Sir, – Perhaps my sister’s approach is worth considering. She pours some tea in first, adds milk and then pours more tea on top.
The benefits of this approach are two-fold – the second drop of tea helps disperse the milk, thus negating the need for a spoon; it also allows one to determine the strength of the tea with greater accuracy. – Yours, etc,
ELIZABETH
DEVINE,
Crumlin,
Dublin 12.
Sir, – A letter writer suggests that the second boil of the kettle is the cardinal error (Letters, April 5th). Well, Fr Ted Crilly’s initial refusal to accept the offer of a cup of tea was a clerical error. – Yours, etc,
DEAGLÁN
MAC GIOLLAPHÁDRAIG,
Avoca,
Co Wicklow.
Sir, – Pat Browne (Letters, April 10th) reckons the presence of dried fruit in a scone prevents one from fully enjoying the treat. But surely the presence of fruit in a bun is a scone’s whole raisin d’etre? – Yours, etc,
PAUL DELANEY,
Dalkey,
Co Dublin.