The Mad Hatter's Tea Party, Illustration from Alice in Wonderland by Lewis Carroll
The Mad Hatter's...
John Tenniel
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High Tea, Page 2



Starbucks Tazo Tea 

“Afternoon tea is probably the simplest fashion in which to exercise
hospitality. Pretty cups and saucers are among the possessions of which
the young housekeeper has a generous store and they will make an
attractive array on the afternoon tea table.”

~ Catherine Terhune Herrick

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High Tea
High Tea
Art Print

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Silver Tray with Biscuits and Tea
Silver Tray with...
Alena Hrbkova
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"Tea for Two" or "Tea Time", October 22,1927
"Tea for Two" or "Tea Time"
Norman Rockwell
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High Tea in Stanley Park, Vancouver, British Columbia, Canada
High Tea in Stanley Park,
Vancouver, British Columbia, Canada

Connie Ricca
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Stonewall Kitchen, LLC
Stonewall Kitchen


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Afternoon Tea at the Butchart Gardens, Vancouver Island, British Columbia, Canada
Afternoon Tea at the Butchart Gardens, Vancouver Island, British Columbia, Canada
Photographic Print

Ricca, Connie
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“[T]ea… will always be the favourite drink of the intellectual.”
~ Thomas De Quincey, 'Confessions of an English Opium Eater'


The inspiration for this feature comes from several marvelous afternoons spent lingering over High Tea at Le Salon in the Windsor Court Hotel in New Orleans.
Am I prejudiced? Well, perhaps just a tad, as my son (Chef Keegan) was Executive Pastry Chef at the Windsor Court at the time. (This means I expect an extra truffle or two...) And I must admit I find myself faced with a very tough decision: Do I opt
for Mother's Day Brunch or High Tea? How about both?

High Tea, Page 1

What would High Tea be without Tea Cakes?

Edna's Tea Cakes
The Grass Roots Cookbook

by Jean Anderson, Crown Publishing Group, 1983


"These don't dry out or stale so fast 'cause there's no milk in them," Annie
Pool says of these old Virginia sugar cookies. The recipe comes from her older
half-sister, Edna Woltz, and has been a family favorite for nearly a hundred
years. Small wonder, because the flavor is pure butter, sugar and eggs. Add
a teaspoon of vanilla, if you like, but Annie Pool never does.”

1 cup butter
2 cups sugar
4 eggs
1 teaspoon baking soda
1/4 teaspoon salt
6 to 6 1/2 cups all-purpose flour
(amount needed will vary according
to the size of the eggs)

Makes about 6 dozen cookies

1. Cream the butter and sugar until light and fluffy, then beat in the eggs,
one at a time, creaming all the while.
2. Stir in the soda and salt; add the flour, about 1 cup at a time, mixing
well after each addition. You will want only enough flour to make the
dough stiff enough to roll; it should still be soft, about the consistency
of biscuit dough.
3. Roll the dough out, about one-fourth of it at a time, on a lightly floured board or pastry cloth to a thickness about like piecrust. Cut it into rounds
with a floured 2 1/2-inch cookie cutter.
4. Space cookies about 1 1/2 inches apart on ungreased baking sheets
and bake at 375 degrees F. for 10 to 12 minutes, until very pale tan.
Remove cookies at once to wire racks to cool. Let cookies "crispen"
about half an hour before eating. Store in airtight canisters.


Mama's Teacakes
Mrs. A. G. ("Miss Susie") Rankin, Sr., Marengo County, AL
The Grass Roots Cookbook

by Jean Anderson, Crown Publishing Group, 1983


"Any time I want to do something nice for a child," Miss Susie says, "I'll
bake Mama's Teacakes. I've cut the recipe down for people who want to make
things quick. The old recipe calls for 7 cups of flour. Now, that is just a world
of work to mix in. I tried the recipe again recently and found that you can mix
the dough with your mixer, using about 5 1/2 cups of flour. That's a-plenty. I
put the dough in a bowl and set it in the refrigerator. Then whenever I want
teacakes, I just get me a gob of dough and roll it out."

