A Lovely Tradition:
Tea And Crumpets

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ver since a group of revolu-
tionaries dressed up like
Mohawk Indians and
tossed 340 chests of tea into
Boston Harbor, Americans have
been drinking tea.
I was reminded of the British
tradition of tea time recently
when I was in Orlando at the
Peabody Hotel. It was about 4
p.m. and the lobby was filled with
men and women taking tea and
enjoying delicious cakes and
scones as they listened to soft
piano music.
What a lovely British
tradition that seldom
makes its way into the
American lifestyle.
After my delightful
introduction to tea
time at the Peabody,
I returned home and in
the mail was a copy of
the Totally Teatime Cook-
book by Helene Siegel and Karen
Gillingham.
It was fate! So, I tried some of
the recipes in the book and am
sharing them with you.
Perhaps, you can try having
tea time at your house. It's a love-
ly way to spend an afternoon.

chopped
1 1/4 cups buttermilk
2 tablespoons melted butter and
raw brown sugar for glaze
(optional)

IRISH SODA BREAD

2 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, cold and
cut into 1/4 inch slices
2 teaspoons grated lemon zest
1 teaspoon fresh chopped
rosemary
1 egg
3/4 cups half-and-half
1 egg, beaten and confectioners'
sugar for glaze

12/3 cups milk
1/2 stick butter, melted
1 egg, beaten
1 cup golden raisins
1/8 teaspoon vinegar
4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons caraway seed flour
for dusting

Preheat oven to 375 degrees.
Grease a 9-inch round cake pan
or cast iron skillet.
In a large bowl, whisk togeth-
er milk, butter, egg, raisins, and
vinegar. In another bowl, com-
bine remaining ingredients. Add
dry mixture to liquid and stir un-
til evenly moistened. Knead on
floured board about 10 times.
Place dough in prepared pan
and dust top with a handful of
flour. Bake 50 minutes, until
bread sounds hollow when
tapped.
Remove from pan and cool on
rack.
Makes 1 large loaf.

GINGER BUTTERMILK
SCONES

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
2 tablespoons sugar
1 stick butter, cold and cut in 114
inch slices
1/2 cup crystallized ginger,
rinsed, dried, and finely

Preheat oven to 425 degrees. In
large mixing bowl, combine
flour, baking powder, soda, and
sugar. Mix with fork. Add but-
ter and blend with fingertips or
pastry blender until mixture re-
sembles coarse meal. Mix in gin-
ger. Pour in buttermilk and stir
to combine.
Turn out onto light-
ly floured board and
gently knead to form
smooth disk. Cut
into three pieces.
Pat each into a cir-
cle, flatten lightly
with palm of hand
and transfer to un-
coated baking pan.
Brush tops with melt-
ed butter and sprinkle with sug-
ar as desired.
Score each into quarters. Bake
25 minutes, until golden. Cool on
racks, break apart and serve.
Makes 12.

CORN ROSEMARY
SCONES

Preheat oven to 400 degrees.
In large mixing bowl, combine
flour, cornmeal, baking powder,
sugar, and salt. Mix with fork.
Add butter and blend with fin-
gertips or pastry blender until
butter is evenly mixed in chunks.
Blend in lemon zest and rose-
mary.
Beat egg in small bowl with
half-and-half. Pour into flour
mixture and stir with wooden
spoon. Turn out onto floured
board and lightly knead. Light-
ly roll to form 12-inch circle. Us-
ing fluted or plain 3-inch cookie
cutters, cut out dough. Transfer
to uncoated baking sheet and
brush tops with egg. Re-roll
scraps and cut remaining dough.
Bake 10 minutes, remove from
oven, generously sift confection-
ers' sugar over tops and bake 5
minutes longer. Set aside to cool
on racks.
Makes 10 to 12.

CRUMPETS

1 package dry yeast
1 teaspoon sugar
113 cup warm water
13/4 cups milk
2 114 cups bread flour
1 teaspoon salt
112 teaspoon baking soda

In mixing bowl, sprinkle yeast
and sugar over warm water. Let
stand 5 minutes.
Stir in milk, flour, salt, and
soda. Cover with plastic wrap
and let stand for 30 minutes.
Grease several 3-inch cookie
cutters. Arrange on greased grid-
dle, over medium heat. Spoon
scant 3 tablespoons batter into
each ring. Reduce heat and cook
about 10 minutes or until tops
are full of holes and batter is set.
Remove rings. If desired, turn
crumpets and cook until browned
on other side. Or, remove from
griddle and toast in toaster, or
fireplace.
Makes 16.

MOM'S APPLE CAKE

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
2 sticks butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
3/4 cup roughly chopped walnuts
3 medium apples, peeled, cored,
and thinly sliced

Preheat oven to 350 degrees.
Grease 9 x 13 inch baking pan.
Sift together flour, baking pow-
der, and cinnamon and set aside.
In mixing bowl with electric
mixer, beat the butter until
smooth and creamy. With mixer
on medium, drizzle in sugar. Add
eggs, one at a time, beating well
after each addition. Add dry in-
gredients and mix until batter is
smooth. Slowly beat in walnuts
and apples just to combine. Spoon
batter into pan and smooth top
with spatula.
Bake 50 to 60 minutes until top
is brown and sides pull away from
the pan. Let cool in pan 10 min-
utes and cut into squares to serve.
Apple cake is delicious served
warm with whipped cream, vanil-
la ice cream, or just a sprinkling
of confectioners' sugar.
Makes 8 large squares or 16
miniatures.
TEA page 128