Evening star. [volume] (Washington, D.C.) 1854-1972, 1935-06-25
Art Needed
In Home for
Tea Making
Simple Process Has
It's Exacting Phase
for the Cook.


TT SEEMS to me that this is the
= time to talk about tea. Hot or
cold, 1t is certainly q favorite drink
In warm weather. Some people de-
clare fervently that hot tea Is cooling.
My beloved and respected professor
of physiology proved this scientifically,
But I'll take mine cold-chilled in
very hot weather. do like 1t hot
with q cold meal in warm weather.
but not In blistering heat.
In the Middle West you are asked
whether you will have black or green
tea instead of orange Pekoe or some
other kind, as is the usual custom in
the East. Perhaps you have noticed
the improvement in the kind Of iced
tea served In the home or at hotel.
More persons seem to know how it
should be made. OF course, the first
step land the same applies to hot
tea and iced teal Is that the water
must be freshly drawn from the faucet
and brought to q boil before 1t Is
poured over the tea in the earthen-
ware or glass pot or pitcher.
The tea may be tied in o bag or
put loosely into pot. After the
water has been poured over the tea
the pot should be covered for i've
minutes. Then out comes the tea ball
and the tea Is ready to pour over
cracked or cubed ice in tall glasses.
Yes, I know 1t takes q lot Of ice, but
you don't get the same product II
you let the tea cool before pouring
it onto the ice. II you want to give
1t 9 delightful flavor, put . few mint
sprigs in the glass before pouring
in the hot tea. Lemon Is always
served with ice tea. Even disciples
OF the milk -your-tea cult usually
like lemon with cold tea. Personally
like 1t cut in lengthwise sections
better than in slices. OF course, you
may pass sliced lemon and orange
both, II you like. Sometimes pitchers
of tea are chilled In the kitchen, ia
vored with squeezed lemon or orange
| juice and made to sparkle with ginger
ale or a charged fruit drink. Almost
any of the sparkling beverages are
good used In this way.
Tea is also a good foundation for
O punch if you are going to need
q cold drink for a party. The punch
bowl must always be furnished with
q large block Of ice to keep it abso-
lutely chilled. Speaking Of icing
drinks, cubes of chilled tea may be
frozen in the refrigerator for use with
lunch or dinner service. Sometimes
cherry or raspberry or grape beverages
are frozen to use with drinks Of their
own or contrasting flavor. Sometimes
q spiced strip is used with fruit juices
to flavor iced tea.
Tutti-Frutti Punch.
6 oranges, Juice.
s lemons, juice.
cup pineapple. diced.
2 bananas.
l cup sugar.
3 cups iced tea.
u cup maraschino cherries, cut
small.
2 quarts charged water or ginger
| ale.
Boil sugar and water to q strip
i've minutes, cool, add fruit and
juices. Place in punch bowl over
cake Of Ice. When cool, pour In the
charged water and serve.
Tea Punch.
1 cup lemon juice.
3 cups orange juice.
cup crushed pineapple or pine
apple Juice.
cup raspberry sirup.
IL cups tea.
/ IL cups sugar.,
/ cup hot water.
l quart charged water.
Mix fruit juices with pineapple,
raspberry sirup and tea. Boil sugar
| and water five minutes and add. Turn
into punch bowl over q large piece
Of ice. Chill thoroughly. Just before
serving add charged water.
Spiced Sirup.
2 cups sugar.
/ teaspoon whole cloves.
l cup water.
inches stick cinnamon.
Bring sugar and water to the boiling
point and boil one minute. Remove
from fire and add spices. Cover and
allow to cool. Strain to remove spices
before using.
(Copvrirht 1o25l