Candlelight Tea
From Breakfasts and teas, 1907
Decorate with corresponding shades and use various colors for ambiance.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 34. The excerpt below is the record exactly as published.
Candlelight Tea. Illuminate the rooms with candles in different colors with shades to correspond, green and white in the par- lor, setting a row of candles in a straight line across the mantel and banking them with masses of feathery green. Use pink in the dining or supper room. Have a round table lighted by pink candles and pink shades in flower forms, placing the candles either in a pyra- mid in the center or in a wreath with Christmas green tied with broad pink ribbon, in the center. At each plate put a tiny Dresden candle stick (such as come in desk sets) with pink candles for favors. Serve hot bouillon, oyster and mushroom patties, tiny pickles, creamed chicken in green peppers, cauliflower au gratin, hot rolls, spiced cherries, asparagus salad, grated Par- mesan cheese, wafers, ice cream in form of pink candles with lighted tapers, Christmas cakes
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