Wipe
Fresh mint leaves, remove from stems and rub each leaf gently with
the finger dipped in
Egg white slightly beaten. Mix
3 tablespoons granulated sugar with
3 drops oil of spearmint, and sift over each side of the mint leaves.
Lay close together on a cake rack covered with wax paper and leave in a
warm but not a hot place until crisp and dry. Serve in
Tea with
Sliced lemon and
Loaf sugar.



TEA

Half fill a perforated tea spoon or tea ball with
Orange Pekoe, or other preferred tea. Place in cup, add fresh
Boiling water, until cup is two-thirds full. Remove tea spoon as soon
as tea is of the desired strength.

Two or three cups of tea can usually be made without emptying and refilling
the tea spoon.


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