Victorian Rituals
 


 
Tea Thyme Scones


  • Basic Scones
  • Stawberry Banana Jam
  • Key-Lime Marmalade
  • Violet Honey - New


  • Kettle's on, cups are waiting
    favorite chairs anticipating.
    No matter what I have to do
    my friend, there's always time
    for you. --Anonymous







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    Basic Scones
    Dress these little gems up with flavorful homemade jams.
    Yields: 8 Scones

    INGREDIENTS
    1 2/3 cups self-rising flour
    1/2 teaspoon baking powder
    2 tablespoons sugar
    1/2 teaspoon salt
    4 tablespoons unsalted butter, cut into pieces
    1 large egg
    5 ounces milk
    Additional milk for glazing the scones
    Jam and butter and accompaniments

    PREPARATION
    1). Lightly grease baking sheet. Preheat oven to 425 degrees. In a bowl, sift the flour, baking powder, sugar, and salt. Add the butter and blend until it resembles coarse bread crumbs.
    2). In another bowl, beat together the egg and milk. Add the milk mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
    3). On a lightly floured surface, roll the dough into a round 3/4 inch-thick and with a biscuit cutter stamp out rounds.
    4). Transfer rounds to baking sheet, brush top of rounds with milk, then bake for 12 to 15 minutes or until lightly golden and bottoms sound hollow when tapped.

    TO SERVE
    Line basket with a pretty linen cloth and place scones inside, and serve with jam and butter.




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    Strawberry Banana Jam
    Yields: 8 (1 cup) jars

    INGREDIENTS
    4 3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
    3 tablespoons fresh lemon juice
    6 3/4 cups sugar
    1 box SURE-JELL Fruit Pectin
    1/2 teaspoon margarine or butter

    PREPARATION
    1). Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 1/4 cups into 6 or 8 quart saucepot. Mash bananas thoroughly. Measure 1 1/2 cups; add to saucepot. Stir in lemon juice.
    2).Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
    3). Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
    4). Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. Or instead of inverting jars you may follow water bath method recommended by USDA. After jars cool, check seals.




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    Key-Lime Marmalade
    Yields: 6 cups

    INGREDIENTS
    10 key limes
    Water
    Approximately 9 cups sugar

    PREPARATION
    1). Remove the peel from the limes, being careful to eliminate any white pith, and cut into strips. Cut away all remaining pith from the peeled limes, then dice the flesh. Measure peel and flesh.
    2). In a bowl, combine the peels and flesh with 2 cups of water per cup of lime mixture. Let sit overnight.
    3). Measure the mixture and transfer to a large, heavy saucepan or casserole. Add 1 1/2 cups of sugar for each cup of the mixture. Bring to a boil over moderately high heat, stirring. Simmer until thickened, or until a candy thermometer registers 218 F. (about 1 hour).
    4). Transfer mixture to 6 sterilized 1 cup preserving jars and seal. If desired, process in a water bath for 10 minutes, or store in the refrigerator.




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    Violet Honey
    This honey was very popular in Victorian England as a spread and a flavoring for sauces. It can be used to sweeten tea, punch, or as a sugar substitute in jellies, salad dressings, and frostings.


    INGREDIENTS
    1 cup room temperature honey
    1/2 cup violet leaves and flowers, bruised

    PREPARATION
    1). Put the honey in the top of a double boiler and stir in violets. Cover and cook for 10 minutes on low heat.
    2). Remove from heat, pour into sterilzed jars and seal. Let it sit for 7 days for the flavors to mingle.
    3). After 7 days rewarm honey over low heat, strain the herbs and rebottle. Store in a cool, dark location where the honey will keep for at least 2 years.