According to the folklore of tea, once upon a time a lady was not allowed to socialize unescorted except in her rose garden. It was here women met, unrestricted by social rules of etiquette, to speak freely amongst the roses.

Throughout Europe, during the 1800s, the theme of the rose continued to weave a thread, as afternoon tea flourished in both the public gardens and tearooms.

Fashionable women's tea gowns embraced the delicate pastel palate of a summer bouquet. Their elaborate bonnets were adorned with floral displays of roses embellished in silk, ribbon and natural petals.

The decoration of tearooms included accoutrements,fabrics, vances and trellises of roses to insure that their patrons would once again feel free to gossip under the roses.

There are unlimited was to incorporate the theme of the rose into your own tea. Whether you are simply enjoying a single cup of tea or entertaining, be adventurous and creative in exploring the possibilities.

ROSE INSPIRATIONS

ATTIRE: Hat, parasol, gloves, fans, print dress, skirt or top; fresh, silk or jeweled rose pin.

INVITATIONS, PLACE CARDS & MENU CARDS: Purchased or self made.

TABLE DECORATIONS: Center pieces, linens, napkin rings, china, crystal, silver, baskets.

MENU: Rose petal tea*, rose tea jelly, rose petal drop scones, edible rose adorned savories, hand decorated rose sugar cubes*, handmade embossed oval rose white chocolate mints*. Rose shaped cookie cutters to prepare sandwiches and sweets.

ROSE PETAL TEA JELLY

8 oz. ROSE PETAL TEA*
8 oz. BOILING WATER
4 oz. SUPERFINE SUGAR
1 TBS. ORANGE JUICE, strained
1 oz. (1 envelope) GELATIN

Make a pot of very strong rose petal tea. In another pot add water, sugar and orange juice. Heat until sugar is dissolved. In a cup, add a little boiling water to the gelatin. When dissolved, ad to water, pour in strained tea. heat slightly, pour through strainer into jars, seal and refrigerate. Serves 24.

ROSE PETAL DROP SCONES

The Wildflower Inn on Cape Cod

2 1/4 Cups UNBLEACHED, ALL PURPOSE FLOUR
2 tsp. SUGAR
2 tsp. BAKING POWDER
1/2 tsp. BAKING SODA
3/4 tsp. SALT
1/2 tsp. cinnamon
1/4 Cup (1/2 stick) UNSALTED BUTTER
1/3 Cup Coarsely ground PISTACHIOS NUTS (shelled, unsalted)
1 Cup HEAVY CREAM
1 TBS. ROSE WATER
2 TBS. ROSE PETALS, cleaned and finely shredded. NO PESTICIDES.
ICING
1 Cup CONFECTIONERS SUGAR
3 TBS. ROSE WATER
1 TBS. RED CURRENT JELLY

Pre - heat the oven to 425 degrees. In a large bowl, combine the flour, sugar baking powder, baking soda, salt and cinnamon. Cut in the butter and mix until coarse crumbs form. Stir in the pistachios.

In a separate bowl, combine the cream and the rose water. Stir in the shredded rose petals. Add the rose mixture to the dry ingredients. Stir until a soft dough forms. Drop dough by the teaspoonful onto an ungreased baking sheet. Bake 10 to 12 minutes, or until golden brown. Prepare the icing. In a small bowl, combine the powdered sugar, rose water and the red current jelly. Whisk until smooth. Add another teaspoon of rose water if the mixture is too thick. Drizzle over the warm scones. Serves 24.

ROSE PRODUCT SOURCES (Please mention OldFashionedLiving.com when contacting.)

* Rose petal tea, hand decorated rose sugar cubes, hand made embossed oval rose white chocolate mints, handmade rose theme place cards: REVA PAUL (212) 722-0486

Rose Water: DEAN AND DELUCCA (212) 226 6800

Edible Roses: 1-323-278-9750

Wishing you Happy TEA TRAVELS (TM)! Ellen Easton

More of Ellen's Articles:
Planning a Tea Menu
FAQ About Afternoon Tea
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