The Saturday Sip: May 20, 2023
Your etiquette tip, quote and an Emily Post Cookbook recipe to start your weekend off right!
The Tip
Business cards might be part of an introduction and when they are it’s good to pay attention to them - literally. When someone hands you their card, don’t just slip it into your wallet, pocket or card case. Instead look at it (front and back,) for a moment and then say thank you, before you put it away. Of course you may comment on the design if it sparks attention, but what’s important is that you don’t just tuck it away quickly.
The Recipe
It’s the start of strawberry season! We love Emily’s take on strawberry tarts and have included her soft custard recipe to use as a filling that you can either make ahead of time or quickly bring together while the shells cool.
Emily Post’s Cookbook, 1951, pg. 348
Strawberry Tarts
Time: N/A
Serves: N/A
Ingredients
Puff Paste [frozen Puff Pastry]
Soft Custard Recipe on pg 301 as the “rich unbaked custard” [could also use vanilla pudding in a pinch]
1 glass [jar] current jelly
1 cup sugar
1 qt. washed and hulled strawberries
whipped cream [1 pint heavy/whipping cream (can also add a tsp of sugar/confectioner’s sugar and 1/2 tsp vanilla extract if you wish) whipped until it is thick enough to form stiff peaks]
garnish [mint]
Directions
Roll chilled Puff Paste 1/4 inch thick. Cut out rounds large enough to completely cover the outside of the individual tart pans you are using. Fit the rounds over the inverted pans, prick the paste all over with a fork. Place (paste-side up) on a baking sheet and put in a 450℉. oven. After 5 minutes, reduce heat to 400℉. and bake until the shells are a light golden brown, about 12 to 15 minutes. When they are cool, nearly fill the cases with a rich unbaked custard [Soft Custard recipe pg 301].
In a double boiler, melt 1 glass of currant jelly with 1 cup of sugar. Add 1 qt of washed and hulled strawberries. When cool, fill tarts and garnish with whipped cream.
Emily Post’s Cookbook, 1951, pg. 300
Soft Custard
Time: 20 minutes
Serves: 4
Ingredients
4 eggs
2 cups scalded milk
3 tbs. sugar
1/8 tsp. salt
1/2 tsp. vanilla
Directions
Beat eggs slightly, add the sugar and salt, stir, and continue stirring while adding the milk slowly. Place in the top of a double boiler over simmering water. Stir constantly, and as soon as the mixture shows signs of beginning to thicken, about 6 minutes, remove from heat and stir in the vanilla. Pour into a chilled bowl.
NOTE: If this is to be used as a sauce, try 2 tsp. of rum instead of the vanilla.
The Quote
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Thank you for spending a bit of your day with us. We hope you’ve enjoyed the Saturday Sip today! Any plans to try Emily’s recipes? It would be a great excuse for some berry picking and inviting a friend or two over for tea and strawberry tarts! Tell us about it in the comments!
Up next is Monday’s Awesome Etiquette podcast. Keep an eye out for it along with our Community Member Bonus Question and the Etiquette Extra!
Until then,
Lizzie and Dan
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That's a great tip about the business card and not appearing to be dismissive of it by putting it in your pocket or folder too quickly. It's also helpful, as soon as you get back to your desk, to jot down a note to remind you where and when you met the person -- maybe even what you talked about. Not only will that help you remember them, but when you come across the business card later, it will remind you of the context and maybe suggest a way to develop the relationship. That's beyond etiquette, I know, but just a thought.