The Quilt Inn Country Cookbook

Aliske Webb

But for those of you who prefer tea, the English are renowned for their

fussiness when it comes to preparing a “proper cup of char”. I lived in England for a

number of years, perhaps long enough for them to convince me that it really does

make a difference in the taste.

A “Proper” Cup of Tea

A really good cup of tea always starts with tea leaves. This has the added

advantage of allowing you a wider choice in the kind of tea you use. Just like wine,

there are mild teas, mellow teas, and really sharp, strong teas, and there are

marvellous flavored teas. Just be sure you always warm the teapot first. Place your tea

leaves loose in the pot—one for each cup of tea, and “one for the pot.”

Fill a kettle with fresh water. Never re-boil water for tea. Bring the water to a full

rolling boil and pour into the teapot. Cover for 5 minutes and let it steep.

Pour the tea through a fine mesh strainer into china cups. Tea should always be

served in china cups, serving it in anything else is like serving beer in Styrofoam cups.

Don’t worry, china nowadays isn’t those delicate flowery little cups your grandmother

had a collection of. There are many modern, and manly, patterns and styles to choose

from.

Tea purists will demand their tea black, with perhaps a pinch of sugar to bring

out the aromatic flavors. But for those who prefer a little milk in their tea, the “rule” is to

pour the milk into the cup first, then add the hot tea. The tea then mixes itself, and

believe me, it tastes different, although their is no scientific reason why this should be

so, that I know of. Just try it. It does improve the taste.

Puff the Magic Pastry and Devilish Crab Puffs

The Pastry

cups all purpose flour

tsp. salt

1/2 cups (3 sticks) unsalted butter, very cold, cut in pieces

tbsp. ice water

/2 tsp. lemon juice

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Country Cooking