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Stir up some lemon-mint marmalade and blueberry scones for a special treat on a winter morning.
Rest and relax with a lovely tea
What could be more calming,
more nurturing, more self-indul
gent than tea? Think beyond a
steaming cup of hot brew to a
place of relaxation and renewal.
Journey farther than a quick
bitak to a state of mind steeped
in pleasure and delectable flavors.
Afternoon tea is an ideal way to
revive and refresh yourself and a
friend. Don’t worry about the
doilies and white gloves; the
British tradition now has a more
casual, distinctly American spin.
From San Francisco to Boston,
Minneapolis to Miami, “tea” is
becoming the perfect break before
an evening of cinema or after a
day of shopping. It’s a unique
way to celebrate a birthday or to
create an intimate after-work sur
prise. It’s about relaxing with
heart-to-heart conversation and
easy, elegant flavors.
Tea for two is whatever you
make it, with two important
requirements. Tea must be
served, and it wouldn’t be the
same without sweet and savory
treats like petite sandwiches and
flavored spreads, delicate wafers
with fruited butters, or mouth
watering biscuits topped with
homemade jam. Whatever feels
indulgent, you and your guest
deserve it, starting with the right
brew.
“English Breakfast” is always a
good choice. A blend of fine
black teas, it is among the most
popular of teas. For a heartier
brew, choose “Irish Breakfast.”
Appropriate any time of day,
either one can be served with
milk and sugar. Or, offer a bit of
lemon with the English
Breakfast.
“Earl Grey” tea has a lovely,
smoky flavor with just a hint of
sweetness. It’s delicious served
pl.Uin. “Oolong,” the tea some
times known as the “champagne
of teas,” is so flavorful that milk,
lemon and sugar are unnecessary.
Don’t be fooled by elegance -
te< for two is ideal for busy
schedules. You can preserve
enough fresh-fruit jam, jelly,
marmalade or butter for a dozen
afternoon teas in just one
eVbning. And you can bake your
biscuits, breads and scones ahead
of time and freeze them.
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IN OF INNOVATION
IN WOOD CARE. W
Kl| CABOT* TOTAL *OOO CAM STSTtM -
M Custom Home
I tatflll Center O
3485 Browns Bridge Rd. RM
Cumming, Ga. 30040 W
(770) 887-3939
(770) 887-3996 Jlf
Lemon-Mint Marmalade
11 pounds lemons
1 cup mint leaves, firmly packed
3-1/2 cups water, divided
1/8 teaspoon baking soda
5 cups sugar
1 package fruit pectin
Prepare home canning jars and
lids according to manufacturer’s
instructions. Remove peel from
lemons and set aside. Cut mem
brane from lemon pulp, retaining
pulp. Coarsely chop lemon pulp
and measure two cups, set aside.
Steep mint leaves 15 minutes in
one cup boiling water. Strain
mint leaves, reserving 1/2 cup
mint extract. Remove half the
white pith from reserved lemon
peel. Thinly slice peel; measure
1/2 cup peel. Cover lemon peel
with one cup water. Add baking
soda. Bring lemon peel to a boil.
Reduce heat; cover; simmer 10
minutes. Drain peel. Combine
lemon pulp, mint extract, lemon
peel, 1-1/2 cups water and pectin
in a large saucepot; bring to a
boil. Add sugar, stirring to dis
solve. Return mixture to a rolling
boil over medium-high heat. Boil
hard for one minute. Remove
from heat. Skim foam from mar
malade, if necessary. Carefully
ladle hot marmalade into hot jars,
leaving 1/4-inch headspace.
Adjust two-piece caps. Process 10
minutes in a boiling water canner.
Blueberry Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,
cut into pieces and chilled
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ATLANTA (ENTER FOR »
DERMATOLOGIC
.. 770-751-1133
M imouppw Hemtxe Rd.
ALPHARETTA
’ r V’ r '1 f* A 770-664 5225
< 3400 A Milton Pkwy Ste 1/0
T ‘ ' ** JASPER
770-6929016
1301 Church St.
MICHAEL S. FISHER, MD
MARY ELLEN LUCHETTI, MD DAHLONEGA
GILBERT C. GOLDMAN,MO MARTIN L. WEIL, MD "iWMountetoDr 501
i ARUN L. PATHY, MO JUDITH L. SILVERSTEIN, MD
I DAV© J. LEVINE, MD BARBRA ROSING, PA-C
MARY LOGGINS, PA-C
CUMMING
Now Extandad Hours: Monday Tuae Thure 8:30-5:30 770-844-1902
Pteaae Call For Appt - 770-844-1902 210 Dehlonege St, Suite 104.
