The school kitchen textbook

When cooking in boiling water put fresh cold water into the stewpan and bring it to the boiling point quickly. Put in the food to be cooked ; this will check the boiling a few minutes, but watch and when boiling begins reduce the heat till just sufficient to produce bubbling, — except for such foods as require rapid boiling like rice and macaroni. If food is put into a cold kettle and boiling water poured over it from a teakettle, the kettle as well as the food takes away the heat from the water and boiling is delayed ; and if the water has stood some time in the tea kettle it is not fresh. Reckon the time from the moment boiling begins, not from the time you put the food into the kettle. Water boils at a higher temperature when there is sugar or salt or anything in it to increase its density. Water boils at a lower temperature when the pressure of the air upon the water is diminished. Before a rain the pressure of the air is lessened, because the air when filled with vapor is lighter. Things burn on more quickly at such a time because the water evaporates more rapidly. The pressure of the air is less the higher we ascend above the level of the sea, and at an elevation of 14,150 feet water boils at 188.6°. Cooking in boiling water requires a much longer time, therefore, in mountainous regions, for the water boils so quickly that it has less heat than at lower altitudes, where it is subject to greater pressure. Recipe, No. 29. Lemonade with Boiling Water 1 pt. water. 3 lemons. 1 c. sugar. 1 qt. cold water. Wash and scrub the lemons ; shave off thin portions of the yellow peel from one lemon ; put it and the sugar into the cold water and boil gently ten minutes. Cut the lemons in halves ; lay aside six slices ; remove the seeds ; squeeze out the juice ; pour the boiling syrup into the juice and when cold strain out the peel ; add cold water and in serving put a lemon slice and one tablespoon of chipped ice into each glass. Cooking the sugar and peel in the water improves the flavor. Recipe, No. 30. Tea Boiling water draws out some flavors which are desirable, if they are simply drawn out and not boiled. We pour boiling water on tea to draw out the flavor. If the tea is steeped, the infusion is agreeable ; but if boiled, other substances — tannin, etc. — are drawn out, which are not only unpalatable but unwholesome. Infuse means '' to pour into ; " steep means " to soak." Infuse, or steep, tea ; never boil it. Tea should be steeped in an earthen teapot, never in tin. The water should be freshly boiled. To make tea, first scald the teapot. Allow one teaspoon of tea for one cup of water. Put the tea into the hot teapot ; pour in the boiling water ; cover, and let it steep five minutes. At the table cover the teapot with a hood. Recipe, No. 31. Coffee 2 tbsp. coffee to 1 c. boiling water. Reduce the proportion of coffee, when several cups are required. Mix the coffee with one clean egg shell or one inch of WATER 117 fish skin. Put it in the pot, add the boiling water, and boil only five minutes. Set it where it will keep hot but not boil. Add one half cup of cold water. Pour out a little and pour it back, to clean the ground from the spout. Recipe, No. 32. Cocoa Shells i c. shells, 1 pt. freshly boiling water, and 1 pt. of milk.