Teas.— One teaspoonful of tea for each person, and a teaspoonful additional, three gills of boiling water to each teaspoonful of tea✪ Teas. Pour first in and out of the teapot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the teapot so that no steam may escape, and allow the tea to stand and . infuse for seven minutes, when it should be poured at once into the cups. Notes. — Tea should never be boiled, and should not be allowed to infuse longer than seven minutes, as the strength of the leaf will CLaRIPJED pat. 221 all draw out in that length of time, and if allowed to stand longer, will develop the tannin in it which gives the acrid, bitter taste of which there is general complaint, and which beside being unpleasant, to the palate, is destructive to the coating of the stomach, being a powerful astringent. Teas when properly infased shoidd have a pale, greenish amber color ; when boiled or let stand until the tannin develops, it will turn to a dark red. Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind or a few drops of Scotch whiskey at the dis- cretion of the drinker. Chocolate. — Four tablespoonfuls of grated choco- late to each person, one and one-half gills of boiling milk and one and one-half gills of boiling water✪ Chocolate to each por- tion of chocolate. Mix together the boiling milk and water, and let them boil up together. Place the grated chocolate into a bowl and stir it to a smooth paste with a little cold milk or water. Pour the chocolate into the boiling milk and water, and let all boil together for two minutes, stirring it constantly meantime. Note. — If preferred, the sugar may be mixed with and boiled in the chocolate, and if this is done half as much sugar should be used as there is chocolate. , Cream whipped to a froth is sometimes served with this beverage^ and powdered sugar should be used in it instead of the cut loaf. Cocoa is made by mixing it with the desired amount of sugar, this mixture being placed in the cup and equal quantities of boiling milk, and water poured over it, MISCELLANEOUS. Claxified Fat. — Cut into pieces any convenient 222 MISCELLANEOUS. quantity of fat either of beef or mutton. Place these in a saucepan and covering them withhold water, stir all until the water boils. When boiling skim the surface very carefully and allow the preparation to boil thereafter very rapidly until the water has all been discharged in vapor. The presence of remaining water may be determine by the liquid retaining its white color, but when this ha all evaporated the fluid will take on the color and ap pearance of salad oil. When free from water the fat should be strained, and is ready for any use to which it is to be'put.' NoTE.-^Fat so clarified will keep for any length of time. Caramel. — One pound of coarse brown sugar, one pint of cold water✪ Caramel. Put the sugar into a dry saucepan, place this over a hot fire and stir the sugar until it melts and turns to a darker brown color. Draw the saucepan aside from the fire, and add to its contents by degrees the cold water. Return the saucepan to the fire, and stir all together until the water boils. Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as re- quired. POULTRY. 223 HOW TO CARVE.

AI-modernized reading of the original text

Teas.— One teaspoonful of tea for each person, and a teaspoonful additional, three gills of boiling water to each teaspoonful of tea. Pour first in and out of the teapot a little boiling water. Put into it the required amount of tea, and pouring over this the boiling water, cover the teapot so that no steam may escape, and allow the tea to stand and . infuse for seven minutes, when it should be poured at once into the cups. Notes. — Tea should never be boiled, and should not be allowed to infuse longer than seven minutes, as the strength of the leaf will CLARIFIED FAT. 221 all draw out in that length of time, and if allowed to stand longer, will develop the tannin in it which gives the acrid, bitter taste of which there is general complaint, and which beside being unpleasant, to the palate, is destructive to the coating of the stomach, being a powerful astringent. Teas when properly infused should have a pale, greenish amber color ; when boiled or let stand until the tannin develops, it will turn to a dark red. Cream and sugar are used in English breakfast and black teas. Green teas are usually preferred clear, and sometimes with a small piece of fresh lemon rind or a few drops of Scotch whiskey at the discretion of the drinker. Chocolate. — Four tablespoonfuls of grated chocolate to each person, one and one-half gills of boiling milk and one and one-half gills of boiling water to each portion of chocolate. Mix together the boiling milk and water, and let them boil up together. Place the grated chocolate into a bowl and stir it to a smooth paste with a little cold milk or water. Pour the chocolate into the boiling milk and water, and let all boil together for two minutes, stirring it constantly meantime. Note. — If preferred, the sugar may be mixed with and boiled in the chocolate, and if this is done half as much sugar should be used as there is chocolate. , Cream whipped to a froth is sometimes served with this beverage^ and powdered sugar should be used in it instead of the cut loaf. Cocoa is made by mixing it with the desired amount of sugar, this mixture being placed in the cup and equal quantities of boiling milk, and water poured over it, MISCELLANEOUS. Claxified Fat. — Cut into pieces any convenient 222 MISCELLANEOUS. quantity of fat either of beef or mutton. Place these in a saucepan and covering them withhold water, stir all until the water boils. When boiling skim the surface very carefully and allow the preparation to boil thereafter very rapidly until the water has all been discharged in vapor. The presence of remaining water may be determine by the liquid retaining its white color, but when this ha all evaporated the fluid will take on the color and appearance of salad oil. When free from water the fat should be strained, and is ready for any use to which it is to be put. NoTE.-^Fat so clarified will keep for any length of time. Caramel. — One pound of coarse brown sugar, one pint of cold water. Put the sugar into a dry saucepan, place this over a hot fire and stir the sugar until it melts and turns to a darker brown color. Draw the saucepan aside from the fire, and add to its contents by degrees the cold water. Return the saucepan to the fire, and stir all together until the water boils. Pour the mixture through a strainer into a bowl, and allow it to become quite cold, after which it should be placed in a bottle and kept uncorked, to be used as required. POULTRY. 223 HOW TO CARVE.

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