The beverage coffee is chemically much like tea. It con- tains caffein and essential oil and tannin, but the tannin is in a somewhat different form and is perhaps less objec- tionable. While the percentage of caffein in the bean is less than in tea leaves, so much more coffee is used in making a cup of the beverage that a cup of coffee contains about as much caffein as three-quarters of a cup of tea. Coffee, then, like tea, should be avoided by the nervous, by those who have digestive disturbances, and by children. Cream or milk in coffee and tea seem to render it less digestible to some people. Individuals differ greatly in their sensitiveness to tea and coffee. Some are much more affected by one than by the other ; some are sensitive to 82 FOOD STUDY both. It is easy to find out how much one is stimulated. Those unaccustomed to coffee can see whether it makes them feel nervous or produces sleeplessness or indigestion. But coffee drinking becomes a habit and no great effect may be noticed. If, however, the individual accustomed to it will try going without, he can soon tell whether it was affecting him. If he has headache, or is unduly sleepy and dull, he may be sure he has been depending on coffee as a stimulant. A small cup of black coffee taken at the end of a hearty meal sometimes acts as a promoter of digestion. This usually signifies that the person benefited has eaten too much and would be better off if he ate less and went with- out the coffee. REFERENCES FREEMAN and CHANDLER. "World's Commercial Products." U. S. Dept. of Agriculture. Farmers' Bulletin No. 122. "Coffee Substitutes." QUESTIONS 1. Where is coffee grown? How prepared for the market? 2. What varieties of coffee are on your local market ? 3. What do these varieties cost? What is a reasonable price to pay for a good coffee ? 4. Why does an egg settle coffee ? Why are egg shells sometimes used? If the shells are to be used for this purpose, when should they be washed ? 5. Explain why cold water settles coffee. 6. Is coffee a decoction or an infusion ? 7. Describe the care which should be taken of a coffee pot. 8. Name some of the coffee substitutes. From what are these usually made? How does their cost compare with that of coffee? COCOA AND CHOCOLATE 83 XV COCOA AND CHOCOLATE OATMEAL COOKIES A. PREPARE OATMEAL COOKIES. Use one-eighth of the recipe: \ c. sugar \ tsp. salt \ tbsp. melted butter 1 tsp. vanilla 1 egg 1 c. rolled oats 1 tsp. baking powder Mix the dry ingredients and add the egg beaten slightly and the melted butter. Drop from a teaspoon on a buttered tin. Bake from five to seven minutes in a slow oven (365° F.). B. Class Experiments. MAKING COCOA. 1. Try mixing one teaspoon of cocoa with cold water. 2. Try mixing one teaspoon of cocoa with boiling water. 3. Try mixing one teaspoon of cocoa slowly with boil- ing water. 4. Try mixing one teaspoon of cocoa with one-half tea- spoon of sugar, then add boiling water. MAKE COCOA. Mix as seems best from the results of B. Use: 1 tsp. cocoa i c. water £ tsp. sugar i c. milk A few grains of salt A few drops of vanilla, if desired✪ Cocoa Mix cocoa, salt, sugar, and water, and boil one minute. Add milk and boil until it begins to 84 FOOD STUDY

AI-modernized reading of the original text

The beverage coffee is chemically much like tea. It contains caffein and essential oil and tannin, but the tannin is in a somewhat different form and is perhaps less objectionable. While the percentage of caffein in the bean is less than in tea leaves, so much more coffee is used in making a cup of the beverage that a cup of coffee contains about as much caffein as three-quarters of a cup of tea. Coffee, then, like tea, should be avoided by the nervous, by those who have digestive disturbances, and by children. Cream or milk in coffee and tea seem to render it less digestible to some people. Individuals differ greatly in their sensitiveness to tea and coffee. Some are much more affected by one than by the other ; some are sensitive to both. It is easy to find out how much one is stimulated. Those unaccustomed to coffee can see whether it makes them feel nervous or produces sleeplessness or indigestion. But coffee drinking becomes a habit and no great effect may be noticed. If, however, the individual accustomed to it will try going without, he can soon tell whether it was affecting him. If he has headache, or is unduly sleepy and dull, he may be sure he has been depending on coffee as a stimulant. A small cup of black coffee taken at the end of a hearty meal sometimes acts as a promoter of digestion. This usually signifies that the person benefited has eaten too much and would be better off if he ate less and went without the coffee. FREEMAN and CHANDLER. "World's Commercial Products." U. S. Dept. of Agriculture. Farmers' Bulletin No. 122. "Coffee Substitutes." 1. Where is coffee grown? How prepared for the market? 2. What varieties of coffee are on your local market ? 3. What do these varieties cost? What is a reasonable price to pay for a good coffee ? 4. Why does an egg settle coffee ? Why are egg shells sometimes used? If the shells are to be used for this purpose, when should they be washed ? 5. Explain why cold water settles coffee. 6. Is coffee a decoction or an infusion ? 7. Describe the care which should be taken of a coffee pot. 8. Name some of the coffee substitutes. From what are these usually made? How does their cost compare with that of coffee? OATMEAL COOKIES A. PREPARE OATMEAL COOKIES. Use one-eighth of the recipe: \ c. sugar \ tsp. salt \ tbsp. melted butter 1 tsp. vanilla 1 egg 1 c. rolled oats 1 tsp. baking powder Mix the dry ingredients and add the egg beaten slightly and the melted butter. Drop from a teaspoon on a buttered tin. Bake from five to seven minutes in a slow oven (365° F.). B. Class Experiments. MAKING COCOA. 1. Try mixing one teaspoon of cocoa with cold water. 2. Try mixing one teaspoon of cocoa with boiling water. 3. Try mixing one teaspoon of cocoa slowly with boiling water. 4. Try mixing one teaspoon of cocoa with one-half teaspoon of sugar, then add boiling water. MAKE COCOA. Mix as seems best from the results of B. Use: 1 tsp. cocoa i c. water £ tsp. sugar i c. milk A few grains of salt A few drops of vanilla, if desired Mix cocoa, salt, sugar, and water, and boil one minute. Add milk and boil until it begins to

Records on this page

CocoaChocolateOatmeal Cookies

Food study