It is to be regretted that all of the letters of commendation cannot
be published, but as they would alone constitute a fair sized volume,
only a few have been inserted.




TEA


Tastes differ as to which of the many kinds of tea is the best, and
yet the general use of English Breakfast and Oolong warrants the
recommending of these two teas as standard. The Chinese have taught us
the correct idea of tea drinking; to have it always freshly made, with
the water boiling, and to steep the leaves at table.

The tea table can be easily equipped now with a boiler in silver or
brass, with alcohol lamp underneath; a tea caddy in china or silver,
with teapot and cups before the hostess.

No set formula can be prescribed for quantity to each cup, but it
averages one-half teaspoon of tea leaves.

Heat teapot by pouring in some hot water, let it stand a few moments
and empty in a bowl for hot water on the table. Place tea leaves
required in the pot, pour in boiling water, instantly replace the lid
and let it steep a few minutes. It is then ready to serve. Use a small
amount of sugar and no cream, as both cream and sugar detract from the
correct flavor of tea.