Monday, 11 March 2013

Cake Time

Following on from yesterday's delicious lunch description from Jane Gardam, here is tea, as promised:

"For tea ... we had small thick triangles of rye bread and butter, small thin triangles of white bread and butter. scones with butter and home-made strawberry jam in a glass dish with the strawberries hanging whole in the jelly, suspended like rubies. We had Sally Lunn and Sad Mary and sponge cake with jam in the middle and icing on top - plain white. We had fresh lemon-curd tarts and raspberry tarts, each the size of a fifty-pence piece and light as flakes. We had an English Swiss roll, not sticky and with bitter chocolate filling, not sickly black cherries. And - bother the boy, it had taken five hours - we had an old English Lenten Simnel cake soaking with soft marchpane, soft as honey, light as air ... 'You are of course mad,' said my husband, 'but at least there is now one Swiss in the world who won't forget that the English respect food.'"

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