ICED TEA AND COFFEE

Sun (Auckland), Volume IV, Issue 1052, 16 August 1930, Page 21

ICED TEA AND COFFEE

COOLING, PLEASANT DRINKS Iced tea is one of the most wholesome of party drinks, but few people know how to prepare it. It is quite simple, however. Use a china or earthenware teapot, and be sure that the water is boiling fast when poured over the tea leaves. Allow one teaspoonful of tea for each person, let it infuse for three or four minutes, according to the strength desired, and then pour off the liquid. Do not allow the tea to boll, and do not keep the leaves in the water for more than four minutes. Make and strain the tea two or three hours before it is to be served. Add two level teaspoonsful of sugar for every cupful, stir, and stand aside to cool. When the beverage is required, half-fill tall glasses with cracked ice, pour Into each one cupful of the sweetened tea, add two or three very thin slices of lemon, fill up with cold water and put a couple of cherries on

top. Serve with straws or longhandled spoons. ICED COFFEE Iced coffee, like tea, should be made as carefully as though it were to be served immediately. Strain it the instant it is ready; cool it, or place it in an ice-box if possible. When required, three parts fill tall, slender glasses with the coffee, add to each two tablespoonsful of cracked ice, sugar to taste, one tablespoonful of milk and one of cream, stir well, and put a spoonful of whipped cream on top.