Food recipes
Classic Steeped Tea
Classic Steeped Tea
Ingredients:
155 / 211
2 Tb. tea
1 qt. boiling water
Directions:
Scald the teapot. Put the tea into the teapot and pour the boiling water
over it. Let stand on the back of the stove for 3 minutes, when a
beverage of sufficient strength will be formed. Strain the beverage from
the tea leaves and serve at once.
54. AFTERNOON TEA.--When tea is desired for afternoon serving or when it
is to be prepared at the table, a tea ball is the most satisfactory
utensil to use. This is a perforated silver or aluminum ball which
opens by means of a hinge and into which the tea is placed. For
convenience in use, a chain is attached to the ball and ends in a ring
that is large enough to slip over the finger. Some teapots contain a
ball attached to the inside of the lid and suspended inside the pot.
Utensils of this kind are very convenient, for when the tea made in
them becomes strong enough, the leaves may be removed without pouring
off the tea.
To prepare afternoon tea with a tea ball, put 1 or 2 teaspoonfuls of tea
in the ball, fasten it securely, and place it in a cup. Then pour enough
freshly boiled water over the ball to fill the cup to the desired
height. Allow the ball to remain in the water until the desired strength
is attained and then remove it. If more than 2 or 3 persons are to be
served, it will be necessary to refill the ball.
55. ICED TEA.--Perhaps one of the most refreshing drinks for warm
weather is iced tea. A tea that is especially blended for this purpose
and that is cheaper in price than other tea may be purchased. Slices of
lemon or crushed mint leaves add much to the flavor of the tea and are
often served with it.
Prepare tea by steeping it, but make it double strength. Strain it from
the leaves and allow it to become cool. Then pour it into glasses
containing cracked ice. Serve with sugar and slices of lemon or
mint leaves.
56. LEFT-OVER TEA.--Tea that remains after all persons are served need
not be wasted if it is poured off the leaves at once. Such tea is
satisfactory for iced tea, or it may be combined with certain fruit
juices in the preparation of various cold beverages. However, there are
not many satisfactory uses for left-over tea; so it is best to take
pains not to make more than will be required for one time.
SERVING TEA
57. Tea may be served as an accompaniment to meals or with small
sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it
is served with meals and is poured at the table, the hostess or the one
pouring asks those to be served whether they desire sugar and cream and
Ingredients:
155 / 211
2 Tb. tea
1 qt. boiling water
Directions:
Scald the teapot. Put the tea into the teapot and pour the boiling water
over it. Let stand on the back of the stove for 3 minutes, when a
beverage of sufficient strength will be formed. Strain the beverage from
the tea leaves and serve at once.
54. AFTERNOON TEA.--When tea is desired for afternoon serving or when it
is to be prepared at the table, a tea ball is the most satisfactory
utensil to use. This is a perforated silver or aluminum ball which
opens by means of a hinge and into which the tea is placed. For
convenience in use, a chain is attached to the ball and ends in a ring
that is large enough to slip over the finger. Some teapots contain a
ball attached to the inside of the lid and suspended inside the pot.
Utensils of this kind are very convenient, for when the tea made in
them becomes strong enough, the leaves may be removed without pouring
off the tea.
To prepare afternoon tea with a tea ball, put 1 or 2 teaspoonfuls of tea
in the ball, fasten it securely, and place it in a cup. Then pour enough
freshly boiled water over the ball to fill the cup to the desired
height. Allow the ball to remain in the water until the desired strength
is attained and then remove it. If more than 2 or 3 persons are to be
served, it will be necessary to refill the ball.
55. ICED TEA.--Perhaps one of the most refreshing drinks for warm
weather is iced tea. A tea that is especially blended for this purpose
and that is cheaper in price than other tea may be purchased. Slices of
lemon or crushed mint leaves add much to the flavor of the tea and are
often served with it.
Prepare tea by steeping it, but make it double strength. Strain it from
the leaves and allow it to become cool. Then pour it into glasses
containing cracked ice. Serve with sugar and slices of lemon or
mint leaves.
56. LEFT-OVER TEA.--Tea that remains after all persons are served need
not be wasted if it is poured off the leaves at once. Such tea is
satisfactory for iced tea, or it may be combined with certain fruit
juices in the preparation of various cold beverages. However, there are
not many satisfactory uses for left-over tea; so it is best to take
pains not to make more than will be required for one time.
SERVING TEA
57. Tea may be served as an accompaniment to meals or with small
sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it
is served with meals and is poured at the table, the hostess or the one
pouring asks those to be served whether they desire sugar and cream and
Printed from https://recipe.bluelayer.org/recipe/73106/classic-steeped-tea