Tea party time
In country houses the table was religiously laid for tea every afternoon at 4.30, white linen or perhaps a cut lace tablecloth, silver tea pot, delicate china cups, and a little jug of cream as well as milk.
For children in particular, afternoon tea was a serious business, I remember many such outings and the strict protocol. My brothers and sisters and I were dressed up in our finest clothes. I got to wear a smocked dress and one of my angora boleros - I had two which Mummy had painstakingly knit for me from a pattern in Women’s Weekly - one was pale green, the other a soft shade of baby pink. I adored wearing my bolero and my black patent shoes. I felt like a princess.
As we drove to the tea party Mummy would remind us of how to behave, not to speak until you were spoken to, sit quietly in the allocated chair. Start with a slice or two of bread and butter, followed by a dainty sandwich or two, then one could progress to the scones, followed by tartlets and fairy cakes or butterfly buns and a maybe a ginger or fruit cake. Finally one could indulge in a gorgeous slice of chocolate or coffee cake. Careful not to speak with one’s mouth full and it was simply unthinkable to grab or to start to eat before the hostess started.
How times have changed - nowadays one could be trampled in the stampede! Formal and elaborate tea parties such as the one I’ve just described are rare nowadays but I still subscribe to the ‘must have something delicious and dainty in the tin to tempt and comfort and share with family and friends.’ I love to bake and I know I’m not alone because any time my column includes cakes and bikkies, I get a terrific reaction so here are a few tempting treats to try.
Devotees of Sue Lawrence will be thrilled to hear that she has published yet another tempting tome, her Book of Baking. From Agas to conventional ovens she covers it all and her chapters deal with a range of goodies from breads and savoury pies, pasties and tarts to traditional cakes and modern ones too. For the adventurous cook who has been exposed to other cultures there are international dishes from countries like America, with their delicious cornbread and New York Cheesecake; Argentinean Alfajores (shortbread and toffee sandwiches); Australian Lamingtons; Chilean Cheese Empanadas; Anchovy Pirozhkis from Russia; Swedish Lucia Rolls, Irish Soda Bread; Welsh Cakes and of course a few Scottish dishes like Forfar bridies and Cullen Skink bridies, shortbread and tattie scones, to name but a few, plus, all our old favourites such as scones; angel cakes; brownies, custard creams and Victoria sponge are also there.
Other chapters focus on healthy alternatives and even quick bakes for those of us who find time to be of a challenge. There’s also a chapter covering festive baking - in time for Christmas and Easter next year.
