" bring the pot to the kettle , not the kettle to the pot "
In even the humblest of working class cottages the custom of afternoon tea was observed with as much elegance and charm as could be afforded .
With the invention of spode , everyone could possess a beautiful translucent tea set , with cups thin enough to see the shadow of one`s fingers through them and many a hand painted teapot bore the inscription " God Bless Our Queen "
Remember Shelley......arrange the teacups near the teapot with spoons nestled in their saucers , and stack bread plates and forks for guests to fill with delicious treats.
Do not worry if all the china does not match . Two or even three complementary patterns are acceptable , particularly if they are of the finest quality .
Mugs however will not do . Tea tastes best when sipped from fine bone china .
From ..." Victoria , The Charms Of Tea "
LOVERS` TEA
1 cup of loose jasmine tea leaves
1 tbs dried lavender flowers
1 tsp of dried marjoram
1/4 cup of dried rose petals ......
Place all in a teapot of boiling water , let the flavours infuse , strain into the teacup .
The tea equipage is usually placed upon a silver salver , the hot water is in a small silver or china kettle on a stand , and the cups are small.
Thin bread and butter , cake , petits - fours and sometimes fresh fruit are all the eatables given .
These are daintily arranged on plates , spread with lace doilies, and placed in a cakestand or on a convenient table.
From ....Mrs Beeton " The Book Of Household Management "
In even the humblest of working class cottages the custom of afternoon tea was observed with as much elegance and charm as could be afforded .
With the invention of spode , everyone could possess a beautiful translucent tea set , with cups thin enough to see the shadow of one`s fingers through them and many a hand painted teapot bore the inscription " God Bless Our Queen "
Remember Shelley......arrange the teacups near the teapot with spoons nestled in their saucers , and stack bread plates and forks for guests to fill with delicious treats.
Do not worry if all the china does not match . Two or even three complementary patterns are acceptable , particularly if they are of the finest quality .
Mugs however will not do . Tea tastes best when sipped from fine bone china .
From ..." Victoria , The Charms Of Tea "
LOVERS` TEA
1 cup of loose jasmine tea leaves
1 tbs dried lavender flowers
1 tsp of dried marjoram
1/4 cup of dried rose petals ......
Place all in a teapot of boiling water , let the flavours infuse , strain into the teacup .
The tea equipage is usually placed upon a silver salver , the hot water is in a small silver or china kettle on a stand , and the cups are small.
Thin bread and butter , cake , petits - fours and sometimes fresh fruit are all the eatables given .
These are daintily arranged on plates , spread with lace doilies, and placed in a cakestand or on a convenient table.
From ....Mrs Beeton " The Book Of Household Management "
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