If this custom is followed, the lemons should be
washed and sliced very thin and the seeds should be removed from the
slices. The flavor may also be improved by sticking a few cloves in each
slice of lemon; or, if the clove flavor is desired, several cloves may
be put in the teapot when the tea is made. Fig. 7 shows slices of lemons
ready to be served with tea. Some of them, as will be observed, have
cloves stuck in them.
Lemon is almost always served with iced tea, for it adds a delightful
flavor. If it is not squeezed into the glass, it should be cut into
quarters or eighths lengthwise and then cut across so that small
triangular pieces are formed. These are much easier to handle than
whole slices.
[Illustration: FIG. 8]
58. In the serving of afternoon tea, the pouring of the tea is the main
thing, and the remainder of the service simply complements this pleasant
ceremony. Tiny sandwiches, small cakes, or macaroons usually accompany
the tea, while such confections as candied orange peel, stuffed dates,
or salted nuts are often served also. When sandwiches are used, they may
be merely bread-and-butter sandwiches or they may contain marmalade or
any desired filling.
Pages:
399
400
401
402
403
404
405
406
407
408
409
410
411
412
413
414
415
416
417
418
419
420
421
422
423