Bean Tea

Use white, brown or black beans; soak one-half cup of beans in warm soft water over night. The next day put on to boil in a quart of water, cook slowly for one hour or longer, and keep covered well. Then strain and serve plain, or add some hot cream to it. Small white and lima beans are excellent in the summer.

Pea And Lentil Tea

Prepare the same as bean tea. Dry green peas are richer in minerals than yellow peas. Yellow peas contain more starch.

Camomile Tea

Put a tablespoonful of tea into a teapot and pour on it one-half a pint of boiling water. Allow it to stand on a hot platter or over steam for 5 minutes. Then strain and serve.

Fennel Tea

Prepare the same as camomile tea.

Buckthorn Tea

Put two tablespoonsful of buckthorn bark into a teapot, pour on it a cup of boiling water, and allow to steep from 10 to 15 minutes. Strain and serve warm (not hot).

Flaxseed Tea

Add a quart of water to two tablespoonsful of whole flax seed. Boil one or two hours with one or two tablespoonsful of sugar. Strain and add lemon juice or cream, to suit the taste.

Tea

Rinse the teapot with boiling water. Take a teaspoonful of black Japan tea, add a pint of boiling water, and let stand over steam for one or two minutes. Strain, and serve hot or cold with lemon juice or cream.