3. Let stand five minutes then pour tea into cups or into
another teapot. If the water is allowed to stand longer on the
tea leaves more tannic acid will be drawn out.
Note. — // the tea is too strong weaken with boiling water. Tea
may be served plain or with cream and sugar or with thin slices of
lemon and sugar. At afternoon teas, whole cloves or accasia buds are
sometimes served in tea.
Iced Tea.
3 rounding t. tea 5 C. boiling water
cracked ice
1. Scald teapot and make tea according to direction for
hot tea.
BEVERAGES 185
2. When tea has steeped five minutes pour into a pitcher
and let cool.
3. Before serving, add cracked ice and serve with thinly
sliced lemon and sugar.
Boiled Coffee.
6 heaping T. coffee 2 egg shells or 1 egg
1 C. cold water 5 C. boiling water
1. Scald coffee pot.
2. Mix one-half C. cold water, crushed egg shells and coffee
together and put into coffee pot.
3. Pour on boiling water and let boil three minutes.
4. Add remainder of cold water and let stand five minutes
to settle.
Cold Water Coffee.
6 heaping T. coffee 6 C. cold water
1. Scald coffee pot.
2. Put coffee in muslin bag and put into coffee pot with
cold water.
3. Bring slowly to boil and let boil three minutes.
4. Eemove from fire and let stand one minute. Put back on
stove and let boil three minutes more. Remove bag and let cof-
fee pot stand where coffee will keep hot but not boil until ready
to serve.
Filtered Coffee.
6 heaping T. pulverized coffee 6 C. boiling water
1. Put strainer in coffee pot and put coffee into strainer.
2. Place coffee pot on stove and pour the boiling water
186 FOOD AND COOKERY
through the coffee -J C. at a time. After pouring on i C. cover
the coffee pot and allow the water to drip through slowly, then
add another half cup and repeat until all the water has been
added.
3. If stronger coffee is desired or if the coffee has not been
finely ground, pour the coffee out of the coffee pot and re-filter it.
Iced Coffee.
Make coffee by any of the above methods, then pour into
a pitcher and allow to cool. Add cracked ice and serve in glasses
with cream and sugar.
COCOA.
4 T. cocoa 1 C. water
4 T. sugar 4 C. scalded milk
i t. salt✪ Cocoa
1. Scald milk in double boiler.
2. Mix cocoa, sugar and salt together.
3. Add water and let boil two minutes to cook the starch
thoroughly.
4. Add milk and let it get hot but not boil. (Milk that
has boiled is not as easily digested as milk that has not been
boiled.)
5. Beat with Dover egg beater until frothy to prevent a
scum forming on top, then serve at once.
Note. — If cocoa must stand after it is made, keep it hot in the
double boiler and beat again before serving.
Chocolate.
2 oz. chocolate ^ C. sugar
1 C. water 4 C. milk
i t. salt
BEVERAGES 187
Cut chocolate in fine pieces and mix with sugar, salt and
water, then follow directions for making cocoa.
Note. — Chocolate or cocoa^ may be served with a spoonful of
whipped cream on top or a marshmallow may be dropped on top of
the hot beverage instead of the cream.
188 POOD AND COOKERY
NOTES ON LABOEATOEY WOEK.
1. Wiiy not use all milk in making cocoa?
2. What objections are there to giving children hot milk
flavored with a little tea or coffee?
3. Why are eggs or egg shells sometimes added to coffee?
4. Will shells from cooked eggs clear coffee as well as
shells from uncooked eggs? Why?
BEVERAGES 189
QUESTIONS AND SUGGESTIONS.
Good tea costs eighty to ninety cents a pound, while good
coffee can be bought for thirty-five cents. Which is more expen-
sive, a cup of tea or a cup of coffee?
190 FOOD AND COOKERY
READING NOTES.
References:
Farmers' Bulletin, No. 321.
How the World is Fed, Carpenter, p. 297.
