Tea and Sandwiches For Mother's Day

Who ran to help me when I fell, and would some pretty story tell,or kiss the place to make it well? My mother.
~Ann Taylor

Mother's Day is a wonderful time to plan a simple afternoon tea for your mother or grandmother. Serve tea sandwiches, cake or cookies and their favorite tea with cream and sugar. Give each guest a flower or small gift to take home. If you have little ones attending make sure to allow time to read a story too. I found this little tidbit on "Dainty Sandwiches" in my copy of The Ladies Union Cook Book from 1903.

Fashion has approved of the sandwich--probably because it is so English. Both white and fine grained brown bread are used and the sandwich is either rolled and tied with ribbon or cut in some fancy shape. Here are a few of the most popular sandwiches of the present moment.

Peanut sandwiches are perhaps the newest. Spread the thin slices of white bread with mayonnaise dressing and cover well with ground peanuts that have been well roasted. Served with sherry they are delicious.

Raisin sandwiches are quite the thing to serve with lemonade or sweet punch and are made by cutting large raisins in half with scissors and removing the seeds. Lay the fruit closely together between the thin buttered white bread and moisten with a suspicion of brandy or sherry, but not enough to reach the bread and make it soggy. Cut the bread in fancy shapes.

Hot cheese sandwiches are particularly nice for Sunday evening tea and are a great favorite with men. Slice the bread very thin and cut it round with a large biscuit cutter. Put a thick layer of grated cheese between the two forms, sprinkle with salt and a dash of cayenne pepper, and press the round pieces of bread well together. Fry them to a delicate brown on each side, in equal parts of lard and butter, and serve very hot.

(This is my favorite)

Between thin slices of white bread, buttered, place tender nasturtium leaves well covered with mayonnaise dressing. These are to be eaten soon after being made, as the leaves soon wither.

On OFL we have an adorable plan for a Mommy and Me Tea:

http://oldfashionedliving.com/teaparty2.html

I hope you all have a very special Mother's Day.

~Brenda

Cooling Off With Iced Beverages

Deep summer is when laziness finds respectability. ~Sam Keen

One of the first things health and nutrition experts will tell you is "Don't drink your calories." They usually are referring to the coffee drinks which can have as much as 800 calories. The whipped topping adds about a 100 calories all by itself. A friend gave me a recipe that I adapted to make the frappé below, and I also have a few other beverage recipes to try this summer. It's MUCH cheaper to make these drinks at home than buy them at a coffee or fast food place, give them a try.

Quick Frappé For One

Ingredients:
1/2 cup of milk
2 Tablespoons Hershey's chocolate syrup
1 Tablespoon of granulated sugar
1/2 cup coffee, cooled (I used leftover)
1 cup ice (4-5 cubes)

Add all the ingredients to the blender and process until all is mixed and frothy. The ice cubes can be a little chunky if you wish.

Notes: I use low fat chocolate milk sometimes, and skip the sugar, which is really good too. This makes one bigger glass, and is SO good on a hot day.

Berry Tea Cooler

Ingredients:
2 cups boiling water
2 strawberry or blueberry tea bags
4 cups Diet Cherry 7-Up
Lime or lemon slices for garnish

Pour the water over the tea bags and brew for 10 minutes or so. Cool. Combine the tea and 7-Up in large pitcher. Serve tea over ice.

Notes: I used strawberry flavored black tea, but you can use any variety you wish.

Lemonade Iced Tea for a Crowd

2 cans (12 ounces each) frozen lemonade concentrate, thawed
1 cup boiling water
4 tea bags, black, green or fruit flavored
3 quarts cold water

Make lemonade as directed on cans in a punch bowl or large beverage jar. Pour the cup of boiling water over the tea bags and brew for 5-10 minutes, then cool. Stir in the cold water and the brewed tea with the lemonade. Serve over ice.

Frosty Mochas

Ingredients:
1 1/2 cups 2% or skim milk
1/3 cup chocolate syrup
2 tablespoons instant coffee
3 1/2 cups ice cubes

In a blender, place all ingredients except and blend on medium speed until well mixed. Add ice cubes a few at a time, blending after each addition until smooth. Pour into 4 glasses. Serve immediately.

Notes: I included this recipe for those that might not have brewed coffee on hand.

Caramel Iced Latte

Ingredients:
1 1/2 cups strong coffee
2 cups almond milk or vanilla soy milk
2 teaspoons caramel fat-free topping
Ice cubes, as desired

Stir together coffee and milk. Drizzle topping into 2 large glasses. Fill glasses with ice cubes. Pour milk mixture over ice. Sweeten to taste with sugar if needed.

Notes: I included this recipe for those that drink soy or almond milk. You can substitute regular milk, and add a little sugar or other sweetener. I personally like putting it all in a blender and whipping it up, but either method is fine.

We have more Iced Tea Recipes on OFL.

~Brenda

Bridal Teas and Favors for June

Success in marriage does not come merely through finding the right mate, but through being the right mate. ~Barnett R. Brickner

June is upon us and so are the Bridal showers, teas and weddings. I ran across these two tips that readers sent in to me that are perfect for this time of year. Before I share their lovely tips, I also have a few recipes that can be used for showers or bridal teas.

Rosemary Punch

Ingredients:

1 can frozen lemonade

1 cup boiling water

1 tablespoon fresh rosemary

1 cup pineapple juice

1 cup orange juice

In a glass or ceramic bowl pour the water over the rosemary. Allow to sit for ten minutes. Make the lemonade following the directions on the can. Strain the rosemary from the water and add to the lemonade with the other juices. Stir well and chill until ready to serve.

Lemon Thyme Cookies

Ingredients:

1 cup butter, room temperature

1/2 cup granulated sugar

2 2/3 c. all purpose flour

4 tablespoons minced lemon thyme

Beat the sugar and butter until creamy and light. Stir in the flour, mixing well. Add in the minced thyme. Roll the dough out on a floured surface 1/4 inch thick. Cut into small shapes with cookie cutters. Bake on an ungreased cookie sheet for 8-10 minutes at 400 degrees. I line my cookie sheets with parchment paper. Cookies should be just very lightly browned.

Herb Cheese Spread

Ingredients:

2 packages cream cheese, 8 ounces each, room temperature

1 tbsp. sour cream

2 tbsp. fresh, minced chives

1 tbsp. fresh minced dill

1 tbsp. lemon thyme, minced

1 tsp. freshly ground black pepper

Combine all of the ingredients with a wooden spoon or use a mixer. Serve this with small slices of bread, crackers, or vegetables.

BRIDAL TEA TRADITIONS
As the young men and women of our family become engaged, the aunts of our family have given a tea for the bride-to-be. We have placed all the food items on the dining room table appropriately arranged with flowers, the menu, and a printed remembrance of the day for the bride-to-be and her fiancee.

All the mothers, grandmothers, aunts, girl cousins, and various other women family members important to the bride or groom are invited. We are seated at tables covered with linens, set with china, and convenient to the buffet. The bride-to-be is seated centrally so that all in attendance have an opportunity to speak with her. Her chair is adorned with slipcover, ribbons, and a bouquet.

Pictures of the bride and groom at an earlier time are assembled throughout the rooms. Teapots and pitchers with other beverages are stationed throughout the rooms. All the traditional tea accoutrements are available.

