Victorian Farmhouse Tea Recipes

Steps:

• Place teabags in a large measuring cup, pour boiling water over; steep for 5 minutes; remove tea bags.
• Chill in a covered container.
• AT SERVING TIME: combine juice and cold water in a 2 quart serving pitcher; pour in tea; stir.
• SERVING SUGGESTIONS: serve over cubes or pour into punch bowl with an ice-ring.
• Oh dahhling--this is just too, too!

Steps:

• 1. Place tea bags in a large measuring cup. Pour the boiling hot water over. Let steep for 5 minutes.
• 2. Remove tea bags and chill tea in the refrigerator. At serving time, combine juice and cold water in a large pitcher. Pour in the refrigerated tea.

Steps:

• Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
• NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.