Chirp-A-Tea Chirp
Dear Tea Friend,
On July fourth, Americans celebrated our
nation's independence from Britain. Every American knows the role
tea played in this historical event; the colonists protested the tax
that the British Parliament placed on their tea imports by refusing
to purchase the tea. They instead drank Liberty Tea, a tea
substitute made from dried raspberry leaves. We can be grateful for
the independence and freedoms this nation enjoys because of the much
greater sacrifices of life and wealth, and even separation from
loved ones that our forefathers endured. We can also be grateful
that we no longer have to drink Liberty Tea, but can and do enjoy
the "real stuff".
Over the years since gaining our independence, our nations, Britain
and America have developed a mutual respect and friendship. All
things British are much appreciated by many Americans and today
many British expatriates are sharing a bit of their homeland with
us Americans through our mutual love of tea. British tearooms
are opening all across America. While in Texas recently, I discovered
The English Tea Shoppe, which we've added to Why
Wing It?, our tea room directory. We have also added three
that are right here in South Carolina, The Curiosity Shop in Aiken
is more of a gift shop which sells all sorts of gift items from
the United Kingdom, books, imported British food items, and loose
teas. You can order a cup of tea and a sampling of the imported
foods to enjoy there at one of their cozy tables. Devon Fancies,
also in Aiken, is housed in the corner of Cot'e Floral Designs,
just down the street from The Curiosity Shoppe. Colleen Smyth,
who is originally from England, owns it. The English Country Tea
Rooms in Taylors is also owned by a British couple and also sells
some British imports and gift items. These British tearooms are
a great way to experience a taste of Britain.
Years ago a British friend, of twenty-three years now, gave me a
recipe for Angel Cakes. They make a lovely teatime dessert, so I am
sharing the recipe with you, my tea friends.
Wishing you a pleasant tea time,
Donna Siemen
RECIPE
Angel Cakes
1 and 1/2 sticks butter ¾ cup sugar 3 large eggs 1 cup plus 3
level Tbs. self-rising flour, sieved 12 teaspoons strawberry
preserves Whipping cream, whipped stiff
Preheat oven to 375 degrees Fahrenheit. Cream the butter and
sugar together until soft and light. Whisk the eggs well and
gradually beat into mixture. Fold in the sieved flour using a metal
spoon (do not use a mixer for this step). Fill 12-cupcake cases ½ to
3/4 full with batter. Bake for 15-20 minutes, until golden brown.
Touch cupcakes to check. When done, finger should leave no
impression.
Remove from pan and let cool.
With a sharp knife, cut a circle out of the top of each cup
cake, angling the knife to produce a cone shape. Set cone-shaped
center aside. Put a teaspoon of preserves in hole. Fill with a
generous amount of whipped cream. Cut cone-shaped center in two,
length- wise, and insert into cream to resemble "angel's
wings".
Tea Tip
The English often enjoy milk in their tea. It is customarily
observed that only black teas are taken with milk; oolong, green,
and white teas are not.
Etiquette Reminder
There is some confusion over when to add the milk. The
correct order is to pour the tea into the cup first. Check the tea's
color to determine its strength (the darker the color, the stronger
the flavor), then add preferred amount of milk.
