The Lady's Tea Society

Recipe box

Welcome! Please join us for a cup of tea, some pleasant conversation and Yes! Some delightful foods!

The English idea of tea time is said to have been begun by a Duchess who needed sustenance to tide her over until the late dinner hour. Habit became tradition and soon brought a wonderful array of scrumptious dishes to the tea table!

Below , you will find recipes, both old and new, to serve your tea time guests. Please check back occassionally , as the recipes will be changed from time to time.

Fresh Apple Cake

Beat together:2 Cups Sugar, 1 Cup Oil ,2 Eggs

Stir in: 2 Cups Flour, 2 Teaspooons Cinnamon

1 Teaspoon Baking Soda, 1 Teaspoon Salt, 1 Teaspoon Vanilla

Fold in: 4 Cups Finely Chopped Apples

and 1/2 Cup Raisins or Nuts

Pour in a lightly greased glass pan and bake at 350 degrees for 1 hour.

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Caraway Cookies

This is an interesting cookie,or bisquit, as the English would say. I baked them one rainy afternoon and was pleasantly surprised! I hope you are too!

1 Cup Butter or Butter Substitute

2 eggs, Well Beaten

1/4 Teaspoon Baking Soda

1 Tablespoon Grated Orange or Lemon Rind

1/2 Teaspoon Caraway Seed

1 Cup Sugar

1/2 Teaspoon Ginger

1 Tablespoon Milk

1/4 Teaspoon Salt

1 Cup Flour

Cream butter or butter substitute and sugar.Add eggs and milk. Sift flour, measure, and sift with baking soda, salt and ginger. Add to the first mixture. add lemon rind and caraway seed. Add sufficient additional flour to form a soft roll dough. Mix thoroughly. Chill overnight. Turn onto a lightly floured board. Roll in a sheet 1/2 inch thick. cot with floured cutter. Place on a slightly oiled baking sheet. bake in a hot oven (400 degrees).10 minutes.

75 servings-Florence Taft Eaton, Concord, Mass.

From: The Household Searchlight Recipe Book

1939

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English Muffins

One and a Half Cup Milk , Scalded and Cooled

1 Tablespoon Sugar

3 Cups flour

1 Teaspoon Salt

1/2 Cake Compressed Yeast or 1/2 Cake Dry Yeast

1 Egg Well beaten

1/2 Teaspoon Baking Soda

Soften yeast in mlik, add sugar and salt. Add sufficient flour to make a drop batter. Beat thoroughly. set in a warm place and allow to become light. Add egg and baking -soda. Beat thoroughly. Cook in muffin rings on a hot griddle. Cook slowly on one side, then turn and complete cookery. If muffin rings are not available the batter mey be cooked on the griddle. Serve with butter or butter substitute and sirup. (Better yet, fork split , toast and serve with a pot of strawberry jam!)18 muffins

The Household Searchlight Recipe Book 1939

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Ginger Creams

As a child, these were my very favorite cookies! Some years I even asked for these instead of birthday cake for my birthday celebration!

Mix together thoroughly:

1/4 Cup Soft Shortening

1/2 Cup Sugar

1 Small Egg

1/2 Cup Molasses

Stir in:

1 Teaspoon Baking Soda Dissolved in 1/2 Cup Hot Water

Sift together and Stir in:

2 Cups Sifted (Gold Metal) Flour

1/2 Teaspoon Salt

1 Teaspoon Ginger

1/2 teaspoon Nutmeg

1/2 Teaspoon Cloves

1/2 Teaspoon Cinnamon

Chill dough. drop by rounded teaspoonsful about 2" apart on lightly greased baking sheet.Bake until set....just until, when touched lightly with finger, almost no imprint remains. While slightly warm, frost with Quick Cream Icing (see below.)

Quick Cream Icing

Blend together 3/4 Cup sifted confectioner's sugar, 1/4 teaspoon vanilla, and cream to make easy to spread (about 1 tablespoon).

Both the Ginger Cream recipe and the Quick Cream Icing are from an old Betty Crocker Cookbook. Some of the pages are missing so the copyright date is unknown to me, except to say this particular cookbook has been around since I was a small child!

You are the guest we've had for tea since 12/99

If you have a recipe to share, please e-mail me and I will post it! Please be aware of copyright issues. If a recipe is under current copyright, we must have permission of the author to publish it on this page.


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