Tea Party Recipes & Table Linen?

I'm throwing a tea party in a few weeks. I am searching for vintage inspired table linen for the table setting, somewhere below the $70 price range. Does anyone know of any good sites/shops?

I'm also curious to any good recipes any of you ladies may have for tea cakes, cookies and all that nibbly tea stuff. The party has a 1930s theme to it, but by no means am I opposed to serving food from decades after it. After all, a good recipe is timeless!

16_sparrows said:

I'm throwing a tea party in a few weeks. I am searching for vintage inspired table linen for the table setting, somewhere below the $70 price range. Does anyone know of any good sites/shops?

I'm also curious to any good recipes any of you ladies may have for tea cakes, cookies and all that nibbly tea stuff. The party has a 1930s theme to it, but by no means am I opposed to serving food from decades after it. After all, a good recipe is timeless!

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I have a major weakness for vintage table linens. I have found the best place to get them is actually in thrift stores. Preferably in areas that have a lot of old people. I have picked up some amazing tablecloths for next to nothing.

A favourite recipe of mine for tea parties is thumbprint cookies. I'll dig out the recipe and post it later. They always look very pretty on the plate and you can add variety simply by changing the jam in the "thumbprint"

Of course, you may want to ignore this posting as I'm not a lady!

16_sparrows said:

I'm throwing a tea party in a few weeks. I am searching for vintage inspired table linen for the table setting, somewhere below the $70 price range. Does anyone know of any good sites/shops?

I'm also curious to any good recipes any of you ladies may have for tea cakes, cookies and all that nibbly tea stuff. The party has a 1930s theme to it, but by no means am I opposed to serving food from decades after it. After all, a good recipe is timeless!

Click to expand...

If you can wait til I am home from work, I can dig up some recipies and so forth, as I am a member of Ladies Tea Guild and we get newsletters with all sorts of good info in them.

I've only been to two teas, the food we had was different sandwhiches...like, cucumber sandwiches which is just white bread with cream cheese and thinly siced cucumber slices...strawberries dipped in chocolate, shortbread cookies....the linen was always lace with a pretty bouquet of flowers on it

Lace always looks beautiful.

I generally use damask rather than lace (easier to launder). I have several damask tablecloths in pastel colours that are perfect for spring. I also have a bunch of white damask tablecloths with coloured borders that look quite festive.

Another choice would be what my mother calls "tea cloths": these are about 3 feet square and have embroidered decorations. They're intended for small tables but my mother will put hers diagonally on the table so the wood is showing at the corners. If you have a larger table, put a plain tablecloth underneath and a couple of tea cloths diagonally on top.

The flowers are a definite must! Cucumber sandwiches are ultra traditional but so are watercress sandwiches (which are less well known today). Remember to cut the crusts off! (save them in the freezer for stuffing a chicken/turkey)

...not so sorry...

I'm sorry to bust in here too(sorry) but me and Mrs. Tank, were mad on Devonshire(/Cornwall)Cream Teas-
Scones(say sconns), jam and clotted cream....mmmmm.
And of course a pot of cha.

Here's a good link for all you'll need-

http://www.broadwayhouse.com/creamtea.html

...and a link about clotted cream- including a US source for clotted cream by mail(*)- if you don't do it yerself. Tinned Reduced Cream is a tasty and easy alternative(don't know if you can get it in the US- but it's cream and it's in a tin/can- Nestle sell it in NZ...).

http://www.devon-calling.com/food and drink/clotted-cream.htm

...mmmmm...

...and Scones-

http://www.coombecastle.com/cream_pages/Pages/aunt_chloe_scone_recipe.htm

A tip- Scones will be fluffier and tastier if you use sour milk(not rancid milk)

...and of course, Strawberry Jam.

Lettuce sandwiches are nice too, in adddition to Cucumber(no cream cheese on mine please)

Kick out the Jams!

B
T (Mr.)

Square Meals

One of my favorite modern cookbooks in Square Meals by Jane and Michael Stern. It's fun even just to read. The first chapter has lots of great Tea and Luncheon ideas from vintage cookbooks. You might wnat to take a look.

~Mrs. Foss

Mmmmm.... clotted creame and strawberry jam on scones... I'm drooling...

Lauren Henline said:

Mmmmm.... clotted creame and strawberry jam on scones... I'm drooling...

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Sounds so good, doesn't it? I love them with fresh strawberries, too. It's almost strawberry season here. Oh, that BT is a wicked, wicked man for putting such thoughts out!!

I'm not sorry at all, really-

B
T

Here’s the recipe for my great-aunt Katherine’s Thumbprint Cookies. I took a picture of them in context, too so you could see them as they might look at a tea party (have a bit of free time on my hands tonight, can you tell?)



Thumbprint Cookies

1/2 cup butter
1/2 cup sugar
1 egg
1 1/4 cups flour
1 teaspoon baking powder
Jam of your choice

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour and baking powder. Roll into balls (just under 1 inch round). Make a dent in each ball. drop some jam into the hole. Bake at 375 F (190 C) for 8-10 minutes until bottoms are lightly browned. Makes 3 dozen.