After the tea, we all gather to draw a slip of paper from a basket with a prayer concern for the soon to be newlyweds that will be prayed throughout the week of their wedding. The aunts who have given the tea give a gift of cup and saucer to the bride in her chosen china pattern. This event lasts up to 4+ hours as we enjoy the relaxing atmosphere of women being together in celebration. We love this tradition. ~Virginia

LAVENDER SACHETS FOR FAVORS
I'm sure you all have stashed in your dresser drawers, lovely boxed handkerchiefs that you've received as gifts over the years. There they sit, just too pretty to use. Well it's time to use them, even recycled as gifts for friends and family!

Iron the handkerchief flat. Often there is at least one corner with flowers embroidered on it. Place the hanky face down with the embroidered corner at the top. Add one to two tablespoons of dried lavender buds in the middle of the square. Fold the hanky by bringing the bottom corner up over the buds to form a triangle. Fold again by bringing the left and right corners of the triangle up to the top point. You now have a small square with the lavender buds in the bottom corner. Carefully turn the sachet over and secure the buds by tying a satin ribbon in a bow to enclose them in the corner of the hanky.

This handkerchief sachet is a fragrant and elegant addition to the pocket of a jacket, tied to a bridal or baby shower gift or even hung from a hanger in a closet (moths don't like lavender!). A small squeeze of the sachet will release the lavender essential oil for years!

~Susan from http://www.LabyrinthHill.com

More Good Housekeeping During 1944

Winter is the time of promise because there is so little to do-or because you can now and then permit yourself the luxury of thinking so. ~Stanley Crawford

Last week I shared lunch ideas from my copy of The Good Housekeeping Cook Book, today I wanted to share beverage ideas. Remember, 1944 was near the end of WWII, so can you imagine how strapped for cash and stressed out everyone must have been? I like thinking of what was happening during the time period of vintage cookbooks while I'm reading them over.

When Sugar Is Scarce

To help you save sugar when scarce, many of the drink recipes in this chapter include directions for replacing part of the sugar with white or dark corn syrup. In using honey for sugar, try substituting 3/4-1 cup of honey for each 1 cup of granulated sugar. If too sweet or not sweet enough, adjust the amount to suit taste.

Dinner Punch

1 cup hot tea
1 tbsp. minced mint
1/4 cup lemon juice
1/2 cup orange juice
1/2 cup Sugar Syrup *see below
few grains salt
Rind 1 cucumber, cut in long strips
1 1/2 cups grape juice
1 12 ounce bottle ginger ale (1 1/2 cups)
1 12 bottle carbonated water
Ice
Orange and lemon slices

Pour the hot tea over the mint. Add lemon juice, syrup, salt and cucumber rind. Let stand until cool, then strain and chill. Just before serving, add grape juice, ginger ale and water. Pour into a pitcher half full of ice. Garnish with fruit slices and mint if desired. Makes 6 1/2 cups before adding ice.

Sugar Syrup

3 cups granulated sugar
3 cups water

Combine the sugar and water and bring to a boil, while stirring until sugar is dissolved. Cover and boil five minutes, without stirring. Cool. Pour into clean jar, cover, and store in the refrigerator for future use in beverages. Makes about 4 1/3 cups sugar syrup.

Orange Lime Fizz

2 cups orange juice
1/2 cup granulated sugar
12 sprigs mint. chopped
4 tbsp. lime juice
1 12 ounce bottle chilled carbonated water
Ice

Heat 1 cup of orange juice to the boiling point. Add the sugar and mint. Cool, covered; then strain, and add remaining 1 cup orange juice and the lime juice. Just before serving, add the carbonated water and ice. Makes 3 3/4 before adding ice.

Raspberry Mint Cooler

1 cup raspberry jam
3/4-1 cup minced fresh mint
4 cups water
1/2 cup lemon juice

Combine jam, mint and 2 cups of the water. Boil 3 minutes. Let stand 1 1/2 hrs. Strain. Add lemon juice and remaining 2 cups water. Carbonated water may be substituted if desired for the regular water. Serve well iced. Serves 4.

~Brenda

Fine China Tidbits and Care

The various chinas labeled as bone china or porcelain china, may be confusing, but understanding the properties of the clays used to make fine china will quickly dispel any confusion.. The properties of clays include plasticity, shrinkage under firing and under air drying, fineness of grain, color after firing, hardness, cohesion, and capacity of the surface to take decoration. The purest clays are the china clays or kaolins. “Ball clay” is a name for a group of plastic, high temperature clays used with other clays to improve their plasticity and to increase their strength.

The finest china is bone china with its translucency and a distinct chime unequaled by any other pottery. What sets bone china apart from other teaware is the addition of bone ash to the clay. If you hold a piece of bone china up to light you should be able to see the light through the china. China clay, is one of the purest of the clays. China clays have long been used in the ceramic industry, especially in fine porcelains, because they can be easily molded, have a fine texture, and are white when fired. Bone ash is the ingredient that gives bone china its added translucency and whiteness over porcelain.

The early ceramic industry was based in the Staffordshire England towns of Burslem, Fenton, Hanley, Longton, Stoke-upon-Trent and Tunstall. These six towns were amalgamated in 1910 to form a single entity - Stoke-on-Trent. Stoke-on-Trent, at the center of the area now known as "The Potteries", has maintained a leadership role in the ceramic industry, building upon the traditions and skills established three centuries ago. The area known as "the potteries" is often referred to as the birthplace of bone china.

Porcelain china is white, hard, permanent, non porous pottery having translucence which is resonant when struck. There are two main types of porcelain: soft paste and hard paste.

Soft paste porcelain is more creamy in color and contains more glass-like substances and remains somewhat porous. When broken, it reveals a grainy base covered by the glassy layer of glaze. Hard paste porcelain is purer white in color, non porous and when broken it is nearly impossible to distinguish the base from the glaze on the outside. Porcelain is valued for it's beauty and strength and is often called china or chinaware. The type of porcelain used for tableware has a bell like ring to it when struck.

Caring For Your China

Care should be taken when handling china. Never place fine china in a dishwasher as strong dishwashing soaps could damage the china over time. Hand washing in hot water and mild detergent is the recommended course of action. Wash in plastic containers or line your sink with a towel. Rinse in cool water to which you add 1/4 cup of vinegar per gallon. Air dry or dry with a lint free cloth. For stain removal, try mixing hot water with baking soda, about 1/4 cup per gallon. Fill the teapot or tea cups with mixture and let soak for an hour. Follow with a regular hand washing as described above. If this does not produce the results you want, combine a small amount of salt with lemon juice or vinegar. Pour small amount into teapot or tea cup and gently scrub using your fingers. Rinse in cool water to which you add 1/4 cup of vinegar per gallon. Air dry or dry with a lint free cloth. If your bone china has gold or silver trim it should not be placed in a microwave.

Displaying Your China Collection

A collection can be anything from tea bag tags to complete china tea sets. Displaying your collection will not only protect it from damage but will make it enjoyable for others to view. Making your collection a part of your decorating theme adds personality to your home.

So if you have a collection, or have started your collection, how do you display it? Look first for the obvious possibilities; coffee tables, end tables, shelves, sideboards and walls in living or dining areas. The less obvious areas might be, over or along doorways or unused closets or cabinets. Grouping your collections together gives them a more powerful presentation while a variety of shapes, sizes and colors creates a strong focal point.

China cabinets offer the best protection and will showcase your fine china collection beautifully. The lighting in the cabinet adds further enhancement, while being enclosed exposes your china to less dust and grime. It may be the best way for protecting an investment and is recommended when your collection includes pricey antiques or precious family heirlooms. If you only have a few specially valued pieces consider individual display cases of wood and glass or acrylic. As an Internet search for display cases proves, the collectors market is full of manufacturers of various display cases which you could adapt to your prized teapot or tea cups.

