1911 Afternoon Tea (New Year's): Attleboro Sandwiches, Jam Jumbles, Walnut Meringue Squares

 

Woman's World Cookbook (1922)

1911 New Year’s Afternoon Tea Menu

Catering for Special Occasions with Menus and Recipes (1911)

Fannie Merritt Farmer

Attleboro Sandwiches

Jam Jumbles

Walnut Meringue Squares

Salted Almonds

Five O’clock Tea

ATTLEBORO SANDWICHES

Wafer crackers

Peach conserve (see below)

Spread thin unsweetened wafer crackers with peach conserve. Cover with wafers and arrange on a fancy plate covered with a doily.

PEACH CONSERVE

1 lb. dried peaches

4 cups cold water

Juice 1 lemon

Juice 1 orange

1 orange, thinly sliced

1 lb. sugar

1 cup raisins, seeded and cut in pieces

Soak peaches in water over night, add remaining ingredients, bring to the boiling-point, and let simmer one and one-fourth hours.

JAM JUMBLES

½ cup butter

1 cup sugar

1 egg

½ tsp soda

½ cup sour milk

¼ tsp salt

Flour

Raspberry jam

Cream the butter, add sugar gradually, egg well beaten, soda mixed with milk, salt and flour to make a soft dough. Chill, roll to one-fourth inch in thickness, and shape, using a round cutter. On the centres of one-half the pieces put raspberry jam. Make three small openings in remaining halves (forming a triangle), using a thimble, and put pieces together. Press edges slightly, and bake in a rather hot oven, that jumbles may keep good shape.

WALNUT MERINGUE SQUARES

1½ cups of sugar

½ cup water

5 marshmallows

2 tbs shredded cocoanut

¼ tsp vanilla

1 cup English walnut meats

2½ inch pastry squares

Cook sugar and water in smooth graniteware saucepan until syrup will spin a thread when dropped from tip of spoon. Remove to back of range and add marshmallows cut in small pieces. Pour gradually, while beating constantly, on to the whites of eggs beaten until stiff; then add cocoanut, vanilla, and chopped nut meats. Roll paste to one-eighth inch in thickness, cut in two and one-half inch squares, arrange on tin and spread with mixture, piling slightly. Bake in a moderate oven.

SALTED ALMONDS

¼ lb Jordan almonds

1/3 cup olive oil

Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one- fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin. To blanch almonds, cover with boiling water and let stand two minutes; drain, put into cold water, and rub off the skins.

FIVE O'CLOCK TEA

3 tsp tea

2 cups boiling water

Sugar

Cream

Put three teaspoons tea in teapot and pour on two cups boiling water. Let stand three minutes and strain into tea cups. Serve with cut sugar and cream.