Fill the teapot with hot water, then pour it out. After thus heating the teapot, throw into it one even teaspoonful of tea allowed for each person, and one for the teapot. Cover with boiling water, and set on the front part of the stove long enough to count thirty. Then fill up with boiling water, allowing one cupful water to each teaspoonful tea. Set the pot where it will keep as hot as possibld but not boil. Serve at the end of fifteen minutes. If steeped longer it will be too strong. Tea made in this way is perfection; it should never boil. After making tea once, neither it nor the water need be measured, if you notice how much was used ; but to insure having always equally good tea, the proportion must be kept the same.

Make tea, fresh every time; or if there is tea left to be used over, pour it off at once into a clean pitcher (never tin) till time to heat it; if left standing on the leaves it will become rank.

Save the tea-leaves to scatter over a carpet on sweeping-day ; they brighten the colors. They also make excellent poultices for weak eyes or chilblains.

Tea A La Russe

Slice thin one or two lemons. Lay a slice in the bottom of each cup. Pour the hot tea over, and sugar to taste. No cream is used. This is refreshing in hot weather.

Iced Tea

Make tea several hours before it is to be served. Pour it into a clean pitcher, and when cool, set on ice. Serve with a lump of ice in the bottom of each cup.

Another way is, to put into a pitcher, six hours before serving, the usual amount of tea and water (one teaspoonful tea to each cupful of water), but use cold water.

Serve as above. As this requires no cooking it is convenient in hot weather; you can then let the fire go out when you please.