Another cabinet idea is for those that have more kitchen cabinets than they need for everyday storage. Glass doors on a section of cabinets easily converts them into display cabinets for your china collection. Lighting could also be added for greater "show off" ability.

Here are some tips to spark your creative side when looking throughout your home for display possibilities.

-Doilies of lace or fine crochet under your china collectibles adds texture and completes the setting.

-A collection of plates or tea cups is a wonderful touch over a doorway or a narrow section of wall.

-Fill a basket with cups and saucers and lace or crocheted doilies or napkins.

-Light up your table with tea cups. Fill with water and insert floating wick candles.

Use other items with your collection such as a framed photo of your grandmother with the china she gave you.

Unless a bedroom contains a sitting area, it is best to display your china collection in the living, dining and kitchen areas or your home. Most importantly, don't be afraid to use your fine china, it is made to be enjoyed and then handed down to the next generation. If you have never experienced tea or coffee from a fine china tea cup or mug, you have missed a memorable experience.

©2006 All rights reserved Patricia Roberts

What is Chai? Where Did It Originate?

There is no trouble so great or grave that cannot be much diminished by a nice cup of tea. ~Bernard-Paul Heroux

In the simplest terms, Chai is a tea brewed with spices from India. If you live in India, the word "chai" is actually a generic word for tea in Hindi. The brewed, spiced tea we think of as chai is actually known as masala chai. The tea leaves and spices are boiled with water, then strained to serve. Some prefer it stronger and it's actually "stewed" for awhile before straining. Recipes vary from family to family, some have been handed down from generation to generation. Masala chai was thought of as a "cure", kind of like we think of chicken soup in the US. It's possible families have been making a form of masala chai for thousands of years. Early versions most likely used herbs, barks and spices instead of black tea, but changed as black tea was brought to India and became more common.

The following recipes are variations of masala chai. You can use loose tea or tea bags, but all need to be strained before serving. It's fun to create your own version of the chai once you have tried your hand at these recipes!

Easy Indian Milk Tea

Ingredients:
2 black tea bags
2/3 cups water
1/2 cup milk
1 cardamom or small piece of crushed ginger
1 teaspoon granulated sugar

Place the tea bags in water and boil vigorously for 5 minutes.
Pour in milk and add sugar. Let it to boil just until the milk
rises. Add crushed cardamom pods or ginger. Steep for
ten minutes and serve hot.

Chai Tea

Ingredients:
1 Tbsp. fennel or anise seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1/4 inch piece ginger root, peeled, sliced thin
1/4 tsp. black peppercorns
7 cups water
2 Tbsp. loose Darjeeling tea
6 Tbsp. honey or brown sugar
1 cup milk

Add the fennel/anise, cardamom, cloves, cinnamon, ginger,
peppercorns and water to a pan. Bring to a boil, and simmer
5 minutes. Add 2 tablespoons loose Darjeeling tea. Steep
for 10-15 minutes. Strain. Place back on heat and add the
honey or brown sugar and the milk. Heat just until boiling.
Serve.

Masala Tea

Ingredients:
1 tsp. loose Ceylon or Darjeeling tea
1 pinch cardamom, ginger, and cinnamon
a drop of pure vanilla extract
boiled milk
1 tsp. granulated sugar

Steep tea and spices at least 10 minutes. Strain tea,
add milk and sweeten to taste. Serve hot.

Enjoy! ~Brenda

A Fall Tea Party

Apples and Honey: A Honey of a Tea Party
By Renee Van Hoy

Nothing welcomes autumn like apples and honey. Delight your guests with the scent and flavor of apple butter, an herbal honey tasting, and all the breads, cakes, cookies and tarts you can make with these wonderful ingredients.

The Setting:

* bowl of beautiful fall apples on every table
* honey tasting, with apple slices for dipping
* game of "hide and seek" the honey bear for the little ones
* chance to enjoy the sweetness in life with good friends

Apple Butter and Tartlets

Apple butter is a real treat for the Fall. It takes a little time to make, but it is so worthwhile! Not only can you serve it for tea and breakfast, but you will have extra for gifts or for making Apple Butter Tartlets. This recipe takes about 2 hours from start to finish, which is much shorter than the cooking time called for in most apple butter recipes. I think you'll be very happy with the delicious result.

Read the rest of this article on Old Fashioned Living

How to Start a Book Club Tea Group

Editor's Note: Tamara has provided us with another wonderful Tea Time idea! Click on the Name of the books mentioned for more information on the title or series.

What is a book club? A group of people who want to read the same book over a given period of time and then come together to discuss it.

Where does the tea part come in? Some groups like to meet at coffee or tea houses, churches, or even restaurants. Some groups prefer a setting a bit more casual, and choose to meet in someone's home. This can be the same individual's home each meeting time, or it can rotate amongst the group members. The host gets to choose the refreshments, so if your group loves coffee, perhaps you each host a coffee in your home; if your group prefers tea, then afternoon tea is served.

This is how the book club I attend, the Augustus Snodgrass Book Club, usually goes about our book club meetings. One person from the group decides to host the tea. They then get to choose the book and the date (around six weeks from the last one). They send out the invitations to all of us. We all read the book and show up for tea at the hostess's house on the appointed day. We have tea and discuss the book. Our group really loves to read and is GREAT about getting onto a lot of interesting, interpretive questions and discussions. So far we have read The Lion, the Witch and the Wardrobe and The Great Divorce both by C.S. Lewis, Little Women by Louisa May Alcott, Pride and Prejudice by Jane Austen, Silas Marner by George Eliot, The Brothers Karamazov by Fyodor Dostoyevsky, Watership Down by Richard Adams, To Kill a Mockingbird by Harper Lee, Tuesdays with Morrie by Mitch Albom and right now we are reading Cry the Beloved Country by Alan Paton. Our group tends to be fairly literary in our choices (thus our name, The Augustus Snodgrass Book Club), but other book clubs often read best sellers, or new releases. You can even have a book club that chooses to read books within a specific genre, such as mysteries, biographies, science fiction, fantasy or theology. It just depends on the members and what they want to read.

The Tea Table

As for the tea table, that varies according to each member's personality. Sometimes tea times are very proper and other times they are quite informal. It really doesn't matter as long as the atmosphere lends itself to fun, fellowship and conversation. You might even want to add some whimsy to your tea time and bring in some themes from your book:

Silas Marner - linen table cloths and napkins; sprinkle chocolate gold coins around the table; display flowers in a brown jug. Send linen bags of chocolate coins home as favors.

Lion, the Witch and the Wardrobe - you must serve Turkish delight, welsh rarebit and English tea. What about displaying or sitting things around in an antique amoire?

The Brothers Karamazov - Russian tea with lemon, served from a Samovar would be just stunning! Russian tea cakes would be a must.

Cry the Beloved Country - Cover the tables in African cloths. Serve African tea (I prefer Kenyan tea, but the novel is set in South Africa.) Set wooden animals around. If you are crafty, find or paint a ceramic tea pot with zebra stripes or giraffe or leopard spots. If you could find inexpensive tea cups, that would be fun too! Serve tea in your garden.

Tea Favors

Tea favors are optional. You might have one or two larger ones to give away as door prizes; one drawing for just coming, and one drawing for everyone who finished the book. Here are some ideas for book and tea favors, but you might consider some that go better with your theme:

• Tea cup candles - these are easy to make and can be quite inexpensive if you find you tea cups at garage sales or the good will.
  
