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.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea à la Russe.