Fig Tea by Florence White Oster

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Jan 27, 1916

Fig Tea

By Florence White Oster

FLORENCE WHITE OSTER

In Persia everybody drinks tea. As we travel through the country, all along the way we find tiny mud huts where tea is served. These tea rooms take the place of the coffeehouse, the lemonade stand, and the soda fountain or ice cream parlor in the United States. Every family, no matter how poor, will “set the samovar,” and serve you to a glass of tea when you are calling, even though you may stay but a few moments. It is considered very rude if you do not partake of this hospitality. When we first came to the country, we were quite at a loss to know what to do, for we were not only supposed to drink tea when calling, but we must also serve it when callers came to our home. We solved the problem by asking for plain hot water when away, and serving our callers fig tea.

Many of our friends have learned to like the substitute very much, and are now using it in their own homes, and serve it to us when we visit them. Perhaps some of the readers of this department could make use of fig tea, for it is really a wholesome beverage. We prepare it in this way:—

Wash and dice good white figs. Roast in the oven until a very dark brown. They are now ready for use, and may be put away in a dry place, and kept as long as necessary. Three or four pieces are needed for about six cups of tea. Put these into a teapot, and pour a little boiling water over them an hour or so before serving time. For use pour a few teaspoonfuls of this juice into each cup, and fill with boiling water. Add sugar and cream if desired.