  
• Tea cup pincushions - these would be fun to give away with a book like Little Women.
  
  
• Tea cup or tea pot flower arrangements - individual tea pots are quite small and make delightful little flower arrangements. We have found them at discount stores for as little as $1 each!
  
  
• Old Book Centerpieces - garage sales and the good will again. Find some nice looking old books and decorate them with a little gold paint, or gilding. Then, cover with ribbons, flowers, lace, and doo-dads. A little creativity goes a long way!
  
  
• Bath teas and truffle soaps - these are fairly easy to make with a few herbs, essential oils and some sealable tea bags. The truffle soaps take a little more skill.
  
  
• Tea cup or Tea pot chocolates or cookies - Brown Bag cookie molds have some cute tea pots that can be used to mold chocolate for gifts, not just for cookies. Wrap them in a cellophane bag and tie a ribbon and some flowers around it.
  
  
• Book markers - these can be made from almost anything and can cost very little!
  

Finishing Touches

At the end of the tea, the next host announces the next book title and the next tea time. That way we can all rush out and get a copy of the book on our way home! For order's sake, you may want to have one person in charge, so that the members can approach him or her about hosting the next tea. If your group is rather amiable, as is mine, we sometimes just wait until the next book club to decide who wants to host and choose a book.

Periodic movie nights, to watch film versions of the books can be really fun as well! It is always interesting to see how the film version never lives up to the book, but still allows you to gain some great insight into the story.

Book clubs are a great deal of fun and a wonderful way to encourage yourself and the rest of your family to turn off the T.V. and read! Even the slight amount of accountability of knowing that there will be a discussion is enough to spur on even a reluctant reader to finish a book. It also brings a great deal of enjoyment to share not only your own favorite books, but to experience books and authors your friends have enjoyed as well. Reading is an incredible pastime and should be enjoyed by all of us, so talk to your friends and get a book club started...you won't be sorry!

More of Tamera's Tea series:
Tea History
High and Low Teas
Napkin Etiquette
Starting a Tea Club

Collecting and Caring for Vintage Teacups

This article, written by Brenda, offers up some excellent advice on caring for vintage tea cups. 

by Brenda Hyde

I've been collecting teacups and teapots for at least 20 years now. I love them all, and look for bargains whenever I can, plus I splurge on new items now and then too. Today I have tips on the type of teacups you might find and a few on storage and care.

Porcelain or China?

When you see descriptions you find that porcelain and bone china is often mentioned. Porcelain is fired, then glazed, and fired again, which allows for a very refined dish. The designs are often very detailed and dainty. Bone china is made similar to porcelain, but finely ground bone ash is added to the clay. It's considered the strongest china and is very white. Fine china or fine ivory china is also very strong and similar to the bone china. Sometimes it will be strengthened with special treatments. Casual china is something other than bone or fine. It could be stoneware or earthenware, and you'll notice it's heavier, not as dainty.

Types of Teacups

There are many types of teacups available. The teacups we tend to use for the traditional afternoon tea are the footed cup and the flat teacup. The footed cup which usually has a saucer, can be used for coffee or tea. It has design where the cup is shaped at the bottom like a pedestal-- it will fit into the saucer, which should be indented.

Flat cups will also most likely have a matching saucer, but are flat on the bottom, instead of shaped. These can also be used for coffee or tea as well.

Often you'll see Demitasse cups and saucers, which are lovely, but traditionally are used for expresso or Turkish coffee. They are much smaller, and work well for childrens' tea parties. Tea and coffee mugs come in all shapes and sizes, and are especially nice for breakfast tea. They are informal and I love looking for whimsical designs to add to my collection.

Teacup Care

Never stack your cups more than two high, and if you have room, it's better not to stack. Place soft cloth between the cups if you do store them where they will be touching.

China shouldn't be washed in the dishwasher, especially if it's vintage. Newer designs will often say they are dishwasher safe, but if you plan on keeping them in the family and handing them down later, it's best to handwash with a gentle dishsoap and dry with a soft towel.

If you display your tea pieces be sure to keep them out of direct sunlight, and gently wash them twice a year or so. Better yet, it's nice to rotate the ones you use!

A note on metalllic trim, which is found on some teacups. These should never be placed in the microwave. If the trim tarnishes you can use a silver cleaner on it, but VERY gently.

One more note on collecting: Expensive tea sets are beautiful, but be sure if you spend the money to own a nice set that you use it. It doesn't truly become special until you have memories to go along with it!

This article is available online here

Friday Recipes: Tea Treats

Summer is a wonderful time to host a tea party. If you are wondering what to serve along with your tea, Old Fashioned Living has numerous ideas that can help. We've outlined a few below, as well as included links to some tasty recipes out there in blogland. First, Brenda has put together some fabulous recipes, a summer tea menu in fact, that I know you will love:

A Summer Tea Menu
By Brenda Hyde

Near the end of the summer, when it's just starting to cool off, is a lovely time to give a small tea party with family and friends. Pick a bouquet from your flower gardens for your centerpiece. If you have a vegetable garden, send some of your harvest home with your guests along with a small bouquet. The cherry recipes use dried cherries, but if you have fresh cherries in your area be sure to place some in a pretty bowl for guests.

Herbed Quiche Appetizer

10 eggs
2 cups cottage cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon seasoned salt
1 pound Swiss cheese, grated
1 can sliced mushrooms (8 oz.)
1/2 cup butter -- melted
1 tablespoon minced herbs---oregano, parsley, minced
garlic, basil, chives, chervil, etc.
salt and pepper to season

Preheat oven to 400 degrees. In large bowl, beat eggs, cottage cheese, flour, baking powder and seasoned salt. Stir in cheese, mushrooms, butter, salt, pepper and the herbs. Pour into a 13 x 9 x 2 inch glass baking dish. Bake uncovered 15 minutes at 400 degrees . Reduce heat to 350 degrees and continue baking for 35-40 minutes. Cut into bite-size squares. Serve hot or cold.

Mini Onion Tarts

1 1/2 cup butter cracker crumbs
1/3 cups butter
2 cup chopped sweet onion
3/4 cup milk
2 eggs
3/4 tsp. salt
3/4 cup shredded cheddar cheese
1 tsp. sweet paprika
1 tsp. minced fresh parsley

Combine crumbs and two-thirds of the butter in a bowl and mix well. Press the mixture on the bottom and up the sides of mini muffin tins. Heat remaining butter in a skillet, over medium heat, add onions and sauté for 10-12 minutes, until tender and just beginning to caramelize. Divide onions among muffin cups. Now combine milk, eggs, and salt and whisk well. Pour over the onions into muffin cups. Divide the grated cheese between muffin cups and sprinkle with paprika. Bake at 350 degrees, until a toothpick inserted in center comes out clean. Remove from oven and gently remove from muffin tin. Garnish with minced parsley and serve warm.

Cherry Scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cup flour
1 1/2 tablespoon granulated sugar
1/2 tablespoon baking powder
1/3 cup Half and Half -- plus 1 tablespoon
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside. Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the butter until mixture it resembles coarse crumbs. Set aside. In a small bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour cream mixture to the flour mixture and stir until a soft dough forms. Mix in the cherries and then knead the dough lightly on a floured surface just until dough can be handled. Shape dough into a ball and pat into a 6-inch circle on a greased baking sheet. Cut into six wedges and brush with beaten egg white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Cherry Cheese Spread

1 cup dried cherries
1 cup water
2- 8-ounce packages cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon lemon zest

In a small heavy pan simmer the dried cherries in water until water is reduced to about a tablespoon. Remove pan from the heat and cool. In a medium sized bowl, beat the remaining ingredients together with the cherries and water once they have cooled. Serve with scones or crackers.

