Cassell's dictionary of cookery

Tea, Cold. — The value of cold tea as a beverage is not sufficiently known. Literary men and others accustomed to a sedentary occupation would find one or two cups of cold tea taken without either milk or sugar to be as stimulating as the same quantity of sherry, whilst there would be no fear of the drowsiness or diminution of the working power which might arise from imbibing either wine or spirit. The taste for cold tea is an easily-acquired one, and worth cultivating by those who require an occasional and harmless stimulant. Tea, Consolidated. — Extracts, essences, and concentrated essences are to be met with in a hundred shapes, and amongst recent inventions we have consolidated tea. This production is made up in neat little tablets, each divided into so many different portions, thus showing at a glance the exact quantity required for use. As the tea will preserve its properties under any change of climate, and is much less in bulk than that in ordinary use, it is likely to be held in high favour by travellers and officers of the army and navy. _ Tea Cream.— Boil a pint of cream and a pint of milk, into which throw a little salt and some sugar— the latter must, however, predominate. When the cream boils, throw two or three spoonfuls of good green tea into it, put in ten yolks of very fresh eggs, and proceed as usual upon the fire till the cream becomes thick, then put in the isinglass, &c., pass it through a tamis, and put it in the mould, and then to the ice. If your mould is small; eight eggs are sufficient. Tea, Herb. — The following proportions are recommended by a well-known herbalist : — Agrimony, balm, tormentil, wild marjoram, of each one ounce ; red roses, cowslip flowers, black-currant leaves, of each a quarter of an ounce. Cut small and mix. A heaped tablespoonful is enough for two persons, made as China tea, with sugar and cream, or milk if approved. The following substitute for tea is also recommended : — Hawthorn leaves dried, ten parts ; sage and balm, one part. Mix well together, and use as above. Tea Made Overnight.— When tea is wanted for a very early breakfast, make it overnight, and pour it away from the tea-leaves before it gets cold. If this is done one need not fear that it will taste bitter, as cold tea generally does when it is warmed up, for it acquires this taste with long standing on the tea-leaves. In the morning it will simply need to be warmed until it is sufficiently hot to drink — that is, until it has reached a temperature of 140° Fahr., or nine degrees above an average night temperature of 50" ; whereas if the tea had to be freshly made it would he necessary I to bring the water to boiling point — that is, to 212*, and this would take some minutes longer. I Tea, Spirituous Syrup of.— Pour a quarter of a pint of boiling water on three j ounces (avoirdupois weight) of fine young- ! hyson. Let it stand an hour, then add to it a pint of brandy or proof spirit; let it steep for ten days, shaking it up every day ; strain it, and sweeten with clarified syrup. A spoonful or two of this in a tumbler of water is a very refreshing beverage.