Show AMU 7 ajl 4 X 41 A w IL r W lv A 27 X 2 i WONT YOU rou chaie FOR TEA see recipes below TIDBITS FOR TEA TABLES A visiting celebrity comes to town there is a new bride to be entertained for these and many other occasions an afternoon tea provides just the right touch of sociability you can be on the committee in in charge and still have as much fun as the guest of honor if you make your plans carefully plan to make only enough tea for 12 teacup servings at one time and repeat the process as fresh tea is needed A large saucepan works like a charm for such tie 6 tablespoons of tea loosely in 2 of cheesecloth place the bag in the saucepan and pour 2 quarts of vigorously boiling water over it cover and let stand for just 5 minutes over a very low heat then pour the tea immediately into a teapot which has been rinsed with scalding water the tea bag can be removed and and the remainder of the tea kept over low heat until it is needed if it is part of your job to buy the tea accompaniments the sugar lemon and cream remember that there are about 80 60 tablets of sugar in a 1 pound box and that you should count on 2 per serving allow 2 tablespoons of coffee cream per serving a pint and a half of cream will be more than sufficient tor for 25 persons Allo walso I 1 slice of lemon per serving A large lemon makes about 10 slices inch thick then should you be asked to bring two or three kinds of cookies or several dozen midget tea cakes here are recipes that will make your tea contribution outstanding there are fruit cake fingers rolled in chopped almonds and toasted in the oven a simple to make tidbit that has a special affinity for hot clear tea served with lemon the small almond finger biscuits have pale beige frosting and are fragile enough even for a brides tea amusing as can be are the swedish nut wafers which are baked on the bottom of bread pans cut into strips and molded over a rolling pin into crisp semi circles fruit tea fingers makes 16 fingers fruit cake vt 34 cup condensed milk cup almonds finely chopped cut fruit cake into 16 fingers about wi 2 inches long ji 4 inch wide and inch thick or cut into I 1 inch squares spread each finger with condensed milk on all sides and roll in chopped almonds place in a 2 quart heat resistant glass utility dish and bake in a moderately hot oven degrees fahrenheit for about 30 minutes or until lightly browned swedish nut waters wafers makes 6 dozen wafers 24 cup shortening 34 4 cup sugar 1 egg well beaten 1 cups flour all purpose teaspoon salt I 1 teaspoon baking powder 2 tablespoons milk I 1 teaspoon vanilla cup chopped nut meats cream shortening until soft then add sugar gradually creaming until light and fluffy add egg and combine thoroughly sift flour once before measuring j then add salt and baking powder JO 11 and sift again add milk to the E creamed ingredients then flour and vanilla spread a part of the batter in a very thin even layer over the bottom of a bread pan using a small SM all spatula sprinkle with nut meats and mark into strips Y inches wide by 44 4 inches long bake one pan a at t a time in a moderately abely slow 0 ven oven degrees fall fahrenheit ren heit for about 12 minutes cut into strips loosen loose n strips from bottom ot of pan with spat isla la an and d shape each one over the tilling rolling r pin it if strips become too brittle to shape return them to oven to reheat and soften almond finger biscuits makes 5 dozen 1 vi cups cake flour I 1 teaspoon cream of tartar teaspoon soda va teaspoon salt vt cup butter iva cup sugar begg 1 egg separated 1 tablespoon warm water cup almonds finely chopped 14 teaspoon vanilla ya cup confectioners confection ers sugar sift flour once before measuring add soda salt and cream of tartar and sift together cream butter until soft add sugar gradually then add egg yolk beaten with warm water add flour to creamed ingredients and combine we well 11 C chill hill dough in refrigerator for about 1 11 hour roll stiff dough out Vs inch thick on lightly floured board or pastry canvas add vanilla to egg white then beat in confectioners confection ers sugar use rotary beater gradually until the icing is smooth and the proper consistency to spread spread frosting over dough and sprinkle surface with almonds cut dough into strips inch wide and 3 inches long then place carefully on lightly greased baking sheet bake in a moderate oven degrees fahrenheit until they are a light brown color about 10 minutes tiny tea cakes 88 2 inch cakes 4 cups cake flour 6 teaspoons baking powder I 1 teaspoon salt 1 cup butter or other shortening wi 2 cups sugar 5 eggs separated 1 cup milk 2 teaspoons vanilla sift flour once before measuring add baking powder and salt and sift 3 times cream butter until soft add sugar gradually creaming until the mixture is light and fluffy add the dry ingredients to creamed mixture in thirds alternately with milk beating until smooth after each addition add vanilla beat egg whites until they are stiff but will still flow from an inverted bowl and fold them lightly into the cake batter drop the batter from a dessert spoon into oiled muffin tins about 2 inches in diameter bake in a moderate oven degrees fahrenheit for 20 minutes cool and ice with your favorite icing pecan crescents makes 30 crescents cup butter 3 tablespoons powdered sugar 1 I cup four flour all purpose I 1 cup pecans finely chopped teaspoon vanilla cream butter add sugar and blend well add flour gradually and mix thoroughly stir in nut meats shape into small rolls about the size of a finger then form into crescents place on a greased baking she sheet t and b bake ake in a moderate oven degrees fahrenheit for approximately 20 minutes roll in powdered sugar while warm meringue bars makes 40 iya linch l inch squares vi cup shortening I 1 cup sugar 2 egg yolks well beaten 1 teaspoon vanilla 1 cups cake flour 1 teaspoon baking powder teaspoon salt 34 cup jam cream cr earn shortening and add sugar gradually fa beat in ih egg e yolks and vanilla sift flour once bafo before re measuring then add baking powder and salt and sift again add flour to shorter or ecung xing an sugar mixture sture mix ing gt thoroughly 1 l spread 14 inc inch thick S on well uleas greased ed baking king sheet spread lightly with jam am top with the following meringue and bake in a mod erate oven 0 50 degrees fahrenheit tor for about h 25 minutes meringue 2 egg whites te s 1 scup cup brown sugar firmly packed scup 1 cup nut meats finely cut be beat egg whites until stiff and KV gradually in nut meats beat in the sugar fold ld by we westene stere newspaper union |