Home dissertations

Pare good, ripe pine-apples and cut out the eyes; grate them and pass the pulp through the colander; to one quart of this add one and a quarter pounds of sugar and one pint of water; whisk the whites of two eggs to a stiff froth and add the above little by little, beating well to make them mix; freeze. STRAWBERRY ICE. Crush two quarts of strawberries with two pounds of sugar; let them stand an hour or more, squeeze them in a straining cloth, pressing out all the juice; add to it an equal measure of water, and when half frozen add the whisked whites in the proportion of three to a quart. TUTTI FRUTTI. Rich vanilla cream with cherries, raisins, currants and citron. Fruit to be added when the cream is nearly frozen. BEVERAGES. TEA. The water boiling. Be filling the tea pot spills the tea. " Molly, put the kettle on, Molly, put the kettle on, Molly, put the kettle on, And we'll all take tea." " The water in which the tea is steeped must be boiling. The water used for filling the pot must be boiling. I speak within bounds when I say that I could tell on the fingers of my two hands the tables at which I have drunk really good, hot, fresh tea. Sometimes it is made with boiling water, then allowed to simmer on the range or hob until the decoction is rank, reedy and bitter. Sometimes too little tea is put in, and the beverage, while hot enough, is but faintly colored and flavored. Oftenest of all, the tea is made with unboiled water, or with water that did boil once, but is now flat and many degrees below the point of ebullition. Scald the china, or silver, or tin teapot from which the beverage is to flow directly into the cups ; put in an even teaspoon of tea for each person who is to partake of it, pour in a half-cup of boiling water and cover the pot with a cozy or napkin for five minutes. Then, fill up with boiling water from the kettle and take to the table. Fill the cups within three minutes or so and you have the fresh aroma of the delicious herb." BEAUTY BEHIND THE TEAPOT. The teapot simmers in scores of houses every afternoon, and tea-drinking is now the popular mania and dissipation. In some houses one member of the family is generally kept busy occupied all the afternoon in making and pouring tea, and of Miss Tillie Frelinghuysen, who is always enthroned behind her tea-table at entertainments in her father's house, Mr. George Bancroft says that she is entitled to a coat-of-arms all her own, bearing the device of a teapot. A pretty woman never looks better than when seated behind a tea-table, set with a shining equipage and rows of dainty cups. English breakfast tea is the fashionable leaf now, and as many of the fair brewers say, there is more pleasure in making than in drinking that herb-flavored stuff. In general the tea is steeped in a small silver pot and made of triple strength, so that each cup has to be filled up with boiling water from the silver or brass teapot that is always steaming over an alcohol lamp in the middle of the table. Mrs. Ilitt and Mrs. Adams, whose teas are famous, make each cup separately, the dry tea leaves being put in a perforated silver ball pendent from a long chain. The ball is dropped in the cup, boiling water poured in and the tea ball is stirred about until the decoction assumes the right color and strength.