The water for tea should be drawn fresh and brought to a quick boil and used immediately. Stale water that has lost its sparkle, or water that has been standing in the kettle will not make good tea. Of course, teapot and kettle should be kept scrupulously clean. Rinse the teapot (china or earthen- ware), with boiling water, put in 1 teasp tea for each cup or person to be served, pour on the boiling water (water must be boiling furiously), cover the teapot closely, and set on back of range to steep from 3 to 5 minutes, but no longer, and serve at once. Over-steeped tea is not healthful, and even, dangerous, while properly prepared tea is harmless and mildly stimulating. If too strong, add hot water to each cup when pouring, and if not strong enough, use more tea. Serve with unboiled cream. If a good tea leaf was used, and these directions are faithfully followed, a delicious and refreshing brew will be the result. Always keep the dry tea in a closed canister and never allow left-over tea to remain in teapot. For iced tea, pour the freshly made tea from the leaves into- a pitcher and let cool, after which add ice and serve as soon as chilled.— [Mrs. J. C, N. Y. Coffee There are three methods of preparing coffee — one by filter- ing, the other by boiling, and the other by the careless process which produces a muddy and ill-flavored concoction which is as harmful as it is unpalatable. In the first place, the water should be freshly boiled (see directions for tea), and the coffee pot must be immaculately clean — of china, earthen or graniteware. Never allow left-over coffee to stand in the coffee pot, and scald the latter about once a week, adding a little soda to the water. The coffee pot should be rinsed with boiling water, and the fresh water for the coffee be boil- ing furiously. If a filtered coffee is desired, use a regular filterer or a homemade one, consisting of a round cheesecloth 198 FARM AND HOME COOK BOOK bag with a wire run through the hem at the top, the circle a little wider than the top of the coffee pot, so that when the iDag is suspended in the pot, the edge of the bag may turn over the edge of the pot, and permit the cover to be put on, and put 1 tablesp finely-ground coffee for each cup or person to be served into the filterer, and pour over the freshly boiling water. Keep the coffee pot standing in another pot of boiling water, to keep hot. The filtered coffee may be turned over the grounds in the filterer for a second time, to extract all the strength, and the coffee should then be served at once, with rich, boiling hot milk, or thick, sv/eet uncooked cream.

AI-modernized reading of the original text

The water for tea should be drawn fresh and brought to a quick boil and used immediately. Stale water that has lost its sparkle, or water that has been standing in the kettle will not make good tea. Of course, teapot and kettle should be kept scrupulously clean. Rinse the teapot (china or earthenware), with boiling water, put in 1 teasp tea for each cup or person to be served, pour on the boiling water (water must be boiling furiously), cover the teapot closely, and set on back of range to steep from 3 to 5 minutes, but no longer, and serve at once. Over-steeped tea is not healthful, and even, dangerous, while properly prepared tea is harmless and mildly stimulating. If too strong, add hot water to each cup when pouring, and if not strong enough, use more tea. Serve with unboiled cream. If a good tea leaf was used, and these directions are faithfully followed, a delicious and refreshing brew will be the result. Always keep the dry tea in a closed canister and never allow left-over tea to remain in teapot. For iced tea, pour the freshly made tea from the leaves into a pitcher and let cool, after which add ice and serve as soon as chilled. — [Mrs. J. C, N. Y. Coffee There are three methods of preparing coffee — one by filtering, the other by boiling, and the other by the careless process which produces a muddy and ill-flavored concoction which is as harmful as it is unpalatable. In the first place, the water should be freshly boiled (see directions for tea), and the coffee pot must be immaculately clean — of china, earthen or graniteware. Never allow left-over coffee to stand in the coffee pot, and scald the latter about once a week, adding a little soda to the water. The coffee pot should be rinsed with boiling water, and the fresh water for the coffee be boiling furiously. If a filtered coffee is desired, use a regular filterer or a homemade one, consisting of a round cheesecloth bag with a wire run through the hem at the top, the circle a little wider than the top of the coffee pot, so that when the iDag is suspended in the pot, the edge of the bag may turn over the edge of the pot, and permit the cover to be put on, and put 1 tablesp finely-ground coffee for each cup or person to be served into the filterer, and pour over the freshly boiling water. Keep the coffee pot standing in another pot of boiling water, to keep hot. The filtered coffee may be turned over the grounds in the filterer for a second time, to extract all the strength, and the coffee should then be served at once, with rich, boiling hot milk, or thick, sweet uncooked cream.

Farm and home cook book and housekeeper's assistant