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From one of my favorite guest writers!
TEA TIME - AN ENGLISH TRADITION
By Mary Emma Allen
This gracious ritual of afternoon tea has long been a
favored English tradition, with its own special charm,
whether held indoors before a cheery fire or outside
in summer midst the flower garden.
Supposedly this custom arose in the early 19th century,
when Anna, the seventh Dutchess of Bedford, decided to
do something about the hunger pangs which plagued
her in late afternoon, since dinner wasn’t served until
late evening.
She ordered tea and cakes brought to her rooms and
invited friends in to share the treats with her.
Afternoon Tea - Simple or Elaborate Affair
Tea time may be a simple snack of tea and toast or it can
become almost a meal in itself. In some English homes
“high tea” takes place of supper. At least one hot dish
is served, usually meat, fish, or cheese.
A customary afternoon tea usually occurs around 4 o’clock
and is an occasion which abounds with hospitality.
Sandwiches, cakes, and breads may accompany the
tea.
When my inlaws visited England, they were delighted
with afternoon tea and looked forward to it each afternoon
of their tour through the country. They enjoyed tea in a
castle, a country inn, a town pub, and a bread and breakfast home. Each was different yet enjoyable.
Tea Time Goodies
Tiny sandwiches, made on very thin slices of bread,
have long been traditional . Fillings often consist of
crisp, thinly sliced cucumbers, tomato slices, watercress
sprigs, thinly sliced chicken, beef, or pork.
Crumpets, luscious fruit-filled cakes, lemon cheese tarts,
jam tarts, buns, shortbreads, biscuits (the English name
for cookies), Madeleines, ginger snaps, and scones are
just of few goodies.
SCONES are found at most any English tea, as my
in-laws discovered. They’re served warm with rich
butter, jam and jellies.
Sift together 2 cups flour, 1/2 cup sugar, 2 teaspoons
cream of tartar, 1 teaspoon baking soda, 3/4 teaspoon
salt. With knives or pastry blender, cut 1/2 cup butter
or oleo into dry ingredients until it resembles fine bread
crumbs.
Add 2 slightly beaten eggs and mix with a fork until
mixture forms a ball. You also may add 1/4 to 1/2 cup
currants when mixing in the eggs, if desired.
Roll into a circle about 1/2-inch thick and 8 inches in
diameter. Place on baking sheet and brush with 1
slightly beaten egg white.
Bake at 425 degrees F. about 15 minutes, until golden.
Cut into small wedges; split and butter to serve.
(c)2001 Mary Emma Allen
*********************
(Mary Emma Allen has been a food history/cooking columnist
for 30 years. Her work appears in print and online publications. She also writes children’s stories and has just published “Tales
of Adventure & Discovery Coloring Book.” Visit her author
web site for more cooking columns at http//homepage.fcgnetworks.net/jetent/mea
or e-mail at me.allen@juno.com
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