Russian Tea

Ingredients

• Boil 112 cups sugar
• 5 cups water
• rind of 2 oranges
• 1 lemon
• juice of 6 oranges
• juice of 2 lemons
• 8 cups of good tea (fairly strong)
• Put 2 cloves in each cup

Method

1. 1

   Boil sugar in water with rind of oranges and lemon.

2. 2

   Strain.

3. 3

   When cool, add juice of oranges and lemons.

4. 4

   When ready to serve, add tea.

5. 5

   Serve hot.

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 66. The excerpt below is the record exactly as published.

RUSSIAN TEA Boil 112 cups sugar in 5 cups water with rind of 2 oranges and 1 lemon. Strain. When cool, add juice of 6 oranges and 2 lemons. When ready to serve, add 8 cups of good tea (fairly strong). Put 2 cloves in each cup. Serve hot. Serves about 20 medium-sized cups. FLORINE OLIVE (from my mother, Mr. R. B. Ledford) 172 THE QUAKER Cook Book PEANUT BUTTER SOUP 2 cups scalded milk 14 teaspoon pepper 1 tablespoon flour 2 tablespoons peanut butter 1 tablespoon butter , A suspicion of onion 1 teaspoon salt Add peanut butter to hot milk and rub well so as to mix. thoroughly. Add butter and seasonings, then thicken with flour made into a smooth paste with cold water. ei | pits Maes , ALICE PAIGE WHITE BUMSTEAD SANDWICH 1 slice cheese on slice bread 1 slice tomato to cover cheese Top the tomato with large, thin slice onion. Cut 1 strip bacon in half and place on top. Put under low speed broiler and broil until bacon curls. Add top slice of bread and brown slightly. A delicious Sunday night snack. LALA JOHNSON PIMENTO SANDWICHES 1 pound cheese 1 teaspoon mustard 1 can pimento peppers | 1 teaspoon salt Y2 cup vinegar 2 eggs Boil vinegar, then pour beaten eggs, mustard and salt in and let it thicken. Pour this over the cheese and pimento peppers which have been ground. Mix well and spread. ARTA BARKER (Mrs. June) GRAPE JUICE 1 cup ripe grapes - 1 cup sugar Put in quart jar. Fill with boiling water and seal quickly. This seems so simple some people think it a fake, but I have tried it out and it is very fine. AGNES Parsons (Mrs. D. Hy) CL EE nares seeps oeneeeennensnn ns euneeeeneneces 180 MISCELLANEOUS SUNDAY NIGHT SANDWICHES Spread buttered slices of bread (or hamburger buns) with canned baked beans which have been mixed with: 1 teaspoon mustard 2 tablespoons brown sugar 2 tablespoons catsup Top with onion slice, then with cheese. Top with bacon strips. Broil until bacon is crisp and cheese melts. SUE S. PARKER (Mrs. Allen) CRANBERRY JUICE COCKTAIL | quart cranberries Y2 to % cup sugar 1 quart water Juice of 1 lemon 3 whole cloves Boil cranberries until very soft. Strain as for jelly, then add sugar, cloves and lemon juice. Boil 5 minutes. May be served hot or cold. ICED TEA 1 cup tea leaves 1 dozen lemons 3 pounds sugar 1 gallon boiling water Squeeze juice from lemons. Put tea leaves and lemon rinds in vessel. Pour boiling water over them and let stand fifteen minutes. Strain and add lemon juice and sugar while hot. Serve in tea glasses filled with crushed ice. Mrs. H. A. MILLIs SUNSET LEMONADE 1¥2 cups sugar 1 quart water 2 oranges (juice and grated 4 lemons (juice) rind) Boil five minutes and set aside to cool. Serve with cracked ice. MILDRED COFFIELD (Mrs. H. I.) 181 THE QUAKER COOK BOOK RUSSIAN TEA 1 cup sugar 1 lemon 1 tablespoon tea 1 orange 1 teaspoon cloves (crushed) 142 quarts water Tie tea and cloves in cloth bag and put in water with sugar. Let come to boiling point. Take away from flame and put in lemon and orange juice. Vary with other juices as desired. BERTHA C. SHEETZ HOT SPICED TEA 1 teaspoon tea Juice of 2 oranges 2 quarts water | teaspoon whole cloves 1 cup sugar 1 stick whole cinnamon Juice of 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.