I was in a tizzy over what to make for the ladies. It was my turn to host the monthly tea gathering and I wanted to make something different to see if I could be the tea party hostess with the mostest.
The last time I was in charge, we had finger sandwiches. They were quite delicious, even if I do say so myself. But this time, I decided to turn to some very old cookbooks. I was looking for recipes that aren’t that usual now, but would wow 15 often fussy ladies.
I decided on a selection of salads that offered some protein, substance, and a little sweetness to the tea party hostess with the mostest menu.
My choices were very easy to make, and got some raves from a few of the fussiest of ladies. They didn’t know the recipes came from a cookbook dated 1908!
Here’s what I prepared and how I became the tea party hostess with the mostest. As always, you may make variations to suit your own taste.
This was a pretty dish that went well with the other salads on the tea party hostess with the mostest menu.
- Slice hard boiled eggs lengthwise into eight even wedges.
- Remove the sliced yolk.
- Arrange the egg white slices on edible nasturtium leaves to form petals of a flower.
- To make the flower center, chop olives together with celery and the yolk moistened with a little quality mayonnaise.
- Dice cooked sweet potatoes to make about four cups.
- Chop cold ham to make about four cups.
- Combine sweet potatoes and ham, and add in a half cup of sweet pickle relish.
- Add a dash of curry powder and paprika.
- Stir in some mayonnaise, and serve on a bed of fresh spinach.
Also makes a nice filling for small sandwiches for the tea party hostess with the mostest.
Banana & Walnut Salad
- Peel and cut bananas in half lengthwise.
- Spread all over with a good mayonnaise and then roll the banana half in chopped or ground walnuts.
- Serve banana half on chopped lettuce drizzled with a 4-to-1 dressing made of olive oil, lemon juice, and salt.
This was a nice sweet touch to the tea party hostess with the mostest menu that was not overpowering as a dessert.
My tea selection included a mango/passion fruit, Earl Grey, and a caffeine-free herbal that went well with the dishes.
I’m entering the recipe instructions for all of these classic salads into my family cookbook this weekend so I won’t forget them. But then again, how could I forget…the recipes did make me the tea party hostess with the mostest!
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