On May 23, 1:47*pm, Janet Baraclough >
wrote:
> The message >
> from Karen > contains these words:
>
> > On May 23, 11:30*am, Janet Baraclough >
> > wrote:
> > > * *If you beat the butter first, (in a processor) it will spread thinner
> > > and easier.
> > > *To ring the changes, you can pair a white slice with a brown slice.
> > What do you mean by ring the changes?...
>
> * *It's an English figure of speech meaning "For a change, for a bit of
> variety".
>
> > > * Spread the butter, fill the sandwich and put the top slice on, Before
> > > you cut off the crusts.
>
> > > * *Afternoon tea sandwiches (as per Ritz, or Raffles) are usually, a
> > > round of sandwich cut into four triangles.
> > > * *Finger sandwiches, are smaller and rectangular. You can get six
> > > sandwiches from the same
> > > round.
> > Is a round like a loaf?
>
> * Nop. Two slices of bread stuck together *with a filling = one round of
> sandwich.
>
>
>
> > > * *If you're making lots in advance; fill the sandwiches and stack them
> > > but don't cut the crusts off or cut the rounds into shapes; cover them
> > > in clingfilm. Just before serving, cut off the crusts, and cut the
> > > triangles or fingers. That way the bread won't dry and curl.
>
> > > * *Most people use machine sliced bread. But for true perfection in
> > > English cucumber and afternoon tea sandwiches, my mother used to hand
> > > cut the crust off a whole loaf, *butter the cut end and slice off a
> > > slice so thin you could almost see through it. Then, butter the cut
> > > bread surface,, and cut another slice..etc.
> > Is silverware used when serving tea sandwiches? Or just teaspoons for
> > the tea?
>
> * *In ye olde days, when ladies wore hats and gloves to visit, *people
> used a tiny sandwich fork *; but today it's perfectly okay to eat *them
> in the hand. Keep all the portions small, just a couple of bites, *and
> they won't need any silverware to eat with.
>
> * *Tea poured from a teapot is traditional; served in teacups on
> saucers, not mugs or coffee cups and it's usual to offer more than one
> kind of tea for different guests tastes . My husband and I don't like
> the same tea so I always make 2 pots; Indian, and Earl Grey.
>
> > What side things are served?
>
> * Cake, several different sorts. Some of them can be individual cakes
> baked in little paper cases (like muffins but smaller) *and others can
> be sliced from a large cake.
>
> * Each guest has a small side plate and *a napkin. I also use, a
> collection of (old) floral embroidered tea-table cloths on the table
> holding the food..
>
> * Janet.

Some pretty petit fours would be nice too!