Golf, tennis or croquet teas are popular. Outdoor exercise such as these games afford is somewhat exhausting, and hostesses are now serving refreshments under the trees to those who gather either informally or on invitation to play on their grounds. The idea is a delightful one, and it is a pity some one did not think of it long ago. Tea made in the 5 o’clock tea apparatus and served with tea cakes or tiny sandwiches between games keeps the enthusiasm of the guests away up for an afternoon, instead of gradually dwindling away after an hour or so. Tea, chocolate or cocoa is more refreshing than iced drinks.
Men and women both enjoy the informality of the outdoor luncheon, and the men are never seen to better advantage than when displaying a little extra thoughtfulness over the tea of some favored fair friends. It takes a heroism a little short of martyrdom for a hot, tired and thirsty man to stalk about distributing tea and sandwiches and seeing the last cupful disappear with the knowledge that he will have to wait until a second pot is brewed. A man who can patiently and politely endure such an ordeal is a good person for the average young woman to cultivate if he is still unattached and fancy free.
North Adams Transcript( North Adams, Massachusetts) Aug 29, 1899
HOW TO MAKE TEA CAKES.
Put three-quarters of a pound of dry flour into a basin, and rub one ounce of butter into it. Mix half an ounce of compressed yeast until it is quite smooth with rather less than half a pint of milk which is just warm, then add one ounce of castor sugar and a well beaten egg. Make a hollow in the middle of the flour and pour in the milk, etc., gradually, and mix the flour until a very soft dough is formed. Then turn it from the basin on to a floured board, and knead it for a few minutes. Butter some round cake tins of medium size. Divide the dough into two or four pieces, according to the size of the tins, and place a piece in each tin.
Stand the tins on a baking sheet, cover them with a cloth and put the baking sheet on the kitchen fender for about an hour. At the end of this time the cakes will have risen well, and they should be baked at once in a quick over for about half an hour. When nearly done, brush them over quickly with milk, and scatter some powdered sugar over them to give the tops a glazed appearance. The cakes can be served as soon as they are cooked, after being cut through and buttered, or they may be allowed to get cold and can then be toasted and buttered.
A small quantity of mixed spice or chopped candied peel added to the dough may be considered an improvement. In the event of no round tins of a suitable size being at hand, the dough may be shaped into the form of buns, which should be placed on a buttered baking tin, allowed to rise, and then baked according to the directions given above. IF the dough is to be sued in this way, rather less milk should be mixed with the yeast; otherwise the dough would be too soft to mold satisfactorily.
North Adams Transcript (North Adams, Massachusetts) Apr 14, 1899
BLUEBERRY TEA CAKE.
Four cups of blueberries, three cups of flour, half cup butter, one cup of sugar, three eggs, one cup milk, two full teaspoons of baking powder. Cream the butter and sugar, stir in the eggs, beaten very light, the milk, the flour, into which had been sifted the baking powder, and last, the berries, well dredged with flour. Bake in a thoroughly greased biscuit tin, split, butter and eat while warm.
North Adams Transcript (North Adams, Massachusetts) Aug 26, 1899
Dainty Tea Cakes.
Here are directions for making some dainty cakes for a home tea which are inexpensive and will be found delicious.
Beat two eggs to a froth in a cake bowl, add two cups of granulated sugar, one teaspoonful of vanilla extract, half a nutmeg grated, half a teaspoonful of salt, beat these to a cream, then ad a cupful of butter which is quite soft. Beat this well together with the other ingredients, then add a cupful of sweet milk, stir it well through the mixture, and last add two and a half cupfuls of flour sifted twice with three teaspoonfuls of baking powder and stir the whole to a smooth batter. Slightly butter the inside of your patty pans and put one generous tablespoonful of the cake batter in each patty and bake in a slow oven. This mixture will make over thirty little tea cakes. Cover the top of each with a frosting and put one blanched almond on the center.
Sheboygan Press (Sheboygan, Wisconsin) May 27, 1912
INEXPENSIVE TEA CAKES
These can be baked while the potatoes bake.
One and one-half cups flour, 2 level teaspoons baking powder, 2-3 teaspoon soda, 1-4 teaspoon nutmeg or mace.
Sift together the flour, baking powder and soda and add three-fourths cup of granulated sugar. Put in a mixing dish and with a spoon make a hole in the center. In a bowl break a egg and put in three-fourths cup of sour milk; beat together and still this liquid into the flour mixture, quickly. Have melting in the small cake pans a piece of butter the size of an egg. When melted pour into the cake mixture and blend thoroughly. Pour into well greased small tins and bake. This cake requires no creaming of butter or beating of egg whites. Butter when warm.
Reno Evening Gazette (Reno, Nevada) Oct 4, 1912
Lima News (Lima, Ohio) Oct 13, 1920