The following method was recommended by an expert in India teas. Bring the water to a boil in a saucepan, throw in the tea leaves, lift the saucepan instantly to stop the boil- ing, steep for 3 or 4 minutes, strain oflf and keep hot. This expert claimed that by actually having the tea leaves at the boiling temperature for an instant the flavor is improved. Serve with cream or milk, or sliced lemon and sugar. Where tea is to be served in very large quantities, this last method is very convenient. The water can be brought to the boil in a large kettle, and the tea thrown in, but care must be exercised to see that the steeping does not last too long. The tea, once decanted, can be kept hot for several hours, without losing flavor. Or again, a small amount of extra strong tea may be prepared, to be diluted with boiling water as it is served. The tea ball, or the plan of tying the tea in small pieces of cheesecloth, is convenient for serving at an after- noon tea. 7. Iced cocoa, coffee, and tea. Cocoa and coffee are agreeable in hot weather served in a glass with ice, and cream and powdered sugar. Make both 86 FOODS AND HOUSEHOLD MANAGEMENT slightly stronger than for hot drinks, as the ioe in melting dilutes the liquid. Iced tea. — Prepare a small amount of strong tea, using 4 teaspoonfuls to 1 cup boiling water, strain o£f and cool. Dilute with iced water to the proper strength, sweeten with powdered sugar, and serve in glasses with one or two slices of lemon✪ Iced Tea to each glass. For those who do not like the lemon, iced tea may be served with cream. EXERCISES 1. What are the functions of water in the body? 2. What cautions should be exercised when drinking water? 3. Explain the likenesses and differences of cocoa and chocolate, coffee and tea. 4. Why is it better to serve whipi)ed cream with cocoa, rather than with chocolate? 5. Explain the principles in making each beverage. Teacheb's Note. — The beverages are treated in one chapter for con- venience, but need not of necessity come at the beginning of the course. A fruit beverage, or cocoa, may make a convenient first lesson, when the pupils are becoming acquainted with the school kitchen. Coffee and tea may be made during the baking lessons. CHAPTER VI FRUIT AND ITS PRESERVATION The United States is fortunate in the native fruit supply, including as it does so many degrees of latitude and longitude with the differences in altitude, climate, and soil needed by different varieties. Now that we count Porto Rico among our possessions, a list of our fruits would include most of the varieties known in the temperate and semi-tropical zones. The United States Department of Agriculture experiments with new varieties from foreign lands that may make them- selves at home iu our soil, and work like that of Luther Bur- bank produces new species. Scientific methods of fruit growing are becoming more common, and the quality of fruit will doubtless irnprove in spite of fungous diseases and injurious insects. Our wild fruits are not yet entirely rooted out. The Maine blueberry, for example, is found on hundreds of acres and needs no cultivation beyond burning over every third year. Fruit is necessary in our diet, and is not an extravagance imless we buy fancy varieties brought from a distance, or native fruits out of season.

AI-modernized reading of the original text

The following method was recommended by an expert in India teas. Bring the water to a boil in a saucepan, throw in the tea leaves, lift the saucepan instantly to stop the boiling, steep for 3 or 4 minutes, strain off and keep hot. This expert claimed that by actually having the tea leaves at the boiling temperature for an instant the flavor is improved. Serve with cream or milk, or sliced lemon and sugar. Where tea is to be served in very large quantities, this last method is very convenient. The water can be brought to the boil in a large kettle, and the tea thrown in, but care must be exercised to see that the steeping does not last too long. The tea, once decanted, can be kept hot for several hours, without losing flavor. Or again, a small amount of extra strong tea may be prepared, to be diluted with boiling water as it is served. The tea ball, or the plan of tying the tea in small pieces of cheesecloth, is convenient for serving at an afternoon tea. 7. Iced cocoa, coffee, and tea. Cocoa and coffee are agreeable in hot weather served in a glass with ice, and cream and powdered sugar. Make both slightly stronger than for hot drinks, as the ioe in melting dilutes the liquid. Iced tea. — Prepare a small amount of strong tea, using 4 teaspoonfuls to 1 cup boiling water, strain off and cool. Dilute with iced water to the proper strength, sweeten with powdered sugar, and serve in glasses with one or two slices of lemon to each glass. For those who do not like the lemon, iced tea may be served with cream. 1. What are the functions of water in the body? 2. What cautions should be exercised when drinking water? 3. Explain the likenesses and differences of cocoa and chocolate, coffee and tea. 4. Why is it better to serve whipped cream with cocoa, rather than with chocolate? 5. Explain the principles in making each beverage. Teacheb's Note. — The beverages are treated in one chapter for convenience, but need not of necessity come at the beginning of the course. A fruit beverage, or cocoa, may make a convenient first lesson, when the pupils are becoming acquainted with the school kitchen. Coffee and tea may be made during the baking lessons. CHAPTER VI The United States is fortunate in the native fruit supply, including as it does so many degrees of latitude and longitude with the differences in altitude, climate, and soil needed by different varieties. Now that we count Porto Rico among our possessions, a list of our fruits would include most of the varieties known in the temperate and semi-tropical zones. The United States Department of Agriculture experiments with new varieties from foreign lands that may make themselves at home iu our soil, and work like that of Luther Burbank produces new species. Scientific methods of fruit growing are becoming more common, and the quality of fruit will doubtless improve in spite of fungous diseases and injurious insects. Our wild fruits are not yet entirely rooted out. The Maine blueberry, for example, is found on hundreds of acres and needs no cultivation beyond burning over every third year. Fruit is necessary in our diet, and is not an extravagance imless we buy fancy varieties brought from a distance, or native fruits out of season.

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