the leaves,
allowing it to steep three minutes--then pour over the remaining
quantity of boiling water and let stand about four minutes, when it is
ready to serve with cream and sugar, if liked. Should any tea remain
after serving do not throw away, but strain at once from tea leaves
and when cool place in a glass jar in refrigerator to be used as iced
tea.

ICED TEA

For two quarts of delicious iced tea, place in an agate teapot one
generous tablespoon of good tea (never buy a cheap, inferior grade of
tea). Pour over the tea leaves one quart of freshly boiled, scalding
hot water; let stand five minutes, keep hot (not boil), strain from
the leaves into a pitcher, then pour over the tea leaves another quart
of hot water, allow it to stand a few minutes, then strain as before.
Add the juice of one lemon and sugar to taste. When cooled stand on
ice and add chipped ice to tumblers when serving.

PUDDINGS

To boil a pudding in a bag, dip the bag, which should be made of thick
cotton or linen, in hot water, dredge the inside well with flour
before putting batter into the bag. When the pudding has boiled a long
enough time, dip the bag quickly in cold water, and the pudding will
turn out easily. Allow five large eggs to 1 quart of milk usually to
make custard solid enough to keep its shape when turned from the mold.
One teaspoonful of extract will flavor one quart. Always stand
individual cups in a pan partly filled with hot water. Place pan
containing custard cups in a moderate oven and bake slowly forty
minutes. Always sift flour over beef suet when chopping it to be used
in puddings. Pour boiling water over Pecans (nuts), allow to stand
several hours. When cracked, the shell may be easily removed, leaving
the nuts whole.

Blanch almonds by pouring boiling water over them. Allow them to stand
a short time, when the brown skin may be easily removed. Dry
thoroughly by standing in a rather cool oven, then put in glass jars
and they are ready to use. Almonds are used particularly by the
Germans in various ways. One hausfrau adds chopped almonds to cooked
oatmeal for her children's breakfast and they are frequently used as
an ingredient; also to decorate the tops of raised cakes. When dried
currants and raisins are bought by the frugal housewife they are
quickly washed in cold water, carefully picked over, then turned on to
a sieve to drain. Raisins are seeded, then spread over pans, placed in
a warm oven about 15 mi