Cherry Tea

6 cups water
1/4 cup maraschino cherry juice
4 tea bags---black or green tea
1 teaspoon lemon juice

Boil the water, remove from heat and add the tea bags. Brew for 5 minutes. Pour into a teapot with the juices. Serve in cups warm, or over ice. This is easily doubled.

---

Shortbread Cookies

2 sticks plus 2 tablespoons softened butter
1 cup sugar
2 cups flour
scant 1 cup (a little less than 1 cup) of corn starch


To get the instructions, click here

---

Grown-Up Southern Tea Room
Chutney Chicken Salad for Two

1/2 of a stalk of celery, chopped
1 thick slice of red onion, chopped
1/2 of a small apple, peeled and chopped
2 tablespoons of chopped pecans
12 red seedless grapes, cut in half
2-3 tablespoons of mayonnaise
2 tablespoons of mango chutney (like Major Grey's)
Salt and pepper, to taste
2 cups of chopped cooked chicken
Four slices of fresh white or whole wheat bread, or two large croissants
Additional mayo for bread
Curly lettuce and tomato, optional

To get the instructions, click here

---

Cinnamon Chip Scones

2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/3 c. butter
1/2 c. cinnamon chips, heaping
1/2 c. heavy cream
1 egg
1 tsp. vanilla

To get the instructions, click here

---

Cherry Tassies

1 1/4 cups butter, softened
2 1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. peppermint extract
1 tsp. vanilla
1 egg
2 1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with stems, drained
Coarse sugar

To get the instructions, click here

See the rest of their tea party menu, including Cucumber sandwiches, scones and other goodies here

---

Sour Cherry Financier

1 stick unsalted butter
1 cup powdered or caster sugar
1/2 cup almond meal
5 tablespoons all purpose flour
1/2 teaspoon salt
4 large egg whites, room temperature
1 teaspoon pure almond extract
24 sour cherries, pitted from the bottom so the stem remains attached (process described above)

To get the instructions, click here

---

Strawberry Tea Bread

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons of cinnamon
2 cups sugar
4 well-beaten eggs
1/2 cup canola oil
1 teaspoon vanilla
2 cups of fresh or frozen (thawed) strawberries

To get the instructions, click here

---

Creamy Date Nut Filling

5 packages of cream cheese softened(20 oz.)
1/2 tsp. salt
2 c chopped walnuts
2 2/3 c chopped dates

To get the instructions and to see other fillings, click here

---

Coconut Cherry Petits Gateaux

1/2 cup (100gr) sugar
2 eggs
1/2 cup (125ml) coconut milk
2 tablespoons (30gr) unsalted butter, melted and cooled
1/4 teaspoon coconut extract
1 3/4 cups (220gr) all purpose flour
2 teaspoons baking powder
1 cup cherries, pitted and halved
3 tablespoons raw pumpkin seeds, chopped

To get the instructions click here

---

Pastry Cream Filled Fillo Shells

1 large box instant chocolate pudding
1 1/2 cups heavy whipping cream
1/2 cup milk
fruit for garnish (such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc)

To get the instructions click here

---

Classic Shortbread

2 cups all purpose flour
1 1/4 teaspoons coarse salt
1 cup (2 sticks) unsalted butter at room temperature, plus more for the pan
3/4 cup confectioners' sugar

To get the instructions click here

---

Lemon Cheesecake Bars

Crust:
1 stick butter, softened
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup flour
Cream Cheese Filling:

8 ounces cream cheese, softened
1-1/2 cups powdered sugar
1 egg
1 teaspoon grated lemon rind
Lemon Curd:

4 egg yolks
1 tablespoon corn starch
3/4 cup sugar
3/4 cup water
1/4 cup fresh lemon juice
2 teaspoons lemon zest
2 tablespoons butter

To get the instructions click here

---

High Tea vs. Low Tea

By Brenda Hyde

High tea sounds elegant and brings to mind for many lavish tea desserts, scones and dainty sandwiches. Often, online and offline, high tea is described as a more lavish version of afternoon tea. I once ran across a chef connected with the Lipton company describing it this way. This has never been true, and is a misuse of the term. High tea was actually a working man's hearty tea and supper after a long, hard day of manual labor. It is actually the combination of afternoon tea and the evening meal. The working person, whether male or female, would work until late afternoon, often missing lunch and certainly afternoon tea. They would return home in the early evening and high tea would be served at the main table or "high table" rather than in the parlor or sitting room. High tea has different traditional dishes depending on where the working man resided. England, Wales, Ireland and Scotland all had versions of high tea, especially in the rural areas. All would include tea, bread and cheese and these are some of the regional favorites:

Wales: Welsh rarebit, onion cake (potatoes and onions), Glamorgan sausage (a meatless sausage), poacher's pie (beef, rabbit, chicken, and game)

Scotland: Steak pie, sausages and eggs, haddock, kippers, mashed potatoes, shortbreads, Dundee cake, gingerbread or drop scones.

Ireland: Barm Brack (Irish Fruit Cake), Irish Rarebit, Bacon and Egg Pie, oatcakes

England: Shepherds Pie, Baked Beans on Toast, steak and kidney pie In England high tea is also known as "meat tea", referring to the addition of hot or cold meats.

Afternoon tea on the other hand, would often be served at smaller, lower tables with dainty desserts and fine china. This was often referred to as low tea. While this does not sound elegant, it was the tea preferred by the upper class. In the 1800's the practice of inviting friends to tea became popular, especially among the rich. This will vary too depending on if it is formal or informal, but almost always includes:sandwiches and/or savories, scones, toast, crumpets or muffins, cookies, plain cakes, quick breads and sometimes an elegant cake to finish the tea. Afternoon tea is generally served between lunch and a later dinner; anywhere from 3:00 p.m. to 5:00 p.m.

High tea was practical, it was filling, and it was a reward for a hard days work. The hot tea comforted and warmed, while the food fed hard working men and women. It may not have been fancy, but it became a solid tradition.Personally, I think a traditional high tea would be a fantastic way to entertain friends and family, including men, who enjoy a hardy meal.

See more tea features on Old Fashioned Living

Heart Rosebud Tea Cup Topiary

This week I want to share with you a craft project that has been on Old Fashioned Living for quite some time. Now is the perfect time of year to begin drying out those rosebuds growing in your garden!

This lovely topiary makes for a pretty centerpiece on your tea table, or make one as a gift for your favorite hostess. Be sure to capture your garden roses before they wilt so you can dry them for this great project. 

If you don't have roses, you can purchase dried roses from a craft supply store. 

Thrifty tip: be sure to check thrift stores and garage sales for tea cups!

You will need:

1 4" heart from Kreative Foam (I got mine at Michael's)

1 8" stick

1 Tea cup (or a 3" terra cotta pot and dish, plain or painted)

1 2-3" square of sahara green decorative excelsior moss

dried mini rosebuds (I use about 2 oz or 200 rosebuds)

a few pieces of dried fern or ivy

a doily (for the tea cup saucer)

ribbon

sage green paint

foam brush

glue gun and glue sticks

Directions:

Stick the foam heart on the stick. Paint the heart sage green.

