The stimulating property of coffee is due to the alkaloid
cafteine. When drunk in moderate quantities it acts as a
mild stimulant to the nervous system, and indirectly aids
the digestion slightly. An excessive use of caffeine, like
that of many other drugs, leads to a chronic poisoning,
and to an unhealthy nervous state. A moderate use of
coffee is perhaps of dietetic value to adults, but children
should not get into the habit of drinking it. The flavor
of coffee is largely due to an essential oil.
5.— TEA.
2 or 3 tsps. tea. i Or 1 tsp. for § cup
2 cups boiling water. | boiling water.
Scald an earthen or china teapot. Put in the tea and
pour on boiling water, cover closely and steep four or
five minutes in a warm place (the lid of the tea-kiittle
may be lifted and tlie teapot set over the steam) and
serve at once. If it cannot be used immediately pour it
off the leaves into another hot teapot.
Tea, like coffee, is a stimulant and not a nutrient. It
contains an alkaloid theino, which is cliemically identical
with caffeine from coffee, and wliich luis the same mildly
stimulant properties. It contains further, a volatile oil,
to which the flavor is due, and an astringent substance,
tannin. This latter, is not as soluble as the other two iu
WATER — BEVERAGES. 27
water, but goes gradually into solution when the tea is
allowed to infuse for some minutes, and causes the bitter
unpleasant taste in tea wliich has stood upon the leaves.
Green tea contains more than twice as much of the
astringent tannin than black tea, and is generally con-
sidered less wholesome than the latter.
The character of the water is of great importance. It
should be freshly boiled, as prolonged boiling makes the
water flat and affects the flavor. If the water is very
hard, a tiny pinch of soda may be added to the teapot.
Water should always be poured on tea at the boiling
point, as it is only at the boiling point that some of the
constituents can be extracted to which the beverage
owes its aroma. Allowing tea to steep longer than five
minutes, or to boil, extracts the tannic acid and makes it
very injurious.
While of little or no nutritive value, tea is useful in
other ways. When properly made it aids in the assimi-
lation of food, is refreshing and relieves bodily fatigue,
it introduces considerable hot water into the system,
which is beneficial when taken at the proper time. Tea,
if taken in excess, has the same consequences as excess of
coflfee. Large quantities of tea, as of any fluid taken
with the meals, retards the digestion. If tea is infused
too long, it will contain much of the astringent tannin,
and is undoubtedly injurious, as the tannin interferes
with the digestion and tends to constipation. Cheap
teas are more apt to produce injurious effects than the
more expensive varieties.
Children and young people sliould not drink tea, as
like coffee, it is too stimulating for young nerves.
CHAPTER V.
The Cooking of Fruit— Vegetables— Breakfast Cereals.
FRUIT.
Fresh fruits consist chiefly of water, but they contain
valuable mineral matter and acids. Some fruits contain
a considerable amount of carbo-hydrates, principally
sugar and gum, e.g., apples, grapes and bananas.
Dried fruits contain a much larger percentage of
sugar and less water.
When perfectly ripe and sound fresh fruit is more
wholesome than when cooked.
GENERAL RULES FOR COOKING FRUIT. ✪ Cranberry Sauce
Page 13 · 1 recipe record on this page
Presented as published in 1905. 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
The stimulating property of coffee is due to the alkaloid cafteine. When drunk in moderate quantities it acts as a mild stimulant to the nervous system, and indirectly aids the digestion slightly. An excessive use of caffeine, like that of many other drugs, leads to a chronic poisoning, and to an unhealthy nervous state. A moderate use of coffee is perhaps of dietetic value to adults, but children should not get into the habit of drinking it. The flavor of coffee is largely due to an essential oil.
5.— TEA.
2 or 3 tsps. tea. i Or 1 tsp. for § cup
2 cups boiling water. | boiling water.
Scald an earthen or china teapot. Put in the tea and pour on boiling water, cover closely and steep four or five minutes in a warm place (the lid of the tea-kiittle may be lifted and tlie teapot set over the steam) and serve at once. If it cannot be used immediately pour it off the leaves into another hot teapot.
Tea, like coffee, is a stimulant and not a nutrient. It contains an alkaloid theino, which is chemically identical with caffeine from coffee, and which has the same mildly stimulant properties. It contains further, a volatile oil, to which the flavor is due, and an astringent substance, tannin. This latter is not as soluble as the other two in
WATER — BEVERAGES. 27
water, but goes gradually into solution when the tea is allowed to infuse for some minutes, and causes the bitter unpleasant taste in tea which has stood upon the leaves. Green tea contains more than twice as much of the astringent tannin than black tea, and is generally considered less wholesome than the latter.
The character of the water is of great importance. It should be freshly boiled, as prolonged boiling makes the water flat and affects the flavor. If the water is very hard, a tiny pinch of soda may be added to the teapot.
Water should always be poured on tea at the boiling point, as it is only at the boiling point that some of the constituents can be extracted to which the beverage owes its aroma. Allowing tea to steep longer than five minutes, or to boil, extracts the tannic acid and makes it very injurious.
While of little or no nutritive value, tea is useful in other ways. When properly made it aids in the assimilation of food, is refreshing and relieves bodily fatigue, it introduces considerable hot water into the system, which is beneficial when taken at the proper time. Tea, if taken in excess, has the same consequences as excess of coffee. Large quantities of tea, as of any fluid taken with the meals, retards the digestion. If tea is infused too long, it will contain much of the astringent tannin, and is undoubtedly injurious, as the tannin interferes with the digestion and tends to constipation. Cheap teas are more apt to produce injurious effects than the more expensive varieties.
Children and young people should not drink tea, as like coffee, it is too stimulating for young nerves.
CHAPTER V.
The Cooking of Fruit— Vegetables— Breakfast Cereals.
FRUIT.
Fresh fruits consist chiefly of water, but they contain valuable mineral matter and acids. Some fruits contain a considerable amount of carbo-hydrates, principally sugar and gum, e.g., apples, grapes and bananas.
Dried fruits contain a much larger percentage of sugar and less water.
When perfectly ripe and sound fresh fruit is more wholesome than when cooked.
GENERAL RULES FOR COOKING FRUIT.
Records on this page
Cranberry Sauce