1950s Archive

Steeped in History

continued (page 4 of 4)

Minted Orange Tea

Pour 3 cups boiling water over 2 tablespoons tea and brew for 5 minutes. Stir, strain, and add to the tea 1/3 cup lemon juice, cup orange juice, and sugar to taste. Chill. When ready to serve, add 1 pint ginger ale and pour over ice cubes into tall glasses. Decorate each glass with a sprig of mint and an orange slice. Makes six servings.

Spiced Tea

Put 1 teaspoon whole cloves and a 1-inch stick of cinnamon in a cheesecloth bag. Put 3 tablespoons black tea in another cheesecloth bag and close both bags securely with kitchen thread. Bring 3 quarts water to a boil and steep the tea and spice bags in it for 5 minutes. Remove the bags. Heat together the juice of 1 1/2 lemons and 3 oranges with 1 cup granulated sugar and add the sweetened juice to the tea.

Rum Tea

Into a glass put 1 teaspoon lemon juice, 2 ounces rum, and a slice of lemon peel. Fill the glass with hot tea, stir with a cinnamon stick, serve immediately.

Tea Granité

Boil 1 cup water and 1 cup sugar for 5 minutes. Cool the syrup and mix it with 3 cups chilled double-strength tea. Pour the mixture into a refrigerator tray and freeze it for 4 to 5 hours, without stirring, until it forms a granular mass. Serve in sherbet glasses with 1 tablespoon rum over each serving.

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