The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1912-02-17

AFTERNOON TEA

/ Studio Tea" by f. Luis Mora, and
Tea" by Leslie Thompson, winner of
the third Hallgarten prize. In the first
a dainty tea table with steaming
/ samovar, a 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 con
verse. The fittings Of the studio are
charming, and the figures uncommonly
graceful and lifelike. In the second
a young girl sits at her little tea table
pouring from a delightful Flemish
pot into her own cup, having just
handed young caller who stands by
her side the first cupful brewed Both
pictures are exquisite in interior and
atmosphere. Afternoon tea by the
way or a simple kaffee klatch is serv-
ed daily in almost every home where
the least bit of leisure obtains, and it
would be a good thing ii every hurried
business woman or csTe-weighted
mother could make up her mind to
strain point and do the same. The
tension on the nerves is hish these
strenuous days, and just the rest and
relaxation, to say nothing of the wee
bite, and sup" is restful and stimu.
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 equipment With the young girls
homemade sweets are held in high
/ repute, but with matrons sandwiches
or biscuits are most approved.
What Blend Of Tea to Use in SAM
over
For afternoon tea equal parts Of
Orange Pekoe and English breakfast
. are generally used. This blend DOES
not lose strength by standing, but
I ripens and softens in favor.
Ceylon and Oolong teas are rated
high by experts. the Coylon leing
similar to the English breakfast, only
more aromatic.
! There is a superfne Russian blend
/ called Caravan tea that comes at "a
per pound, but little Of it goes 4
long way.
. Formosa teas are now under the
control Of japan, but ordinary Japan
tea, green or black, is not rated high
by experts, as much coloring matter
Is used for all Japan green teas.
/ The varieties and grades of tea are
almost innumerable, but for practical
, purposes it suficies to explain that
black teas are graded as "Flowery Pc
koe,' Orange Pekoe," Pekoe Sou
chong," "Congou" English breakfast)
and "Bohea"
Green teas are graded as "Gunpow-
der" Imperial Hyson" and Young
Hyson." Pokoe is from 'pakho," mean
| ing white hairs-the fine, downy tips
of the young buds. Souchong means
also little plant or sort-hence its
delicacy.
! Accompaniment of Flavors to Serve
With Tea.
Milk should never be served with
tea. Just a wee drappie" of cream is
permissible, but the tea should be
poured on the cream, not the cream on
the tea.
The use of lemon juice with tea is
not mere fad with no reason for its
adoption, as those who know say that
when lemon juice is used in clear tea
the citric acid of the fruit Offsets the
fannie acid of the tea, rendering it
more refreshing and wholesome.
A slice of pineapple with a bit of
lemon is deemed a great improvement
by many, while a whole Glove dropped
into teacup just before serving, in
addition to the lemon, is popular and
tasty.
In some countries bit of vanilla
is put into the tea, and in London
there is a clay made into teapots and
cups in which vanilla is incorporated.
This when heated gives forth a
delicate odor and flavor hat some find
delicious.
Another addition to she cup is a
Maraschino cherry, and rock candy in
stead of block sugar. teaspoonfu
of rum added to a cup of tea finds
its adherents, or this may be varied
by soaking the pineapple in rum. The
rum wrinkle comes from Russia, one
favorite recipe running as follows:
Put a tablespoonful and a half Of
fine Russian tea in a heated pot. Cover
the tea with two tablespoonfuls of
boiling water, let it infuse for a NOM
ent, then pour off the water and throw
away. Pour in a quarter pony of the
best rum and pint and a half OF
freshly boiling water. Let this infuse