Afternoon Tea: A Timeless Tradition by Muriel Moffat

By Muriel Moffat

A tasty peek on the culture of afternoon tea on the Fairmont Empress lodge -- and the mesmerizing historical past of taking tea.

Muriel Moffat has been sipping tea at Victoria's storied Empress resort for 60 years -- and sharing all these stunning cups with 4 generations of Moffats. while she poured her love of all issues tea right into a darling little e-book, it quickly grew to become a bestseller, with 30,000 copies offered from the cabinets of the Empress reward store in precisely 5 years.

Beautifully redesigned and prepared for its booklet exchange debut, Afternoon Tea deals a peek behind the scenes on the brilliant lodge, the place afternoon tea has been fascinated about beauty and connoisseur indulgence due to the fact that 1908. incorporated are numerous well-loved recipes from the Tea foyer, which has hosted the likes of Queen Elizabeth II, Rudyard Kipling and Shirley Temple.

This captivating booklet can also be a chatty and vibrant historical past of tea and the numerous rituals surrounding it, certain to entertain the amateur and fanatic alike. Steeped in a love of traditions, Ms. Moffat's liked booklet celebrates a littleknown ritual which may simply be the root of every thing beneficial -- kin, buddies and, in fact, tea."

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Almond essence 2 tsp. water glacé cherries 2 tbsp. ground almonds raspberry jam pa s t r y 1 Preheat oven to 325°F. 2 Mix flour and salt together and cut in butter until mixture resembles fine crumbs. 3 Add water, a little at a time, and mix well until dough is formed. 4 Roll out dough onto floured surface to 1” thickness and cut into rounds and put into tart tins. f i l l i ng 1 Cream sugar and butter until cream coloured. 2 Add eggs and beat well. indd 44 12/04/12 9:17 AM 3 Add 2 tsp. almond essence, then ground almonds and beat well.

Ice water 1 -2 tbsp. milk juice and rind of 1 lemon 1 Preheat oven to 400°F. 2 Mix all of the filling ingredients together and set aside to prepare pastry. 3 Mix flour and salt and cut in shortening with a pastry blender or two knives until mixture comes together in pea-sized nuggets. 4 Add water, 1 tbsp. at a time, using only what is needed to hold the dough together. 5 Roll onto floured board as for piecrust and cut into 3½” rounds. 6 Moisten around the edges with milk. 7 Place a tablespoon of the filling on one side of the rounds and fold over.

My mother once commented that she found it ironic that something that got them into hot water, so to speak, was later displayed on an object called a tea mitt, which was designed to keep one away from the hot water! If Teapots Could Talk Did you know that the teabag was accidentally in- vented by a New York tea merchant? Thomas Sullivan wanted to provide samples of his teas to his clients, so he made small silk pouches to hold the tea and the rest is history! indd 27 12/04/12 9:17 AM W h at D o e s O n e W e a r to T e a ?

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