Sweet Tea

Betty knows that the best gossip is shared over tea and cakes. As the days get warmer, Betty just adds ice and keeps the tradition going. With tea towels decorating the table and a cool glass in hand, Betty treats her friends to a sweet afternoon.

To recreate Betty's iced tea party, blend country classic pieces with vintage inspired linens, add a few retro recipes and stir. With a little sugar, this mix is sure to please. For an extra touch, use black tea. America's supply of green tea was cut off during WWII forcing Americans to switch to British controlled Indian black tea.

Clockwise from left: Williams Sonoma, Date Squares, Crate & Barrel, Bettyskitschen.etsy.com, Cherry Pie, Bettyskitschen.etsy.com, Banana Nut Bread, Martha Stewart

Collection, Home A La Mode.

Date Squares

From  So Quick with New Bisquick, 1967

1/4 cup soft butter

3/4 cup sugar

1 egg

1-2/3 cup New Bisquick

1 cup cut-up dates

1/2 cup chopped nuts

Heat oven to 350. Grease square pan, 8x8x2 inches. Blend butter, sugar and egg. Stir in Bisquick, dates and nuts. Spread in prepared pan. Bake 25 minutes. Cool. Cut into 1-1/2 inch squares. If desired, roll in confectioners sugar. Makes about 2 dozen squares.

Red Cherry Pie

From Better Homes and Gardens: Pies and Cakes, 1966

3/4 cup juice from cherries

3/4 cup sugar

1-1/2 tablespoons quick cooking tapioca

2 cups pitted tart red cherries (water packed), well drained

2-3 drops red food coloring

3 or 4 drops of almond extract (optional)

Dash salt

Pastry for 8 inch lattice top pie

1 tablespoon butter or margarine

Combine first 7 ingredients; let stand for 20 minutes. Line 8 inch pie plate with pastry; fill with cherry mixture. Dot with butter. Adjust lattice top; seal. Bake at 400 for 50 to 55 minutes. For frozen pitted tart red cherries, thawed, decrease sugar to 1/3 cup

and omit food coloring.

Pastry

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup shortening

5 to 7 tablespoons cold water

Sift together flour and salt; cut in shortening with pastry blender till pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side. Repeat till all is moistened. Form into ball. (for lattice top pies divide dough for lower and upper crust. Form each portion into ball.) Flatten ball on lightly floured surface. Roll from center to edge till dough is 1/8 inch thick. Trim lower crust 1/2 inch beyond edge of pie plate. Roll remaining dough 1/8 inch thick. Cut strips of pastry 1/2 to 3/4 inches wide with pastry wheel or knife. Lay strips on filled pie at 1 inch intervals. Fold back alternate strips as you weave cross-strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips. Seal and flute.

Banana Nut Bread

From So Quick with New Bisquick, 1967

3 cups New Bisquick

2/3 cup sugar

1/3 cup Gold Medal Flour

1 egg

1/2 cup milk

3/4 cup chopped nuts

1 cup mashed bananas (2 to 3 medium)

Heat oven to 350. Grease loaf pan, 9x5x3 inches. Mix Bisquick, sugar, flour, banana, egg and milk; beat vigorously with spoon 1/2 minute. Stir in nuts. Pour into prepared pan. Bake 55 to 60 minutes. Cool slightly before removing from pan. Cool thoroughly before slicing.