Excerpt from The Tea Room Booklet
It started with a loaf of bread and a pound of tea, away off in the northernmost corner of the White Mountains, in a little hundred-year-old house at Colebrook, New Hampshire, ten miles from the Canadian border, with Mount Monad nock, in Vermont, just back of it. and the Rangeley Lakes country in Maine inn twenty miles away. Sixty miles from the heart of.the White Mountains it stood, a tidy motor run from many of the famous resorts, hut still on the state road and depending upon a large hotel distant at Dixville Notch for patronage.
After the little cottage had unhappy experiences with undesirable tenants, its owner derided to subject it to no more indignities, but to give it the dignified place deserved by the oldest house for many miles around. Accordingly, six years ago, it opened wide its yellow painted door with a brass knocker on it. and made its how as ;i tea room, the first one iii the great North Country, and a decided novelty in its own home town.
A pound of the best Orange Pekoe, a loaf of bread, a jar of honey, and some golden Jersey butter and cream were the first investments. For at the beginning, cinnamon or plain toast and ten were the only things to he served. The tea house was Iii work out its own destiny, create a demand, then supply it. and. above all. cater to the wants of its patrons as they became known. And with a particular patronage, culled from the great White Mountain hotels, of people accustomed to having what they want when they want it. and to paying well for it. it was nor difficult to find the trend of their desires. They wanted a homelike atmosphere, service of willing, pleasant maids, and something to eat. with the homey touch - a radical change from hotel food, which, be it never so good, soon becomes tiresome if one sits day after day a the same table.
The first year, Polly's Place, as it was christened, in compliment to a nickname of its owner, only paved its way. Opening in mid-August, it took many weeks for it in become known, and only at the end of the season was it found that results had Keen sufficiently encouraging to warrant its going on another year. While the quantity was lacking, in so far as great variety went, it was immediately understood that quality was what counted must, and an effort was made to have the few things served as perfect as possible. Tea, freshly made for each person, hot water steaming in a silver kettle, rich cream, freshly made hot toast, buttered with golden butter or redolent with strained honey and cinnamon, hot gingerbread, puffy brown doughnuts, and cottage cheese, sageleaf sausage and scrambled eggs (the eggs laid by Polly's owe hens) - these and a delicious cup of of fee were about all she had to offer.
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