The practical cookbook

Tea. Scald an earthen or agate teapot, put in the tea, pour over it the boiling water ; let stand on back of stove 5 min. and serve. Never boil tea nor use a tin teapot, as the action of the tannin is thereby increased. A tea ball containing the tea may be suspended in the teapot and the boiling water poured over it. Russian tea. Make Tea (above) and put a slice of lemon and 2 tsp. sugar in each cup when serving. Iced Russian tea. Add sugar and lemon juice to Tea (above). Strain and ice when cold. d,:...l,CjOO^:;Ic COFFEE Source. Seeds of coffee berry, grown in most tropical countries. Food Valiu. Same as tea ; contains caffeine instead of theine. Cost. Coffee, 30^ to 40^ per lb. 4 c. = i lb. Boiled coffee . . Percolator coffee . Filtered coffee . *<=■ Boiled coffee. Scald an agate or aluminum coffeepot. Mix egg, using part of shell, with half the cold water and add to the coffee. Put into coffeepot, pour on it the boiling water, and boil hard for 3 min. Clear the spout, pouring back the coffee ; add remainder of cold water and let stand on back of stove for 10 min. Serve with cream or scalded milk. Percolator coffee. Scald the percolator ; put coffee into the upper part and boiling water into the lower. Boil until coffee is of the strength required. Filtered coffee. Scald coffeepot and place in a pan of boiling water. Put the coffee, which should be finely ground, into the strainer, place in coffeepot, and pour water through slowly. Serve at once, without boiling. CHOCOLATE Source. A product of the cocoa bean, grown in tropical countries. Many varieties. Food Value. Contains fat, starch, and protein. Cost. Chocolate, 38^ per lb. 16 sq. = i lb. Cracked cocoa, 34^ per lb. 2§ c = i lb. Powdered cocoa, 40^ per lb. 3^ c = i lb. Cocoa shells, 6^ per lb. 8 c. = 1 lb. d,:...l,CjOO^Ic Chocolate .... 2 oz. — z c. 2 c. 2 tb. Cocoa — 2 tb. 3 c. I c. 6 tsp. Cracked cocoa. . . — i c. — 6 c, — Cocoa shells ... — I c. — 4 c. — Chocolate. Scald milk. Scrape the chocolate, add sugar and a little of the water, and cook until smooth. Add remainder of water gradually and boil gently for 5 min. Add to the scalded milk and beat with an egg-beater before serving, ^ tsp. vanilla may be added if desired, and the chocolate served with whipped cream. Cocoa. Make as above, mixing cocoa with sugar, then adding slowly all the water. Cracked cocoa. Simmer gently for 2 hr, or longer. Do not throw away the cracked cocoa ; by adding a little fresh each day it may be used for several days. Cocoa shells. Put the cocoa shells into a coffeepot with cold water and boil steadily for at least i hr. (This may be reheated if al! is not used,) Serve with hot milk, cream, and sugar. fbyCoOglc FRUIT Dried Fruits Source. General. Food Value. Chiefly for mineral salts ; some for sugar. Cost. Apples, 1 5 4 pt^r lb. "1 Apricots, 2o^ per lb, I „ = i lb Peaches, 20^ per lb. f Prunes, 16^ per lb. J Figs, 22^ per lb. 1 c. = 1 lb. Dates, 12^ per lb. 2 c. = i lb. Dried-apple sauce. Allow r c. of fruit for four servings. Wash thoroughly, cover with cold water, soak for several hours, and cook gently in same water till soft. About 1 5 min. before removing from fire add sugar to taste. The flavor is improved by the addition of a few slices of lemon with the sugar. Strain before serving. Stewed apricots. Make as above, omitting lemon. Do not strain. Stewed peaches. Make like Stewed apricots (above). Stewed prunes. Allow 2 c. for four servings. Cook like Dried-apple sauce (above), without straining.