THE LITTLE TEA BOOK 



10 in the leaf. Pepys had his first 

 cup of tea in September, 1660. (See 

 his Diary.) The rare recipe for mak- 

 ing tea in those days was known only 

 to the elect, and here it is : 



" To a pint of tea, add the yolks 

 of two fresh eggs ; then beat them 

 up with as much fine sugar as is 

 sufficient to sweeten the tea, and 

 stir well together. The water must 

 remain no longer upon the tea than 

 while you can chant the Miserere 

 psalm in a leisurely fashion. " 



But I am not indorsing recipes of 

 250 odd years ago. The above is 

 from the knowledge box of a Chinese 

 priest, or a priest from China, called 

 Pre Couplet (don't print it Qua- 

 train), in 1667. He gave it to the 

 Earl of Clarendon, and I extend it 

 to you, if you wish to try it. 



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