Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-08-26
CUPS THAT CHEER
Written for The Star.

Written for The Star.
The cheering cup OF tea Il a beveracs
probably partaken OF by moro people than
any other drink In the world. 1t has come
from China and other distant countries OF
the east. found q home In Russia. formed a
hold on Great Britain that no. English man
or woman can shake OF. penetrated Scot
land ana Ireland and settled ON the United
States. where its power and popularity
are growing every day. Nearly everybody.
as well as every nation. has an individual
way or serving tea, and to the genuine
tea lover 1t makes all the difference in the
world how the cup is poured and handed.
Some people fancy that In the hot weather
hot tea is q heating drink. but many a tired
woman has found 1t cooling az we'll as re-
freshing. and nothing is easier to prepare.
Afternoon Tea-The pretty custom OF az
ternoon tea, borrowed by Americans from
their English cousins, Is always an agent
for sociability. The hostess has her cups
spread on convenient table. the kettle is
boiling over an alcohol lamp and in a tea
ball she has the tea When she desires to
serve cup she holds the teaball In a Gun
and pours over It the boiling water, holding
the ball In the cup until the tea is the de-
sired strength. This Is the easiest way of
all to mako tea. and 1t insures a freshly
stepped cup to each guest II desired, how
ever. tho tea may be made BY taking one
small spoonful Of tea to one cup Of water:
put the tea in the pot. have the water in
the kettle on the dre: when 1t comes to a
boil pour II on the tea and let It stand to
steep dve minutes. Pour through a strainer
20 serve. II this stands for any length
OF time It becomes strong and rather Bit
ter. 20 keep pitcher Of hot water at hand
TO dilute the cups poured out for extra
corners. For English afternoon tea IL is
customary to serve cream and sugar and
little tea cakes or hot buttered scenes.
-
Russian Tea.-Make the tea IN the pot
as described above; put a lump Of sugar
In the cup, a slice Of lemon and a dash of
rum. Then pour on the tea, which should
be Of medium strength.
Breakfast Tea for an Invalid.-Take a
new-laid egg and beat to a stiff froth in
a small bowl; allow a small spoon of tea
to cup of boiling water; after the water
has been poured on the leaves and the
tea has STEPPED few moments, strain, add
little cream and sugar: then pour over
the beaten egg and give the whole few
turns with the beater. Pour all out into
cup and serve.
Chinese Tea..The fascination about Chi
nese tea Is the little bowls or cups without
handles that 1t Is made and served in. The
bowls hold as much as an ordinary tea
cup; they sit on little metal saucers and
saucers. In the bowls a generous allowance
OF tea IL put and then they are placed be-
fore you, together with other little cups
without saucers or covers or handles. and
pot OF boiling water. Pour the boiling
water on the tea leaves and let 1t steep
few moments, covered with the saucer
like cover. Then Lift the bowl. which, OF
course. Ii very hot. holding 1t between
your thumb and second finger the fore
finger holding down the cover; then pour
the tea Into the tiny cup, from which you
drink 1t without sugar, cream or any other
seasoning. It requires considerable skill
to pour from these bowls without splitting
and to hold the saucer down firmly enough
to prevent any leaves escaping into the
of. pour fresh hot water on the leaves and
cover the bowl to let 1t steep again, and
continue pouring and sleeping and drink
Ing until You have had enough.
*
Reception Tea.-For an afternoon affair
which is too large for the hostess to give
the personal note In serving the tea, 1t Is
pretty custom to pass the tea In little
shallow cups with a candied cherry or a
preserved strawberry in the bottom OF the
cup.
Orange Tea.-Put a generous slice of
orange. with the peel and a few drops of
juice into each cup and then pour on the
freshly made tea. No sugar is used for
this.
Tea Lemonade.-Put a tablespoonful of
tea into a pitcher and pour on q quart of
freshly boiling water. Cover and let 1t
steep for about ten minutes. Then strain
into bowl or large lemonade pitcher. Add
the Juice OF six lemons and two oranges
and sugar to taste-you will probably want
considerable Put In sufficient ice to make
cold and MI up the bowl or pitcher with
Tea Punch.-Take q large SPOON Of tea
to quart Of water. Pour the boiling
water on the tea: then add a quarter Of
a pound Of sugar. the Juice OF two lemons
and three oranges. with the peel. Boil all
together for moment. Then strain and
pour into bowl over a large lump OF ice.
Add several slices Of lemon and orange
and candied or maraschino cherries A
dash Of rum may be put in IL desired, Fiji
the bowl with mineral water and top IL
with sprig OF mint.
Tea Frappe.-Allow six teaspoonfuls Of
tea to eight cups Of water. When the water
boils pour 1t on the tea and let 1t stand
for about ten minutes. Then strain and
sweeten to taste. When cold put into the
freezer and freeze. Serve in glass cups with
whipped cream on top II desired, cream
may be mixed with the tea before freezing.
Either way 1t makes a delicate and pleas
ant cold dish for the hot weather. Serve
this at luncheon or at an afternoon affair
with dainty little cakes.
Tea Cream-Boil together q pint Of milk
and pint Of cream with a pinch of salt
yolks Of eight eggs beaten thoroughly and
ready in bowl. When the cream and
milk have boiled add three spoons Of green
tea and let steep for a few moments. Then
strain and pour into the eggs. Beat all UP
together and add SUFFICIENT gelatin to stiff
fen. Put away In a mold to cool. When
cool put on Ice. In serving turn the mold
out onto fiat dish and put a ring of whip
ned cream Ground It. II desired, the mix
ture can be put into small glass cups to
cool instead Of the single large dish.
~
Cream OF Tea.-BoN three spoons Of tea
In quart OF milk and then strain. Beat
the yolks OF three eggs to froth, add a
quarter Of a pound Of sugar, pour the milk
onto this. Boil all together for one or two
then strain again. Serve cold with
cracked ice.
Syrup OF Tea.-Take one-half pint of boil
ing water and pour on three ounces of
young hyson tea. Let stand for an hour
and then add q pint Of brandy. Steep for
ten minutes and then strain; sweeten with
a clear sugar syrup. Bottle and put away.
A spoonful or two Of this In a glass of wa
ter with cracked ice will be found most re-
freshing. It Is made according to an old
English recipe.
A Few Hints.-In making tea never let
the water boil for any length OF time be-
fore pouring 1t on the leaves. 1t makes the
tea fresher and daintier to take the water
IN tha firsf Aofl