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:
1 tsp tea leaves per person, plus “one for the pot“
sugar
milk or
slices of lemon

Preparation:

1. Fill the kettle with fresh cold water and heat it to the boil.
2. Pour it over the tea, then stir and leave to brew for 3-5 minutes.
3. Pour the tea through a tea strainer.
4. Serve with milk and sugar, or lemon and sugar.

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Ingredients:
2 to 3 cucumber, pared & thinly sliced
1 stick butter, softened
1 (8 oz; 200 g) pkg. softened cream cheese
loaf of thinly sliced white bread
Dill weed for garnish

Preparation:

1. Combine cream cheese and butter and spread over each slice of bread.
2. Top with layers of cucumbers and sprinkle with dill.
3. Cut each sandwich into 4 triangles.

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Ingredients:
1 lb beef
1 quart water
salt
lemon peel
1 sprig parsley

Preparation:

1. Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices.
2. Then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water.

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Ingredients:
7 cups flour
2 tbsp baking powder
2 cups sugar
4 sticks butter
6 eggs
1 tsp vanilla

Preparation:

1. Mix all dry ingredients in a large bowl. Add in butter, eggs and vanilla. Finally, add in milk and beat the mixture. Do not over mix.

 

2. Roll into balls and then into cocktail wiener shaped cookies. Beat an egg and brush cookie tops.

 

3. Put onto greased cookie sheet and bake in a 175 C (350 F) oven for 20 minutes.

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Ingredients:
100 g (3.5 oz) butter
200 g (7 oz) sugar
2 eggs
500 g (1 lb 2 oz) all-purpose flour
1 tsp. baking powder
2 – 4 tbs. milk

Preparation:

1. Mix all dry ingredients in a large bowl. Add in butter, eggs and vanilla. Finally, add in milk and beat the mixture. Do not over mix.

 

2. Roll out and cut into shapes.

 

3. Put onto greased cookie sheet and bake in a 175 – 200 C (350-392 F) oven.

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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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Ingredients:
2 eggs
1/2 cup milk
2 cups flour
1 cup sugar
finely grated zest of 1/2 lemon
1/2 cup raisins
1/2 cup creamed butter

Preparation:

1. Pre-heat oven to 180 C.

 

2. Place all cake ingredients in a mixing bowl and beat with electric beaters for 4 minutes. Pour mixture into 20-22cm tin and bake for about 35 minutes or until cake is cooked when tested with a wooden skewer.

 

3. Remove cake from the oven and rest in tin for 5 minutes before turning out onto a wire cooling rack.

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Ingredients:
2 eggs
½ cup milk
2 cups flour
1 cup sugar
finely grated zest of 1/2 lemon
½ cup raisins
½ cup creamed butter
Topping:
lemon juice
sugar

Preparation:

1. Pre-heat oven to 180 C.

 

2. Place all cake ingredients in a mixing bowl and beat with electric beaters for 4 minutes. Pour mixture into 20-22cm tin and bake for about 35 minutes or until cake is cooked when tested with a wooden skewer.

 

3. Remove cake from the oven and rest in tin for 5 minutes before turning out onto a wire cooling rack. Brush the cake evenly with the topping (Topping: Combine lemon juice and sugar in a small bowl and stir until sugar has dissolved). Serve warm.

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