Food Value. — Coffee itself has no food value. It stimu-
lates the nerves, brain, and heart, and the tannin has a
hindering effect on digestion. Because it is usually made
stronger, it has a greater stimulating effect than tea. For
most persons, good coffee taken moderately at the close of
a meal has a beneficial effect. Children should avoid coffee,
as well as tea; they need no stimulants.
Care of Coffee. — 1. Buy good, freshly roasted coffee,
unground, and grind it as it is needed.
2. Keep it in an air-tight jar.
3. Never let coffee stand in the coffeepot between
meals.
4. Use a clean, enamel coffeepot, and scald out after
using.
5. Do not use soap in washing out the coffeepot.
104 DOMESTIC SCIENCE
COCOA AND CHOCOLATE
Source. — Cocoa and chocolate are products from the
seeds of the cacao plant, which is grown chiefly in the trop-
ical countries of America.
Manufacture. — The cacao bean-pod is from 7 to 10
inches long and 3 or 4 inches in diameter. Each pod con-
tains twenty to forty seeds. They are fermented in heaps
on the ground for several days, to develop their flavor; then
the beans are dried and roasted, the covering is removed,
and they are sold as "cocoa nibs." Some of the fat is
extracted from the cocoa nibs, and the rest of the bean is
pulverized and mixed with sugar and a little starch. This
is sold as cocoa.
Chocolate has not as much of the fat removed. Some is
sweetened and flavored, and some is sold as bitter chocolate.
The fat obtained from the cocoa bean is sold as cocoa butter,
and is used for medicinal and other purposes.
Composition. — The cocoa bean contains nearly 50 per
cent fat and 10 to 15 per cent starch, with a little protein.
It contains a substance called theobromine, which is similar
to caffeine, but is much milder.
Food Value. — The fat and protein in cocoa and choco-
late combined with the milk used in the preparations make
them both nutritious foods. Chocolate is richer in fat and is
harder to digest than cocoa. Cocoa makes a nourishing
drink for children and invalids. Both have a slightly stim-
ulating effect on the body.
APPLICATION
1. Tea
3 tsp. tea 2 c. water✪ Tea
Method. — Put the tea into a scalded earthen or china
teapot and pour the freshly boiled water over it. Moder-
BEVERAGES 105
ately hard water is best. Cover and allow to steep 3 to 5
minutes. Serve w^ith sugar and cream if desired, or with
sugar, a dove, and a thin slice of lemon. Avoid all second
brews, which contain more of the harmful tannin. Tea
should always be freshly made and should never be boiled.
For iced tea, make tea, strain, and set on ice 3 or 4 hours.
Serve with broken ice and a slice of lemon in each glass.
2. Coffee (a)
3^ c. ground coffee /2 c. cold water
2 eggshells (crumbled) or 3-^ 33^ c. boiling water
egg white
Method. — Mix cofTee, egg white or shells, and 3^ cup of
cold water thoroughly. Add boiling water. Boil coffee 3
minutes and move coffeepot to back of the stove. Pour a
little of the coffee into a cup to free spout from grounds;
pour it back into the coffeepot and add }4 cup cold water.
Let it stand for 10 minutes where it will keep hot but not
boil. Serve with sugar and cream, if preferred, which are
put into the hot cup before the coffee is poured in.
Cofifee {b)
Y2 c. ground coffee 4 c. cold water✪ Coffee (b)
2 eggshells (crumbled) or 3^ egg
Page 50 · 3 recipe records on this page
Presented as published in 1914. 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
Food Value. — Coffee itself has no food value. It stimulates the nerves, brain, and heart, and the tannin has a hindering effect on digestion. Because it is usually made stronger, it has a greater stimulating effect than tea. For most persons, good coffee taken moderately at the close of a meal has a beneficial effect. Children should avoid coffee, as well as tea; they need no stimulants.
Care of Coffee. — 1. Buy good, freshly roasted coffee, unground, and grind it as it is needed.
2. Keep it in an air-tight jar.
3. Never let coffee stand in the coffeepot between meals.
4. Use a clean, enamel coffeepot, and scald out after using.
5. Do not use soap in washing out the coffeepot.
COCOA AND CHOCOLATE
Source. — Cocoa and chocolate are products from the seeds of the cacao plant, which is grown chiefly in the tropical countries of America.
Manufacture. — The cacao bean-pod is from 7 to 10 inches long and 3 or 4 inches in diameter. Each pod contains twenty to forty seeds. They are fermented in heaps on the ground for several days, to develop their flavor; then the beans are dried and roasted, the covering is removed, and they are sold as "cocoa nibs." Some of the fat is extracted from the cocoa nibs, and the rest of the bean is pulverized and mixed with sugar and a little starch. This is sold as cocoa.
Chocolate has not as much of the fat removed. Some is sweetened and flavored, and some is sold as bitter chocolate. The fat obtained from the cocoa bean is sold as cocoa butter, and is used for medicinal and other purposes.
Composition. — The cocoa bean contains nearly 50 per cent fat and 10 to 15 per cent starch, with a little protein. It contains a substance called theobromine, which is similar to caffeine, but is much milder.
Food Value. — The fat and protein in cocoa and chocolate combined with the milk used in the preparations make them both nutritious foods. Chocolate is richer in fat and is harder to digest than cocoa. Cocoa makes a nourishing drink for children and invalids. Both have a slightly stimulating effect on the body.
1. Tea
3 tsp. tea 2 c. water
Method. — Put the tea into a scalded earthen or china teapot and pour the freshly boiled water over it. Moder-
ately hard water is best. Cover and allow to steep 3 to 5 minutes. Serve w^ith sugar and cream if desired, or with sugar, a clove, and a thin slice of lemon. Avoid all second brews, which contain more of the harmful tannin. Tea should always be freshly made and should never be boiled. For iced tea, make tea, strain, and set on ice 3 or 4 hours. Serve with broken ice and a slice of lemon in each glass.
2. Coffee (a)
3^ c. ground coffee /2 c. cold water
2 eggshells (crumbled) or 3-^ 33^ c. boiling water egg white
Method. — Mix coffee, egg white or shells, and 3^ cup of cold water thoroughly. Add boiling water. Boil coffee 3 minutes and move coffeepot to back of the stove. Pour a little of the coffee into a cup to free spout from grounds; pour it back into the coffeepot and add }4 cup cold water. Let it stand for 10 minutes where it will keep hot but not boil. Serve with sugar and cream, if preferred, which are put into the hot cup before the coffee is poured in.
Coffee (b)
Y2 c. ground coffee 4 c. cold water
2 eggshells (crumbled) or 3^ egg
Records on this page
TeaCoffee (a)Coffee (b)