Girl's home manual of cookery, home management, home nursing and laundry

Tea Coffee Cocoa Stimulating prop- Caffeine... Caffeine (Smaller quantity) Theobromine erty (Smaller quantity) Flavour and scent Volatile oil ...... Volatile oil and scent, tannin, volatile oil, some tannin, some fat and carbo- hydrates Effect on Body Tea, coffee and cocoa all act as nerve stimulants and remove the sense of fatigue, especially tea and coffee, which are stronger. In large quantities tea and coffee produce sleeplessness and retard digestion. If tea or coffee are long made, large quantities of tannic acid are in the infusions. Tannic acid hardens all animal tissues and hinders digestion. TEA Ingredients. Individual For Five People 5%4 cups boiling water. e 4 tsp. tea. 1% cups boiling water. 1% tsp. tea. Method. Heat and scald a china or silver teapot with boiling water and empty. Put tea in strainer, pour on freshly boiling water, cover and infuse from 3 to 5 minutes in a warm place. Never allow tea to boil. Remove leaves and serve very hot with sugar and milk or cream, or sliced lemon. Caution. If tea is allowed to boil or to stand long on the leaves, the tannin, which is harmful, is drawn out in large quantities. COFFEE Filtered Coffee for Five People 2% cup ground coffee. 414 cups boiling water. 1% cups scalded milk. Heat a coffee pot with strainer, or use a jug with strainer or cheesecloth. Put coffee in strainer, pour over boiling water, leave to filter in a warm place. Pour off half a cup and return it to the pot. Serve with hot milk. Pour milk im cups before coffee. Boiled Coffee for Five People. % ¾ % Method. Scald coffee pot, develop flavour. out half a cup to clear spout, then return it to pot. Add freshly boiling water, boil three minutes. cup ground coffee. cups boiling water. cups hot milk. cup cold water. Heat one minute to Stir and pour Add the cold water, which, empty and put in coffee. being heavier, carries coffee grounds to the bottom. Leave in a warm place for five miutes to settle. A whole coffee grounds and a little cold water, before adding the boiling water. or half egg, with shell, may be mixed with the The egg enriches the coffee and helps to clear it. COCOA For each cup of Cocoa allow: 4% measuring cup milk. 1 level teaspoonful cocoa (Baker’s). 1 tablespoonful hot water. f.g. salt. Put milk and hot water on to boil. When boiling stir in cocoa and salt mixed to a liquid with hot water. Whisk with Dover beater, and boil three minutes. Serve hot with sugar. A teaspoonful of whipped cream on top of a cup of cocoa improves and enriches it. | % measuring cup hot water. Iced Cocoa. Make in the usual way and chill with ice. This is refreshing in hot weather. FRUITS 17 FRUITS Classification. Fruit, as bought, is either fresh, dried, or preserved in syrup. Fruit may also be divided into two classes, thus: Flavour and Food Fruits. Flavour fruits contain over 85 per cent. of water and are chiefly refreshing; ex.: melon, peach, orange. Food fruits contain 20 per cent. solids and are more nutritious; ex.: bananas, figs, dates, raisins. Nuts are also fruits, but in are in a class by themselves. General Composition of Fresh Fruit. Fresh fruit contains from 80 to 90 per cent. water and only a small proportion of solids, of which the chief are carbohydrates, mineral matter combined with" acids, and cellulose. Bananas and dried fruits such as dates, figs, raisins and prunes contain less water and more nourishment in proportion. Many fruits also contain pectin, a jellying substance. It varies in quantity in different fruits. It resembles the carbohydrates in food nutrients. The flavour of fruits is due to an essential oil; this makes them appetising.