu">Tea Menu</a></li> <li><a href="/teatime.html" title="Tea Time">Tea Time</a></li> <li><a href="/tea.html" title="Tea Britain">Tea Britain</a></li> <li><a href="/afternoon_tea.html" title="Afternoon">Afternoon</a></li> <li><a href="/tea_april_fool.html" title="April Fool">April Fool</a></li> <li><a href="/tea_bouquet.html" title="Bouquet">Bouquet</a></li> <li><a href="/tea_colonial.html" title="Colonial">Colonial</a></li> <li><a href="/tea_emily_post.html" title="Emily Post">Emily Post</a></li> <li><a href="/tea_breakfasts.html" title="Five O'clock">Five O'clock</a></li> <li><a href="/tea_flower.html" title="Flower">Flower</a></li> <li><a href="/tea_grandmothers.html" title="Grandmother">Grandmother</a></li></ul> </div> <br /> <div class="nav"> <ul> <li><a href="/Tea_Gypsy.html" title="Gypsy">Gypsy</a></li> <li><a href="/tea_high.html" title="High Tea">High Tea</a></li> <li><a href="/tea_japanese.html" title="Japanese">Japanese</a></li> <li><a href="/tea_sandwiches.html" title="Sandwiches">Sandwiches</a></li> <li><a href="/tea_scotch.html" title="Scotch">Scotch</a></li> <li><a href="/Tea_summer.html" title="Summer">Summer</a></li> <li><a href="/terracetea.html" title="Tea on the Terrace">Terrace</a></li> <li><a href="/tea_valentine.html" title="Valentine">Valentine</a></li> <li><a href="/tea_various.html" title="Various">Various</a></li> <li><a href="/teagallery.html" title="Gallery">Gallery</a></li> <li><a href="/sitemap.html">Sitemap</a></li> </ul> <!-- End Navigation --></div> <br /> </div> <!-- Begin Footer --> <div id="footer"><br /> <p>:: <a href="http://www.avictorian.com" title="Home">Home</a> :: <a href="http://validator.w3.org/">Valid CSS</a> :: <a href="http://validator.w3.org/">Valid XHTML</a> :: Copyright 1997 by <a href="http://www.avictorian.com/">avictorian.com</a> :: Designed by: <a href="http://www.angelpig.com/design.html">AngelWeb</a> ::</p> </div> <!-- End Footer --> <!-- NO COPY--> <script type="text/javascript"> //<![CDATA[ //Disable select-text script (IE4+, NS6+)- By Andy Scott //Exclusive permission granted to Dynamic Drive to feature script //Visit http://www.dynamicdrive.com for this script function disableselect(e){ return false } function reEnable(){ return true } //if IE4+ document.onselectstart=new Function ("return false") //if NS6 if (window.sidebar){ document.onmousedown=disableselect document.onclick=reEnable } //]]> </script><!--NO COPY--> <!--NO CLICK--> <script type="text/javascript"> //<![CDATA[ <!-- //Disable right mouse click Script //By Maximus (maximus@nsimail.com) //For full source code, visit http://www.dynamicdrive.com var message=""; /////////////////////////////////// function clickIE() {if (document.all) {alert(message);return false;}} function clickNS(e) {if (document.layers||(document.getElementById&&!document.all)) { if (e.which==2||e.which==3) {alert(message);return false;}}} if (document.layers) {document.captureEvents(Event.MOUSEDOWN);document.onmousedown=clickNS;} else{document.onmouseup=clickNS;document.oncontextmenu=clickIE;} document.oncontextmenu=new Function("return false") // --> //]]> </script><!--NO CLICK--> </body> </html>