Evening Republican, Volume 18, Number 209, Rensselaer, Jasper County, 4 September 1914 — WITH THE AFTERNOON TEA [ARTICLE]

WITH THE AFTERNOON TEA

Appetizing Drinks to Serve When the Weather is Something More Than Just Wirm.

In hot weather not all guests at afternoon teas care for warm tea. For such the punch known as Hongkong cooler is easily prepared.

Pour one quart of boiling water over three' tablespoonfuls of Ceylon tea; let it steep five minutes and then cool. While It is codling add four tablespoonfuls of sugar and three slices of lemon, two cloves and a tablespoonfol of Maraschino cherries. When ready to serve fill tall glasses half full of shaved ice and add a dash of rum and a cherry to each glass. Place a spray of mint on top of each glass. Case frappe is a very acceptable tea dainty and is not difficult to make. Pour one quart of boiling water over eight tablespoonfuls Of ground coffee, let it stand ten minutes, then strain and add three-quarters of a cupful of sugar, half a pint of warm milk and half pint of cream, and then partly freeze 'the mixture. Serve with whipped cream in tall glasses with a cherry on top of each.

Fanchojiettes are made like the old fashioned custard pie, only they are the size of tarts. Prepare the crust in little patty tins and fill with a custard made of four yolks of egjs, two ounces of butter, two tablespoonfuls of sugar, two beaten 'whites of eggs, three dessertspoonfuls of flour and three-quarters of a pint of milk. Blend smoothly and bring to bqlling point in a granite saucepan, then fill the tarts and b*ake in a medium oven. When done, whip the other two whites of eggs with two tablespoonfuls of sugar for a meringue, and let it lightly brown in the oven. When cold serve on a doily garnished with strips of angelica.