Cassell's dictionary of cookery

Tea. — Doctors disagree as to whether the constant use of tea is beneficial or otherwise in its effects upon the human frame. There can be Little doubt, however, that when partaken of too freely it acts injuriously upon the nervous system ; yet, when taken in moderation, it is exhilarating, strengthening, and refreshing. Tastes differ as to the superiority of the flavour of the different kinds of tea. Some like all black, some all green, and some a mixture of the two. For mixed tea the usual proportion is four parts of black tea to one of green. Green tea is more exhilarating than black, and it has a tendency to produce excitement and wakefulness. When taken very strong it is exceedingly pernicious. Amongst the black teas may be mentioned Bohea, Congo, Souchong, Assam, and Pekoe. Amongst the green teas, Twankay, Hyson-skin, Young Hyson, Hyson, Imperial, and Gunpowder. {See Tea, Varieties of.) Sometimes two or three kinds of tea are mixed together — a finely-flavoured one with an in- expensive one — and then cheapness can be combined with superiority of flavour. The following is a favourite and inexpensive mixture of black teas : — One pound of Moning Congo, a quarter of a pound of Assam, and a quarter of a pound of Orange Pekoe. Tea and Coffee, Analysis of.— The following analyses of tea and coffee are interesting, as showing how nearly the)- con- tain the same organic constituents, although in different proportions : — 100 parts 100 parts of Tea con- of Coti'ee tain. contain Water ... 5 12 Theine ... 3 1-75 Caseinc . . .15 13 Gum ... 18 9 Sugar ... 3 6.5 Starch . . .a trace a trace Tannin . . .26-25 4 Aromatic oil . . 075 0-002 Fat ... 4 12 Fibre ... 20 35 Mineral substances 5 6-7 Tea Biscuits. — Dissolve two ounces of fresh butter and a large pinch of salt in a pint of warm milk. Stir this into a pound of flour, and make the paste into a stiff dough by kneading it well with a table-spoonful of brewer's yeast. Put the dough into a bowl, cover it with a cloth, and set it in a warm place to rise. When quite hght, roll it out very thin, stamp it into fancy shapes, and bake in a moderate oven. Tea biscuits should be eaten cold, and a little butter or marmalade should be sent to table with them. Time to bake, ten to twenty minutes, according to size. Probable cost for this quantity, 8d. Suflicient for a dish. Tea Cakes {see Queen's Tea Cakes). Tea Cakes, Baker's, To Toast.— Cut the tea cake across into three or four slices, according to thickness. Toast and butter these on both sides, and lay them one upon another in a hot dish. Cut them into quarters, and serve as hot as possible. They will retain their heat much longer if kept in a covered plate over a basin of boiling water.