A manual of home-making

1. Heat the teafjot, drop into it the tea, and i>fiur the freshly btiilinK water over this. Ste^^p the tea in a warm plaee for just S miniitt^: du not allow it to twil. Pour the WvtTago off the ground.^ iiniur^liately, and serve it hot. A tea-€osy, or i|uilted cover whieh fits the teapot, helps to keep the tea hot. 2. Place the tea in a large tea-btdl or tic it in a muslin htig. Put this in the pot, and proct»ed according to Method L Remove the ball at the end of 3 minutes, 3. Place ? 2 teaspoon of tea in a silver tea-ball, previously heated. Lay this in a serving cup, and pour boiling water over it. 8tecp it for juKt 3 minutes; then remove the ball, Ite]iiaei> the leaves with fresh onea before brewing a second cup. This method is generally unsatisfactory from the atandpoint of quality. 470 A MANUAL OF HOME-MAKING \. Russian tea, for sonnnp a large quantity. Measure out the tea m the y>n)p<>rti«3n of 1 cup to sixty wervinjp?. Pour over this in a hot covered kettle 3 quarts of boiling water, and steep the tea for 3 rninyte«. Four the liquid oft the leaves, net it in a warm place, and diluJe it as needed, using one part of tea to three parts of hot water. 5. Iced tea. Any of the following methods may be ufi/ed: (a) Brew freflli tea using more tea in profjortion to water than for hot tea. Fill t\imhlcf« half fuH of cracked ico, place a slice of letnon and 2 teaspoons of sugar on top, and pour the hot tea over thb^. Serve the tea as soon as it is chiUed. (h) < %M>1 tea, and chill it eitluT liy the addition of cracked ice or by placing it whiTe it will bc^ eoliL Dissolve the sttgar in the tea before cooUng it, or add a sirup, tc} Four cold water over the tea leaves, and let tbcm acMik for several hours. (I IVa fiunch. Tea that is to be used as a foundation for fnu>. punch should be made in the proportion of 1 1^ teiiHjxjons of tea to 1 cup of wat^r. To make the punch, use cold tea in place of onofourth to one-half of th<» water, according to thr* fl:iv*ir di^ired. The ust^ of tea of appruxirnately the ft[ime color as the fruit juice is Ix-st; a dark tea may be used to color the liquid. Test the tea for cloudicig before using it. Clouding, Some teas, expecially some black kind.'^, cloud on cooling and standing* Re-heating will clear them tem|x>rarily, but these teas are not suited for serving as iced teas or in punches. To test a tea for clouding, it should Ix? brewed and the liquid allowed to stanfl overnight at room temperature. Clouding is not au indication of inferior quality. Points in judging the beverage. In judging tea, the color, the taste, the flavor, the pungen^T and the l>ody must be consideretl, Sennng. Black tea is generally i>est suited for serving with cream and sugar iK^cause of its color and flavor. Green teas are generally served plain or with lemon and sugar. COCOA Cocoa is found on the market in the following forms: 1. Cocoa nibe: chocolate beans, cracked. 2. Chocolate cake: chocolate I 1 d E BEVERAGES 471 beans groiind fine and pressed. 3. Cocoa-shellw: the tJiin inner shells of the coeoa bean, cracked off. Ver>^ httle outri- iiiprit is eonlained in them. 4. Cocoa: ehor^ohite from wliich some of the fat {cocoa butter) has been removctJ. Cffmpomiian.