title: Iced Tea: 50 Recipes for Refreshing Tisanes, Infusions, Coolers, and Spiked Teas (50 Series)
author:  Fred Thompson 
description: In <i>Iced Tea</i>, author Fred Thompson serves up 50 vibrant variations on "the house wine of the South," using black, green, and oolong teas ("considered by some to be the Lafite Rothschild of teas") as well as tisanes, which are teas made not from tea leaves but from flowers, herbs, and spices. Recipes range from Southern-Style Iced Tea--a basic formula of tea, water, and sugar--to Teatotaler's Sangria, which combines chilled green tea with peaches, oranges, and other fresh fruits. Other notable concoctions include the tropically tinged Bimini Island Iced Tea; Cha Yen, or Thai Iced Tea, which uses condensed and evaporated milk; and the classic Sweet Tea, whose main ingredient is sugar--and lots of it. ("A visitor to the South once said that it made his teeth hurt," writes the author.) There's also a section of mixed alcoholic drinks.
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  Ijnmf.
  — Foster
  
  Candlelight Tea
  U CoJ Co.
  A BOOR OF RECIPES
  By UNA DUNUP
  Aathcr o(
  'HEART OF THE WHEAT"
  "OCT OF THE BLUE GRASS'
  [COPYRIGHTED
  1910
  Press of Transylvania Printing Compeny,
  Lexington, Kentucky.
  
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  ^Cl, A 275395
  
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  EGGNOGG
  Separate three eggs, beat the whites
  to a
  stiff froth,
  and
  add
  the
  yolks,
  with
  three
  cups
  of
  granulated
  sugar,
  beating
  all
  until
  creamy.
  To
  this
  add,
  very
  slowly, and only a small
  quantity
  at a
  time, one pint
  of
  best whiskey,
  stirring
  briskly.
  Dash with
  one-half
  pint
  of
  imported
  Jamaica
  rum.
  Immediately
  before
  using add one quart of ice cream, one quart of sweet
  cream,
  and
  one
  quart whipped
  cream.
  Vanilla
  to
  taste.
  Serve
  in
  toast
  cups.
  CLARET CUP
  To
  one
  quart
  of
  claret,
  add
  the
  juice
  of
  two
  lemons,
  one-half
  cup
  of
  sugar,
  and
  one-half
  cup
  of
  whiskey.
  Serve
  in
  toast cups over crushed
  ice.
  
  Candlelight Tea
  NAVY PUNCH
  Take one quart of Jamaica rum, one quart of cham-
  pagne,
  the
  juice
  of
  eight
  lem