While that is drying, put the sahara in the tea cup, trim it evenly with the lip of the cup. Cover it with excelsior. Insert the painted heart.

Using the glue gun, begin at the top of the heart and glue rosebuds all along the outside edge of the heart. Choose one side and add a second line of hearts along the inside of the first row. Continues in the manner, moving in a row until you reach the center of the heart. Turn it around and do the same on the other side.

When the heart is covered in rose buds, tie a ribbon at the bottom. You may add a few pieces of fern and rose buds in the center of one side, or another dried flower (I used peonies).

Finish the project by gluing the doily to the saucer, then gluing the cup to the doily. add a few pieces of fern or ivy to the base of the tea cup and at the base of the topiary (on the excelsior). Add another few rose buds or peonies on the fern. This is optional but I think it gives it a finished look.

If you are giving this as a gift, I recommend that you gather it into a piece of cello wrap, and tie it with a pretty ribbon. You may want to add a Rosebud Heart Tie-on, or Rosebud Note Card.

You can view this project online at Old Fashioned Living

Friday Recipes: Scones for Tea

I just realized that I haven't shared any scone recipes with you yet! How could I be so selfish?! :) 

Old Fashioned Living has a huge selection of recipes for tea, and scones are no exception. I can't imagine a tea table without a plate of scones. Here are quite a few for you to try!


Scones
From Lisa Worrell

"There must be a zillion recipes for scones, but I keep coming back to this one because it is so easy that my 7 year old daughter prepares them or if we have unexpected company they are very fast to make. They are so delicious that they are requested every time my tea sipping friends stop by for a visit."

1 1/2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup heavy cream
2 teaspoons finely shredded lemon zest (optional)
1/2 cup dried cranberries or raisins (optional)

Preheat oven to 375. Mix together the flour, sugar, baking powder, and salt. Make a well in the center and and pour in the cream and lemon peel. Stir together until crumbly then use your hands to gently knead the dough into a ball.

Place ball onto floured surface and either roll out or pat the dough into a circle (7 1/2" around). Cut the dough like pizza into 6 - 8 wedges.

Place scones 1" apart on an ungreased cookie sheet (I use a baking stone). Lightly brush scones with additional cream and sprinkle with sugar if you like. Bake about 18 minutes or until scones are golden brown. Serve warm.


Old Stone House B&B Scones (Ireland)
Recipes Submitted by Terri

2 1/2 c. flour
1/2 tsp. salt
2 Tbsp. butter
2 Tbsp. sugar
2 tsp. baking powder
1/2 c. raisins
7/8 c. milk

Mix flour and salt in a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder, and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes in preheated 400º oven. When done transfer to a wire rack to cool.


Lemon Scones with Raspberry Cream
Recipe from Lizzie

"The raspberry cream is an alternative to the normal jam and cream- makes 12."

Scones:

1 lb 2 oz all purpose flour
2 tsp bicarb soda
2 tsp baking powder
1 tsp salt
4 1/2 oz unsalted butter
1/2 pint milk
zest of 2 lemons
1 beaten egg or extra milk (to glaze scones)

Raspberry cream:

1/2 pint dollop style cream (or clotted cream)
1 punnet of raspberries
Icing sugar

Preheat oven to 425 degrees. Grease a baking tray.

Sift flour, bicarb soda, baking powder and salt in a bowl. Rub in butter until mixture resembles breadcrumbs. Add milk and lemon zest to form a soft dough. Roll out to about 1 1/4 inch thick and cut out scones. Brush with beaten egg or extra milk and bake for 10 - 12 minutes. Remove to a cake rack and cool slightly. Serve warm with the raspberry cream.

Raspberry cream:
Mash the berries with a little icing sugar and swirl into the cream.

NOTE: a punnet would be about half a pound. (Berries come in little plastic punnets here - we have to buy them from the store because it's too hot here to grow them).


The Perfect Scones and Devonshire Cream
recipe submitted by Kathryn51

"I discovered what I think is the perfect scone recipe just yesterday. I've been experimenting with making scones and enjoying scones at various tea rooms for several years now, and I think I have found the recipe for the perfect scone! The dough is very easy to handle, the scones smell great while baking, and the finished product was very tender and flaky. Try it and tell me what you think!"

BUTTERMILK SCONES

1 1/2 cups all-purpose flour
2 Tbl sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl cold butter (3/4 of a stick) cut into small pieces
1/2 cup buttermilk
2 Tbl sweet milk

Sift together flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add butter pieces to dry ingredients. Using a pastry blender or two dinner knives, cut butter into flour until the mixture takes on the size of small peas. Make a well in the center of mixture. Pour buttermilk into the well. Using a fork, pull the mixture into the buttermilk to form a soft dough. Turn out dough onto a floured surface. Knead gently. Cut into shapes using biscuit cutter or heart-shaped cookie cutter. Brush tops with sweet milk and bake at 425 for 12 min or until lightly browned.

Yield: 8 scones, approx. 2 1/2" in diameter Recipe can be doubled.

Variations:

1) Sprinkle tops with cinnamon sugar after brusing with milk
2) Add 1/2 tsp grated orange peel to dry ingredients.
3) Add 6 Tbl currants to dry ingredients.

Here's my recipe for Mock Devonshire Cream:

1 3 oz pkg cream cheese, softened
1/2 Tbl sugar
dash salt
1/4 to 1/3 cup whipping cream

In a medium-sized bowl, beat the cream cheese on high speed of an electric mixer until smooth. Add the sugar and salt. Gradually add the whipping cream and continue beating until mixture is stiff. Store in refrigerator.


Festive Berry Scones

1 cup whole wheat flour
3 cups unbleached all-purpose flour
1 cup granulated sugar
2 tablespoons baking powder
1 teaspoon baking soda
4 egg whites or 1/2 cup egg substitute
2 cups buttermilk
2 pints frozen raspberries
1 pint frozen blueberries

Mix the dry ingredients. Add wet ingredients, not including frozen fruit. When everything is mixed well, gently fold in the fruit, which should still be frozen. Shape into round loaf on a baking sheet and cut into sections with a serrated knife. Bake at 350 for 35-40 minutes. Makes 8 scones.


Cinnamon Praline Scones

2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5 1/2 tablespoons unsalted butter, chilled
1 extra large egg, beaten
1/2 cup heavy cream
2 tablespoons unsalted butter, melted

Filling:

1 cup pecans, finely chopped or crushed
1/2 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup sour cream

Preheat oven to 425 degrees and prepare baking sheet with parchment paper. Chop the chilled butter into small pieces. In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar. Using a pastry blender or your finger, cut the butter into the dry ingredients until it resembles crumbs. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended. Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches. Brush the dough with the melted butter. Combine filling ingredients and spread on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Cut the roll into twelve 1-inch thick slices. Lay slices on the baking sheet and bake for 12-15 minutes or until golden.


Cinnamon Scones

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cold butter
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk
1 teaspoon water
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees. In a large bowl, stir together flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat egg yolk with honey and buttermilk until blended; add to flour mixture, blending until the mixture clings together. Do not over mix! With floured hands, lightly shape dough into flattened ball. Roll out on floured surface into a circle 1/2 inch thick. Using a floured serrated knife, cut into 8 to 12 wedges. Place on greased baking sheet or an ungreased baking stone. In a small bowl, lightly beat egg white with water. In another bowl, blend sugar and cinnamon. Brush scones lightly with egg white, then sprinkle with cinnamon sugar. Bake until golden for 10 to 12 minutes. Serve warm. Makes 12 scones.


