The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-06-15


servedly enjoys a creditable and univer-
sal reputation, Russian tea doubtless &C.
cup.es a prominent place, both on ac-
count of Its quality and mode of prepar-
alton and consumption. In the first place
there Is no such thing as Russian tea in
the literal sense of the word. IT is en-
tirely an article imported from China,
which country will probably continue for
a long time to be the chief source of tea
supply for the Russian markets. Tea in
Russia is very dear, but this is due to
the heavy expense of transport and Gus
tom duties. The Russians drink enor-
hous quantities of tea, sufficient to
brighten any foreigner.
The poor. people use the so-called
brick tea. This is the cheapest sort. be-
ing mixed with the stems and COM
pressed by some adhesive gum into dry
cakes of various sizes. resembling in its
appearance plug tobacco. This tea. which
would probably prove poisonous TO any
one else. is consumed by the Russian
w-orkingman at the average rate of about
twenty stakans Cor tumblers) a day; the
Russian stakan being equal to five of the
little thimbles of cups at our afternoon
teas.
Indeed a Russian won't be satisfied until
the SeNSHt0 pTSSplIdllO0 DISdkS Oul, az
cording to the popular saying. Taking
into consideration that black. sour or Bit
ter, brick-lfke bread. raw onions, garlic,
dried leather-like fish and strongly salt
ed behring's are usually the chief articles
of food of the people at large. one must
not wonder at the enormous quantity of
hot tea needed to still a Russians thirst
and help on his digestion.
Of cnlrce If Is not tha "brick' tea as
used by the poor meujik that enjoys a
worldwide reputation. but that in use
among the middle or upper classes In
such households tea at the price of 81 per
pound W.90 of the English pound avoir-
dupois) is quite an ordinary thing. while
in Weather families g per pound is fire.
ouently paid.
There are choice sorts of teas which
are sold even at SIS per pound. but of
these only a few leaves are used to add
an extra delicious aroma 10 the ordinary
tea. Thus the high quality of the tea
itself, brought overland and most care
fully packed, is the chief reason of its
superiority over the teas in use in West
ern Europe.
Blu apart from the tea Itself. the Rus
sian method of preparing it goes a long
way to contribute TO the fine taste of the
beverage. In this process the famous
"samovar' plays the principal part. and
a word or two of explanation will not
he amfss. The "sanovar" IS the utensil
used only FOR boiling the water.
They are usually made of brass or cop
per, but there are also silver samovars.
the inside being lined with another
metal. In the middle there IS n kind of
chimney or fire receptacle. around which
fro-1, oo1J r-afar - pou~aH i0tn tho
samovar. Burning charcoal or wood is
thrown into the chimney. and it usually
takes about a quarter OF an hour before
the water begins to boil, this being an
noanced by a volume of steam from
under the cover. Then the boiling water
is poured upon the tea in a pot, and the
latter placed on top of the samovar to
keep warm, as tea-eoseys are unknown
in Russia. The infusion is made very
strong. but only about a fifth or a quar-
ter of a glass is filled witt it, the rest
being filled UP with the boiling water.
A slice of lemon or milk Is added. ac-
cording 70 taste.
A Chicago woman. notable as a success
full honsekeeper, has some friendly sug-
gestioRs to- make to her sisters at large,
says a writer in the Chicago Post" She
says:-"I am amazed at some of the
recipes for strawberry shortcake that get
into the newspapers They are more trou-
blesome than is necessary-the recipes, I
mean-and they can't. in the nature of
dough and ovens, produce the best results.
Now. here is my recipe for strawberry
shorteake. If it is not the very best pos
sible, it is certainly better than those I've
read in newspapers this season. Try it
and judge for yourselves I
Il roll out two layers of biscuit dough-
a little richer than for biscuit proper-put
> q layer in the pan, spread it literally with
good butter and on this put the second
layer and bake the whole quickly. The
butter gives both layers just the richness
needed. When baked the upper half lifts
off easily. and then / use my berries
crushed and sweetened that minute-pil-
ing them between the biscuit layers and
over and around the top. after which L
put the cake back in the oven for a few
seconds. 1t would be hard TO find a
lighter and more juicy compound than
this recipe produces"
A debutante looks enchanting at garden
party, commencement. luncheon or any
day occasion of f~estivity in her cool toilet
of finely striped green and white silk.
The colors reproduce the effect of ribbon
grass in their variations of vernal green
and white. The skirt fits closely around
the hips, has no oveTdress, but just above
the bottom receives a double ,founce, quite
narrow of the silk, edged with ~puckered
satiu ribbons, black above white, neither
measuring more than a quarter inch IN
width. The bodice fits "a meryealie," as
tn bottom receives a double founce, quite
plain and simple. save for the elaborate
collar which descends half way toward
the waist in the back. In front the edges
are sloped away like a sailor collar. This
elaborate collar is of ecru muslin, with
rich incrustations of Honiton lace, the
white on ecru being particularly effec-
tive: the edges and all Jennings are cut
away. The collar is unlined. The collar
bard is of black satin and white satin,
very narrow, like those which edge the
skirt founce- These alternate with a
band of the green striped silk. The eff
feet of the stock collar is of black and
white. Just a suggestion of the ribbon
grass is introduced. A hat of rough yell
low cocoa straw, trimmed with black vel
vet. Is worn with the ribbon grass"
making a charming toilet for a rudy
honda or SPARKLING brunette. A red par