First you will need a teapot , cups and saucers, tea spoons, a sugar bowl and sugar tongs. (Best to use sugar cubes), a tea strainer, a lemon dish and fork, and serving utensils. Forks for your guests if cake is to be served. And knives for the Scones and Spoons to stir their tea. Each jam and dish must have their own serving spoon. There are now special tongs for sandwiches which make serving very easy.
"Not Really from Devonshire" Cream
(since its difficult to find the "real" cream here is a recipes from Emilie Barnes/Join Me for Tea)
1/2 pint whipping cream 1 Tablespoon sour cream 3 Tablespoons confectioner's sugar
Chill bowl and beaters, then whip all ingredients together in a bowl. Keep refrigerated until served.
Lemon Curd substitute:
3 egg whites 1/2 C lemon juice 1/2 C unsalted butter (melted) 1/4 tsp. salt 1 C sugar
1 Tbs. grated lemon rind
In the top of a double boiler, beat the egg whites until frothy. Stir in lemon juice, salt and butter. Place over simmering water and cook for 15 minutes, stirring oftern, until thickened. ( should have the consistancy of a pudding) Do not allow the curd to boil. Remove from heat, add lemon rind and stir. Can be storred refrigerated up to 1 week .
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