
Tea houses became increadibly popular in early 20th century America. In a way it became the female counterpart to the men 'going to their club'. Ladies would meet at the increasing amounts of tea houses for femnine visits and to show off their new hats! Tea room owners had a peculiar fascination with birds and animals, particularly reflected in the names they chose for their businesses. Some examples: Brown Owl, Ragged Robin, Green Pheasant, Gray Lion, Nine Owls, Green Parrot, Blue Horse, Ugly Duckling, Russian Bear, Sea Gull, Cheshire Cat, White Rabbit, Red Squirrel, Blue Parrot, Yellow Cat, Jolly Jay. The old Birdcage tea room in Wellesley MA. Why not plan you next Tea with an animal theme? Perhaps your guests should wear a hat that incoporates an animal, fur trim, feathers, a stuffed canary on top? Such fun!	There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. ~Henry James, The Portrait of a Lady Having the girls over? Hosting a shower for a wedding or baby? Want to show of your garden? Or, do you just want an excuse to wear clever little veiled hats and white gloves of an afternoon? Any way you slice it, a tea party is fun. Think of all those lovely games you played as a child with your little tea set, well now you are grown so why not do it for real with wonderful homemade food and pots of tea and mounds of Devonshire cream?
Jams and Toppings Devonshire Cream or Clotted Cream is often associated with English tea time. It is a lovely stuff. Though, technically, real Devon cream must be made by the milk from a particualr breed of cow raised in Devon, Somerset, and Cornwall areas in England as that area is known for the particular fat content and what have you. The cream was made with unpasteruized milk which is let to set an the cream to rise. This cream was then scalded and thickened and you had your Devonshire or clotted cream. This Mock recipe is very good, though for those of us unlucky enough to not live in easy access to Devon. Mock Devonshire Cream 3 ounces cream cheese, room temperature 1 tablespoon granulated sugar 1/8 teaspoon salt 1 cup heavy whipping cream In a large bowl, combine cream cheese, sugar, and salt; stir until well blended. Stir in whipping cream. With an electric mixer, beat mixture until stiff. Store in refrigerator. Lemon Curd 3 to 4 tablespoons lemon zest 1/2 cup fresh-squeezed lemon juice(4 to 6 lemons) Don't use bottled. 1 1/2 cups sugar 6 tablespoons salted butter, cut into pieces 3 eggs, lightly beaten Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long. Zest your lemons and THEN juice them, Don't get any of the pith (white stuff) when you zest as that is bitter. In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE:Don't use Aluminum or unlined copper pans as they will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor. Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools. Makes approximately 2 cups.	"You have filled my tea with lumps of sugar, and though I asked most distinctly for bread and butter, you have given me cake. I am known for the gentleness of my disposition, and the extraordinary sweetness of my nature, but I warn you, Miss Cardew, you may go too far."-Oscar Wilde from the Importance of Being Ernest It is not all sweets and candy at tea time, but one needs some good savory as well, thus the Tea Sandwich. Nothing says teaparty more than lovely littel finger sandwiches. They can actually be easier to make than one would think. It is often a lovely filling made ahead or simple ingredients and then adorned to look lovely. Their diminutive size and dainty turn would make anyone feel a lady. They look lovely stacked on a multi-tiered tray, laid out on vintage plates, or even arranged like soldiers in a geometric pattern of rye bread and white bread to make a checkerboard. Have fun with them and try many combinations. And try the trick of the trade, freeze your bread (after it is sliced of course) and watch how easy it is to slide on those fillings while keeping the little thin slices in tact and beautiful. Do you need more time? Then go ahead and make the sandwiches ahead of time, but you don't want them to dry out. Easy, just place a piece of wax paper loosely over the sandwiches and then a damp towel over that and refrigerate. They will stay moist and lovely for your guests. Cucumber Tea Sandwich 1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices) 1/2 cup unsalted butter, room temperature 1/2 cup coarsely-chopped watercress leaves 16 slices best-quality white bread Salt to taste 1/2 cup alfalfa sprouts Place cucumber slices between layers of paper towels to remove excess moisture. In a small bowl, combine butter and watercress; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters. Yields 8 whole sandwiches or 16 halves or 32 fourths. Chicken Curry Tea Sandwich 2 cooked whole chicken breasts, finely chopped 1/4 cup finely-chopped nuts 4 celery stalks, finely chopped Salt to taste Mayonnaise (just enough to moisten) Curry powder or paste to taste 16 slices best-quality white bread 1/2 cup unsalted butter, room temperature .In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful). Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down. Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. Yields 8 whole sandwiches or 16 halves or 32 fourths. Egg Salad Tea Sandwiches 8 hard-cooked eggs 1/2 cup mayonnaise Salt and pepper to taste 1 tablespoon finely-chopped fresh dill 6 tablespoons unsalted butter, room temperature 20 slices best-quality white bread Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days. Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down. Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters. Yields 10 whole sandwiches or 20 halves or 40 fourths. For more Tea Sandwich Recipes go HERE.
Books on Tea Simply click on book to take you to store. There is a description and most books I reccomend are inexpensive and usually sold by small bookshops.
Tea Accesories Cake stands, such as this vintage one, can often be had at local swap shops, antique stores and estate sales. They do not have to match an existing set of dishes, but keep a color palettel in mind. If you like turquoise and blue and have dishes and tea pots in that shade than find similiar shades or others that blend well, even a sharp red looks lovely with turquoise and butter yellow is a great boon to a table set with soft blues.

