A text-book of cooking

Teapots provided with perforated cups or with tea-balls (see Fig. 48) for holding the tea leaves are most convenient, as the cup containing the leaves may easily be removed or the tea-ball can be drawn above the surface of the liquid after steeping the tea for 5 minutes. Or two teapots may be used, the beverage being strained from one teapot into the other. The quantity of tea to be used varies with the kind. If Ceylon tea is used, 1 teaspoonful to 1 cupful of water is sufficient. If the leaves are closely rolled, less tea is required than if they are loosely folded. Tea may be served with cream and sugar, or with lemon and sugar. The latter is called Russian Tea, and is often served with a preserved cherry. In warm weather Iced Tea may be served. " Left over " tea may be utilized in this way, or hot tea may be cooled quickly by adding ice to it. While the latter method requires more ice, the tea is considered of a finer flavor. Iced Tea is served usually with sugar and lemon. Since sugar does not dissolve as readily in cold solutions as in hot (see Experiments 7 and 8, pp. 28 and 29) it Is desirable to prepare a syrup for sweetening Iced Tea. Coffee. — Coffee is somewhat like tea in composition. It contains tannic acid, and therefore a tin coffeepot should never be used. The flavor can be extracted from coffee by boiling it or by pouring boiling water through it. Coffee should not boil longer than three minutes, as much tannic acid is extracted by long boiling. Because coffee contains volatile substances, it should not be purchased ground, unless in small quantities, and it should then be kept in tightly covered jars or cans. BOILED COFFEE (proportion for one capful) 1 heaping tablespoonful coarsely ground coffee 1 tablespoonful cold water Bit of crushed eggshell or a little egg 1 cup boiling water white 1 tablespoonful cold water (1 eggshell or J egg white is sufficient for 8 heaping tablespoonfuls of ground coffee.) Into a well-cleaned coffeepot, place the coffee, cold water, and egg. Mix ; then add the boiling water and boil for not more than three minutes. Remove from the fire ; pour out about one half cupful of coffee, in order to rinse the grounds from the inside and from the spout of the coffeepot. Return the coffee to the pot ; add the second quantity of cold water. If the spout is not covered, insert a piece of paper so that the aroma will be retained. Allow to stand in a warm place for about 5 minutes for the coffee to become clear. Cold water may be used instead of boiling water in making coffee. Care of the Coffeepot. — The coffee should never be allowed to stand in the coffeepot, but should be turned out at once after using. If any clear coffee is left, it may be used for spice cakes, jellies, or other desserts. The coffeepot should be washed well, and scoured if necessary. The spout needs special care in cleaning. BEVERAGES 179 FILTERED COFFEE j cupful finely ground coffee 5 cuplula freshly boiled water (For the following method of preparing coffee, a drip coffeepot is used. A drip coffeepot ia provided with a perforated receptacle or a muslin bag in which the finely ground coffee is held. The boiled water is poured through the ground coffee.) Heat the coffee by steaming it, placing a little boiling water in the bottom of the coffeepot and the ground coffee in the coffee bag or perforated cup. Remove the bag or cup and pour the water from the pot. Return the bag or cup to the coffeepot and slowly pour over it the freshly boiled water. If it is desired to make the coffee stronger, the beverage may be poured over the ground COffee Coatttay ol MannbD, ScummCc a second time. Care Fig. 49. —Coffee percolator,