Although tea has little nutritive value, if taken in moderation it is strengthening, refreshing, and exhilarating ; but if partaken of too freely, it is injurious to the nervous and digestive systems. 2964. Tea with Lemon, or Russian Tea Lemon is now frequently taken with tea instead of milk or cream. Choose a small lemon for pre- ference, wipe it perfectly clean, and then cut it in thin slices right through rind and pulp. Serve a shoe in each cup of tea, and sugar to taste✪ Tea with Lemon, or Russian Tea. 2965. Iced Tea This makes a very refreshing drink in hot weather. Make tea in the usual way, pouring it off the leaves as soon as infused, and allow it to cool. Put some cracked ice into a glass with either a slice of lemon or some lemon juice, and sugar or not according to taste✪ Iced Tea, then fill up the glass with cold tea. 2966. Coffee, and How to Make it Coffee is a beverage which has for long been highly esteemed on the Continent, and now in this country the appreciation of it is becoming more and more general. To get good coffee is often one of the difficulties of the housekeeper, and yet it need not be so. The making of it is very simple. It just requires some nicety and care. 616 COOKERY FOR EVERY HOUSEHOLD Coffee, to be good, should be freshly roasted and freshly ground. When this cannot be done at home, it should be bought in very small quantities, and kept in a tin box with a tight-fitting lid, or in a bottle with a good stopper. Coffee should also be kept apart from other strong tasting or smelling substances, as it very readily absorbs any foreign flavour. If pure coffee is wanted, chicory should not bo used. Chicory imparts a slight bitterness to the coffee, and darkens the colour, and some people prefer coffee with it. The usual proportions are 2 oz. chicory to 1 lb. coffee✪ Coffee, and How to Make it. The water, as for tea, must be freshly boiled. It is also important to have the coffee pot very clean. There is an oily substance in coffee which not only adheres to the sides of the pot, and clogs up the holes of the percolator, but if not removed, will give the next coffee made in the pot a bad flavour. The coffee pot must be taken to pieces, and each piece well washed with very hot water, hen rinsed and dried. There are many different k;nds of cafetieres, and some of them are more complicated than others, but the method is nearly always the same. For ordinary use, there is perhaps nothing better than the earthenware fireproof pot. Whatever kind is used, it must be one in which the straining is perfect, or the coffee will not be clear. First fill the cafetiere with boiling water, let it stand until thoroughly heated, and pour the water away. Then put in the required amount of coffee — the quantity will vary accord- ing to the taste of the consumer ; but a very good proportion is Earthenware one table-spoonful coffee to each Coffee Pot half pint of boiling water. Pour the boiling water gently and gradually over the coffee, and let it filter slowly through. Keep the pot standing in a warm place or in a saucepan of slowly boiling water, and serve as hot as possible. Coffee, to be good, must be hot. If there is no percolator attached to the coffee pot, it is a good plan to have a metal ring made to fit the top of the coffee pot inside. To this ring sew a muslin bag, and fit the bag into the pot.

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Although tea has little nutritive value, if taken in moderation it is strengthening, refreshing, and exhilarating ; but if partaken of too freely, it is injurious to the nervous and digestive systems. 2964. Tea with Lemon, or Russian Tea Lemon is now frequently taken with tea instead of milk or cream. Choose a small lemon for preference, wipe it perfectly clean, and then cut it in thin slices right through rind and pulp. Serve a slice in each cup of tea, and sugar to taste. 2965. Iced Tea This makes a very refreshing drink in hot weather. Make tea in the usual way, pouring it off the leaves as soon as infused, and allow it to cool. Put some cracked ice into a glass with either a slice of lemon or some lemon juice, and sugar or not according to taste, then fill up the glass with cold tea. 2966. Coffee, and How to Make it Coffee is a beverage which has for long been highly esteemed on the Continent, and now in this country the appreciation of it is becoming more and more general. To get good coffee is often one of the difficulties of the housekeeper, and yet it need not be so. The making of it is very simple. It just requires some nicety and care. Coffee, to be good, should be freshly roasted and freshly ground. When this cannot be done at home, it should be bought in very small quantities, and kept in a tin box with a tight-fitting lid, or in a bottle with a good stopper. Coffee should also be kept apart from other strong tasting or smelling substances, as it very readily absorbs any foreign flavour. If pure coffee is wanted, chicory should not be used. Chicory imparts a slight bitterness to the coffee, and darkens the colour, and some people prefer coffee with it. The usual proportions are 2 oz. chicory to 1 lb. coffee. The water, as for tea, must be freshly boiled. It is also important to have the coffee pot very clean. There is an oily substance in coffee which not only adheres to the sides of the pot, and clogs up the holes of the percolator, but if not removed, will give the next coffee made in the pot a bad flavour. The coffee pot must be taken to pieces, and each piece well washed with very hot water, hen rinsed and dried. There are many different kinds of cafetieres, and some of them are more complicated than others, but the method is nearly always the same. For ordinary use, there is perhaps nothing better than the earthenware fireproof pot. Whatever kind is used, it must be one in which the straining is perfect, or the coffee will not be clear. First fill the cafetiere with boiling water, let it stand until thoroughly heated, and pour the water away. Then put in the required amount of coffee — the quantity will vary according to the taste of the consumer ; but a very good proportion is Earthenware one table-spoonful coffee to each Coffee Pot half pint of boiling water. Pour the boiling water gently and gradually over the coffee, and let it filter slowly through. Keep the pot standing in a warm place or in a saucepan of slowly boiling water, and serve as hot as possible. Coffee, to be good, must be hot. If there is no percolator attached to the coffee pot, it is a good plan to have a metal ring made to fit the top of the coffee pot inside. To this ring sew a muslin bag, and fit the bag into the pot.

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