A coming of age narrative for beginning readers.

My name is Milly Van Doren, and I’m an only child. I won’t start by describing my height, eye color, or hair because knowing these details won’t give you a true sense of who I am. My mother believes it’s more enjoyable for readers to create their own image of a storybook character, so I’ll leave that up to you.

However, I must share an intriguing fact about myself – I’m over a century old! Yes, my story was first written back in 1896, and although some aspects may feel familiar, others will show just how much the world has changed since then.

With that in mind, I’ll follow my mother’s advice and jump right into an exciting day from my story written so long ago.

In the charming town of Heatherton, I, Milly Van Doren, was on the brink of an extraordinary summer. At just 15 years old, I was given the responsibility of managing our household and caring for my beloved grandmother while my parents were away on a trip. I accepted this challenge with determination, eager to show my family that I could handle these duties and be a dependable young woman.

As the president of the Clover Leaf Club, a group for young girls who enjoyed cooking, socializing, and indulging in delectable treats, I felt a sense of duty to revive the club after a period of inactivity. With summer upon us, I believed it was the perfect time to organize engaging events like luncheons, teas, and picnics for my friends.

My mother gave me her blessing, and I immediately began planning the first event. Excitement coursed through me as I envisioned the surprise and delight of my fellow club members. Little did I know that this spontaneous decision would soon bring its own set of challenges.

Grandmother, ever the orchestrator of family gatherings, expressed concern about the short notice and Aunt Hetty’s willingness to assist. “You know how Hetty can be sometimes, dear,” she chuckled. “A bit set in her ways.”

“Oh, Grandma,” I giggled, brushing off her concerns. “Aunt Hetty will be happy to help.”

With that, I marched confidently into the kitchen, where I found Aunt Hetty humming softly to herself as she shelled peas. I cheerfully announced, “Aunt Hetty! Guess what? I’m having a tea party tomorrow!”

Aunt Hetty stopped humming and gave me a look. “A tea party tomorrow? Child, that’s hardly enough time to make proper preparations!”

I felt a little defensive, but I stood my ground. “Well, I’m the one in charge now, and I think we can do it!”

Aunt Hetty sighed and I could see her warming to the idea. “Alright, alright, Milly. I suppose we can manage something. But don’t expect a feast with such short notice.”

Just then, Grandma came into the kitchen and added, “Hetty, be sure to put on some ham and tongue to boil. Those always make a nice addition to a tea party.”

I knew that in Grandmother’s day, boiled tongue was considered a delicacy and often served on special occasions. I couldn’t help but wonder if my guests would appreciate this delicacy. After all, not everyone shares the same enthusiasm for tender, flavorful meat derived from, well, a tongue. But hey, perhaps it would add a touch of old-world charm to the event.

Speaking of guests, if I wanted a party tomorrow, I would have to act fast! With no time to send a written invitation, I harnessed our trusty old horse, Fan, to the phaeton and set off to personally deliver good old-fashioned face-to-face invitations.

Heatherton is a charming town, with houses spread uphill and downdale, with one long and broad street winding through the center. The houses stand far apart from each other and well back from the pavement, surrounded by green lawns swept into shadow by grand old trees. Everyone takes great pride in their gardens, which are bursting with colorful blooms.

It was a bit of a trek to visit everyone. My first stop was at Linda Curtis’s, who, with a bright smile, hopped into the phaeton to join me on this errand. Together, we visited Jeanie Cartwright, Veva Fay, Lois Partridge, Amy Pierce, and Marjorie Downing. At each stop, the excitement grew; every girl promised eagerly to arrive bright and early the next day. With each acceptance, the anticipation of our gathering blossomed—Heatherton was in for a splendid tea party.

I had not noticed it then, but I heard my mother say, “Always begin getting ready for company the day before.” It was Mother’s way, and it saved a great deal of confusion. If everything is left for the day on which the company is expected, the girl who is a hostess will be much too tired to enjoy her friends. She ought to have nothing on her mind that can worry her or keep her from entering into their pleasure. A hurried, worried hostess makes her guests feel somehow uncomfortable or awkward.

Luckily, our house was already in great shape, so I didn’t have much to do in the morning besides setting the table nicely, tidying up the living room, putting fresh flowers in the vases, and adding a few finishing touches to make the space feel inviting.

