Taking Tea: Tea Time Across the Centuries Recipes

Tea Cakes
Newport Lady Cake Sift a pound of flour, mix with it a teaspoonful & a half of cream of tartar. Then take a light pound of powdered sugar, half a pound of butter creamed, six eggs beaten separrately, a tea cup full of milk & cream, half a nutmeg, half a teaspoonful of soda. mix well together, & bake slowly for half an hour. The Manuscript Receipt Book of Ann Maria Morris, c. 1824, Baltimore Transcription by Joyce White 4 cups all-purpose flour 1 Tbsp baking powder 1 Tbsp ground nutmeg 2 sticks butter, softened 1 pound of powdered sugar or 3 cups 6 eggs, no larger than Large cup whole milk

1. 2. 3. 4.

Preheat Oven to 375. Grease a Tube or Bundt pan and set on a baking sheet. Sift together the flour, baking powder, and nutmeg. In a large mixing bowl, cream the butter and powdered sugar. Then, add the eggs, beating after each addition. 5. Then add the flour and milk, alternately. If the batter is excessively dense, add a bit more milk. 6. Pour into the prepared baking pan.

7. Bake 45-60 minutes, or until cake in golden and springs back to the touch. 8. Dust with powdered sugar or glaze with a royal icing of your choice. Also, you may top with fresh fruit, fruit sauce, and/or crystallized mint or flowers.

Lavender Shortbread
Yield: About 20- 2.5 round cookies 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/4 cup plus 2 tablespoons sugar 1 cup all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 1-2 tablespoons dried or fresh lavender flowers, depending on your taste preference (too much can taste bitter) Directions Heat the oven to 350 degrees F. Cream the butter until soft and then add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, salt, and lavender in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the dough starts to come together. If the mixture is extremely dry and will not come together, add a tiny bit of water until it forms a ball of dough that is not sticky. Flour a work surface, turn the dough onto it, and knead slightly, just until dough is smooth. Re-flour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick. Use a 2 inch round cookie cutter. Prick the shortbread all over with a fork to prevent any buckling or shrinking. Sprinkle the surface evenly with 1 tablespoon of the remaining sugar. Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface. Bake 5 to 10 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar. Let cool about 5 minutes. Remove from the pan and store in an airtight container for up to 1 week.

Scones
Yield: 6 - 8 scones depending cutter 2 cups self-rising flour stick cold butter, cubed

1 level tsp baking powder tsp salt cup milk 1 egg beaten with a little milk 1. Heat the oven to 400F 2. Grease and flour a baking sheet. 3. Whisk together the flour, baking powder, and salt in a large mixing bowl. Then add the butter. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs. 4. Make a well in the center and using a dinner knife, stir in enough milk to make a soft, pliable dough. 5. Turn the mixture on to a floured board and knead very lightly until just smooth then lightly roll out to 3/4" thickness. 6. Cut rounds with a cutter or cut into triangles with a sharp knife. 7. Place on the baking tray and brush with the beaten egg and milk mixture. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen. 8. Cool on a wire rack. 9. Serve with jam, butter, clotted cream, or whipped cream.

Cucumber Sandwiches
1 1/2 c. cucumber, finely chopped 1/2 c. celery 1(3 oz.) package softened cream cheese 1/2 c. mayonnaise 1 tsp. onion, grated 1/4 tsp. salt 1/8 tsp. pepper 1 tsp. chopped parsley 32 slices white sandwich bread, crusts cut off

1. Partially peel cucumber. Remove seeds, chop pulp and drain well by squeezing in cheese cloth. 2. In bowl, combine and blend all ingredients except bread. 3. Lightly butter 16 slices of bread. 4. Place 2 tablespoons cucumber mixture on each slice and cover with remaining slices of bread. 5. Cut diagonally across sandwiches to make 4 triangular sandwiches. Yield: 64 triangles