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The Old Time High Tea

DREARY rooms in those cabins of Colonial days-dark with rough log walls, the windows small, lest Indians enter.

There was little sunlight. There were few colorful bits, only the brass kettles highly polished or porringers hanging from the brass kettles highly polished or porringers hanging from the mantel shelf-tiny, medium, large-one for each child.

At sundown the smaller children seated near the fire to save candles, ate mush and milk, then climbed into their trundle beds , ate mush and milk, then climbed into their trundle beds while the older folks had a more substantial meal, including game or fish.

On great days, as when the minister came to tea, this simple evening fare was changed. A linen cloth of flax, home-grown, fare was changed . A linen cloth of flax, home-grown, home-spun, home-woven graced the "board." Napkins that were lovingly brought from the great chest. Dessert, a Napkins that grand "conceit," was placed in the center of the table where all could see and admire. It was usually arranged in a high glass dish. "Float" or custard was poured over cake, and cream whipped "to a stiff froth with a hickory-wand" was piled on top, and home-dried cherries, angelica from the herb garden, laborihickory nut meats were used to "fancy" it. Around this were placed the meats and fish. There was always a wide variety-wild turkey or duck, roasted on the spit a wide variety-wild turkey or duck, roasted on the spit or boiled and served with oyster sauce; smoked ham, venison, , pickled herring or oyster loaves were included, as well as pumpkin and potatoes with sugar, butter and grape juice! Corn pone baked in the ashes and served with apple butter or jam; beans and cornmeal pound cake baked in oven, completed the menu for this repast.

For a beverage, tea was served, made from raspberry leaves. Sometimes in wealthy homes "real" tea with sugar was provided (if the ship came in). In venturesome households water was the Bradford wrote that he found it agreed well with his family.

Many Colonial homes, rich in the new world's goods soon modelled their households on English traditions. Before long, servants, "bound" men and women, or slaves, complicated the first simple housekeeping.

But every Colonial Dame ruled her house with an iron hand. The store of food she herself portioned out each day.

She cut the sugar from the great loaf wrapped in blue paper "to keep it white" (the sugar cutter was Jams and conserves were made by the expert hands of these aristocratic ladies. The making of pickles, relishes and wines they would entrust to no one else.

In spite of the variety of natural foods, the backbone of these bountiful meals was corn -it was the only great energizing food of the settlers.