Tea houses became increadibly popular in early 20th century America. In a way it became the female counterpart to the men 'going to their club'. Ladies would meet at the increasing amounts of tea houses for femnine visits and to show off their new hats!

Tea room owners had a peculiar fascination with birds and animals, particularly reflected in the names they chose for their businesses. Some examples: Brown Owl, Ragged Robin, Green Pheasant, Gray Lion, Nine Owls, Green Parrot, Blue Horse, Ugly Duckling, Russian Bear, Sea Gull, Cheshire Cat, White Rabbit, Red Squirrel, Blue Parrot, Yellow Cat, Jolly Jay.

The old Birdcage tea room in Wellesley MA.

Why not plan you next Tea with an animal theme? Perhaps your guests should wear a hat that incoporates an animal, fur trim, feathers, a stuffed canary on top? Such fun!

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. ~Henry James, The Portrait of a Lady

Having the girls over? Hosting a shower for a wedding or baby? Want to show of your garden? Or, do you just want an excuse to wear clever little veiled hats and white gloves of an afternoon? Any way you slice it, a tea party is fun. Think of all those lovely games you played as a child with your little tea set, well now you are grown so why not do it for real with wonderful homemade food and pots of tea and mounds of Devonshire cream?

Jams and Toppings

Devonshire Cream or Clotted Cream is often associated with English tea time. It is a lovely stuff. Though, technically, real Devon cream must be made by the milk from a particualr breed of cow raised in Devon, Somerset, and Cornwall areas in England as that area is known for the particular fat content and what have you. The cream was made with unpasteruized milk which is let to set an the cream to rise. This cream was then scalded and thickened and you had your Devonshire or clotted cream.

This Mock recipe is very good, though for those of us unlucky enough to not live in easy access to Devon.

Mock Devonshire Cream

3 ounces cream cheese, room temperature
1 tablespoon granulated sugar
1/8 teaspoon salt
1 cup heavy whipping cream

In a large bowl, combine cream cheese, sugar, and salt; stir until well blended.

Stir in whipping cream.

With an electric mixer, beat mixture until stiff. Store in refrigerator.

Lemon Curd

3 to 4 tablespoons lemon zest
1/2 cup fresh-squeezed lemon juice(4 to 6 lemons) Don't use bottled.
1 1/2 cups sugar
6 tablespoons salted butter, cut into pieces
3 eggs, lightly beaten

Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.

Zest your lemons and THEN juice them, Don't get any of the pith (white stuff) when you zest as that is bitter.

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature. NOTE:Don't use Aluminum or unlined copper pans as they will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon. NOTE: Do not let the lemon curd boil, as it can cause the mixture to curdle. Remove from heat. The lemon curd will continue to thicken as it cools.

Makes approximately 2 cups.

"You have filled my tea with lumps of sugar, and though I asked most distinctly for bread and butter, you have given me cake. I am known for the gentleness of my disposition, and the extraordinary sweetness of my nature, but I warn you, Miss Cardew, you may go too far."-Oscar Wilde from the Importance of Being Ernest

It is not all sweets and candy at tea time, but one needs some good savory as well, thus the Tea Sandwich.

Nothing says teaparty more than lovely littel finger sandwiches. They can actually be easier to make than one would think. It is often a lovely filling made ahead or simple ingredients and then adorned to look lovely. Their diminutive size and dainty turn would make anyone feel a lady. They look lovely stacked on a multi-tiered tray, laid out on vintage plates, or even arranged like soldiers in a geometric pattern of rye bread and white bread to make a checkerboard. Have fun with them and try many combinations. And try the trick of the trade, freeze your bread (after it is sliced of course) and watch how easy it is to slide on those fillings while keeping the little thin slices in tact and beautiful.

Do you need more time? Then go ahead and make the sandwiches ahead of time, but you don't want them to dry out. Easy, just place a piece of wax paper loosely over the sandwiches and then a damp towel over that and refrigerate. They will stay moist and lovely for your guests.

Cucumber Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/2 cup unsalted butter, room temperature
1/2 cup coarsely-chopped watercress leaves
16 slices best-quality white bread
Salt to taste
1/2 cup alfalfa sprouts

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine butter and watercress; spread on one side of each slice of bread.

Lay cucumber slices onto the buttered side of eight (8) slices of bread. Sprinkle the cucumbers with salt. Cover each with 1 tablespoon alfalfa sprouts and top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife after the sandwiches are filled. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

Chicken Curry Tea Sandwich

2 cooked whole chicken breasts, finely chopped
1/4 cup finely-chopped nuts
4 celery stalks, finely chopped
Salt to taste
Mayonnaise (just enough to moisten)
Curry powder or paste to taste
16 slices best-quality white bread
1/2 cup unsalted butter, room temperature

.In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder or paste (Remember, a little goes a long way with curry - be careful).

Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.

Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths.

Egg Salad Tea Sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Yields 10 whole sandwiches or 20 halves or 40 fourths.

For more Tea Sandwich Recipes go HERE.

Books on Tea

Simply click on book to take you to store. There is a description and most books I reccomend are inexpensive and usually sold by small bookshops.

Tea Accesories

Cake stands, such as this vintage one, can often be had at local swap shops, antique stores and estate sales. They do not have to match an existing set of dishes, but keep a color palettel in mind. If you like turquoise and blue and have dishes and tea pots in that shade than find similiar shades or others that blend well, even a sharp red looks lovely with turquoise and butter yellow is a great boon to a table set with soft blues.