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ANYONE CAN COOK Page 87

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TEA

Place tea in scalded earthenware teapot, allowing 1 teaspoon of tea to
each cup of freshly boiling water. Let stand 3 to 5 minutes without
boiling, then pour at once. If tea is to stand longer than 5 minutes, it
should be poured off leaves into another heated teapot, as oversteeping
causes bitterness.

ICED TEA
By COLUMBIAN KITCHEN
Tea Mint leaves or lemon
Boiling water Sugar

Placed shaved ice in tall glasses. Make very strong tea. Sweeten it in
the pot. Pour over ice and garnish with mint leaves or lemon slices.

TEA FOR 100

14 pound tea 5 gallons boiling water
I gallon of water is sufficient for 24 persons.
1 pound of loaf sugar will serve 100 cups of tea.
1% quarts of table cream will suffice for that number.
Tie tea loosely in cheesecloth bag. Place bag in kettle of boiling water.
Cover tightly. Decrease heat so water will not boil. Infuse for eight
minutes.

MOCHA
By COLUMBIAN KITCHEN
1 square chocolate 144 cups scalded milk
2 tbsp. sugar Speck salt
% cup boiling water % tsp. vanilla

Add hot water to chocolate, sugar and salt. Heat until chocolate is dis-
solved. Then boil 2 to 5 minutes. Add hot milk and vanilla. Add this,
half and half to strong coffee. Add additional sweeting to taste. Serve
in small cups with whipped cream.

RASPBERRY VINEGAR
CONTRIBUTED

Place 3 quarts raspberries in a crock and add 1 quart white wine or
cider vinegar. Let stand 24 hours or longer and strain. Pour liquid
over 3 quarts fresh raspberries and let stand another 24 hours. Strain
and add 1 cup of white sugar to each cup of juice. Boil 20 minutes,
skimming well. Bottle when cold. Serve 1 part vinegar to 4 parts water.

SUMMER DRINK
By MRS. K. R. MATHESON

1 oz. citric acid 4 cups sugar
3 oranges 4 cups boiling water
1 lemon

Let stand 24 hours before using.

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