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1/2 cup almond liqueur
1/2 cup dried blueberries
1 large egg
1/2 cup plus 2 tablespoons
heavy cream
1-1/2 teaspoons grated lemon
zest
Combine flour, sugar, baking
powder and salt in a large bowl.
Cut in butter with a pastry
blender or two knives, tossing
butter and flour mixture to coat
and separate the pieces. Blend
mixture until the largest pieces of
butter resemble small peas and
the remaining mixture looks like
fine cornmeal. Do not let the but
ter become too soft and form a
paste-like dough. Warm almond
liqueur, being careful not to
ignite. Remove from heat. Add
dried blueberries and steep until
softened, about 10 minutes.
Gently stir blueberries into flour
mixture.
Whisk together egg, heavy
cream and grated lemon zest.
Add liquid mixture to flour mix
ture all at once. Mix just until dry
ingredients are moistened. Work
dough into a ball and knead gen
tly in bowl five to 10 times.
Dough should adhere to self,
leaving a clean bowl.
Transfer dough to a lightly
floured surface and pat into an
eight-inch circle about 3/4 inch
thick. Cut into eight to 12 wedges
and place 1/2-inch apart on an
ungreased baking sheet. Brush
top of scones with cream.
Sprinkle with sugar, if desired.
Bake at 425 degrees about 12-15
minutes or until the tops are
lightly browned. Let cool com
pletely or serve warm.
ATLANTA
404-252-4333
993 D Johnson Ferry Suite 100
COOKIES from IB
“This is challenging us, to pro
vide the same services for for more
members with available staff and
resources,” says Nancy Stanton,
NEGGSC executive director.
According to Debbie Young,
Forsyth County cookie manager,
membership in scouting in Forsyth
County has doubled since last year.
She expects the sale to go extreme
ly well this year.
“This is an exciting time for the
girls as they learn goal setting,
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Serving Our Community Since 1928
Full Service Funerals
Cremation _ Shipping
Pre-Need
II- IMLWIX JJHWM.'i: -;1
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The Loss of Those We Love is a Difficult Time for All of Us.
The Experienced Staff at Ingram Funeral Home Can Help You Through These Times of Sorrow.
Ingrams Funeral Home
(770) 887-2388
210 Ingram Avenue, Cumming, GA'3l)l3O
t WARMUP
H Mills Fuel Service,
B PROPANE GAS B
Serving the Forsyth County area Since 1964
H ( * Residential * Commercial Fuel * Farm Fuel H
W See us for all your Propane Gas needs.... JM
I • HEATERS • WATER HEATERS
I , • GAS LOGS • GAS INSERTS
• SALES & SERVICE I
Ha
BH I Owned and Operated by The William Mills Family
Hr \ : > ■
Cumming
(770) 887-5252 Cumming, GA
Dawsonville
* (706) 265-3394 WmjMSBIF
B^HNINIINIHHHI
FORSYTH COUNTY NEWS Sunday, J»nu»ry 10,1999 I
planning, decision-making, math
skills, overcoming obstacles and
teamwork.”
Participation in the cookie sale is
voluntary, although most girls
enjoy the experience and look for
ward to it each year. Every girl who
participates in the cookie sale must
have the written consent of a parent
or guardian.
For the first time in the 87-year
history of the program, the Girl
Scouts are singing the praises of
this American
tradition with
a new song
called “Take It
to the Top.”
The melody
was written to
celebrate the
spirit of Girl
Scouting and
the debut of
the two new
varieties of
cookies.
“The song
captures the
Left and below, Forsyth County girl scouts
gathered Jan. 7 at the Sawnee Center for a
pep rally to kick off the cookie campaign for
1999.
Photos/Lori Stegall
enthusiasm and teamwork associat
ed with the cookie sale and the
overall Girl Scouting experience,”
said Stanton. The opening verse of
the upbeat song is:
Calling all girls on a wild expedi
tion.
Taking the finest cookies to the
nation.
Working together in the rain or
sun,
Mixing hard work with lots of fun.
More than 3,500 Girl Scouts from
the 25-county Northeast Georgia
Girl Scout Council began taking
pre-orders on Jan. 8, with deliveries
to come after Feb. 13.
The Northeast Georgia Council
serves the counties of Clarke,
Jackson, Walton, Morgan, Barrow,
Oconee, Elbert, Madison,
Oglethorpe, Wilkes, Greene,
Taliaferro, Franklin, Hart,
Stephens, Union, Habersham,
Rabun, Towns, Banks, Forsyth,
Lumpkin, Dawson, Hall and
White. ' »
For more information about local '
sales, call (770) 844-7196. '
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