BEVERAGES
HOME WORK.
191
Date.
Name of Disli.
Results.
Remarks
192 FOOD AND COOKERY
EXERCISE XIII.
FLOUR MIXTURES.
Structure and Composition.
Page 38 · 2 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3. Let stand five minutes then pour tea into cups or into another teapot. If the water is allowed to stand longer on the tea leaves more tannic acid will be drawn out.
Note. — // the tea is too strong weaken with boiling water. Tea may be served plain or with cream and sugar or with thin slices of lemon and sugar. At afternoon teas, whole cloves or accasia buds are sometimes served in tea.
Iced Tea.
3 rounding t. tea 5 C. boiling water cracked ice
1. Scald teapot and make tea according to direction for hot tea.
2. When tea has steeped five minutes pour into a pitcher and let cool.
3. Before serving, add cracked ice and serve with thinly sliced lemon and sugar.
Boiled Coffee.
6 heaping T. coffee 2 egg shells or 1 egg 1 C. cold water 5 C. boiling water
1. Scald coffee pot.
2. Mix one-half C. cold water, crushed egg shells and coffee together and put into coffee pot.
3. Pour on boiling water and let boil three minutes.
4. Add remainder of cold water and let stand five minutes to settle.
Cold Water Coffee.
6 heaping T. coffee 6 C. cold water
1. Scald coffee pot.
2. Put coffee in muslin bag and put into coffee pot with cold water.
3. Bring slowly to boil and let boil three minutes.
4. Remove from fire and let stand one minute. Put back on stove and let boil three minutes more. Remove bag and let coffee pot stand where coffee will keep hot but not boil until ready to serve.
Filtered Coffee.
6 heaping T. pulverized coffee 6 C. boiling water
1. Put strainer in coffee pot and put coffee into strainer.
2. Place coffee pot on stove and pour the boiling water
through the coffee -J C. at a time. After pouring on i C. cover the coffee pot and allow the water to drip through slowly, then add another half cup and repeat until all the water has been added.
3. If stronger coffee is desired or if the coffee has not been finely ground, pour the coffee out of the coffee pot and re-filter it. Iced Coffee.
Make coffee by any of the above methods, then pour into a pitcher and allow to cool. Add cracked ice and serve in glasses with cream and sugar.
COCOA.
4 T. cocoa 1 C. water
4 T. sugar 4 C. scalded milk
i t. salt
1. Scald milk in double boiler.
2. Mix cocoa, sugar and salt together.
3. Add water and let boil two minutes to cook the starch thoroughly.
4. Add milk and let it get hot but not boil. (Milk that has boiled is not as easily digested as milk that has not been boiled.)
5. Beat with Dover egg beater until frothy to prevent a scum forming on top, then serve at once.
Note. — If cocoa must stand after it is made, keep it hot in the double boiler and beat again before serving.
Chocolate.
2 oz. chocolate ^ C. sugar
1 C. water 4 C. milk
i t. salt
Cut chocolate in fine pieces and mix with sugar, salt and water, then follow directions for making cocoa.
Note. — Chocolate or cocoa^ may be served with a spoonful of whipped cream on top or a marshmallow may be dropped on top of the hot beverage instead of the cream.
1. Wiiy not use all milk in making cocoa?
2. What objections are there to giving children hot milk flavored with a little tea or coffee?
3. Why are eggs or egg shells sometimes added to coffee?
4. Will shells from cooked eggs clear coffee as well as shells from uncooked eggs? Why?
Good tea costs eighty to ninety cents a pound, while good coffee can be bought for thirty-five cents. Which is more expensive, a cup of tea or a cup of coffee?
References:
Farmers' Bulletin, No. 321.
How the World is Fed, Carpenter, p. 297.
Date.
Name of Disli.
Results.
Remarks
EXERCISE XIII.
Structure and Composition.
Records on this page
ChocolateCocoa