The Bill of Fare

Menu for Saturday's Tea Party:

• Cucumber Sandwhiches

• Rasberry Mirangue Squares

• Apple Scones

• 'Angeled' Eggs

The Recipies:


Cucumber Sandwhiches:
white bread: 2 slices per person
1 Cucumber
8 oz Cream Cheese
Dill Weed

Grate cucumber or slice in rounds (it is easier to cut the sandwhiches into shapes if the cucumber is grated). Spread each slice of bread with desired amount of cream cheese and add cucumber. Sprinkle with dill weed and form into sandwhiches. If desired cut sandwhiches into shapes using cookie cutters.

*Rasberry Mirangue Squares:
2 1/2 c. unbleached all-purpose flour
2 c. sugar
1 c. butter at room temperature
2 egg yolks
3/4 c. raspberry jam
4 egg whites
1 1/2 c. blanched almonds, chopped

Preheat oven to 350 F. Butter a 10-by-15-inch jelly roll pan.

In a large bowl, stir the flour 1 1/2 c. of the sugar, the butter, and egg yolks together until well blended. Press the dough into the prepared pan, prick al over with a fork, and bake in the preheated oven for 15 to 20 minutes, or until golden. Remove from the oven, but leave the oven on.

Spread the raspberry jam over the baked layer. In a large bowl, beat the egg whites until foamy, then gradually beat in the rremaining 1/2c. sugar and continue to beat until stiff, glossy peaks form. Fold in the almonds. Spread the meringue over the jam. Return the pan to the oven and bake for 25 minutes, or until lightly browned. Let cool and cut into 2-inch squares.

Makes thirty-five 2-inch squares

*Apple Scones:
3 1/4c. unbleached all-purpose flour
1/3c. sugar
2 tbl. baking powder
1/3 c. unsalted butter at room teperature
3/4 c. milk
1/2 c. heavy whipping cream
2 cooking apples, peeled, cored, and grated
Egg wash ( recipe follows)
Apple juice glaze (recipe follows)
Sift the flour, sugar, and baking powder together into a large bowl. Add the butter and beat until thoroughly blended. Pour in the milk and cream and stir quickly to make a soft dough. Stir in the apples until blended.

On a lightly floured surface, roll the dough out to a 3/8-inch (1-cm) thickness. Using a 2-inch-diameter (5-cm) cutter, cut out the scones and place on a greased baking sheet. Brush the tops with egg wash and let sit for 20 minutes.

Preheat the oven to 400 F. (200 c). Bake the scones in the center of the oven for 15 minutes, or until golden brown. When cool spread Apple juice glaze over top and serve.

Makes about 20 scones

Egg Wash:
1 egg
1 Tbl. water

use fork to mix water and egg to form a watery paste

Apple Juice Glaze:
2-3 Tlb. Apple juice
1c. powdered sugar

Stir together apple juice and powdered sugar until smooth, more juice or powdered sugar may be required to make a smooth paste.

'Angeled' Eggs:
Desired amount of eggs
1/4 c. -1/3 c.Mayonaise
3-4 Tbl. Mustard
Salt and Pepper to taste
Paprika

Place eggs in sauce pan filled about halfway with water. Place on stove over medium heat. When water comes to a boil, turn off burner and leave eggs to cook for 15 minutes. After 15 minutes run cold water over eggs to cool, and remove shells. Cut eggs in half lengthwise and remove yolks. Place yolks in small bowl and add enough mayonaise and Mustard to make soft mixture that will hold it's shape. Mix in Salt and Pepper. Spoon mixture into the halved eggs and sprinkle the tops with paprika.

*Recipes for Apple Scones and Raspberry Mirangue Squares are compliments of Afternoon Tea Serenade by Sharon O'connor