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3 teaspoons tea

2 cups boiling water

Scald an earthen or china teapot.

Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.

When tea is made in dining or drawing-room, a “Five o’Clock Tea-kettle” (Samovar), and tea-ball or teapot are used.

Follow recipe for making tea. Russian Tea may be served hot or cold, but always without milk. A thin slice of lemon, from which seeds have been removed, or a few drops of lemon juice, is 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.

Follow recipe for making tea and serve hot, allowing three whole cloves to each cup. Sugar is added according to taste.