"TIFFIN TEA " CUP.
One quart of freshly made Tiffin tea, allowing seven heaping teaspoonfuls of tea to the quart. Strain and set aside to cool. Crush one cup of either blackberries, strawberries, or raspberries (black or red) in a little sugar. To this add the juice of three lemons, two sherry glasses of brandy, one liqueur glass curacao, and one tumbler of claret; strain. After thoroughly mixing, add the tea. The paring of a cucumber may be left in this cup for about five minutes, removing before serving. Fruit syrups may be used if fresh fruits cannot be obtained. This is a delightful beverage to serve on the piazza during the warm weather. Serve in a glass pitcher in which is a large piece of ice.
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