Makes about 8 dozen cookies (including re-rolls)

1 cup butter, at room temperature
2 cups granulated sugar
3 teaspoons ground nutmeg
1 teaspoon vanilla extract
2 eggs
1 teaspoon baking soda dissolved in
1/2 cup buttermilk
5 1/2 cups sifted all-purpose flour

1. Cream together the butter, sugar, nutmeg and vanilla until light and
fluffy. Add eggs and mix just until blended. Stir in soda-buttermilk
mixture, then, with mixer set at low speed, beat the flour in, a cup
at a time.
2. Divide dough in four equal parts, flatten each into a large round on a
sheet of heavy-duty foil, then wrap and chill several hours until firm
enough to roll. Or freeze the dough for later use.
3. Roll dough out, 1/4 at a time on a lightly floured pastry cloth, making it about as thin as piecrust. Cut with a 2 3/4- to 3-inch round cutter.
Bake cookies on lightly greased baking sheets in a moderately hot
(375-degree F.) oven for 8 to 10 minutes or until pale tan.
4. Remove cookies from oven and transfer while warm to wire racks
to cool.


The following recipe is taken from one of our all-time favorite "community" cookbooks. In addition to having excellent recipes and being extremely well
edited, it features narratives by two renowned Jackson, MS natives, Beth
Henley and Eudora Welty.

Nanny's Teacakes
Virginia L. Fox
Standing Room Only – A Cookbook for Entertaining *
1983, New Stage Theatre, Jackson, MS, Barbara Austin, General Editor

Makes about 60

3/4 cup butter
21/2 cups sugar
3 eggs
3 teaspoons baking powder
1 teaspoon nutmeg
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 cups flour

Cream butter and sugar, add eggs one at a time, beating well after each addition. Sift flour with baking powder and nutmeg; add to creamed ingredients. Add flavorings and beat well. Refrigerate in bowl until stiff.
Roll in 3 rolls; wrap in wax paper; leave refrigerated until ready to bake.
Roll out on board dusted with confectioner's sugar or flour and cut with
cookie cutter. Bake at 350 degrees F. for 10 minutes.
* For your sake, I do hope this wonderful cookbook  is still available:
New Stage Theatre, 1100 Carlisle Street, Jackson, MS 39202


Miss Kate Hanes' Tea Cakes

Pass the Plate:
The Collection from Christ Church
November 1981, compiled by Christ Episcopal Church, New Bern, NC


"Best rolled cookie recipe I have ever found.
Flavor enhanced by storing a week."

2 cups brown sugar
3/4 cup butter
2 eggs
1 3/4 teaspoons baking soda
2 tablespoons buttermilk
1 1/2 tablespoons lemon flavoring
5 1/2 cups flour

Cream sugar and butter, add eggs, mixing well.  Add soda in buttermilk,
lemon flavoring and mix well. Add flour, mixing to form a soft dough.
Roll small amount out thinly and cut with favorite cookie cutters. Bake
in preheated 350-degree F. oven until golden.

- Judith Branch Blythe (Mrs. Charles B.)

And for the coffee lovers among you.....

Coffee "Tea" Cakes
Joanne Chang
Fine Cooking #32

“The perfect cake with tea--or coffee. These coffee-flavored scone-like
treats are best eaten when still warm... These little cakes look like
scones but have a moister, more cake-like texture.”

Yields 8 tea cakes.

9 ounces (2 cups) all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup packed light brown sugar
1-1/2 tablespoons finely ground coffee beans
(from about 1 heaping tablespoon whole beans)
1 stick (8 tablespoons) cold butter, cubed
1/3 cup heavy cream
1 teaspoon vanilla extract
1/3 cup cold brewed espresso or
double-strength coffee
1 teaspoon packed light brown sugar
1 teaspoon sugar

Heat the oven to 350 degrees F. Using a stand mixer with the paddle attachment or a regular mixer with beaters, combine the flour, baking
powder, salt, baking soda, 2/3 cup brown sugar, and the ground coffee
beans. Add the butter and mix on low speed until the pieces of butter
are the size of marbles. Add the cream, vanilla, and cold espresso and continue mixing until the dough just comes together. Pat the dough onto
an ungreased baking sheet into a round about 6 inches in diameter.
Mix the 1 teaspoon brown sugar with the white sugar to make it "sprinkleable." Sprinkle the round lightly with the sugar and cut it
into 8 triangles. Bake until firm but still springy, 40 to 50 min.
Remove from the oven and cool. Cut into wedges along the lines.

She'll soon open her own pastry shop, Flour, in Boston.

© by The Taunton Press, Inc. Used by permission.

High Tea, Page 1

La Belle Cuisine

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Ginger and Lemon Glaze

Tea Bread (Bara Brith)
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Warm Lemon Pecan Tea Cake
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