Tea and buns

 

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.