Domestic science (Clark, Cornell home economics)

Put tea in hot teapot and pour the water over the tea. Put cover on and let the teapot stand on the back of the range for about five minutes. Pour the tea off the leaves at once. If too strong, dilute with boUing water. If stronger tea is desired, add more tea, but do not steep longer to make tea stronger. Iced Tea or Russian Tea. In making iced tea, we use more tea than when tea is to be served hot. Make tea as above and pour off the leaves, then on cracked ice in glasses. Serve with slices of lemon and sugar, if desired. Method. Pour a cup of cold water on a heaping tsp. of tea. Let it stand all day in a refrigerator. Pour off the liquid, heat, and serve as desired. This is used especially for iced tea. TEA School Recipe. Pour boiling water in the teapot (or saucepan — not tin). When the pot is thoroughly heated, empty it. Pour one cup of freshly boiled water over 1 tsp. of tea which has been put into the hot pot. Let it steep 5 m. and then serve. If too strong, dilute it with boiling water. If the tea has to stand, pour off the tea from leaves. Serve plain, or with sugar and milk or cream, and without sugar and with a slice of lemon. It is not necessary for each pupil to make the same amount. It may be made from ^ tsp. tea and ^ c. water. When economy is necessary the tea may be made by groups of any number, the smaller the better. If time allows, especially with advanced pupils, good tea may be tested by teacher or pupils. If good, the leaves are small (easily seen in water), tightly curled and pliable. Notes m .2 . m ^ -.;> a Dxi -^ a SXl Kind da" Kind -as 0*0 — ^.2 P." ID ts.s §•■" Black Congou (fine) Oolong Hyson skin Congou (iufe- Hyson nor) Fine imperial Flowery Pekoe Scented Caper Souchong Fine Gunpowder The fresh leaves have neither odor nor flavor, so they are usually dried in the sun. They are rolled up by hand. Green teas are dried artificially and rapidly, so that the leaves keep their natural color. Black tea is dried slowly by the sun, so that it loses the green color. Preparation for table. Have pupils taste water in which the tea has stood. The theine has flavored it. Boil it 5 or 10 m. Let it stand. The tannin flavors it and it has a bitter taste. Order op Lesson 1. Distribute to each pupil a little tea (a leaf will do). Ask them what it is and why they think so. Let each pour boiling water on her tea and watch the result. What then is tea? (It spreads out in water and shows that it is a leaf.) 2. The plant. 3. Preparation for market. 4. Varieties. 5. Value as food. 6. Physiological effects. THE DINING-ROOM AND SERVING Lesson XXIX Theodore Child said: "The best decoration for a dining-room is a well-cooked dinner. Yet that dinner will taste all the better in a room that is rationally finrnished, tastefully decorated, and the temperature of which is maintained at an agreeable point. " The most famous dining-room of ancient times was perhaps that of LucuUus. As he ate the Roman dainty of thrushes, he could at the same time feast his eyes on their living forms and tickle his ears with their beautiful song. The revival of this idea in modem days, brought about by the discovery of the elaborate decorations of the Pompeiian dining-rooms in decorating the room with stuffed skins of fish and game, is even less commendable. A dining-room should be characteristic, light and gay.