Boil sugar and water twenty minutes; add mint, and let stand until cold; add lemon juice, and strain into glasses half filled with cracked ice. Garnish with sprigs of mint.
27.—TEA
Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.
28.—ICED TEA
Fill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added.
29.—FILTERED COFFEE
| ½ cup pulverized coffee | 4 cups boiling water |
Put coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.
30.—AFTER-DINNER COFFEE
| ½ cup pulverized coffee | 2 cups boiling water |