• Tea Party Recipes:   http://whatscookingamerica.net/HighTeaRecipes.htm

     
    Source: http://madwomanintheforest.com/colonial-tea/   
    Spotlighting
    Independent Dames: What You Never Knew About
    the Women and Girls of the American Revolution

    And
    Chains and Forge
    by Laurie Halse Anderson
     
    Sample Menu for Colonial Tea Party (*denotes recipe follows)

    Liberty Tea, of course!

    Lancashire Cheese Scones *
    Almond Biscuits *
    Orange Cranberry Muffins
    Cornmeal Muffins with assorted jams and jellies
    Walnut Tarts *
    Watercress Tea Sandwiches *
    Molasses Cookies *
    Lemon Curd Tarts 
    Gingerbread 
    Unsalted Roasted Almonds

    LANCASHIRE CHEESE SCONES

    taken from A Little Book of English Teas, by Rosa Mashiter – Chronicle Books

    1 ½ cups self-raising flour 1 egg
    2tbsp margarine a little milk
    ½ cup Lancashire cheese, grated pinch of salt
    pinch of cayenne pepper a little beaten egg

    Put the flour and margarine into the food processor and process until the mixture resembles coarse breadcrumbs. Add the cheese, salt and cayenne and process to mix – just a few seconds. With the machine switched on add the egg, together with just enough milk to make a soft pliable dough. Roll out on a lightly floured board and cut into rounds using a pastry cutter. Place on a greased baking tray, brush with beaten egg, and bake for about 20 minutes at 425 degrees.

    ALMOND BISCUITS

    taken from A Little Book of English Teas, by Rosa Mashiter – Chronicle Books

    ¾ cup self-raising flour 1/3 cup butter
    1/3 cup ground almonds 1tbsp caster sugar
    a few flaked almonds

    Sieve the flour into a bowl, and rub the butter in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the ground almonds and caster sugar, adding a little milk, to form a soft dough. Roll the dough out on a lightly floured board, to a rectangle about 7 inches square an place on a greased baking sheet. Brush with a little milk and sprinkle over a few flaked almonds. Bake for 15-20 minutes at 375 degrees. Immediately they come out of the oven cut into fingers, then allow to cool.

    WALNUT TARTS

    Courtesy of the Mexico Historical Society, Mexico, New York

    1 recipe for pastry for a double crust pie:
    2 ¼ cups flour ¾ tsp. salt
    2/3 cups shortening 8-10 tsp. cold water

    Filling:
    3 slightly beaten eggs 1 cup corn syrup
    2/3 cup sugar 1/3 cup melted butter
    1 tsp. vanilla 1 ¼ cups walnuts

    Prepare and roll out ½ of the crust, cut into desired round size. Put into tart cups, mold into shape. Bake until dough is partially baked; spoon filling into tart and bake again till done. 350 degrees for 25 minutes. Repeat with other half of dough.

    WATERCRESS TEA SANDWICHES

    Courtesy of the Mexico Historical Society, Mexico, New York

    16 ounces cream cheese = enough for 2 ½ loaves assorted breads

    Warm cream cheese in microwave to make it easy to spread on bread; top with fresh basil and other slice of bread. Cut into tea sandwiches.

    MOLASSES COOKIES

    Courtesy of the Mexico Historical Society, Mexico, New York

    1 cup shortening or vegetable oil 1 cup brown sugar
    2 eggs 1 cup molasses
    ½ cup mild or sour cream 4-5 cups flour
    1 tsp. baking soda ½ tsp. salt
    ½ tsp. cinnamon ½ tsp. allspice
    ¼ tsp. ginger

    Whisk together oil and sugar, eggs, molasses and milk. Sift dry ingredients together; stir into wet ingredients.
    Drop by tablespoons on baking sheet. Add 3 or 4 raisins – sprinkle sugar on top. Bake 12 minutes in a 375 degree oven. Cool 2 minutes on baking sheet, then on rack.