Page:The Boston cooking-school cook book.djvu/58

34 {|
 * |3 teaspoons tea
 * |2 cups boiling water
 * }
 * }

Scald an earthern or china teapot.

Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

When tea is made in dining or drawing room, a "Five o’Clock Tea-kettle" (Samovar), and tea-ball or teapot are used.

Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon-juice, is allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to each cup is considered an improvement. We imitate our Russian friends by garnishing with a candied cherry.

Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.

Follow recipe for making tea. Strain into glasses one-third full of cracked ice. Sweeten to taste, and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion quickly.

Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot infusion is strained.