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8-Orono-Weekly 'Ilmes, Wcdiiesday. January 16, 1985 Soothing drinks for win ter ilus Although tea was once thought to have many medicinal properties, curing everything from infant ilis to headaches, today tea is enjoyed for what it is, a satisfying and relaxing beverage. Nothing soothes or com- forts a cold or sore throat like hot lemon tea. Just add a few teaspoons of lemon andi toney and i sp trie goodness of tea with the zip of lemon. Curi up in a big cozy chair as the cold wind blows out- side and enjoy a cup of tea, as is, flavored with gingtr or anise, or one of. the flavored drinks suggested. Or try a beef consomme -chock full of winter vegetables, it will make you forget the usutal chickeni soup. Ginger Tea Ginger tea was once prescribed as a cure for a cold. Although no longer a common belief, it is a good tonic for a sore throat. It burns a littie on the way down, but it's very comifor- ting. i tea bag 4 thin slices ginger root 1 cup (250 mL) boiling water Pour boiling water over tea bag and 2 slices of ginger in a heated teapot. Steep 5 minutes. Strain into a cup and add remaining ginger. Serve with honey. Makes 1 drink. Anise Tea SAn aromatie culi5 of tea with a soothing and subtie licorice flavor. 1 tsp (5 mL) anise seeds 1 cup (250 mL) boilîng water 1 cup (250 mL) hot tea Place anise seeds in boiling, water, cover and let steep 10 minutes. Strain and add to freshly made hot tea. Serve at once, wfth miik and/or sugar, as desired. Makes 2 cups (500 mL). 1PuniTea A shot of rum in hot tea snould cure what ails yvou. Combine a cup of hot, freshiy made tea and an ounce (25 mL) of rum. Add sugar to taste anid a slice of lemnon Apricot HWmmer A smootlî, bot dr-ink sure to chase the chilis. 1 tea bag 1 cup (250 ml,' boilinig water 1/4 cup,<50 ml ) apricot nectar 1 oz (25 ml) aprico t brandy 1 tbsp (15 mL) creamt POU-7 boi'ing water over tea bag. Let steecp 5 minutes, then rernove ea bag. Stir in apr icot nectar, brandy, cream and sugar to taste. Makes 1 dri--ik. Hot Fruity Tea 1 tea bag 1 cup (250 ml) boiling water 1 cup (250 mL) bot pineapple juice Few grains cardamom 1/4 tsp (1 mL) lenion juice Pour boiling water over tea bag and Jet brew 5 minutes. Straini and add pineapple juice, cardamomn and lemon juice. Add sugar to taste. Russian Tea (, tea bags 6 cups (1.4; L) boiling water .2 cups (500 miL) orange juice 1/ 2 cul) (1,25 il-) honey 1/4 cur, (50 mnL) lemon juice 6 vholý cloves C nnawon stick, broken O ange suices l'our boi]inig water over tea bags, le[ steep for 5 minutes, then remove tea bags. Meanwbiie combine oranige juice, honey, lemnon jui,-e, covsand cinnamon i a large saucepan. Bring mixture to a boil, then sim- mer 10 minutesý. Add tea and heat; do not boil. Serve in warm mnugs wvith orange silces. Makes 10 servings. Comsommé with Julienne Vegetables Tea adds body and flavor to this clear soup which takes only minutes to make. 1-inch (2.5 cm) piece fresh ginger root 1 tea bag 1 cup (250 mL) boiing water 1/2 smnall white turnip 2 carrots 3 cups (750 miL) beef broth k 2 green onions, sliced in 1/2-inch (J cm) pieces 1/4 cup (50 ml) orange juice Cut ginger into paper-thin suices. Pour boihing water over ginger and tea bag and let steep 5 minutes, then remiove tea bag. Cut turnip and carrot into fine juliennie strips. Combine beef broth and vegetables in saucepan and simmer 4 or 5 minutes, or until vegetables arc just tender. Add tea and orange juice and cook just until heated through. Serve at once. Makes 4 to 6 servings. Sa lad Recipe Spinach Orange Turkey Salad 4 oz (100 g) cooked turkey, 1cut ini stripý 2 oranges, peelIed, sectioned 1/4 cup (50 mU> thiffly' sliced red onion 4 cups (I L) spin ach, rinsed, torn Orange Salad Dressing (recipe follows) In small bowl toss toge-ther first four ingredients. Add Orange Saiad Dressing; toss to coat. Makes 4 servings. 160 calories per serving. A good se/ection of Wedding Stationery available ai the Orono Weekly Times Main Street, Orono Telephone 983-5301 TAKES THE GUESS) OUT 0F GIPTING... le2