Use a small earthenware tea-pot, thoroughly clean.  Put in two teaspoons of tea leaves, pour over it boiling water to one-fourth of the pot, and let it stand three minutes.  Then fill the pot entirely with boiling water and let it stand five minutes.  In serving dilute with warm water to suit taste, or serve cold, but always without milk.  A thin slice of lemon or a few drops of lemon juice is allowed for each cup.  Preserved strawberries, cherries or raspberries are considered an improvement.

RUSSIAN ICED TEA

Make tea for as many cups as desired, strain and cool.  Place in ice-box, chill thoroughly and serve in tall glass with ice and flavor with loaf sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon preserved strawberries, raspberries, cherries or pineapple, or loaf sugar may be flavored with lemon or orange and packed and stored in jars to be used later to flavor and sweeten the tea.  Wash the rind of lemon or orange and wipe dry, then rub over all sides of the sugar.

HOT WINE (GLUEH)

Mix one quart claret, one pint water, two cups of sugar, one-half teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut thin and in small pieces.  Boil steadily for fifteen minutes and serve hot.

FRUIT DRINKS

The success of lemon-, orange- and pineapple-ades depends upon the way they are made.  It is best to make a syrup, using one cup of granulated sugar to one cup of water.  Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread.  Take from the fire and add the fruit juices while the syrup is hot.  If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result.  Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor.  Shaved or very finely cracked ice should be used.

PINEAPPLE LEMONADE

Pare and grate a ripe pineapple; add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quantity of water.  Mix and add a quart of water.  When quite cold strain and ice.  A cherry, in each glass is an agreeable addition, as are a few strawberries or raspberries.

QUICK LEMONADE

Wash two lemons and squeeze the juice; mix thoroughly with four tablespoons of sugar, and when the sugar is dissolved add one quart of water, cracked ice, and a little fresh fruit or slices of lemon if convenient.

If the cracked ice is very finely chopped and put in the glasses just before serving it will make a better-looking lemonade.  When wine is used take two-thirds water and one-third wine.