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COFFEE,
CHOCOLATE,
COCOA
AND
TEA
109
A
great
amount
of
tea
infusion
is
used,
as
the
samovar
is
always
in
evidence,
but
the
water
is
poured
on
the
tea
again
and
again,
making
a great
amount
of
liquid
without
much
strength.
Sugar
and
lemon
juice
is
added
and
it
is
drunk
from
a
glass.
ICED
TEA
One
may
make
fresh
tea
and
pour
it
over
cracked
ice
in
individual
glasses,
or
one
may
make
a
rather
strong
solution
of
tea,
and
add
cracked
ice
to
it
in
a
large
pitcher,
or
make
a
weaker
solution,
and
pour
over
cracked
ice
in
glasses.
The
method
must
depend
upon
the
fancy
of
one's
family,
or
the
hostess.
ICED
TEA
WITH
MINT
While
iced
tea
is
usually
served
with
sugar
and
lemon,
I
am
quite
sure
that
in
addition
a spray
of
mint
will
be
found
most
acceptable.
Place
the
mint
in
the
glass
and
pour
the
tea
over.
HOT
TEA
WITH
MINT
I
find
that
a
cupful
of
hot
tea
into
which
a
few
leaves
of
mint
have
been
placed
is
most
refreshing.
This
may
be
served
either
with
or
without
sugar.
COCOA
AND
CHOCOLATE
It
is
very
rare
for
one
to
serve
chocolate
these
days,
as
cocoa
in
a
perfected
form
is
put
up
by
reliable
firms
in
this
country,
and
most
hostesses
prefer
it
to
chocolate,
which
is
more
difficult
to
prepare
and
rather
richer
than
wise
to
serve
to
the
family
generally.
COCOA
i
cupful
of
milk,
i
teaspoonful
of
cocoa.