As a
rule, 1 to 1-1/2 teaspoonfuls of tea to 1 cupful of water is the
proportion followed in tea making.
53. STEEPED TEA.--When tea is to be steeped, a teapot is used. That the
best results may be secured, the teapot should always be freshly scalded
and the water freshly boiled.
STEEPED TEA
(Sufficient to Serve Six)
2 Tb. tea
1 qt. boiling water
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.
[Illustration: FIG. 6]
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, such as
shown in Fig. 6, 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.
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