Friday, 27 June 2014

Vintage Hostess Menu Planning

Small Afternoon Tea

Cucumber Sandwiches
Petal Tartlets 
Hot Fruited Teas 
Crystallised Ginger 
Salted Nuts

Cucumber Sandwiches

Cut sandwich bread slices into rounds; lightly cover each with soft butter (about 1/4 teaspoon) or 1 teaspoon whipped cream cheese. Fill each 2 rounds with a thin cucumber slice. 3 rounds (2 inches) per slice. 

Petal Tartlets 

Sparkling 'flowers' to brighten your tea tray. 

1/2 cup shortening (part butter or margarine) 
1/2 cup sugar 
1 egg 
3/4 teaspoon vanilla 
1 1/2 cups plain flour 
1/2 teaspoon salt 
1/4 teaspoon bicarbonate of soda 
Strawberry, cherry or apricot preserves 

Mix shortening, sugar, egg and vanilla. Stir flour, salt and soda together; blend into shortening mixture. Mix thoroughly with hands. Refrigerate dough for several hours or overnight. 

Heat to 400F. Roll dough 1/8 inch thick on lightly floured cloth- covered board. Cut with 3 inch round scalloped cutter. Ease rounds into muffin cups. Fill each with 1/2 tablespoon preserves. Bake about 12 minutes. Cool a few minutes before removing from muffin cups. Set each tartlet on a washed green leaf, if desired. 

Makes about 18 tartlets. 

Hot Fruited Tea 

5 cups boiling water 
5 tea bags or 5 teaspoons tea 
10 whole cloves 
1/4 teaspoon cinnamon 
1/2 cup sugar 
1/4 cup lemon juice 
1/3 cup orange juice 
3 unpeeled orange slices, cut in half 

Pour boiling water over tea, cloves and cinnamon. Cover and let steep for 5 minutes. Strain tea; stir in sugar and fruit juices. Heat to just below boiling. Serve hot with orange slice in each cup. 

6 servings. 

So give the girls a call and get creating. This is an easy, no fuss recipe. And don't forget to pop over to our Facebook page and share your experiences of creating this fabulous afternoon tea. 

All recipes taken from Betty Crocker's Hostess Cookbook. First Edition. 1967. 

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