| In the 1700's dinner advanced to a later hour. In order to tide themselves over, the fashionable began having tea and light refreshments around four in the afternoon. By the Victorian era, taking afternoon tea had become a national pastime. From three to six o'clock, members of society made brief calls on those who were "at home", this being the phrase used by Victorians on invitations to an afternoon tea. Afternoon tea usually consisted of thinly sliced bread and butter(or tea sandwiches), crumpets, scones, preserves, cake, and of course, tea. The hostess usually sat behind an ornate tea service of china or silver and poured into delicate china cups. The tea table was set elegantly with a lace cloth, gleaming white napkins, plates, spoons, and butter knives. A glass of sherry or Madiera might be offered, but the food was kept light and dainty, it was not meant to be a meal in itself. The soothing ritual of afternoon tea is a tradition we would do
well to revive. It allows us to refresh ourselves and our friends with a relaxed bit of
brief pleasure. Although an elaborate tea service is not necessary, tea is still enhanced
by a lovely presentation with pretty linens, lovely china, flowers, and attractively
prepared foods. Menu for Afternoon Tea
Crumpets Butter and Preserves Victoria Sponge Cake Tea or Sherry |
The Perfect Pot of Tea Begin with freshly drawn cold water in your teakettle. Bring to a full boil. As the water reaches a boil, swirl a small amount in your teapot to warm the pot, and then pour the water out. In your teapot, measure one .level teaspoon of tea leaves per cup plus "one for the pot". Pour the boiling water from the teakettle over the tea leaves in the teapot. Cover the teapot and allow the leaves to steep between three and five minutes, depending on the variety of tea and your personal taste. Finally, pour the tea fro the teapot through a strainer into your favorite china teacup. Sweeten with sugar, add milk or cream if desired. Enjoy! |
"A tea table without a big cake in the
country in
England would look very bare and penurious.
The ideal table should include some sort of hot
buttered toast or scone, one or two sorts of sandwiches,
a plate of small light cakes and our friend the luncheon cake.
Add a pot of jam or honey, and a plate of brown or
white bread and butter...and every eye will sparkle..."
-Lady Sysonby
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