There were so many fun things planned for the day. I wanted to have the tea party early, and then some of the girls’ brothers would join us, and we could play volleyball in the backyard or maybe even have a game of croquet. Once it got too dark for outdoor activities, we could all hang out on the porch or in the family room, playing games like Charades or Heads Up.

As the preparations for the tea party progressed, Aunt Hetty’s good humor made everything run smoothly. Grandmother contributed her wisdom by proposing a delightful menu:

Ham Sandwiches

Cold Sliced Tongue

Quick Biscuits

Apple Sauce

Strawberries and Cream

Tapioca Blanc-Mange

Cupcakes

Cookies

Cocoa


The ham, having been boiled until tender the previous afternoon, was finely chopped and mixed with a hint of mustard, then spread between delicate slices of bread and butter. I added a charming touch by tying a thin blue ribbon around each sandwich.

The tongue was sliced evenly and arranged on a plate, garnished with tender lettuce leaves, for an elegant presentation. 

The biscuits I made myself. Mother taught me how. First, I took a quart of flour and dropped in two teaspoonfuls of our favorite baking powder. This I sifted twice, so that the powder and flour were thoroughly blended. Mother says that cakes and biscuits and all kinds of pastry are nicer and lighter if the flour is sifted twice or even three times. I added now a tablespoonful of lard and a half teaspoonful of salt and mixed in milk. The rule is to handle as little as possible and have the dough very soft. Roll into a mass an inch thick, and cut the little cakes apart with a tin biscuit cutter. They must be baked in a very hot oven.

No little chef can expect to have perfect biscuits the first time. One needs practice. But after following the recipe a half-dozen times, you will know exactly how much milk you need for a workable dough, and you will have no difficulty handling the soft mass. A dust of flour over the hands will prevent it from sticking to them.

You might assume that the menu for this tea party seems rather plain, but considering the time constraints, it was the best choice. Sometimes, simplicity is key. If the food is delicious and presented beautifully, guests will appreciate the effort and enjoy the party, even if the offerings are modest. After all, quality and presentation can make even the most straightforward dishes shine.

Aunt Hetty has a wonderful recipe for apple sauce, and she taught me how to make it. I must say, it’s quite good. We always cook it in an earthenware crock over a very quick fire. This is our recipe: Pare and slice the apples; eight large ones are sufficient for a generous dish, and put them on with very little water. As soon as they are soft and pulpy, stir in enough granulated sugar to make them sweet. Strain them through a fine sieve and cook the apple sauce for about two hours before it is placed on the table. Put beside it a bowl of whipped cream, and add a heaping spoonful of the cream to every serving.

Good strawberries and rich cream speak for themselves. As for the Tapioca Blanc-Mange, it is a delightful, sweet molded dessert that is sure to impress guests. The term “Blanc-mange” comes from the French word meaning “white food”. Interestingly, this dish has evolved over time. In the past, it was a savory dish made with meat, milk, rice, and sugar, often served to those who were ill. Today, we know it as a creamy, pudding-like dessert made with milk, sugar, and tapioca flavored with vanilla or almond extract.

As for the cupcakes and cookies, we all have our own favorite recipes. I feel sure of that. Now, for the chocolatey treat, let’s not forget the cocoa! Toss two ounces of cocoa into 4 cups of boiling water. Let them simmer together like old friends, catching up for a good half hour on the back of the stove. Don’t rush this process. Good things come to those who wait! Once the cocoa and water have had their quality time, invite the four cups of milk and two tablespoons of sugar to join the party. Stir them in with enthusiasm and a dash of love. And there you have it: a cocoa worth chatting over. 

The tea party was a delightful success! Every dish was thoroughly enjoyed, and the girls and I had a fantastic time. Before our brothers joined us, we came up with a plan for our next club meeting. We would learn how to make bread together.

Our games, our silly stories, our inside jokes – it was a day to remember. As Veva always says, you can’t write down the best parts of a good time, and I couldn’t agree more. But when we said goodnight, each of us felt happy and content, and even the brothers were asking when they could join in on the fun next time!

An adaptation of The Clover Leaf Club of Bloomingdale from Holiday Stories for Young People, Compiled and Edited by Margaret E. Sangster

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