487- A. Put a teaspoonful of tea in each of two enamelled-ware
saucepans, and pour on to one a cupful of boiUng water ; on to the
other a cupful of water not quite boiling hot. Let them stand five
minutes. Wliich is darker in color? "Which stronger in taste?
What action has the water had on the tea ? Which is the best sol-
vent of tea, boiling, or merely hot, water? (Observe that in water
below the boiling-point the leaves float.)
B. Pour off half the tea made with boiling water, and let the
rest stand ten or fifteen minutes longer. Meanwhile, pour another
cupful of boiling water on to a spoonful of fresh tea, and boil it
five minutes. What is its color? Taste ? Add to this, to the tea
standing on the leaves and the tea poured off, a few drops of cop-
per sulphate. Does it act on all alike ? At what temperature
308
BEVERAGES : TEA, COFFEE, COCOA 309
should water be for making tea? How long should it steep?
Should it boil? Give your reasons.
C. Take out a few of the wet tea leaves and unroll them ; find,
if possible, an unbroken one ; note its pointed shape and notched
edges. Do you find any other kinds of leaves? Any sticks or
other foreign matter? If the tea is Young Hyson, Pekoe, or other
high-grade tea, look for buds.
488. Two substances in tea. — Tea is valued chiefly
for its theine, a principle pleasantly stimulating, al-
though injurious if taken in excess. Tea also contains
tannin, a bitter substance used in making ink and in
tanning leather. In the body it interferes with diges-
tion, and tends, if taken in large quantities, to toughen
the lining of the stomach, as tan-bark toughens leather.
489. Effect of water on tea. — Hot boiling water poured
over tea dissolves its theine and flavoring matter, making
a delicate, refreshing drink ; water below the boiling-
point draws these out imperfectly, and, in consequence,
the tea is insipid. Boiling the tea, or letting it stand
long on the leaves, extracts the tannin. Tea made by
adding fresh water to old leaves in a pot that stands
on the stove all day is actual poison.
490. How to have good tea. — 1. Buy good tea ; cheap
tea is likely to be adulterated w^ith used tea leaves and
leaves of other plants. 2. Keep it in a closely covered
glass jar or tin canister ; if exposed to the air it loses
flavor. 3. Use a china, or silver, or earthen teapot ;
never a tin one. 4. Have the water freshly drawn, and
bring it quickly to the boiling-point ; Avater deprived of
310 THEORY AND PRACTICE OF COOKERY
its air by standing or by boiling gives tea a flat taste.
5. Have the teapot hot and the water boiling at the mo-
ment the tea is made. 6. Steep it not over five min-
utes ; never let it boil.
Directions for making Tea
491. Allow from one to three teaspoonfuls of tea to
two cupfuls of water, using less of close-rolled than of
coarse, loose teas. When the water boils, scald the pot,
put in the tea, and pour in the boiling water, and let it
stand covered from three to five minutes on the side of the
stove or under a cosy on the table. ^ Serve with sugar
and milk, or cream, or with sugar and thin slices of
lemon. For weakening it, use water as nearly as pos-
sible boiling hot.
Iced tea, made weak, is a wholesome summer drink.
Serve it strained, with lemon and powdered sugar.
492. How tea is grown and made ready for market. —
Page 137
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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487- A. Put a teaspoonful of tea in each of two enamelled-ware
saucepans, and pour on to one a cupful of boiUng water ; on to the
other a cupful of water not quite boiling hot. Let them stand five
minutes. Wliich is darker in color? "Which stronger in taste?
What action has the water had on the tea ? Which is the best sol-
vent of tea, boiling, or merely hot, water? (Observe that in water
below the boiling-point the leaves float.)
B. Pour off half the tea made with boiling water, and let the
rest stand ten or fifteen minutes longer. Meanwhile, pour another
cupful of boiling water on to a spoonful of fresh tea, and boil it
five minutes. What is its color? Taste ? Add to this, to the tea
standing on the leaves and the tea poured off, a few drops of cop-
per sulphate. Does it act on all alike ? At what temperature
308
BEVERAGES : TEA, COFFEE, COCOA 309
should water be for making tea? How long should it steep?
Should it boil? Give your reasons.
C. Take out a few of the wet tea leaves and unroll them ; find,
if possible, an unbroken one ; note its pointed shape and notched
edges. Do you find any other kinds of leaves? Any sticks or
other foreign matter? If the tea is Young Hyson, Pekoe, or other
high-grade tea, look for buds.
488. Two substances in tea. — Tea is valued chiefly
for its theine, a principle pleasantly stimulating, al-
though injurious if taken in excess. Tea also contains
tannin, a bitter substance used in making ink and in
tanning leather. In the body it interferes with diges-
tion, and tends, if taken in large quantities, to toughen
the lining of the stomach, as tan-bark toughens leather.
489. Effect of water on tea. — Hot boiling water poured
over tea dissolves its theine and flavoring matter, making
a delicate, refreshing drink ; water below the boiling-
point draws these out imperfectly, and, in consequence,
the tea is insipid. Boiling the tea, or letting it stand
long on the leaves, extracts the tannin. Tea made by
adding fresh water to old leaves in a pot that stands
on the stove all day is actual poison.
490. How to have good tea. — 1. Buy good tea ; cheap
tea is likely to be adulterated w^ith used tea leaves and
leaves of other plants. 2. Keep it in a closely covered
glass jar or tin canister ; if exposed to the air it loses
flavor. 3. Use a china, or silver, or earthen teapot ;
never a tin one. 4. Have the water freshly drawn, and
bring it quickly to the boiling-point ; Avater deprived of
310 THEORY AND PRACTICE OF COOKERY
its air by standing or by boiling gives tea a flat taste.
5. Have the teapot hot and the water boiling at the mo-
ment the tea is made. 6. Steep it not over five min-
utes ; never let it boil.
Directions for making Tea
491. Allow from one to three teaspoonfuls of tea to
two cupfuls of water, using less of close-rolled than of
coarse, loose teas. When the water boils, scald the pot,
put in the tea, and pour in the boiling water, and let it
stand covered from three to five minutes on the side of the
stove or under a cosy on the table. ^ Serve with sugar
and milk, or cream, or with sugar and thin slices of
lemon. For weakening it, use water as nearly as pos-
sible boiling hot.
Iced tea, made weak, is a wholesome summer drink.
Serve it strained, with lemon and powdered sugar.
492. How tea is grown and made ready for market. —