An inter-war years sandwich recipe found on CookIt
Cucumber sandwiches were often served as part of a formal afternoon tea. They had been very fashionable for the upper classes in the Edwardian era and had now become part of ordinary people’s afternoon tea.
Lyon’s Corner Houses were a popular place for people to go and have tea, scones and sandwiches. This recipe comes from a former employee of Lyons, Mrs Olive Bloomfield.
A baking recipe found in”Borden’s Evaporated Milk Book of Recipes” published in the 1920s
A popover is a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled.
Popovers may be served either as a sweet – topped with fruit and whipped cream or butter and jam for breakfast or with afternoon tea – or with meats at lunch and dinner.
If you want to download Borden’s Evaporated Milk Book of Recipes click the icon below
Mini pizzas like these are both fun to make and fun to serve. The topping can be varied giving you the chance to bake a lot of different pizzas in one go. Works great both as a lunch, in the picnic basket and for an afternoon tea.
Bruce Richardson at teatimemagazine.com writes: For more than two decades, Norwood and I have proclaimed that the tea ceremony is an exchange of simple courtesies and the sharing of a simple pleasure that induces a pleasant harmony not otherwise obtainable. And it is a ceremony that always calls for using beautiful things—silver, porcelain, linens, et cetera—to enhance it. Ceremony also allows our most beautiful comportment to emerge. All this, taken together, is why tea always makes us feel a little more civilized.
With that noble thought in mind, I have composed a list of seven teatime faux pas to be aware of at your next teatime celebration.
 Don’t place items on the dining table. This protocol extends to keys, hats, gloves, eyeglasses, cell phones, and anything else that is not part of the meal.
 Don’t overraise your pinkie. (I know I’m going to get letters on this one.) In the 17th and 18th centuries, the pinkie was slightly extended to balance handleless Chinese teacups as they were held by both women and men. Anything more than that delicate extension is considered pretentious today. The manager of the Ritz in London tells me he can always spot Americans in the tearoom because they are the ones trying very hard to keep their little fingers in the air.
 Don’t make noise when stirring with a spoon. Place your teaspoon in the middle of the cup when stirring, and swirl gently without striking the edge of the cup. Always place the used spoon at the top of the saucer, not back on the tablecloth.
 Don’t place used tea bags on the saucer. This will only make a messy saucer. Ask the staff for a small dish to hold your wet tea bags.
 Don’t take the cup away from the table without the saucer. The saucer should accompany the teacup when you move more than 12 inches away from the table. Tea drinkers—either standing or sitting away from the table edge—should hold the saucer in the opposite hand while drinking from a cup. The cup should rest on the saucer when not being used.
 Don’t spoon jams, curds, or clotted creams directly from the serving dish onto your scone. These accompaniments should be placed first on your dining plate, using the serving utensils. Use your silverware to prepare your individual scone topping.
 Don’t push your plate away. Do wait for the service staff to remove all plates—preferably after everyone has finished.
As with any ritual, these elements of good etiquette become effortless when practiced regularly. Think of these protocols not as rules, but as courtesies that, when enacted regularly, infuse beauty into every aspect of our daily lives.
Salmagundy is essentially the same recipe as the georgian ‘salamongundy’, however as food fashions moved on the dish became a small, delicate individual salad and was served as part of afternoon tea, rather than as a whole dish at a main meal.
The whole dish is made in a tiny tea cup and turned out onto the saucer as a single portion salad. The Victorians and Edwardians made afternoon tea very fashionable. Scones and teabreads, little cakes and cucumber sandwiches all had their place at these elaborate teas.
The Girl who runs Bite From The Past writes: Bonnie Wise, one of the organizers of the festival and a member of the Jane Austen Society of North America, was kind enough to answer a few questions for me via email-and to send me two recipes for afternoon tea. Bonnie said this recipe is based on one found in Victoria Magazine called TeaTime Bliss.
Cornish Cream Tea (also known as a Devonshire tea or Devon cream tea Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream*, and jam. Traditionally a speciality of Devon and Cornwall, cream teas are offered for sale in tea rooms in those two counties, as well as in other parts of England, and elsewhere in the Commonwealth.
* Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow’s milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms “clots” or “clouts”. It forms an essential part of a cream tea.