" I suppose," said Emeline, "you make green tea somewhat different ? Isn't it a general rule to boil black, and to steep green teas ? " "I believe so. But my practice is, when trying a new kind or grade of tea, to experiment by various methods of makhig, and ascertain which method is best for the particular kind of tea. As a general rule I find all black and English break- fast teas of finest flavor, when made after the man- ner I have just given. Occasionally I find a soil; that is better boiled for two or three minutes ; but I have never discovered any that was improved by being boiled and stewed indefinitely. I think all green teas best, steeped in a small quantity of water ten or fifteen minutes — the bulk of the water being added just before the tea is poured. Mandarin tea, of which I am very fond, is much better steeped for fifteen minutes with only a small quantity of water. This tea, which is only sold by the Woman's Tea Company, has a peculiar flavor, decidedly individual, and not likely to be mistaken for a common herb ; and those who make it properly soon grow to like it very much." " Do you use the same quantity of tea to the same amount of water in all cases?" asked Alice. BREAKFAST -TABLE GOSSIP. 93 "By no means," I replied. "The quantity of tea required depends upon the strength of the tea, and the taste of the drinker. A greater bulk is required of coarse, than of fine tea; and both coarse and fine teas vary much in strength. In making tea, as in most things relating to cookery, good sense and discriminating care are essential on the part of the cook. " To make the meanest toast possible take bread that is a little sour, a trifle raw, or not quite light, and is not fit to eat untoasted. Lay it on a grid- iron over a hot fire, where it will burn before it even dries. When burned sufficiently to taste bitter, spread, it with strong butter✪ Toast and pack the slices one above the other, allowing it to become cool before serving, and you have a dish that would ruin the disrestion of an ostrich, and that no sensible person should touch. The woman who thinks good toast can be made of bad bread labors under a terrible delusion. Most of the attempts to improve bad bread or bad butter prove futile, as no amount of doctoring can change their normal condition. They generally retain all their original badness in spite of their disguises and conversions. To make the best quality of toast, the bread must be good. If stale, it will toast quickly by being held a short distance from a clear fire. If fresh, lay the slices on a grate, or wire frame, in allot oven until slightly dried. A toasting-fork is mucli 94 COOKING AND CASTLE-BUILDING. better for toasting bread than a gridiron, as, held by a fork, the entire surface of the bread is ex- posed to the clear fire, and the distance between the toast and the fire can be increased or lessened at will. Serve toast hot in a toast-holder, or laid singly on a plate. If the slices are piled one upon another they sweat and become tough and clammy. Most persons prefer to butter toast for themselves, and many dislike it soaked with melted butter." The letter from my lady friend Fanny, ran thus :

AI-modernized reading of the original text

" I suppose," said Emeline, "you make green tea somewhat different ? Isn't it a general rule to boil black, and to steep green teas ? " "I believe so. But my practice is, when trying a new kind or grade of tea, to experiment by various methods of making, and ascertain which method is best for the particular kind of tea. As a general rule I find all black and English breakfast teas of finest flavor, when made after the manner I have just given. Occasionally I find a soil that is better boiled for two or three minutes ; but I have never discovered any that was improved by being boiled and stewed indefinitely. I think all green teas best, steeped in a small quantity of water ten or fifteen minutes — the bulk of the water being added just before the tea is poured. Mandarin tea, of which I am very fond, is much better steeped for fifteen minutes with only a small quantity of water. This tea, which is only sold by the Woman's Tea Company, has a peculiar flavor, decidedly individual, and not likely to be mistaken for a common herb ; and those who make it properly soon grow to like it very much." " Do you use the same quantity of tea to the same amount of water in all cases?" asked Alice. "By no means," I replied. "The quantity of tea required depends upon the strength of the tea, and the taste of the drinker. A greater bulk is required of coarse, than of fine tea; and both coarse and fine teas vary much in strength. In making tea, as in most things relating to cookery, good sense and discriminating care are essential on the part of the cook. " To make the meanest toast possible take bread that is a little sour, a trifle raw, or not quite light, and is not fit to eat untoasted. Lay it on a gridiron over a hot fire, where it will burn before it even dries. When burned sufficiently to taste bitter, spread, it with strong butter and pack the slices one above the other, allowing it to become cool before serving, and you have a dish that would ruin the digestion of an ostrich, and that no sensible person should touch. The woman who thinks good toast can be made of bad bread labors under a terrible delusion. Most of the attempts to improve bad bread or bad butter prove futile, as no amount of doctoring can change their normal condition. They generally retain all their original badness in spite of their disguises and conversions. To make the best quality of toast, the bread must be good. If stale, it will toast quickly by being held a short distance from a clear fire. If fresh, lay the slices on a grate, or wire frame, in a hot oven until slightly dried. A toasting-fork is mucli better for toasting bread than a gridiron, as, held by a fork, the entire surface of the bread is exposed to the clear fire, and the distance between the toast and the fire can be increased or lessened at will. Serve toast hot in a toast-holder, or laid singly on a plate. If the slices are piled one upon another they sweat and become tough and clammy. Most persons prefer to butter toast for themselves, and many dislike it soaked with melted butter." The letter from my lady friend Fanny, ran thus :

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