A SUNDAY EVENING TEA
"WHAT kind of tea is this?" Ruth inquired one Sunday evening on the
porch.
"Why, this is a mixture of green and black tea," said Bettina. "I like
that better for iced tea than either kind alone."
"I like tea," said Fred, "although perhaps that isn't considered a manly
sentiment in this country. I hope you do too, Ruth. Nothing seems so
cozy to me as tea and toast. And I like iced tea like this in the
summertime. An uncle of mine is very fond of tea, and has offered to
send me some that he considers particularly fine. I believe that Orange
Pekoe is his favorite."
"I think that has the best flavor of all," said Bettina, "though just
now we are using an English breakfast tea that we like very much. And
the green tea mixed with it for this is Japan tea."
"I've heard my uncle say that 'Pekoe' means 'white hair,' and is applied
to young leaves because they are covered with a fine white down. Uncle
also says that black teas are considered more wholesome than green
because they contain less tannin. I tell you, he's a regular
connoisseur."
"I see that I must become an expert tea-maker!" said Ruth. "I'm learning
something new about Fred every day. Bettina, do tell me exactly how you
make tea. Fred can listen, too, unless he already knows."
"Well, let's see, Ruth. I take a level teaspoonful of tea to a cup of
water. I put the tea in a scalded earthenware tea-pot--that kind is
better than metal--and pour boiling water over it--fresh water. Then I
cover it and allow it to steep from three to five minutes. Then I strain
and serve it. You know tea should always be freshly made, and never
warmed over. It shouldn't be boiled either, not a second. Boiling, or
too long steeping, brings out the tannin."
"But how about iced-tea? That has to stand."
"It shouldn't steep, though. I make it just like any tea and strain it.
Then I let it cool, and set it on the ice for three or four hours. I
serve it with chipped ice, lemon and mint."
"Mother always added a cherry to her afternoon tea," said Ruth.
"That would be great," said Bob. "I don't care much for hot tea, but I
believe I would be willing to drink a cup for the sake of the cherry."
"Ruth," said Bettina, "I know now what I will give you for an engagement
present since Fred likes tea, too. A silver tea-ball. Surely that will
symbolize comfort and fireside cheer."
"Speaking of firesides," asked Bob, "what material have you decided upon
for your fireplace? It seems to me that we're talking too much about
tea-making, and not enough about house-building."
That evening Bettina served:
Salmon Salad with Jellied Vegetables
Boston Brown Bread Sandwiches
Sliced Fresh Peaches
One Egg Cake Chocolate Icing
Iced Tea
BETTINA'S RECIPES
(All measurements are level)
=Salmon Salad with Jellied Vegetables= (Four portions)
1 C-cooked mixed diced vegetables (string beans, carrots,
peas or celery)
1 C-meat stock or water (hot)
2 t-granulated gelatin
1 t-salt
1 T-chopped pimento
3 T-cold water
1 t-lemon juice
Cooked vegetables may be combined for this salad. Soak the gelatin in
cold water a few minutes, add the meat stock or water and stir until the
gelatin is thoroughly dissolved. If it is not completely dissolved, heat
over a pan of hot water. Add the vegetables in such proportions as
desired or convenient. Add the salt, lemon juice and pimento; turn the
mixture into a moistened mould. (A ring mould is attractive.) Allow to
stand for one hour or more in a cold place. When ready to serve, remove
from mould to a chilled plate. If a ringed mould is used, the center may
be filled with flaked salmon over which salad dressing has been poured.
If the vegetable part is used as a salad, salad dressing may be placed
around the vegetables.
=One Egg Cake= (Ten portions)
4 T-butter
1/2 C-sugar
1 egg
1/2 C-milk
1-1/8 C-flour
2-1/2 t-baking powder
1 t-vanilla
Cream the butter, add the sugar gradually, and the egg well beaten. Mix
and sift the flour and baking powder and add alternately with the milk.
Add the vanilla. Bake in a loaf-cake pan twenty-five minutes in a
moderate oven.
=Chocolate Icing for Cake=
1 square of chocolate, melted
3 T-boiling water
1-1/2 powdered sugar
1/2 t-vanilla
Melt the chocolate, add a little powdered sugar, then water and
flavoring and sufficient sugar to allow the icing to spread on cake.
Usually one and one-half cups is the necessary amount. Spread on the
cake.