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f G o i irm fit G u id eTeasing CoolersBY JOHN MCGILL & BILL SMITH A distinctly American beverage, icedtea, was %u201c discovered%u201d during a heat wave at the 1904 W orld%u2019s Fair in St. Louis. The discovery was made by a tea exhibitor who, when he could not interest visitors in the hot beverage, added ice cubes to strong tea. He produced one of the most popular attractions at the Fair.In its most common form, iced-tea is merely a concentrated brisk orange pekoe tea, usually from Ceylon, brewed hot and poured over ice cubes. Many other teas, however, can be used and many other things added to create summer drinks that are both unusual tasting and unusually satisfying.Various combinations of tea, spices, mint and citrus rind are especially good, as are herbal blends that do not include any tea leaves at all. Unblended herbal iced-tea with peppermint, spearmint and lemon verbena are especially popular. Regardless of the type of tea used,there are basic guidelines in the business of making iced-tea that should always be followed. Ideally, tea should be brewed hot and for no more than five minutes. To allow for melting ice, however, 50 percent more tea can be used. To make two quarts of iced-tea: bring one quart freshly drawn tap water to a full boil in a saucepan. Remove from heat and add one-third cup of loose tea. Brew for five minutes; strain; add another quart of cold water.For larger quantities, a concentrate can be made ahead of time. Pour one quart of boiling water over two-thirds cup of loose tea. Steep for five minutes, covered. Strain into a container. (Keep at room temperature and use within four hours.) To serve, use about three tablespoons of the concentrate per glass; add ice and cold water.Wedges of orange or lemon, cherries, strawberries and pineapple chunks are among the garnishes that can be added. Sprigs of fresh mint are also delightful and mint is a great sweetener as a sugar substitute. Citrus flavored liqueurs can also be used as sweeteners, to say nothing of their ability to take the edge7 8 3 -8 3 9 4Brooklyn Country^Natural Foods & General StoreHomebaked goodies, gourmet treats,cheese of all nations, basketware,books, antiques, soaps, herbs, spices196 Hall Street Hrs: 11:30-6:30,Mon-Fri.Diagonally opposite Pratt 11:30-6:00 Sat.John McGill and Bill Smith areco-owners of Two for the Pot, the coffeeand tea emporium at 187 Clinton St., nearAtlantic Avenue. See them for all yourcoffee and tea needs. They%u2019ve got theingredients and serving ideas that willadd a dimension to your entertaining.187 Clinton st (atlantic)coffees & teasherbs spices & sundriesDamascusBakerySuperbhom e-baked pastriesBaklawawifh walnuts or pistachio nutsLady Fingers- rolls of cream or walnutsBird's Nests- filled with pistachio nuts195 Atlantic Ave. 855-1456off a hard, hot day. Rum, too, mixes well with tea, hot or iced.Some of our favorite cooling tea beverage recipes folloCARRIBEAN COOLER #1 (with rum and gingerale) for six:4 teaspoons brisk Ceylon or Spice tea3 cups boiling water 113 cup lemon juice 1/2 cup orange juice 1/2cup sugar1 cup light rum2 small bottles ginger ale, chilled 2 mint sprigs6 orange slicesPour boiling water over tea leaves. Steep for five minutes; strain. Add lemon and orange juices and sugar to taste. Add rum and chill. Fill six tall glasses with ice cubes. Fill glasses two-thirds fuil with tea mixture. Add ginger ale. Stir and garnish with mint sprigs and orange slices.COMFREY COOLER ( no caffeine) for 20:1 can peach nectar 1 cup hot comfrey tea 1 cup honey 1 cup lemon juice 1 medium can unsweetened crushed pineapple 1 quart gingeraleFreeze peach nectar in ice cube trays. Dissolve honey in hot tea and add orange and lemon juice. Chill. Before serving, add crushed pineapple and gingerale and pour over fruit juice cubes in punch bowl. Garnish with orange and lemon slices and sprigs of mint.Johnny Walker Jack Daniels & Jim Beam*are atMarcolini Wines & Liquors66 Hicks Street, corner of CranberrySTOCK UP AT MARCOLINI and SAVEAll at the lowest prices allowed by New York State#plusmany,manymore freedelivery 875-0590/ * \\%u00ab W %u00bbNatural Foods Grocery Store & Restaurant150 Montague St.Daily SpecialsLunch - Dinner SupperMon-Thurs, Sat I 2-9 Friday, 12-10Open on Sundays beginning in April8 5 8 -7 0 6 1f %u2014%u2014 %u2014 %u2014%u2014 %u2014%u2014 %u2014 %u2014%u2014%u2014%u2014%u2014%u2014%u2014%u2014%u2014%u2014%u2014%u2014 %u2014i%u2014%u2014.! Safiadi3m p& r%u2018ti(ic] Ch, One. \\MU-Eastern Grocery and Import StiopWe nuve u luiye uSSOitmen u icookbooks for Lebanese, Syrian, Turkish, gArmenian, and Indian cuisine.Mon-Sat, 8-7 l 87 Atlantic Ave.THE LIQUOR SHOPPEFeaturingthe mostextensiveline ofH L M fine w in .Free Park SloP%u00bbDelivery: 789-8608108A 7th Ave, bet,President & Union Sts.~Pr zlEAF& BEANImported Teas o and Coffees105 SEVENTH AVE,PARK SUGPt-739-5253 156 MONTAGUE BKLN HEIGHTS 855-I&&IDon't let ttiehole^?ool you!m our contest to guess ' \^ ----%u2019th e weight of th is J2> ft.wheel of genuine-vtVi iZka' io uu CaiCCj C . n /cclosest quess wins a it-jewel swiss mtcin. in c&seof a -He, a drsuMna will decide, winner. ContestoQe(\\ May 17-31 Entrants most be idyrsoid.Nothing to purchase. After you%u2019ve naessed...buy the best: genuine Swiss cheese f>f ^THE CHEESE CELLAR* 118 MONTA6UE ST. AT HENRYMay 30, 1974, PHOENIX, Page 13