Tea Recipe

First, find out the kind your friends like if you possibly can, and do

not give Ceylon to a lover of uncolored Japan! Then have fresh boiling

water, and scald out your teapot, which should be earthenware or china.

While it is still hot, put in the tea, a teaspoonful for each cup if you

use the ordinary kinds, but only half a teaspoonful of some of the

strong black varieties. Pour on immediately the required amount of

boiling water, and set in a warm place, or cover with a cozy for five

minutes. If desired cold, then pour off the grounds, and when cool

enough, put in the ice box or serve at once with chopped ice. Never boil

tea, nor allow to stand on the leaves very long, as it draws out the

injurious tannin, besides impairing the flavor. A thin slice of lemon

in each glass improves the taste as well as the looks.

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