Some leave the peel on, and profess to like the hitter flavor which it imparts to the beverage. The truth is, the taste for this (now) fashionable refreshment is so completely an acquired liking, that you had best leave to your guests the matter of “peel on” or “peel off.” There are those whom not even fashion can reconcile to the peculiar “smack” of lemon-rind after it has been subjected to the action of a boiling liquid.

Tea a la Russe is generally, if not in variably drunk without cream, and is plentifully sweetened. It is very popular at the “high teas” and “kettle-drums,” so much in vogue at this time, – tea being to women, say the cynics, a species of mild intoxicant, of which they are not to be defrauded by evening dinners and their sequitur of black coffee. Others, who cleave to ancient customs, and distrust innovations of all kinds, will have it that the popularity of these feminine carousals has its root in remorseful hankering after the almost obsolete, “family tea”. “Since there must be fashionable follies,” growl these critics “this is as harmless as any that can be devised, and is, assuredly less disastrous to purse and health than an evening crush and supper.”

For once, we say “Amen “to the croakers. The “kettle-drum” is objectionable in nothing except its absurd name, and marks a promising era in the history of American party-giving.

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Ingredients:
4 medium potatoes, cooked and diced
3 carrots, boiled and diced
2 parsley roots, boiled and diced
1 celery root, boiled and diced
500 g (1 lb 2 oz) boiled peas
1 pickled bell pepper, diced
300 g (10 oz) cooked ham, diced
1 sour apple, finely diced
300 g (10 oz) mayonnaise
1 tsp prepared mustard
1/2 dl (1.7 fl oz ; 3.5 tbs) sour cream
salt

Preparation:

1. Toss the potatoes, carrots, parsley root, celery root, peas, bell pepper and apple together in a bowl.
2. Mix in mayonnaise, mustard and sour cream. Season with salt. Let stand for 2 hours in refrigerator before serving.

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Ingredients:
2 1/2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup walnuts, chopped

Preparation:

1. Preheat oven to 165 C (330 F).
2. Mix butter, sugar and vanilla. Stir in flour, salt and nuts. Cover and refrigerate for one hour.
3. Shape dough into 1-inch balls and place 1 inch apart on an ungreased baking sheet. Bake until starting to brown. While warm, roll in powdered sugar.

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Preparation:

1. Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll.

 

2. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter. Then place dough in a bowl, cover, and let stand on ice to harden.

 

3. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon.

 

4. Bake in a hot oven.

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