Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-02-09

fers IL extra strong. The better the
grade Of tea the smaller the quantity re-
CURED. Pour hot water into the teapot
to heat 1t thoroughly and let II stand
for moment or two, then empty. Put
the tea into a cloth strainer and pour
through IL the bubbling, boiling wator.
Cover closely with a tea cosy, and let the
tea brew on the back Of the range or on
the table from three to five minutes. No
longer. n tho tea is to stand for soma
time, remove the bag with the tea leaves,
else the fragrant, aroma Ia dissipated and
the tannn extracted. An ordinary salt
bag. washed and boiled makes one Of the
best things to vse for a tea or coffee
strainer. Put hem in the top and slip
one OF the rings through it that may be
bought for few cents at any depart
ncnt or hardware store. These rings slip
open like key ring. so that the bag may
he taken out and boiled without bit of
trouble.
TEA BALLS.
The tea ball Is a pretty, dainty con.
trivancc to use where time Is no object
land only two or three cups are to be
made at n time, but it is IA delusion and
"a snare for everyday use. While the tea
is brewing for all afternoon function the
cups should be heated by pouring hot
water in each. which is allowed to stand
until the tee is ready to serve.
HOW no YOr TAKE YOUR TEA
Tho connoisseur in tea always prefers
TO take it clear, holding that its flavor
is far too delicate to bear any adfnix-
turc excepting the delicate slice of lemon
that our Russian friends have taught us
TO use. Milk should never he used with
tea. Cream and sugar arc allowable,
but the cream, and only n few drops OF
the richest should he put in the cup
land the tea poured into II. instead, as Is
too often done or being added after the
tea IS poured. a pretty Maraschina
choir" or n slice of pineapple are also
lapprovci additions II. afternoon teas.
Preserved pineapple is preferable to the
fresh tor this purpose. Tho cherries .,
pineapple are passed in a pretty bowl
with q silver bonbon tones laid on top
TN the same tray with the lemon. cream
and sugar, for each to take his choice
NO lemon is used with pineapple. Lemon
to 90 with the tea is cut In slices then
tt" slices chartered. Other tea affinties
are thin crackers spread with cheese or
cheese crisrs
CHEESE cRISpS
These are prepared By buttcring sailed
waters very lightly. then spreading with
SOW, ,i,na n,,...rn ~ s'.,.
r,,,, ,., ,ah,.,.> sa,,. u-. - ~ .,
oven and serve hot.
Plain bread and butter sandwiches,
olives satcd almonds and small cakes
= ' w" VI" ''o'"'o "''e''o"''
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~
t ~" "''' U''"" OH" 'u''e' vi s''"'' caNee
.
~ "o.""n-
tea habit. the tea table set out with
, s'">'h'' cups an" s""cers' Is no longer
"'''ie." s'o' i"''''' as Il e'a''o''arS
O VI >""e "'' VI fa'''' 'u,'''u'e'
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- THE TEA CADDY.
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y may Nv P!,h'" NY as ~" a. *i~ WIN
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