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at Lana's Victorian Parlor


1 c. (firmly packed) mint leaves

1 large orange pekoe tea bag

3 c. sugar

1 stick cinnamon

juice of 8 large lemons

Wash the mint leaves and place into a large saucepan.
Add the tea bag, sugar, cinnamon stick and 1/2 gallon boiling water and cover. Steep for 1 hour, then strain. Add lemon juice and enough water to make 1 gallon liquid and bring to a boil. Serve hot. Yield: 16 servings.


1/2 c. instant tea

2 c. Tang

1 c. sugar

1 tsp. cloves

1 tsp. cinnamon

Mix together and use a generous teaspoonful for each cup of hot water. Garnish with 1/2 lemon slice, studded with whole cloves.


6 tea bags

2/3 c. lemon juice

16 c. water

1 c. sugar

2 tsp. vanilla

4 tsp. almond extract

Steep tea bags in 12 cups boiling water for 10 minutes.

Boil sugar in 4 cups water for 5 minutes, then add lemon juice and flavorings. Combine with tea. Serve hot or iced. Keeps 2 weeks in refrigerator.


(Or Coffee)

4 drops almond extract

2 dashes cinnamon

1 tea bag (orange pekoe)

3/4 c. boiling water

2 tsp. sugar

1 rounded tsp. coffee cream

whipped topping

cinnamon stick

Place almond extract, cinnamon and tea bag in a mug.

Add water. Brew 3 to 4 minutes. Remove bag. Add sugar and coffee creamer. Stir; garnish with whipped topping and a cinnamon stick.


3 c. water

4 tea bags

4 Tbsp. apricot preserves

4 Tbsp. apricot brandy (optional)

sugar to taste

sweetened whipped cream or

whipped topping

ground nutmeg or cinnamon

Into each of 4 mugs, pour 3/4 cup water; heat. For each drink, add one tea bag; brew. Stir in 1 tablespoon preserves, 1 tablespoon brandy and sugar. Top with whipped cream and dash of nutmeg.


1 large can frozen lemonade

1 large can frozen orange juice

1 large can frozen pineapple juice

1 large pkg. red hots

2 Tbsp. instant tea

6 whole cloves

2 sticks cinnamon

3/4 c. sugar

7 c. hot water with juice

1 qt. water with tea

1 qt. apple cider (add later)

Mix sugar with cinnamon and cloves in 2 cups water.

Boil 5 minutes. Add red hots, apple cider and remaining

ingredients; boil until big bubbles appear, 10 to 15 minutes.

Refrigerate and heat and serve as needed. Add a little

water, if desired. This is a wonderful drink at Christmas



Pick about 2 dozen catnip leaves and rinse them clean. Place in a pot and boil with 1 quart water. Boil 10 to 15 minutes. Add 2 tablespoons sugar and stir. Pour through cloth strainer. Cool to just warm. Give about 2 to 3 ounces to babies for collic. May be reheated.


2 qt. cranberry juice

1 (46 oz.) can pineapple juice

1 (6 oz.) can frozen lemonade concentrate, thawed and undiluted

2 c. apple juice

1 c. orange juice

4 cinnamon sticks

3 whole nutmegs

1 1/2 tsp. ground ginger

Pour cranberry juice, pineapple juice, lemonade concen- trate, apple juice and orange juice into a 30-cup electric percolator. Place cinnamon, nutmeg and ginger in percolator basket. Perk through complete percolator cycle. Let stand 1 hour. Serve hot. Yield: 1 gallon. (May also be made in crock-pot: Wrap spices tightly in cheesecloth and let float in juices until well steeped.)


4 c. water

2 Tbsp. sugar

4 tea bags

2 c. cranberry juice

12 whole cloves

1 cinnamon stick

Place water, spices and sugar in saucepan and heat to boiling. Remove from heat. Add tea bags and steep for 3 minutes. Remove tea bags. Add cranberry drink. Heat to boiling. Serve hot. Serves 8.


2 pkg. diet lemonade mix

2 pkg. diet orange mix

2 tsp. cinnamon

1 tsp. cloves

1/2 c. instant tea

Mix well and store in glass jar. Use 1 teaspoon to cup of hot water and sweeten to taste with noncaloric sweetener.


6 tea bags

sugar to taste

milk to taste

water (boiling)

In pot or kettle, boil water. Put 6 tea bags in tea pot; fill with boiling water and put lid on. Cover with tea cozy or towel to keep heat in. Let stand approximately 5 minutes or until brewed. Put milk to taste in cups before putting tea in. Pour tea. Add sugar to taste after pouring into cups.

Note: If the tea it too weak, keep tea bags in longer

than 5 minutes. If too strong, add more boiling water.


4 qt. boiling water

3 small sticks peppermint candy

8 tea bags

1 small pkg. cinnamon imperials (hot cinnamon candy)

1 qt. pineapple juice

1 small can frozen orange juice

1/4 c. lemon juice

Dissolve candy and cinnamon imperials in 1 quart boiling water. Place tea bags in 3 remaining quarts water and let steep 10 minutes. Do not boil. Add tea to candy mixture, then add the juices and limeade. Sweeten to taste. Tea may be served hot or cold.

Tea Scones

Preparation time 15 minutes - cooking time 15 minutes.
2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1 tsp salt
1 1/2 tsps Kingsmill Egg Replacer
1/3 cup chilled margarine (cut into 1/4" slices)
1/2 cup Milk
3 tbsp water

Blend all dry ingredients together.
Add margarine to dry mixture and mix with fork until smooth (till no lumps of margarine remain in flour mix.) Pour liquid mix over flour mixture. Knead until a compact ball can be formed. Place dough on lightly floured surface. Roll dough out into 1/2" thick circle.
With cookie cutter or rim of a glass, cut dough into 2" rounds. Re-roll scraps and cut into rounds. Place one inch apart on a well greased cookie sheet. Bake at 400F for 15 minutes or until lightly browned.
Variations: add 1/2 cup of currants or raisins.  



Recipe By :

Serving Size : 6

Categories : Beverages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 English Breakfast tea bags

4 c Water

2 tb Almond syrup (orgeat syrup,

-see note)

1 Whole milk

1 Ground nutmeg or chocolate,

-optional garnish

Prepare a strong tea with 8 English Breakfast tea bags in 4 cups boiling water. Steep for 5 minutes, gently squeeze tea bags and remove. Pour 1/2 cup plus 2 tablespoons of hot tea into each tea cup, add 1 teaspoon of almond syrup and stir. Steam whole milk with the steamer of an espresso machine, add 1 tablespoon steamed milk and top with foamed milk. Garnish with ground nutmeg or chocolate if desired.
Note: Orgeat syrup can be found in liquor stores or in the bar supplies section of your supermarket.

Per serving: 24 calories (11 percent from protein, 64 per-cent from carbohydrate, 25 percent from fat), 1 gram protein, 4 grams carbohydrate, 1 gram fat, 3 milligrams cholesterol, 18 milligrams sodium. Makes 6 servings

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