The school kitchen textbook

Use water freshly boiled. Scald the teapot (earthen, granite, or china) ; for mild infusions allow one half teaspoon level for each cup ; if strong tea is desired allow one teaspoon. Put the tea in the hot teapot and pour boiling water on the tea ; cover closely, and let it stand and infuse, not boil, for five minutes. If you have a table teakettle, put the tea in a tea-ball ; fill two cups at a time with boiling water, and hold the ball in the water until the desired strength is secured. At afternoon teas and for iced tea, serve slices of lemon. Recipe, No. 111. Iced Tea Allow one tablespoon of tea for one quart of water, unless you are using some of the choice varieties which do not require so large a proportion. Scald the teapot and have the water just brought to the boihng point. Pour it over the tea and let it stand and steep, but not boil for ten minutes, where it will keep almost at the boiling point. Strain it, add the juice of one lemon and one cup of sugar. Keep it chilled until ready to serve. Half fill tall, slender glasses with chipped ice and fill with the tea. Add sliced lemon [illustration: AFTERNOON TEA 187] and sugar as desired, and vary by adding a few cloves stuck in the lemon slices, or by a bit of preserved ginger. Recipe, No. 112. Reception Chocolate 2 qts. milk. 1 pt. cream. 1 lb. cocoa powder. 2 eggs. 6 tbsp. white sugar. 3 tsp. vanilla extract. Bring milk to boil, work the cocoa in a little of the cold milk, then stir into the boihng milk till smooth. Boil ten minutes, add the sugar and cream, and stir well while boiling. Turn into a double boiler and keep the water in lower boiler almost at boiling point for half an hour. Then beat the eggs very light, add them and remove immediately from the fire. When cool add the flavoring. This can be made in the morning, and when ready to serve, put from one to two tablespoons of the preparation into the cup and fill with boiling water. By cooking the cocoa we have a much more delicious flavor than that obtained by pouring boiling water directly upon the raw cocoa in the cup. The eggs and cream give body and richness. It will serve from sixty to eighty people. Recipe, No. 113. Chocolate for Afternoon Teas Boil one and one half pounds of grated chocolate in two quarts of water with one pound of sugar until thick and smooth. Then add two quarts of rich milk heated in double boiler, and keep it hot over boiling water until ready to serve. Add thick whipped cream to each cup when serving. Recipe, No. 114. Fruit Punch Make a lemonade by boiling one quart of water and one pint of sugar for ten minutes, and steep in it the shaved yellow rind of half a lemon. Add the juice of two lemons, strain and cool. Add one pint of strained strawberry juice, one cup of cold tea, one pint of Apollinaris water if you choose, and more sugar if needed. Or, use any mixture of fruit juices you prefer ; dilute with ice, and serve bits of fruit in the glass. LESSON XXIX CORN Field Corn has many varieties and colors, but white and yellow are the most common. These are used in many forms after they are fully ripe and dry.