Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-05-26
FOR THE TEA TABLE,
DAINTY ACCESSORIES IN SERVING
THE FIVE O'CLOCK CUP.
How to Make the Cheering Beverage
With Fruit Flavors - The
Russian Way.

grown to be one of the great tea drinking
countries Of the world. This Is partly due
to the overstrained nerves of its women,
who find in the cup that cheers a harmless
and agreeable sedative There is. besides, q
picturesque association lurking about the
afternoon tea table that recommends II TO
those of aesthetic tastes. 1t is history
peating itself. for the S o'clock teas of to.
day are a near approach to the tea drink.
ings which Martha Washington and the
fashionable danes of the old regime We're
accustomed to make the ceremonious social
functions of their day.
1t Is not so very long ago that tea q
rare and costly luxury. Walter Raleigh
presented to Queen Elizabeth a ve-pound
package of the fragrant leaf, then regarded
a most princely gift Elizabeth, accord
ingly, set the fashion for social tea drink
ing. The price of tea, which tncn
imported from China at great expense,
placed 1t beyond the means of any but the
wealthiest and most luxurious of the no.
bilty.
from bowls, not from cups; saucers a
modern occidental invention the porcelain
manufacturers Of China making saucers
only for cups intended for export There
fore. in the sixteenth, seventeenth and
eighteenth centuries tea drinkers of Europe
took their dish of tea without any saucer
and in handeess cups. Handles on cups
are modern and European decorations.
Fashions in China.
Just as other fashions change. also
change modes In shapes of cups and in tea
cup decorations. The china of the colonial
danes was probably most OF it Lowestoft
ware. Delft and Wedgwood wares. The
cups We're simple In shape, and the teapot
highly lowered affair. with fat-looking
sugar basin and cream jug
In this year of grace 1900 almost all china.
is modish. There Is a tendency. however,
to go back to old-fashioned effects. as In
the case of the rentroduction of the high,
saucerlesS cup that resembles egg cup
with handle These copies of the
eighteenth century cups and are very pref
ty and dainty.
The fashionable tea table is now a very
handsome and costly affair. The tea kettle
of the most correct style Is repousse brass
or of brass on stand of wrought iron. In
this kettle the water which is To be poured
later into the elegant china teapot upon the
tea tray is boiled. The tray is more often
OF silver than not and covered with a hand
somely embroidered tray cloth. The con-
Ventional cloth is made with deep HEM
around which goes a single or double row
of hemstitching, with embroidered corners.
Odd cups and saucers not often
seen as they were a few years ago. Instead
the handSOmeSt tea sets are thoS, with all
the cups and saucers to match.
Historic Prizes.
Odd pieces of historic china are greatly
priced. The beautiful cabinets for the dain-
drawing room as for dining hall. An after-
noon tea cabinet may contain the entire
afternoon tea outfit of teapot, sugar basin,
cream jug, spoon holder. slop bowl, tea cad-
dy and cups and saucers
Pretty monogrammed silver spoons and q
silver strainer are part of every complete
tea outfit. In making the beverage. scald
the teapot, and for moderately strong tea
allow one teaspoonful of the herb to half a
pint of freshly boiled water Pour the
water over the leaves and for three or four
minutes let it stand where 1t will be just at
the boiling point.
Allow one teaspoonful of tea to a quart
of boiling water for afternoon tea. Let this
stand until it is cold; then strain. Take a
pint of sugar, the Juice Of three lemons, the
juice Of three oranges and the pulp and
juice Of one shredded pineapple Allow tho
ingredients to stand until the mixture ia
dissolved. When ready to serve mix the
fruit Juice with the tea and add a quart Of
apoliinar1s water and box Of fresh berries.
As the Russians Do.
Russian tea is served when freshly
brewed. One teaspoonfuI Of tea goes tS
each cup Of boiling water. This is allowed
to steep for about fifteen minutes. Cups or
glasses are then filled three-quarters full
with cracked ice, over which is poured one
teaspoonful of lemon juice. The hot tea Is
then poured over this and a slice of lemon
is f1oated on top of the cup. =
China tea is the least harmful of the diff
ferent varieties. India tea is apt to cause
indigestion, especially II unmixed with any
other variety A slice Of lemon served with
tea will often reconcile one to the unpal,
atable beverage offered by friend who
would be offended If her hospitality were
seemingly sighted. One should ask tho
hostess to pour the hot tea over the slice Of
lemon. Sugar may be added, but not milk.
When a large quantity Of tea for house.
hold use is required, four or five teaspoon
fuls of tea leaves should be placed in d
muslin cheesecloth bag and sufficient
water poured over it. After two or three
minutes the bag should be taken out Tea
made in this way will not interfere with
the most delicate digestion.