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The 1918 Fanny Farmer Cookbook
Five o’Clock Tea
When tea is made in dining or drawing room, a “Five o’Clock Tea−kettle” (Samovar), and
tea−ball or teapot are used.
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3
Russian Tea
Follow recipe for making tea. Russian Tea may be served hot or cold, but always without
milk.
is
A thin slice of lemon, from which seeds have been removed, or a few drops of lemon−juice,
allowed for each cup. Sugar is added according to taste. In Russia a preserved strawberry to
each cup is considered an improvement. We imitate our Russian friends by garnishing with a
candied cherry.
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De John’s Tea
Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is
added according to taste.
Iced Tea
4
teaspoons tea
2
cups boiling water
Follow recipe for making tea. Strain into glasses one−third full of cracked ice. Sweeten to
taste,
and allow one slice lemon to each glass tea. The flavor is much finer by chilling the infusion
quickly.
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Wellesley Tea
Make same as Iced Tea, having three crushed mint leaves in each glass into which the hot
infusion is strained.
COFFEE
The coffee−tree is native to Abyssinia, but is now grown in all tropical countries. It belongs to
the
genus Coffea, of which there are about twenty−two species. The seeds of berries of
coffee−trees
constitute the coffee of commerce. Each berry contains two seeds, with exception of
Chapter III − BEVERAGES
39
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