Shelley Green Cup And Saucer, Tea At The Master Cookbook, Love Notes Lemon Cookies

Hello and welcome to Thursday's post. I am joining Thursday Teacups And Talk with Ruth, Teacup Thursday with Miss Spenser and Vintage Thingie Thursday with coloradolady.


As this is both a few days before Easter and the beginning of the PGA Master's Tournament at Augusta Georgia, I thought I'd talk about that. In honor of the green jacket the winner will be presented with, here is a Shelley, England green Mocha shape cup and saucer with a wonderful floral design of carved green and raised white enamel dots that I love!

Isn't it cute? I just love the design. The cup is a demitasse cup and saucer, which literally means small cup in French. This size cup was developed in the Victorian era and was wildly popular in the Edwardian through post World War I era for the drinking of a small cup of after dinner coffee with brandy after a large meal and was believed to settle the digestion. The use of this size fell out of favor in the 1960s but was repopularized by it's use for espresso...or expresso coffee beginning in the 1980s. Available at Antiques And Teacups, click on the photos.

Among my tea related cookbooks is this 1977 edition of Tea-Time At The Masters which was published by the Junior League Of Augusta. It has great southern recipes and many are tied to Master's Champions. The Masters starts today, so it reminded me about the book.


From the Augusta National Tournament Files, this photo shows what the course normally looks like for the tournament which is famous for their glorious banks of azaleas:

But, due to an early spring, this is actually the case this year with the blooms past their prime:

You can read the weather related story in the Cumberland Times News by clicking on the photo.


Here is a great photo montage about the tournament:


2012 Masters Tournament

From the Tea-Time At The Masters cookbook

Love Notes (Lemon Cookies)

contributed by Mrs. Tom Watson, wife of 1977 Masters Champion Tom Watson

Crust:
2 cups sifted all purpose flour
1 cup butter
1/2 cup powdered sugar


Topping:
4 eggs, slightly beaten
2 cups granulated sugar
6 tbs lemon juice
1 tsp baking powder
1/4 cup all purpose flour


Crust preparation:
Cut flour and powdered sugar into butter until the mixture clings together. Press dough into a 13X9 inch baking pan. Bake at 350 degrees for 25 minutes. Cool to room temperature before putting on the topping. This is essential for a crisp crust.


Topping preparation:
Mix eggs, sugar and lemon juice together. When well blended, add remaining ingredients. Mix well. Pour over the cooled baked crust. Bake at 350 degrees for 25 minutes. Sprinkle with powdered sugar. Cool completely. Cut into bars. Makes 2 1/2 dozen.


Have a wonderful day visiting the other blogs, and hop your preparation for Easter  and Passover is a joy for you.