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Shall I Pour? Make
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LAWRENCE BLASE, M.D.
and
WILLIAM GONTE, M.D.
announce the establishment of their new office specializing in
INTERNAL MEDICINE,
SPORTS MEDICINE
AND PREVENTIVE MEDICINE.
At
28501 Orchard Lake Road • Suite 120
Farmington Hills, MI 48334
(313) 489-4211
Complimentary cholesterol screening or body
fat analysis with first appointment.
76
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EXTRA FANCY
FRIDAY, APRIL 24, 1992
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RUTH SAMUELS
Special to The Jewish News
T
here isn't anything
more relaxing than a
cup of freshly brewed
tea. The English have pro-
claimed that most problems
could be solved "over a cup,"
and have named teas after
British noblemen, i.e. Earl
Grey.
There is a special etiquette
associated with tea — genteel
phrases like "shall I pour" or
"one lump or two?" While
most people drink tea by the
spoonfuls, our European an-
cestors made it a complex pro-
cess when a sugar cube was
clenched between their upper
and lower front teeth, follow-
ed by small sips from a
"glassala" that gently re-
leased the sugary syrup.
The popularity of tea is not
limited to the hot version. A
tall, frosty tumbler following
tennis brings the body temp-
erature down fast. Brewing
the tea, cooling to room
temperature and then refri-
geration, was a lengthy proc-
ess until concentrated frozen
ice tea and instant crystals
were marketed. Along with
the conventional orange and
black Pekoe are flavors of
lemon, orange and peach
crystals.
Microwave safe bags (with-
out metal staple) are another
way to shorten the brewing
process. Four family-size iced
tea bags produce one gallon
by placing 2 cups of cold
water with 4 bags in a micro-
wave safe container at high
for 4 minutes. Steep for 5
minutes or longer for
stronger tea. Remove bags
and add 3 1/2 quarts of cold
water.
Some bags don't contain tea
leaves but are flavored with
fruits (strawberry, raspberry,
orange peel), herbs and spices
(mint, cinnamon, lemon
grass), exotic flowers
(Jasmine, Hibiscus, Chamo-
mile), and are all decaf-
feinated. Biscuits, sand-
wiches and cake all taste good
with tea. Shall I pour?
ORANGE MARMALADE
CAKE
1 /2 cup butter/margarine
1/2 cup sugar
2 eggs, lightly beaten
3 tablespoons orange
marmalade
finely grated rind of 1
orange
Ruth Samuels is a food
writer in Pennsylvania.
finely grated rind of 1
lemon
2 cups self-rising flour,
sifted
For the icing:
juice of 1/2 orange
juice of 1/2 lemon
2 /3 cup sifted
confectioner's sugar
Cream the butter or marga-
rine and sugar together until
light and fluffy, then beat in
the eggs a little at a time, the
marmalade and both rinds.
Fold in flour. Butter a 9x5x3-
inch loaf pan and pour in mix-
ture. Bake at 350 degrees for
about 1 hour. Cool for 20
minutes in the pan and turn
out on wire rack.
To make the icing: stir in
the orange and lemon juices
into confectioners' sugar and
beat well with wooden spoon.
Spread smoothly over the top
of the cake. Leave to dry.
COTTAGE CHEESE AND
WALNUT TEA BREAD
1 cup cottage cheese,
drained
1 cup light brown sugar
3 eggs, beaten
finely grated rind of 2
oranges
1/2 cup chopped nuts
2 cups self-rising flour
1 teaspoon baking
powder
Beat together cottage
cheese, sugar, eggs, rind and
mix in walnuts. Sift together
flour and baking powder and
fold into the mixture until
blended. Bake in a greased
funnel tea bread mold at 350
degrees for 45 to 50 minutes
until well risen and golden
brown. Cool in mold for 5
minutes, turn out onto a wire
rack.
TEA SANDWICHES
Breads: white, whole
wheat, rye,
pumpernickel,
oatmeal, etc.
Bread shapes: rectangle
strips, triangles,
diagonal strips,
pinwheels and
cylindrical
Continued on Page 78