The tradition of the English Tea at St. Stephen’s Episcopal Church started after World War II, as a way of acknowledging the many G.I. Brides who had found a church home at St Stephen’s. These women followed their military spouses to the St. Louis area as many of their spouses found work with McDonnell Douglas, Emerson, Ford, or similar local military-related industries. The Tea became a bit irregular in the 1970s and was revitalized by the members of the ECW, led by Ginny Richardson, and held every year again since then, except during COVID.
Each year, at least 70-75 women attend this event — and a few men are welcomed also. The English Tea has become one of two ways of fundraising for Episcopal Church Women (ECW) of St. Stephen’s and The Vine. The other is the annual rummage sale, again which started after World War II. With money from these two fundraisers, our ECW supports hospitality events at St. Stephen’s. Funds from these events also go to several groups in Ferguson and St. Louis that support women and children. ECW also makes a donation to Episcopal City Mission (ECM), which provides chaplaincy and support to youth in detention in St. Louis.
Less than five-percent is spent on the cost of holding this event as the food is donated by the women of St Stephen’s and The Vine, and this year also by the women of the Episcopal Church of All Saints and Ascension in Northwoods, as well as other attendees. The food served at the English Tea is mainly finger sandwiches (cucumber, chicken salad, and ham salad), a variety of cookies (some from recipes in our ECW cookbooks that were made by some of our English ladies and are still made and served at our most recent tea.). Attendees also enjoyed scones, cake, candy, strawberries, and even Trifle, an English layered dessert.
On a personal note, it was interesting to hear the reaction of our remaining G.I. bride, 97-year-old Joan Hahn (pictured at the top of this story). Joan has attended this event for more than fifty years and said, “That was fun, and it was all so nice.”
Story by Stephen Robin and Ginger Simmons.
Photos by Stephen Robin.
