"
"Isn't boiling water boiling water?" asked Roger, who was listening.
"There's boiling water _and_ boiling water," smiled his mother. "Water
for tea should be freshly drawn so that there are bubbles of air in it
and it should be put over the fire at once. When you are waiting for it
to boil you should scald your teapot so that its coldness may not chill
the hot water when you come to the actual making of the tea."
"Do I seem to remember a rule about using one teaspoonful of tea for
each person and one for the pot?" asked Tom.
"That is the rule for the cheaper grades of tea, but the better grades
are so strong that half a teaspoonful for each drinker is enough."
"Then it's just as cheap to get tea at a dollar a pound as the fifty
cent quality."
"Exactly; and the taste is far better. Well, you have your teapot warm
and your tea in it waiting, and the minute the water boils vigorously
you pour it on the tea."
"What would happen if you let it boil a while?"
"If you should taste water freshly boiled and water that has been
boiling for ten minutes you'd notice a decided difference. One has a
lively taste and the other is flat. These qualities are given to the
pot of tea of course."
"That's all news to me," declared James. "I'm glad to know it."
"I used to think 'tea and toast' was the easiest thing in the world to
prepare until Dorothy taught me how to make toast when she was fixing
invalid dishes for Grandfather after he was hurt in the fire at
Chautauqua," said Ethel Brown.
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