Lessons in Lady-hood

In 1977, I was the blushing bride of an Air Force Second Lieutenant. I had grown up in a parsonage and had gone to teas and coffees and served punch throughout my teenage years. I was familiar with the manners and pleasantries one might need to attend such things. I was not, however, confident that I could hostess such an affair.

I wrote my Neenie and asked her for some help and guidance. Neenie was a true Steel Magnolia. A lady. The real deal. The type of Southern Lady whose purse and shoes always matched, who always had a hankie in her Bible, who had kind and gentle manners and carried herself with an elegance and grace that I have admired my whole life. She was my go-to girl for such things.

Questions on raising a boy went immediately to my Mother, who is also a lady, but also a tomboy. She knows how to do the genteel things and I only hope to have a home as hospitable as hers when I grow up…but when I was growing up, kids would come to the door and ask, “Can your mom come out and play.” She had more requests to play than I did.

Below is a copy of a note Neenie sent me about Afternoon Tea, in reply to the letter I wrote her asking for help.

Dear Mollianne,
I received your letter and I am sure that you will be able to hostess a lovely tea. Use your prettiest dishes and if you can, put fresh flowers on your table. Matching paper products and a candle or two will add an elegant touch. If you keep it simple, it won’t matter that you don’t have silver serving dishes. Those things will come in time. No one should expect that as a new bride, you will already have those things. Here are some suggestions for a simple but elegant afternoon tea that would be suitable to honor someone such as a bride or an expectant mother.

I know that you can do this and do it well. I am proud of you and will be anxious to hear how things turn out.

As Ever,
Neenie

I don’t know if any of you might have to help hostess an afternoon tea. But, if you do…I’d recommend Neenie’s suggestions. I had a heck of a time making those strawberry cookies and they didn’t look like strawberries. I did not inherit her artistic abilities, but I tried and they tasted pretty good.

Her encouragement meant the world to me, and I thought that this might be a good place to share her thoughts with you.

~Mollianne

From the Kitchen of Irene Younger

For an afternoon Tea:
Assorted small finger sandwiches with ham, pimento cheese and egg salad for stuffing
Strawberry cookies
Coconut Macaroons
Tea of spicy and orange flavors

Strawberry Cookies
2 packages (3 oz each) Strawberry Jello
1 pound firmly ground coconut
¼ pound ground blanched almond, pecans or walnuts
2 Tablespoons sugar
1 can Sweetened Condensed Milk

Reserve half of 1 package of the Jello. Mix remaining Jello with remaining ingredients. Shape a small amount of mixture into the shape of a strawberry. Roll each in a mixture of reserved Jello and 4 Tablespoons of red sugar. (To color sugar, add a bit of red food coloring and rub between fingertips OR buy pre-colored sugar (in baking section of food stores). Make Green icing leaves or buy marzipan berry hulls.

Coconut Macaroons
1 1/3 cups flakes coconut
½ cup Sweetened Condensed Milk
pinch salt
1 teaspoon vanilla
½ teaspoon almond extract

Stir all ingredients together well. Drop from teaspoon 1 inch apart on well-greased cookie sheet. Press down end of coconut flakes with back of a spoon.
Bake at 350 degrees until golden brown about 10 to 12 minutes. Remove from pan at once to wire racks to cool. Use a wide spatula (they break easily until they cool)
Makes 18