is a cleansing agent because most soil is soluble in water.
It also plays a most important part in the preparation of
foods, since it serves as a medium for the cooking of foods,
and acts as a carrier of flavor as in fruit drinks, tea, coffee.
Foreign Materials in Water. — Since water is such a ready
solvent, it contains many foreign materials. In passing
through the air and in flowing through the ground, it dis-
solves many substances. Some of these substances are
harmless, while some contain disease bacteria and are dan-
gerous. Well water is frequently contaminated. It is often
not safe to use for drinking purposes unless boiled.
Experiment 62 : Presence of Gases in Water. — Fill a beaker half
full of water, and note its temperature. Heat the water, and observe
the changes which take place. What appears on the sides and bottom
of the beaker ? What does water contain which is driven off by heat ?
Experiment 63 : Simmering and Boiling of Water. — Continue to
heat the water of Experiment 62 until the larger bubbles form and
disappear at the surface of the water. Note the temperature. Con-
tinue to heat the water until bubbling occurs on the surface of the
water. Note the temperature. What is indicated by the larger
bubbles ?
When bubbling occurs below the surface, water is simmering.
When the surface is in motion and steam is given off, water is boiling.
From the results of Experiment 63, determine the simmering and the
boiling temperatures of water.
The loss of gases makes boiled water taste flat or insipid.
This flatness can be overcome somewhat, by aerating the
water after boiling, i.e. by pouring it from one vessel into
another and thus mixing air with it.
Black and Green Tea. — The chief difference between black
and green tea is that black tea leaves are fermented after
picking, while green are not. Tea leaves contain a substance
called tannin, sometimes called tannic acid, which inter-
176 THE COOKING OF FOODS
feres with digestion. By fermentation, tannin is changed
into a less soluble form, so the beverage made from black tea
contains less tannin than that made from green tea.
Good black tea is grayish black in color, not dead black.
Because tea contains tannic acid, an earthen, enamel,
china, or silver teapot should be used ; a tin teapot should
never be used. (See Suggestions for Cooking Fruits, p. 32.)
The ingredient in tea that gives it its odor is a volatile
substance. Hence tea leaves should be kept in closely
covered jars or cans.
Boiling water draws out substances which give the
beverage its flavor and stimulating properties, while water
below the boiling point only partially draws out these sub-
stances. So boiling water should be used for making tea.
If, however, the leaves are boiled or are allowed to remain
in water for more than five minutes, much tannin is drawn
out in the water. Therefore, never boil tea, but pour boil-
ing water over it and in five minutes strain out the tea
leaves.
Sometimes tea leaves are artificially colored or faced, i.e.
treated with materials to give them color and gloss. These
coloring and facing materials are considered adulterants.
" Under the Tea Regulations of March 1, 1911, all teas con-
taining artificial coloring or facing matter are prohibited
entry to this country." It has been found that "Japan
green teas and Ceylon green teas (uncolored) are generally
free from artificial coloring or facing matter, whereas, the
China green teas are usually colored or faced."
TEA (proportion for one capful)
J to 1 teaspoonful black tea leaves 1 cupful freshly boiled water✪ Tea
Heat the teapot by pouring boiling water into it. Pour
out the water and add the tea leaves. Pour over them the
freshly boiled water. Place the teapot in a warm place to
steep, and in 5 minutes strain out the tea leaves.
BEVERAGES 177
Page 72 · 2 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
is a cleansing agent because most soil is soluble in water. It also plays a most important part in the preparation of foods, since it serves as a medium for the cooking of foods, and acts as a carrier of flavor as in fruit drinks, tea, coffee.
Foreign Materials in Water. — Since water is such a ready solvent, it contains many foreign materials. In passing through the air and in flowing through the ground, it dissolves many substances. Some of these substances are harmless, while some contain disease bacteria and are dangerous. Well water is frequently contaminated. It is often not safe to use for drinking purposes unless boiled.
Experiment 62 : Presence of Gases in Water. — Fill a beaker half full of water, and note its temperature. Heat the water, and observe the changes which take place. What appears on the sides and bottom of the beaker ? What does water contain which is driven off by heat ?
Experiment 63 : Simmering and Boiling of Water. — Continue to heat the water of Experiment 62 until the larger bubbles form and disappear at the surface of the water. Note the temperature. Continue to heat the water until bubbling occurs on the surface of the water. Note the temperature. What is indicated by the larger bubbles ?
When bubbling occurs below the surface, water is simmering. When the surface is in motion and steam is given off, water is boiling. From the results of Experiment 63, determine the simmering and the boiling temperatures of water.
The loss of gases makes boiled water taste flat or insipid. This flatness can be overcome somewhat, by aerating the water after boiling, i.e. by pouring it from one vessel into another and thus mixing air with it.
Black and Green Tea. — The chief difference between black and green tea is that black tea leaves are fermented after picking, while green are not. Tea leaves contain a substance called tannin, sometimes called tannic acid, which inter-
feres with digestion. By fermentation, tannin is changed into a less soluble form, so the beverage made from black tea contains less tannin than that made from green tea.
Good black tea is grayish black in color, not dead black.
Because tea contains tannic acid, an earthen, enamel, china, or silver teapot should be used ; a tin teapot should never be used. (See Suggestions for Cooking Fruits, p. 32.) The ingredient in tea that gives it its odor is a volatile substance. Hence tea leaves should be kept in closely covered jars or cans.
Boiling water draws out substances which give the beverage its flavor and stimulating properties, while water below the boiling point only partially draws out these substances. So boiling water should be used for making tea. If, however, the leaves are boiled or are allowed to remain in water for more than five minutes, much tannin is drawn out in the water. Therefore, never boil tea, but pour boiling water over it and in five minutes strain out the tea leaves.
Sometimes tea leaves are artificially colored or faced, i.e. treated with materials to give them color and gloss. These coloring and facing materials are considered adulterants. " Under the Tea Regulations of March 1, 1911, all teas containing artificial coloring or facing matter are prohibited entry to this country." It has been found that "Japan green teas and Ceylon green teas (uncolored) are generally free from artificial coloring or facing matter, whereas, the China green teas are usually colored or faced."
TEA (proportion for one capful) J to 1 teaspoonful black tea leaves 1 cupful freshly boiled water
Heat the teapot by pouring boiling water into it. Pour out the water and add the tea leaves. Pour over them the freshly boiled water. Place the teapot in a warm place to steep, and in 5 minutes strain out the tea leaves.
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