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"TIFFIN
TEA
"
CUP.
One
quart
of
freshly
made
Tiffin
tea,
allowing
seven
heaping
teaspoonfuls
of
tea
to
the
quart.
Strain
and
set
aside
to
cool.
Crush
one cup
of
either
blackberries,
strawberries,
or
raspberries
(black
or
red)
in
a
little
sugar.
To
this
add
the
juice
of
thiee
lemons,
two
sherry
glasses
of
brandy,
one
liqueur
glass
curacao,
and
one
tumbler
of
claret;
strain.
After
thoroughly
mixing,
add
the
tea.
The
paring
of
a
cucumber
may
be
left
in
this
cup
for
about
five
minutes,
removing
before
serving.
Fruit
syrups
may
be
used
if
fresh
fruits
cannot
be
obtained.
This
is
a
delightful
beverage
to
serve
on
the
piazza
during
the
warm
weather.
Serve
in
a
glass
pitcher
in
which
is
a
large
piece
of
ice.
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