The household cook book

Of all the beverages devised by man tea is probably the most extensively used. TO MAKE TEA. — Allow 1 teaspoon of tea for each cup water, and an extra one for the pot. This is the old rule, but it varies somewhat with the quality of the tea, less being required of the finer grades than of the cheap teas, and as the finer grades go farther they are not so much more expensive in the end. If much is made at once the proportion can be reduced a little. Pour boiling water into the teapot, and let it stand until the pot is heated through; then pour out the water, put in the tea, and pour on the water boiling hot, cover closely, and set for 3 to 5 minutes where it will keep hot but without boiling. English breakfast tea may stand 3, and black tea 5 minutes; then pour into the cups. ICED TEA {Russian Recipe). — Tea for icing should be made rather stronger than when intended for drinking hot, letting the boiling water stand on the tea for 7 minutes; then pour the tea from the leaves, sweeten to taste, and stand it in a refrigerator for 5 or 6 hours. Serve it in a bowl with lumps of ice and slices of lemon floating in it. Have a pitcher of ice water at hand to weaken it for those who think it too strong. In serving it each person should receive a lump of ice and a slice of lemon. Iced Tea No. 2. — For each tumbler of water allow 1 teaspoon of the best tea; put the tea, water and lumps of ice into an earthen vessel and stand in the refrigerator 5 or 6 hours. Easier than the former method. ORANGE TEA — Slice a tart orange, peel and all, place a slice in each cup, and fill with hot tea. The Principles Involved. — Experiments have shown that five-sixths of the valuable qualities are extracted from tea by boiling water in 3 minutes, and in 10 minutes the leaves are nearly exhausted. If the leaves are steeped a second time, or if they remain too long in the hot water, the aroma is wasted, the tannin is extracted which makes the tea bitter, and it then disorders the digestion. Much of the evil wrought by tea is caused by this too long infusion which extracts a large part of its tannin. The object to aim at is to extract as much as possible of the theine and volatile oil, and as little as possible of the tannin. When the infusion is once complete, adding fresh tea adds very little to the strength; if more tea is wanted, empty out the old leaves, scald the pot, and make fresh tea as before. Essentials of Making Tea — The following are the 4 essentials for good tea: (1) Use good tea, and have the right amount of it. (2) Have the water 'boiling hot (not lukewarm) when poured on. (3) Have the teapot hot before the tea and water are put in. (4) Do not let it steep too long. Stewed tea is no good. If Tea Is Required Quickly, put it into the teapot and stand it in the oven while the water is coming to the boil; as soon as that is boiling hot pour it on the tea, and in a minute it can be served. The Teapot. — A china teapot is the best to use. Do not use tin, because a poisonous compound is produced by the action on the metal of the tannic acid of the tea. The teapot should be clean and dry before using.