Oh my! Thanks to everyone for your links, recipes and ideas! When all is done I will post pictures and recipes I used. I just sent out my invitations today, I'm getting very excited. Now the weather just needs to settle so it can be an outside affair!

Another Lug at the Tea Party Thread

Also sorry to bust in (though not really), but I have a few boxes of the little glass luncheon plates that were given free with a fillup in the 60's. They have dividers and a matching glass teacup.
If anyone is interested in a pic I can dig them out.

Now then... BT, can one make Clotted Cream at home???

This thread may end up retitled "Foodgasms."

I love this thread. I agree that for good table linens you should go to a thrift shop somewhere close to a retirement village. As for the food, we used to have a tea every year for Valentine's Day and make Victorian Valentines (American Girl had a kit for the doll Samantha). Anyhow, we always had a beavy of scones, plain, blueberry, apricot and chocolate chip and oatmeal walnut. We also had strawberry jam and raspberry jam with clotted cream. If you ask my Gran, you must strain the jams through a cheese cloth to remove the seeds, personally I like the seeds in there. Also we'd have finger sandwiches, peanut butter and jam and mini choclate chips on raisen/walnut bread bread, cucumber and cream cheese on white bread and egg salad on white bread. We also used confetti colored sugar. I have recipies for all of these if you'd like them, I'll have to wait until I get home to post them though. I also have a really easy recipie for clotted cream. Just let me know if you'd like them.

Ok recipies, first I'll post the one for clotted cream and then the ones for the different scones:

Clotted Cream
2 Cups heavy whipping cream
3 tbl buttermilk
1 1/2 tbl powdered sugar

1. In a glass jar, combine cream and buttermilk. Place lid on top, but don't seal, so that there is a small opening for air. Leave at room temperature 36-48 hours. Mixture will thicken and look like sour cream. Seal and place in refrigerator.
2. Before serving, gently stir in powered sugar.

Ritzy Scones
1/4 cup butter, softened
1 cup powdered sugar
4 cups pastry flour
2 tbl baking powder
1 egg
1 1/4 cups milk
Pinch of salt
1/4 lb dried apricots, chopped
1/4 lb pound raisins

1. Cream together butter and sugar. Add pastry flour, baking powder, egg, milk and salt, mixing just enough to blend. Do not over-mix. Add apricots and raisins.
2. Using small ice cream scoop, scoop out dough and turn each scoop into 4-inch aluminun cup. Press flat and bake scones at 400 degrees 8-10 min.
Makes 15 scones

Dried Cherry Tea scones
3 cups bleached all-purpose flour
1/3 cup sugar
1 tbl baking powder
1/2 tbl salt
6 tbl unsalted butter, cut into 12 pieces
3/4 cup dried cherries, roughly chopped
1 1/4 cups milk, cream or buttermilk
Egg wash: 1 eg well beaten with a pinch of salt

1. Cover a large baking sheet or jelly-roll pan with parchment paper. Adjust rack to middle position in oven and preheat to 450 degrees.
2. Combine dry ingredients in a large bowl. Add butter pieces and rub evenly into dry ingredients, until the mixture has the appearance of meal (like corn meal). Add cherries.
3. Stir milk, cream or buttermilk into flour mixture to form a smooth dough. Knead lightly once or twice to complete mixing.
4. Press and roll dough on a lightly floured surface to a 10-by-15-inch rectangle, about 1/4 inch thick. Roll the cough up from 1 long side, jelly-roll-style. Flatten dough and fold in half. Roll dough 1/2-inch thick. Cut dough with a floured plain or fluted 2 to 2 1/2 inch round cutter.
5. Transfer scones to prepared pan and brush tops with egg wash. Allow wash to dry for 10 min, then add a second coat.
6. Bake about 15 min, or until they are firm but not dry. Be careful that they do not color too deeply.

Toasted Oat - Walnut Scones
1 1/3 cups oats (divided - 1 C for dough 1/3 for top)
1 1/2 cups flour
3 tsp baking powder
1/4 tsp baking soda (maybe just a tad more- a note from Gran)
1 tsp cinnamon
1/4 tsp (scant) nutmeg
1/2 cup sugar
1/3 cup butter
1/2 tsp salt
3/4 cup buttermilk (may take 1-2 tbl more)
3/4 cup chopped walnuts or dates or half walnuts half dates
1 tsp vanilla

1. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt into mixing bowl.
2. Blend flour mixture with butter. When the consistancy of corn meal, add oats.
3. Add milk with rubber spatula until all liquid absorbs and all the dough clings together.
4. Roll as for biscuts, after scattering the 1/3 cup of oatmeal over top.
5. If you want to split easily, roll to 3/8 inch thickness, melt some butter and spred on half and double the dough back over. Sprinkle onto dough and roll a little to even thickness. Cut with 2 - 2 1/2 round biscut cutter.
6. Bake at 425 degrees for 12-15 min or until brown.

