thirstyCan't say I'm very surprised by it, though.
A few days back I came across a new magazine at a newsstand called Tea Time and picked up an issue. Magazines are a pretty good indicator of cultural ephemera, picking up circulation as a trend starts and grows, then disappearing like a butterfly at the end of summer once whatever it is is passé.
I enjoyed the magazine in no small part because of the many recipes it contained -- not just sweets but savories too, just like at a proper tea. Here's one of the recipes in case you want to try it -- it certainly looks interesting to me . . .
Raisin Bread
3 cups all-purpose flour
1/2 cup firmly packed brown sugar
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup butter, melted
1 large egg, lightly beaten
1/2 cup golden raisins
1/2 cup dark raisins
1/2 cup chopped dates
1. Preheat oven to 350°. Grease and flour 9X5-inch loaf pan.
2. In large bowl, combine flour, brown sugar, baking powder, salt, soda, cinnamon, and nutmeg.
3. In small bowl, combine milk, melted butter, and egg. Add to flour mixture, stirring until combined. Stir in raisins and dates.
4. Pour batter into prepared pan and bake 1 hour, or until a wooden pick inserted in center comes out clean.
5. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
~~ goes off in search of watercress for sandwiches ~~
