Time for tea

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Tea has always been a very important meal in a farmhouse, marking the end of the working day. It is therefore often served about 6 p.m., and combines supper dishes with cakes and a pot of tea, thus dispensing with a later, cooked evening meal. The farming family has instead a substantial bedtime snack of pies, sandwiches, cakes and hot drinks in the late evening.

A farmhouse tea or ‘High Tea’ can consist of cold meats or pies and salads, bread and butter, sandwiches, scones and teabreads, jams, cold sweets (such as stewed fruit, jellies or trifles), and a profusion of cakes and biscuits. Spice cakes, gingerbreads, fruit cakes and sponges are all popular, with iced sponges and cream-filled cakes on special occasions. Many of the plainer cakes appear again at the mid-morning break, or form part of next day’s packed midday meal.