Tetley Tea Scones

4 cups all-purpose flour
4 teaspoons baking powder
1/2 cup granulated sugar
1 teaspoon salt
8 tablespoons cold butter, cut into pieces
1 cup milk
10 Tetley Original Blend Tea bags
2 eggs, beaten
1 cup water
4 tablespoons sugar
Warm honey or preserves

Preheat oven to 400 F. In a medium bowl, combine flour, baking powder, sugar and salt. With pastry blender or fingers, cut or rub in butter until mixture is size of small peas; set aside. In small saucepan, bring milk to a boil. Add 6 tea bags, cover and brew 5 minutes. Remove tea bags and cool. Beat in egg. Gradually add tea mixture to flour mixture, stirring until just combined. Make tea glaze by boiling 1 cup water and brewing 4 tea bags for 5 minutes. Remove tea bags and stir in 4 tablespoons sugar. Let cool. Turn dough onto floured cookie sheet and pat into 16" circle. With blunt edge of knife, score top of dough into 16 pie shaped wedges. Brush with tea glaze and bake 20 minutes or until golden brown. Cool on wire rack. Serve with warm honey or preserves, if desired. Makes 16 scones.


Drop Tea Scones

2 cups all purpose flour
1 level teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of salt
1 level tablespoon caster sugar (superfine/baking sugar)
1 level tablespoon golden syrup or corn syrup
1 egg
1/4 pint milk

Sift the flour, soda, cream of tartar and salt into a bowl. Add the sugar. Beat in the syrup, egg and milk to form a smooth batter. preheat a lightly greased griddle or thick frying pan. Drop medium spoons full of the mixture and cook at medium heat until bubbles appear-much like cooking a pancake. Turn and cook on the other side. Remove and place in a clean tea towel or cloth until ready to serve. Serve with butter, honey or jam. Makes 15 scones.


Irish Herb Scones

1/2 pound potatoes
4 tablespoons flour
1/4 teaspoon salt
4 tablespoons oil
2 tablespoons chopped parsley
1/2 teaspoon dried dill
1/4 teaspoon savory
1/4 teaspoon marjoram
1/4 teaspoon powdered sage
Oil for frying

Boil the potatoes, then pass through a food mill. Mix the flour, salt, oil and herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4-inch. Cut the dough into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden.


Orange Scones and Butter

2 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons orange peel, grated
1/3 cup cold butter
1/2 cup Mandarin oranges, chopped
1/4 cup milk, cream or half and half
1 egg, beaten slightly
1 tablespoon granulated sugar

Orange butter:
1/2 cup softened butter
2 tablespoons orange marmalade

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, 3 tablespoons sugar, baking powder and orange peel. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add orange, milk and eggs. Stir just until mixture leaves sides of bowl and soft dough forms. Turn dough out on floured surface and knead lightly 10 times. On a baking sheet, roll or pat into 6-inch circle. Sprinkle with 1 tablespoon sugar. Cut into 8 wedges, separating slightly. Bake at 400 for 15-20 min.

For butter: beat butter in small bowl until light and fluffy; stir in marmalade. Serve with warm scones.


Chocolate Chip Toffee Scones

3 1/4 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup semisweet mini chocolate chips
1/2 cup walnuts, toasted and chopped
1/2 cup chocolate-covered English toffee baking bits
2 cups cold whipping cream

For Topping:

2 tablespoons unsalted butter, melted
granulated sugar

Preheat oven 375 degrees and lightly butter two large baking sheets. In large bowl,combine the flour,1/2 cup sugar, baking powder and salt. Stir in chocolate chips, nuts and toffee. Beat the cream in separate large bowl until stiff peaks form, fold into dry ingredients. Turn dough out onto lightly floured surface, knead lightly until a soft dough forms. Gently shape into a circle and with serrated knife cut into wedges. Place on baking sheets a few inches apart. Brush with melted butter and sprinkle with sugar. Bake until golden brown, about 20 minutes.

Other Feature You Might Like

Tea Time With Scones and Bannocks

http://oldfashionedliving.com/scones2.html

Scones for Afternoon Tea

http://oldfashionedliving.com/teacookies.html

Misconceptions about Afternoon Tea

http://oldfashionedliving.com/tea-etiquette2.html

10 Tea Party Planning Mistakes

Lisa Marie Ferrari, owner of teapartlady.com, shares with us the top 10 mistakes made by people that want to plan a tea party.

A tea party is a unique type of party with a long tradition and ceremony behind it. It's not a coronation but certainly an event worthy of planning. You'll be well on your way to a successful tea party for children if you'll begin by heeding this list of common mistakes:

1) Planning a tea party for a child who is simply too young

I know that the idea of planning a tea party for your three year old daughter who looks adorable in a frilly dress seems just perfect but please, please, please take my seasoned advice and wait until your daughter is at least FIVE years old before you plan her first tea party. At it's best, a tea party is appreciated and enjoyed the most by girls between the ages of five and nine.

2) Not allowing proper time to research and plan

Give yourself plenty of time, at least four to six weeks, to plan the details of your first tea party.

3) Inviting too many guests

Your first tea party experience with your daughter should be a memorable event because you had a lovely time not because there were twenty-four little guests running around in your house and making you crazy. Keep the guest list for your first tea party simple and limit the number of guests to about eight. This will also keep the cost of your party reasonable.

4) Inviting the wrong mix of guests

Invite guests who are relatively the same age as your daughter. The more varied the ages, the more work it is for you to try to please everyone.

5) Excluding fathers and boys

A tea party does not mean "girls only". Keep in mind dads and brothers! No one expects them to wear gloves and pearls but perhaps they can help out at the party as butlers by simply opening the door and greeting your guests. Perhaps they can escort the guests into the parlor! If your daughter is friends with a few boys or has a special male cousin - invite them. You'll be surprised how much fun boys have too!

6) Not setting a time limit for your party

Anywhere between one and a half and two hours is plenty of time for your first tea party.

7) Not making a schedule for the day of the tea party

Make a list of what you would like your guests to be doing from the moment they arrive until the time they leave. Keep in mind that you may have guests who arrive early and you may have guests who arrive late. The first activity that you do should not depend on all of the guests being there. Also remember to be flexible, if the little ladies are enjoying something - let them enjoy it a little longer. If a game is not working, move on to something else.

8) Not getting any help

You only have two hands! Make arrangements in advance with family members, friends or babysitters to assist you on the day of your tea party. With eight guests attending, I recommend at least two assistants. This way, you will be able to be a PART of the party and not just the producer. Let these assistants help with serving the food and taking the pictures for you. In other words, stay out of the kitchen, put the cameras down and go put on some gloves and a hat and sit with your child and her friends and enjoy your day together. You can chat with the other moms after the party is over.

9) Not involving your daughter in the party planning

Involve your daughter in the planning of her first tea party right from the start. Let her help pick the invitations. If her handwriting is neat let her address them! If not, let her add some stickers or stamp the envelopes and drop them in the mailbox. Keep an RSVP list near the phone and let her check off the names as the guest call. Talk about the games she would like to play or a craft project she would like to make. Let her help select the menu and the party favors. Keep reminding her that is is her special day.

10) Overdoing the Menu

Your party will be a success even if you don't make your scones from scratch! Keep your menu simple and serve finger foods that you can purchase inexpensively at your local supermarket. More importantly, make sure your menu includes food that you child likes! Some small tea sandwiches, cookies, sliced fruits in season and little petit fours (from the bakery) - easy and cheap.

