Pure water means clear water which has no dangerous
germs in it. Water may be made practically pure by boiling
it thoroughly. Boiled water should be placed in bottles,
corked, allowed to cool, and then set in the ice chest to chill
Digitized by VjOOQIC
36 FIRST YEAR
for drinking. Water should be boiled unless it is known to
be free from dangerous germs.
Water is sterile if it is free from all living germs.
Temperatures. — Find zero, summer heat, and freezing as
marked on the schoolroom thermometer.
98° — Learn by using a thermometer that the normal
temperature of the himian body is higher than any of these.
It is about 98°.
180® — From the dairy or kitchen thermometer learn that
simmering water is about 180*^ hot, and notice that small
air bubbles appear on the bottom and sides of the vessel
containing simmering water.
212° — The dairy thermometer will show you that the
boiling point of water is 212° F., and that no matter how
hard it boils, it does not get any hotter. Notice that large
bubbles of steam are near the top and on the siuf ace of
boiling water.
Cautions. — Keep the inside of water pitchers clean.
Keep the bedroom water pitchers also free from the slime
which collects on them unless they are washed and rinsed
frequently.
Keep table water bottles clean in the inside.
Avoid water that has been standing overnight uncovered.
Never drink water from wells of houses in which no one
is living.
Do not use water from the hot-water faucet for cooking.
Beverages
tea and coffee
Your teacher will tell how coflFee and tea look when grow-
ing, what countries raise them, and how each is prepared for
market. She will ask some of you to copy on the blackboard
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BEVERAGES
37
a picture of the tea plant and the coffee plant, and others of
you to find pictures showing people working in tea fields or
coffee fields. She will tell you of different kinds of tea and
of coffee and ask you to locate the countries producing them.
Because of a stimulating property called tfieine in tea, and
caffeine in coffee, yoimg people should not use either as a
beverage. Older people sometimes use so much tea or coffee
that it becomes very injurious to them.
Cautions. — Both tea and coffee should be kept in tightly
covered tins or jars.
Teapots and coffeepots should always be scalded before
they are used.
Always use freshly boiled water for all beverages.
Hot tea or coffee should be served very hot.
Cold tea or coffee should be served ice cold.
RECIPE I.
Proi)ortion for each
cup: —
1 ts. tea
1 c. boiling water✪ Tea
RECIPE 3.
TEA
Put the tea into a scalded teapot and
pour hoiling water over it. Let it stand
on the back of the stove to steep for five
minutes. It should never be boiled. Strain
the tea and serve it at once.
If stronger tea is desired, two teaspoons
of tea may be used to one cup of boiling
water.
RUSSIAN TEA
Make tea as in No. 1, and serve it hot or
cold with thin slices of lemon and sugar,
and without milk✪ Russian Tea.
RECIPE 3.
i c. ground coffee
2 eggshells (crum-
bled), or
iegg
i c. cold water
3i c. boiling water
BOILED COFFEE✪ Boiled Coffee
Mix the coffee, the egg, or eggshells
(the eggs should be washed bef6re they are
broken), and } cup of cold water thor-
oughly. Add boiling water, boil the coffee
three minutes, and move the coffeepot to
the back of the stove. Pour a little of the
Digi
itf^ed by Google
38
RECIPE 4.
1 c. finely ground
3 0. boiling water
RECIPE 5.
FIRST YEAR
coffee into a cup to free the spout from
grounds; pour it back into the coffeepot
and add i cup of cold water. Let it stand
where it will keep hot but not boil, for ten
minutes. Serve the coffee at once with
cream and sugar which are put into the
hot cup before the coffee is poured on.
Scalded milk may be used instead of cream.
FILTERED COFFEE ✪ Filtered Coffee
Page 12 · 5 recipe records on this page
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pure water means clear water which has no dangerous germs in it. Water may be made practically pure by boiling it thoroughly. Boiled water should be placed in bottles, corked, allowed to cool, and then set in the ice chest to chill
for drinking. Water should be boiled unless it is known to be free from dangerous germs.
Water is sterile if it is free from all living germs.
Temperatures. — Find zero, summer heat, and freezing as marked on the schoolroom thermometer.
98° — Learn by using a thermometer that the normal temperature of the himian body is higher than any of these. It is about 98°.
180® — From the dairy or kitchen thermometer learn that simmering water is about 180*^ hot, and notice that small air bubbles appear on the bottom and sides of the vessel containing simmering water.
212° — The dairy thermometer will show you that the boiling point of water is 212° F., and that no matter how hard it boils, it does not get any hotter. Notice that large bubbles of steam are near the top and on the siuf ace of boiling water.
Cautions. — Keep the inside of water pitchers clean. Keep the bedroom water pitchers also free from the slime which collects on them unless they are washed and rinsed frequently.
Keep table water bottles clean in the inside.
Avoid water that has been standing overnight uncovered.
Never drink water from wells of houses in which no one is living.
Do not use water from the hot-water faucet for cooking.
Beverages
tea and coffee
Your teacher will tell how coflFee and tea look when growing, what countries raise them, and how each is prepared for market. She will ask some of you to copy on the blackboard
Digitized by
Google
BEVERAGES
a picture of the tea plant and the coffee plant, and others of you to find pictures showing people working in tea fields or coffee fields. She will tell you of different kinds of tea and of coffee and ask you to locate the countries producing them.
Because of a stimulating property called theine in tea, and caffeine in coffee, yoimg people should not use either as a beverage. Older people sometimes use so much tea or coffee that it becomes very injurious to them.
Cautions. — Both tea and coffee should be kept in tightly covered tins or jars.
Teapots and coffeepots should always be scalded before they are used.
Always use freshly boiled water for all beverages.
Hot tea or coffee should be served very hot.
Cold tea or coffee should be served ice cold.
Proi)ortion for each cup: —
1 ts. tea
1 c. boiling water
TEA
Put the tea into a scalded teapot and pour hoiling water over it. Let it stand on the back of the stove to steep for five minutes. It should never be boiled. Strain the tea and serve it at once.
If stronger tea is desired, two teaspoons of tea may be used to one cup of boiling water.
RUSSIAN TEA
Make tea as in No. 1, and serve it hot or cold with thin slices of lemon and sugar, and without milk.
i c. ground coffee 2 eggshells (crumbled), or iegg
i c. cold water 3i c. boiling water
BOILED COFFEE
Mix the coffee, the egg, or eggshells (the eggs should be washed bef6re they are broken), and } cup of cold water thoroughly. Add boiling water, boil the coffee three minutes, and move the coffeepot to the back of the stove. Pour a little of the
Digi
itf^ed by Google
1 c. finely ground
3 0. boiling water
coffee into a cup to free the spout from grounds; pour it back into the coffeepot and add i cup of cold water. Let it stand where it will keep hot but not boil, for ten minutes. Serve the coffee at once with cream and sugar which are put into the hot cup before the coffee is poured on. Scalded milk may be used instead of cream.
FILTERED COFFEE
Records on this page
TeaRussian TeaBoiled CoffeeBoiled CoffeeFiltered Coffee