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Show How to Weaken Tea. AU careful housekeepers should remember re-member that when it is necessary to dilute strong tea it should be done with water at the boiling point. The poor flavor of tea, made strong at first k and then reduced, such as is too often served at receptions and "at homes," is usually caused by the addition of ' hot, not boiling water, to the first in fusion. A lesson in this matter may be had from the Russians, who serve the most delicious tea in the world, and who prepare it first very strong, making it almost an essence of tea. This is diluted to the strength wished, with w?tr kept boiling in the samovar. samo-var. This water is not allowed to boil and reboil, but is renewed as needed. Freshly boiled water is insisted upon by all connoisseurs in tea-making. |