Entertaining with THE CHARLESTON SILVER LADY DAWN CORLEY CharlestonSilverLady@hotmail.com

The Berley Street Victorian-era home was lovingly tended by the four ladies who resided there. Sitting street side, the front garden and gate beckoned a welcoming “come in” to all who passed.

The home was beautifully appointed, with Aubusson carpets, silk curtains, sparkling silver, gleaming crystal and beautifully painted porcelain.

One could hear the clinking of china tea cups on saucers, the hushed voices as things were quickly being prepared for guests. One would be greeted at the door by one or more sisters and quickly brought in and relieved of all cares and worries.  

‘Grammie was in charge, directing each sister to do her part. Miss Nellie would have made her wonderful homemade pimento cheese that she served on an antique porcelain plate with a silver cheese knife; cocktail napkins and plates were at the ready.

Today’s readers are lucky as I was able to get some recipes from Caroline, their remaining daughter/niece.These four Belles of Berly Street knew how to entertain- their number one secret was to make you feel cared for and loved.

Sardines Biscuits

1 can Pillsbury Grands Flaky Layer refrigerated biscuits 2 cans King Oscar skinless & boneless sardines in olive oil, drained 2 Tbsp. Boar’s Jead <ustard with white wine

and horseradish

Grease cookie sheet and preheat overn to 400º. In a mixing bowl, using a fork, mash drained sardines. Add mustard and mix well. Separate the biscuit layers one at a time and fill with sardine mixture.Fold each to seal and place on cookie sheet. Bake for 17 to 20 minutes. Serve warm.

Russian Tea

2 cups sugar 3 lemons, juiced 5 oranges, juuices 1 pint pineapple juice 2 qts. weak tea 1 Tbsp. whole cloves

Steep cloves 15 minutes in 1 cup of water. Drain the cloves and ad the clove water to the juices and tea. Add sugar to mixture and bring to a boil. Reduce heat to medium for minutes. Stirring frequently. Serve piping hot. Makes 20 cups.