1/2 pint of sugar.
Rub the apricots through a sieve. Add the water and sugar to the strained fruit, and freeze.
The sugar and water may be boiled together for fifteen minutes, and, when cold, added to the strained apricot. This will give a smoother and richer ice.
CHAPTER XX.
BEVERAGES.
Tea.
THE making of a good cup of tea is one of the simplest things in the world. Use an earthenware or china teapot. Fill it with boiling water and let stand for four or five minutes; then pour out the water, leaving not a drop in the pot. Put the dry tea into the warm pot and after putting on the cover, set back where it will keep warm for a few minutes; then pour the boiling water on the tea and send to the table. This is for all the light kinds of tea, such as Oolong or black tea. English breakfast tea should steep on the fire for a few minutes, to suit most tastes. If made without this steeping, it has a much brighter and fresher flavor, but it lacks the body so much prized by lovers of this beverage.
The proportions of tea and water vary with the taste of the family or individual. The old rule of a teaspoonful for each person and a teaspoonful for the pot, makes rather strong tea, if three gills of water be allowed for each person.
The water must be boiling when it is poured on the dry tea. Many people seem to think that, if it has boiled some time in the past, it will suffice simply to have it hot when the tea is made. But if water boil a long time all the gases will be driven off, and the water become flat and flavorless. Such water is unfit for the making of tea and coffee.
Keep the teakettle clean, by washing it out every day, and always fill the kettle with fresh water when preparing to make tea or coffee.