Scones Muffins & Teatime Treats [antikvár]

SCONES MUFFINS STEP-BY-STEP TIME FOR TEA Teatime was once an important part of domestic life. In Victorian times, 'high tea' was an extravagant and formal affair that occurred every afternoon at four. Tea, of course, was served along with something savoury, such as cucumber or watercress sandwiches, and was followed by a teacake and several types of biscuits, or even a fancy gateau. Tea required not only a prodigious appetite, but many hours of preparation and preferably several servants. This type of occasion has disappeared with changing times, but there is no need for the traditional recipes, in all their delicious variety, to disappear as well. A piping hot batch of scones, for example, is a wonderful treat for hungry children home from school, or for an impromptu gathering of family and friends. Scones are quick and easy to make, requiring no special ingredients or equipment. They are delicious straight from the oven and, with a few imaginative toppings and fillings, can become a snack to remember. Savoury scones are perfect accompaniments to soups, stews and casseroles, as well as being delicious with tea or coffee. Muffins, too, are exceptionally popular. The variety of ingredients, whether sweet or savoury, is almost limitless and, if anything, they are even easier to make than scones. Like scones, they are best eaten straight from the oven, while they are still warm, but they can be stored for several days in an airtight container, and are perfect for school lunches or to take on picnics. Some of the other teatime treats we've included in this collection will require a little more skill and time than our scones and muffins, but are equally popular with crowds and are perfect for larger occasions, or for fetes and cake days. Don't forget that well-made tea and coffee is vita! lo a successful tea party. Here are otir ¦ .ps for making the best possible refi 'lents. The perfeci cup of tea Rinse a clean teapot with boiling water. Add about 1 teaspoon of loose, fresh tea leaves for each tea-drinker! (Only add the traditional 'one for the pot' if you like your tea strong.) Bring plenty of cold fresh water to the boil, then add to the teapot immediately. Stir the brew once and leave to infuse for several minutes. (Tips will take about 3 minutes, whole leaves about 5 minutes.) Ideally, you should cover the teapot with a cosy to retain as much heat as possible. Strain tea into warmed cups or mugs. Choose a tea that is likely to please most palates. The breakfast teas—Irish and English—^are well liked as are the Indian teas, such as Darjeeling. China teas are very strong and fragrant (and purists will insist that they are served m