Buttermilk Oatmeal Scones
2 1/2 cups unbleached all purpose flour
1/3 cup sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp ground cinnamon
1 tsp kosher salt
1/2 cup plus 2 tbl cold unsalted butter
2 2/3 cups old fashioned rolled oats
3/4 cup golden raisins
3/4 cup walnut pieces, toasted
1 1/3 cups buttermilk
1 large egg

1 Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a food processor bowl fitted with metal blade. Process until mixture is combined. With the motor still running, add the butter and process until the mixture resembles coarse meal. Transfer the dough to a large bowl and stir in the oats, golden raisins, and walnuts.
2. Thoroughly mix the buttermilk and egg in a small bowl. Reserve a 1/4 cup mixture and set aside.
3. Pour the remaining mixture over the dry ingredients and lightly stir until moistened. Do not overmix. The dough will look like moistened clumps of flour and fruit.
4. Drop free-form spoonfuls of dough, about 1 1/2 inches in diameter, onto two baking sheets lined with parchment paper. Brush the reserved buttermilk mixture over the tops of the scones.
5. Place one pan in the top third of the oven, and one in the bottom third of the oven. Bake in preheated 400 degree oven for 15 min. Redue heat to 375 and bake for 10-15 min longer until the scones are deep golden brown on both the top and the bottom.

Traditional Scones
2 cups flour
2 eggs
1/2 cup cream
4 tbl butter
1 tsp salt
5 tsp sugar
3 tsp baking powder

1. Sift dry ingredients, rub in the vutter with fingertips.
2. Beat eggs, add cream and mix gently with flour mixture.
3. Roll out to half inch in thickness, cut in shapes.
4. Brush with white of egg.
5. Bake about 15 min at 375 degrees.

Maple-Pecan Scones
3 1/2 cups unsifted all-purpose flour
1 cup finely chopped pecans
4 teaspoons baking powder
1 tsp salt
2/3 cup vegetable shortening
1 cup milk
1/2 cup maple syrup
1/2 tsp maple flavoring

1. Heat oven to 425 degrees. Grease large baking sheet. In large bowl, combine flour, chopped pecans, baking powder and salt. With pastry blender or 2 knives , cut in shortening until mixture resembles coarse crumbs.
2. Add milk, 1/3 cup of the maple syrup and the maple flavoring to dry ingredients and mix lightly with fork until mixture clings together and forms a soft dough.
3. Turn dough out onto lightly floured surface and knead gently 5-6 times. Divide dough in half. With lightly floured rolling pin, roll one half of doug into a 7-inch round. Cut into 4 wedges. Repeat with reamaing half of dough.
4. Place scones 1 inch apart, on greased baking sheet. Pierce tops with tines or fork. Brush tops with remaining maple syrup.
5. Bake scones 15-18 min or until golden brown. Brush with any remaining maple syrup. Serve warm.



This is what I have for now, I have a few more if you want them, though they are really close to these. If you need any other ideas for the teas, just let me know, I'll help as much as I can. The only other advice is find a nice tea house close by or find a place online and have an assortment of teas, and just have fun!

Those recipes look wonderful, especially the Dried Cherry Tea Scones. I'll have to try them when I'm back on my feet (I can walk tomorrow!)

Great googaly-moogaly! Thanks for all your great recipes TheSwingingBee! I had some that I got from various websites, but I would much rather use recipes from someone who has used them before.

I changed the theme from 1930s to 1950s because more of the girls had clothing from that era. Even though the theme is a little more modern, I went with a more Victorian design for the invites & thank you cards. Here are what my invitations look like:

Well, except that I changed the address as I put this design on my shop and didn't really feel like announcing to my customers where I live!

I'm narrowing down a menu this weekend, I'll be sure to post what the food list will be!

Oh, I have another question about the actual tea now. I was going to make two pots; one black one green, but now I am wondering if maybe I should just have an assortment of fancy loose teas out and let the ladies decide for themselves. Would that be a big no-no? I was even considering buying a mixed pack of those Tea Forte teas so they could try out teas they wouldn't normally buy for themselves. But perhaps that would be just tacky for a tea party?

I don't think it would be tacky at all...it's all in the presentation! Put them in a fancy dish and it will be great...it's also a good idea because then your guests can pick their favorite tea.
btw: the invitations look great
oh, and another thing that goes great in scones is dried cranberries with lemon peel

TheSwingingBee said:

Ok recipies, first I'll post the one for clotted cream and then the ones for the different scones:

Clotted Cream:
2 Cups heavy whipping cream
3 tbl buttermilk
1 1/2 tbl powdered sugar

Click to expand...

No, no, no, no, no, no, no.
No,no.
No.

Clotted Cream is Clotted Cream.
That's all it is- there aren't 'ingredients' in clotted cream- just cream and clottedness.

B
T