Within the last twenty years the simple but most popular meal known by the name of “afternoon tea” has become a prominent feature in domestic and social life.
“Afternoon tea!” The very words suggest to our minds pleasant visions of cosy fireside tea and talk on winter afternoons, or lazy enjoyment of the “cup that cheers” under the welcome shade of some spreading tree in drowsy summer-time.
True, the institution of this meal has been much condemned of late. We are told that women drink far more tea than is good for them and are growing more nervous in consequence; while the sterner sex complain that the enjoyment of their dinner is spoiled by their previous indulgence in the dainties of the tea-table.
Nevertheless, I think even those who cavil most at the evil influence of tea and its accompanying delicacies would, in their hearts, be sorry to witness the abolition of a meal which has won the support of so large a section of English society, from royalty downwards.
AFTERNOON TEA.
To those who are weary of formal entertainments, it comes as a boon and a blessing, while to those whose love of social pleasures is larger than their purse it is even more welcome, as it enables them to entertain their friends more frequently, with but little of the cost and trouble which more elaborate social gatherings involve. And it is to this latter class of afternoon-tea devotees that I dedicate the following recipes and suggestions.
It is easy for dwellers in London or other large towns to obtain a nice variety of cakes and biscuits wherewith to grace their tea-tables; but those who live in country villages are less fortunate, and are sometimes sadly conscious of lack of variety in the cakes they can make or procure. I hope therefore that the recipes here given will be acceptable to all those who are willing to spend a little care and trouble in carrying them out. Most of them are capable of further variation, and clever heads and fingers will devise artistic and dainty decorations and ornamentations for themselves, the result of which will be that their cakes will be quite as beautiful to look upon, and probably more beautiful to eat than those supplied by a fashionable confectioner.
One thing must be remembered by all aspiring cake-makers, viz., that dainty cakes and biscuits require time, care, and patience in their production, and cakes that are hurriedly made are seldom satisfactory. Another point to be remembered is that afternoon tea is not a substantial meal, so that we must endeavour to have all our dishes as dainty and elegant as possible both in their composition and manner of serving.
We cannot perhaps all boast of silver or Sheraton tea-trays, or of Dresden or Worcester china; but a plain linen or small-patterned damask cloth embroidered with a large initial, and either prettily hemstitched or edged with Torchon lace, will hide all the deficiencies of our tea-tray, and now that such pretty Coalport china can be bought at such a reasonable price, no one need be without a charming tea-set.