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Serving the Tea • Tea is always served by the host/ hostess or a friend, but never by servants. It is never poured like coffee, that is all at once, but served one cup at a time because it cools very quickly. Further, it is served to “each” guests specifications. • Holding the teacup and saucer in his/ her left hand, the pourer begins by asking each guest. “Do you prefer strong or weak tea?” Then you may continue with the followings ask: With milk, sugar or lemon? • Tip: Milk and lemon are never used together in tea. The citric acid of the lemon causes the milk to curdle. The Tea Sandwiches • Some of my other favorites are: SAVORYS 1. Chicken salad with heirloom tomato slices 2. Egg salad and olive triangles 3. Traditional lox sandwiches 4. Cream cheese and walnut on raisin bread 5. Turkey and pimento sandwiches 6. Tuna salad and pecan on sourdough rounds SWEETS 1. Mini carrot cupcakes with cream cheese frosting 2. Chocolate covered strawberries 3. Gingerbread bears or shortbreads 4. Chocolate éclairs 5. Meyer lemon bread with lemon frosting 6. Jelly sandwiches • All are easy to make and require no recipe • The most traditional of all the recipes, is of course the scones. To me, A tea without scones is like eating a meal without a fork! • How to eat a scone: Like with most meals, small bites are preferable. As my mom always said, there’s always seconds! Gently take the scone off the tray with your fingers. • With the spoon, take a dollop of cream when it is passed and put in on the side of their plate (much like you would do with bread and butter at a meal). • The same thing is then done with the jam. • Strawberry is the most common and popular flavor served. • With the knife, cut the scone horizontally and spread on the cream and jam while the scone is still warm. • It’s nice to cut in half one more time so you have four small bites to enjoy.
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Lisa M. Grotts |
