Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-01-28

Tea.
n last springs exhibition OF the Ma
tional Academy OF Design, two or
the most admired pictures where
The Studio Tea by i. Luis Mora.
and Tea" by Leslie Thompson,
winner OF the third Hallgarten prize.
In the first a dainty tea table with
steaming samovar. silver pot and cream
jug. a high dish of fruit with the cups
and saucers stands in front OF the fire
place and high mantel. In front Of the
samovar a graceful young woman sits
ready to dispense the fragrant beverage
as soon as the demand comes from any
of the group nearby who are all engaged
( in earnest converse. The fittings Of the
studio are charming. and the figures UNI
commonly graceful and lifelike. In the
second young girl sits at her little tea
table pouring from a delightful Flemish
pot into her own cup, having just handed
a young girl caller who stands by her
side the first cupful brewed. Both pic
lures are exquisite i'm interior and atmos-
phere. Afternoon tea BY the way or a
simple kaffee klatch Is served daily In
almost every home where the least bit OF
leisure obtains, and IL would be good
thing IL every hurried business woman
or care-weighted mother could make up
her mind to strain q point and do the
same. The tension on the nerves Is high
these strenuous days. and just the rest
and relaxation. to say nothing or the
"wee bite and sup" Is restful and sttmu-
lating as we'll Young girls usually take
their girl friends up to their own rooms.
where they have their own dainty tea
service, and often a chatting dish equip
ment With the young girls homemade
& t.all fv, hfty1r 20 hint
matrons sandwiches or biscuits are most
approved.
What Blend of Tea to Use in Sam
For afternoon tea equal parts of orange
Pekoe and English breakfast are oener-
ally used. This blend does not lose
strength by standing. but ripens and
softens I'm flavor.
Ceylon and Oolong teas are rated high
by experts. the Ceylon being similar to the
English breakfast. only more aromatic.
There is superfine Russian blend
called Caravan tea that comes at - per
pound but little of IL goes a long way
troll Of Japan. hut ordinary Japan tea.
/ green or black. is not rated high by eN-
perts as much col0ring matter Is used Tor
all Japan green teas
1t
most innumerable. but for practical pur-
poses il suffices TO explain that Dlach
/ teas are graded as "f1owery pesoe,
.Dranpe Iekoe 'Pe+oe Souchong.
'sCongou" tEnglish breakfasD ana TO
hea."
Green teas are graded as .'Gunpowder...
Imperial Hyson" and Young Hyson.
Pekoe is from .'pakho, meaning white
hairs-the fine. downy tips of the young
buds Souchong means also little plant
or sort-hence its delicacy.
Accomplishments of Flavors to
Serve With Tea.
Milk should never be served with tea.
just "wee drappie' OF cream is permis-
sible, but the tea should be poured On
the cream, not the cream on the tea.
The use OF lemon juice with tea Is not
a mere fad, with no reason for its adop-
tion. as those who know say that when
lemon Juice Is used I'm clear tea the
citric acid of the fruit offsets the tan
mic acid of the tea, rendering ii more re-
freshing and wholesome.
slice of pineapple with a bit of iern-
on is deemed a great Improvement by
many, while a whole Glove dropped into
a teacup just before serving. IN addition
to the lemon. Is popular and tasty.
In some countries a bit of vanilla y
put into the tea. and in London there p
a clay made into teapots and cups In
which vanilla is Incorporated.
This when heated gives forth DELI
cate odor and flavor that some ma de-
licious
Another addition to the cup Is Mara
! schino cherry, and rock candy instead or
/ block sugar. A teaspoonful OF rum added
4 to a cup of tea finds it's adherents. or
this may be varied by soaking the pine
! apple in rum. The rum wrinkle comes
from Russia, one favorite recipe running
/ as follows:
Russian tea I'm q heated pot. Cover the
/ tea with two tablespoonfnls Of boiling
water let 1t infuse for a moment. then
pour off the water and throw away. Pour
In a quarter pony OF the pest rum ana
a pint and a half Of freshly boiling water.
Let this infuse for three or four minutes.
| then serve with a slice OF lemon and as
many Jumps of loaf sugar as are de-
sired.
Rolled Bread and Butter.
There is a knack about preparing roll
ed bread and butter for tea thGt not
every housekeeper possesses. To roll
easily the bread must not be moro than
! a day old, while the loaves should not
be more than 1--WE or six inches IN
diameter Cut the slices very thin with
! q sharp knife, butteriug each time before
slicing Trim off the crust and roll light
| ly. pressing just enough to have the folds
adhere. If liked, the bread can De spread
with a fine paste Of shrimp. anchoyy.
chicken, cream cheese, salad or fig before
rolling II watercress Is used wooden
toothpdck holds it In place In the center
OF the roll.
Fairy Gingerbread.
Allow for this dainty one-haK cupful
OF butter, one cupful sifted powdered
sugar, one-half cupful milk. ono and
three-ouarter cupfuls OF -four. one round
ed toaspoonfui baking powder ana two
level teasp oonfuls ginger.
Cream the butter. add gradually the
sugar and beat until very white and
creamy. Beat In the mills adding IL very
slowly. Stir In the hour sifted with
ginger.
Invert dripping pan and butter
the bottom. Spread the mixture thin
" and bake In q moderate oven. Turn
often that II may bake evenly. Cut
i'm squares before removing from the
pan.
Lemon Straws.
These are delicious TO serve with
Russian tea. Make a heavy sirup OF
one cup each Of sugar and boiling
water. Cut dried lemon skins into