Visit our Tea Time section for plenty of tea features and articles.

Tuesday Tips: Tea Time Etiquette

Ellen Easton is a contributing writer for Old Fashioned Living. She is the author of Tea Travels™, Tea Parties and Good $ense For $uccess™. Below are some great tea time etiquette questions and answers from Ellen I thought you would enjoy.

1. Does one drink tea or take tea?

One drinks tea. During the Victorian era, the term to take tea was used by the lower classes and considered a vulgar expression by the upper classes.

2. Why is the shape of a teapot different from a coffee or chocolate pot?

The teapot is designed with a lower rounded body to insure the tea leaves have the proper room for expansion during the infusion process. The lower placement of the spout on the vessel allows for the tea to be poured without interfering with the leaves.

3. What is the correct placement of the teapot on the table?

The spout of the teapot and the tea kettle faces the hostess or pourer.

4. Are tea urns used for brewing or infusing tea?

No. Tea urns were designed to heat and hold hot water for larger quantities of water. Their function was the same as a tea kettle.Ideally, one would dispense the hot water from the urn into the teapot. "Bring the pot to the Kettle, not the kettle to the pot."

5. How does a teacup differ from a coffee or chocolate cup?

Traditionally a cup equals four ounces. However, the time of day and the beverage served will dictate the proper size of the service piece. Except for demitasse cups, which are served half full, all other cups are served three quarters full. A teacup is 3 1/4" to 3 3/4" in diameter and 2" to 2 1/2" in height. the companion saucer ranges from 5 1/4" to 5 5/8" across. A teacup is shallow and wider than a coffee or chocolate cup, giving the beverage a chance to temper before drinking.

6. What is a moustache cup?

A moustache cup is a nineteenth century variation of the teacup created in England by Harvey Adams. It is designed with a slit ledge projecting from the front side of the rim, allowing the tea to flow through while a gentleman's moustache remains dry resting on the top lip.

7. Why in older pictures of tea settings are spoons placed across the top of a teacup?

Tea was very expensive during the early years of its popularity. As such,the actual tea wares were small in size. There was no room for a teaspoon to rest on the saucer. A guest rested their teaspoon on top of their teacup as an indication they had had sufficient tea. This was a signal to the hostess to stop pouring tea. Today, to indicate the same signal, due to the larger size of the teacup and saucer, the proper placement of the spoon would be across the top of your saucer, not the cup.

8. What is a tea plate?

Native to England and Europe, tea plates were customized to hold a teacup without a saucer.The plate was embedded with a shallow well to secure the teacup. The foods and tea were served together on one plate. When one is using separate tea service pieces the customary size today is either a salad/dessert plate of seven to eight inches or a bread and butter plate of six to seven inches.

9. Where does the expression "not my cup of tea" come from?

To refer to one as "not my cup of tea" derives from the fifteenth century Japanese Teaism. "No tea to him." As one "insusceptible to the seriocomic interests of the personal drama." It is used to describe those one does not care for.

10. How is a traditional English trifle made?

Ruth Darley's advice, whether made from scratch or not, for an easy and quick English trifle recipe. Preferably set in a large footed bowl, alternate layers of the following ingredients: sponge or pound cake moistened with Sherry, egg custard or pudding, sliced strawberries, whipped cream and slivered almonds, repeat layers until bowl is filled. Fruit juice may be substituted for Sherry. Custard and pudding flavors may be changed to taste as well as seasonal berries.

11. When drinking tea does one lift the teacup and saucer or just the teacup?

If one is seated at a table, the proper manner to drink tea is to raise the teacup only,placing it back into the saucer in between sips.

If you are at a buffet tea, hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.

In either event, never wave or hold your tea cup in the air.

12. What are the proper protocols for wearing gloves at an afternoon tea?

The protocols for wearing gloves are the same, whether one is attending an afternoon tea or any other event where foods and beverages are served.

While gloves are often highly designed with decorations and adornments, their sole purpose is to cover and protect ones hands from the elements.

When greeting another, remove the glove from the right hand, place the removed glove in your left hand and shake hands skin to skin.

It is improper to dine with ones gloves on. Remove your gloves before sitting down to dine. The exception is for long, formal gloves with buttons at the wrist. It is acceptable to unbutton, remove ones fingers and hands and fold back, to the wrist ,the lower portion of the glove without removing the upper portion from your arm. If the gloves have no wrist buttons, the gloves should be removed in their entirety before dining.

Wishing you happy Tea Travels! (TM)

More of Ellen's Articles:
Planning a Tea Menu
A Spring Tea Menu
Tea and Silver
Tea at the Holidays
Understanding Tea Time Service
The Afternoon Tea Gown
The History of Chocolate
A Summer Rose Tea
Etiquette Faux Pas

Reader's Questions: Tea & Gardening

Becoming a mother makes you the mother of all children. From now on each wounded, abandoned, frightened child is yours. You live in the suffering mothers of every race and creed and weep with them. You long to comfort all who are desolate. ~Charlotte Gray

Today I have a couple of gardening questions answered and one on green tea. Before I get to that though, I wanted to wish all of the moms out there a wonderful Mother's Day this weekend. I hope you receive MANY hugs and love from your family:)

I just planted dwarf snapdragons. Why are they wilting? Before I planted them I noticed they were wilting as well. Could you please help me out on this one. ~Corrie

The simplest explanation could be they weren't watered properly at the garden center or nursery. If this is the case, and you watered them and planted them in good soil, they should spring back. The worst case scenario is they have a fungus known as wilt (Verticillium alboatrum). If this is the case you should remove the ones that are wilted and appear sick, plus the soil they were planted in. (Just what is around that plant). While this is all happening do not fertilize or overwater. Give them time to recover.

One note-- when buying plants buy only the ones that are perky, bright and without any defects, browned leaves etc. The only exception to this is if you are getting such a good bargain that you want to take a chance on them. Trim off bad spots, and get them into the ground as quickly as you can.

Reader Looking for Rose Planting Mixture:
One of our readers was looking for a mixture to plant with her roses. There are a lot of fertilizers you can buy specifically for roses, including organic mixtures. Ask at your garden center. You can also make up your own by combining 1 part soil, 1 part peat and 2-3 handfuls of bone meal to the hole before adding the rose plant. Water your rose plant BEFORE you remove it from the pot it came in, and be very gentle when removing it. Spread the roots out in the hole, so they touch the mixture you put in the bottom. Fill the hole gently and pat the ground to remove air pockets, but DON'T crush down the soil too much, and water gently afterwards.

Any recipes for green tea, hot or cold? There are so many listed that I do not know where to start. ~Karla

Green tea can be served just like herb teas. What have found is different brands have taste variations. Some I haven't liked at all, others are great. Green tea does take some getting used to. It doesn't have the same taste as black teas, so don't expect it to. Start simple by brewing with water that is just boiling. Brew 5 minutes, and sweeten lightly.

Honey-Mint Green Tea

Ingredients:
2 cups water
1/4 cup firmly packed mint leaves
4 green tea bags
2 Tbsp. granulated sugar
2 tsp. lime juice

Bring the water and mint to a boil. Add tea bags; steep 10 minutes. Strain. Add sugar and lime juice. Chill. Makes 2 servings. You can also use lemon balm or other types of mint.

Black tea, white tea, herb or green? A guide to tea and what the differences are:
http://www.oldfashionedliving.com/healthyteas2.html

~Brenda