Made By: • Kyla • Gabe • Brianna • Ryan
WARNING!!!!!! • WARNING, if you are pregnant or have some kind of heart problem you might want to leave the room at this time, because you may find this presentation extremely fun! So, if you need, we will give you 30 seconds to exit the room at this time.
History of English Tea • Origins: The duchess of Bedford (1788-1861) complained about a sinking feeling so she invited some friends to have tea with her at 5:00 and that’s how it all began. • Purpose: for those of us who find ourselves hungry between lunch and dinner (low tea). • General History: form 1560 to present many people around the world have been enjoying tea time.
Tea Etiquette • Pick up both cup and saucer at the same time. Hold them in separate hands. To hold the tea cup, place your index finger through the handle, then put your thumb on top of the handle, resting your middle finger on the bottom of the handle. The saucer will be held under your cup while you take small sips of the tea. • Do Not clink your spoon while stirring! • Don’t sip the tea with your spoon, set it on the saucer gently. • Your pinky does not have to extend out, just rest them curved against the cup.
Buttermilk scones ( ingredient list ) • 8oz all purpose flour and 4 level teaspoons of baking powder1oz caster sugar1/2 tsp salt2oz unsalted cold butter1/4 pint buttermilk
Buttermilk scones ( procedure ) • Sift dried goods into a bowl. • Rub in the butter until the mixture resembles breadcrumbs • Add the buttermilk and mix into a soft dough. • Roll out dough until 1/2 inch ( 1 cm ) thick on a floured surface. • Cut into 2 1/2 inch ( 6.5 cm ) rounds with a biscuit cutter or glass. • Place on to a greased baking tray and brush the scones with buttermilk. • Bake in oven at 450 F ( 230 C/ Gas 8 ) for 8-10 minutes until golden brown. • When cooled serve with strawberry jam and thick cream, delicious.
Orange Poppy seed cake Ingredients • 2 tablespoons poppy seeds • ¼ cup milk room temperature • 3 cups cake flour • 2 ½ teaspoons baking powder • ¼ teaspoon salt • 1 ¼ cup unsalted butter, room temperature • 1 ¾ cup sugar • 4 eggs , room temperature • 1 tablespoon grated orange zest • 2 teaspoons vanilla extract • ¾ cup fresh orange juice • Orange glaze :1 cup powdered sugar, 1 teaspoon grated orange zest, and 2 to 3 tablespoons orange juice.
Orange Poppy Seed Cake • In small bowl soak poppy seeds in milk for two hours. • Preheat oven to 325 degrees. • Grease and flour a 12-cup bunt pan. • In large bowl combine, flour, baking powder, and salt. set aside. • In large bowl cream butter until smooth, gradually stir in sugar until light and fluff. Add eggs one at a time beating well after each addition. Beat in orange zest, vanilla extract ,and poppy seed mixture. Stir in flour mixture and orange juice alternately in three additions, beginning and ending in flour. • Pour batter into prepared pan. • Bake 50 to 60 minutes, or until a toothpick inserted I center comes out clean. • Remove and cool for 15 minutes on a wire rack. • Put onto a cake plate. • Spoon orange glaze over warm cake. • Makes 16 servings.
Menu • Tea • Savories-small cucumber sandwiches or appetizers with the crust cut off • Buttermilk Scones-round pieces of bread used to dip in jam or clotted cream • Sweets-orange poppy seed cake, poppy seed cookies, and short bread
Citations Stradley, Linda. “History of English High Tea” http://whatscookingamerica.net/History/HighTeaHistory.htm “Afternoon Tea and High Tea” http://www.woodlands-junior.kent.sch.uk/customs/questions/food/tea.htm#high Woodlands Junior School. “English High Tea in Victoria” Ocean Front Bed and Breakfast http://www.victorialodging.com/hightea/
The Tea Party of The Year • You are formally invite to our tea party! • Where: McMath Library • When: 2:00-2:30 P.M. • On: November 15 , 2006 • For: The sixth period, 6th grade EXPO class • Please bring your best manners, and an appetite!
The End • PowerPoint Director, Invitation, Citation list, and ending slide: Kyla • Title page, History, and menu: Ryan • Etiquette, recipe 2, and citation list: Brianna • Author page, History, and recipe 1: Gabe