Why is cocoa better for young people than tea or coffee?
How can you tell when water boils?
Why should tea not be l)oiled?
What is the result of long boiling of coffee?
Related Subjects.
Physiology :
The effect of tea and coffee upon the nervous system.
Geography:
The production and manufacture of tea, coffee, and cocoa.
Discuss the climate necessary for each.
Why does the United States not produce these commodities?
History :
Review the Boston Tea Party.
English :
Discuss the Coffee Houses in English Literature.
22 Bulleti)i of the University of Texas
Recipes.
Boiled Coffee.
Proportions :
1 C. coffee — ^finely ground; add
1 egg — stir well; dilute with
% C. cold water; add
6 C. boiling water✪ Boiled Coffee.
Boil three minutes ; set coffee where it will not boil,
and allow to stand for ten minutes.
Serve at once.
Note: If not boiled, coffee is cloudy. If boiled too long, tannic
acid is developed. The spout of the coffee pot should be covered or
stuffed with soft paper to prevent the escape of fragrant aromas.
Stir, and pour some of the coffee into a cup, in order to be sure that
the spout is free from grounds. If necessary to clear, add one-half
cup cold water. It, being heavier than the hot .water, sinks to the
bottom, carrying the grounds with it.
Where strict economy is necessary, the egg may be omitted, or only
the shells of the eggs used. The shells from three eggs are sufficient
to clear one cup of coffee grounds.
It is very essential to scald the coffee pot always before using.
Drip Coffee.
Use proportions given for Boiled Coffee✪ Drip Coffee.
Place finely ground coffee in strainer of pot.
Add boiling water gradually.
Set in warm place; allow to filter. If desired strong, re-
filter.
Serve with cream and sugar.
Cocoa.
1 1/2 T. cocoa.
2 T. sugar,
f. g. salt.
Mix, add
1/2 C. boiling water to make a paste, then
11/2 C, boiling water.
Simple Courses in Home Economics 23
Simmer 10 m., add
2 C. scalded milk,
f. d. vanilla✪ Cocoa.
Serve at once.
Note: If scum forms on top, beat with Dover egg beater. This
process is called "milling."
Proportion — for each person
1 t. cocoa. ^A C. milk.
1 t. sugar. 1/4 C. water.
Grape Fruit Punch.
Boil—
1 qt. cold water and
2 C. sugar 20 m.; add
1 C. orange jnice,
V2 C. grape fruit juice,
2 C. chopped pineapple✪ Grape Fruit Punch.
Dilute with ice water to suit taste. "'^
Grape Juice.
Crush grapes;
Cook, until skins burst, in just enough water to keep them
from burning.
Turn into cheese cloth bag— made for the purpose; drain
until perfectly drj'.
Heat juice to boiling point: add sufficient sugar to suit taste;
then bring to boiling point again.
Pour into sterilized bottles ; set sterilized corks in place ; allow
bottles to become cold ; then push the corks in securely. If the
juice is to be kept lor some time, drop melted paraffin around
the corks.
Lemonade.
Boil—
1 C. sugar;
2 C. water, 12 m. ; add
1^8 C. lemon juice✪ Lemonade.
Cool ; dilute with ice water to suit taste.
Note: Lemon syrup may be bottled and kept on hand to be used
as needed.
24 Bulletin of tlie University of Texas
Tea.
Proportions:
3 t. of tea.
2 C. of boiling- water✪ Tea.
Scald teapot.
Pour boiling water over tea.
Let stand in a warm place until the desired
r strength — not longer than five minutes.
Strain, and serve immediately.
Page 7 · 7 recipe records on this page
Presented as published in 1916. 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
Why is cocoa better for young people than tea or coffee?
How can you tell when water boils?
Why should tea not be boiled?
What is the result of long boiling of coffee?
Related Subjects. Physiology :
The effect of tea and coffee upon the nervous system.
Geography:
The production and manufacture of tea, coffee, and cocoa.
Discuss the climate necessary for each.
Why does the United States not produce these commodities?
History :
Review the Boston Tea Party.
English :
Discuss the Coffee Houses in English Literature.
22 Bulletin of the University of Texas
Recipes.
Boiled Coffee. Proportions :
1 C. coffee — ^finely ground; add 1 egg — stir well; dilute with % C. cold water; add 6 C. boiling water.
Boil three minutes ; set coffee where it will not boil, and allow to stand for ten minutes.
Serve at once.
Note: If not boiled, coffee is cloudy. If boiled too long, tannic acid is developed. The spout of the coffee pot should be covered or stuffed with soft paper to prevent the escape of fragrant aromas. Stir, and pour some of the coffee into a cup, in order to be sure that the spout is free from grounds. If necessary to clear, add one-half cup cold water. It, being heavier than the hot .water, sinks to the bottom, carrying the grounds with it.
Where strict economy is necessary, the egg may be omitted, or only the shells of the eggs used. The shells from three eggs are sufficient to clear one cup of coffee grounds.
It is very essential to scald the coffee pot always before using.
Drip Coffee.
Use proportions given for Boiled Coffee. Place finely ground coffee in strainer of pot. Add boiling water gradually.
Set in warm place; allow to filter. If desired strong, refilter. Serve with cream and sugar.
Cocoa.
1½ T. cocoa.
2 T. sugar, f. g. salt.
Mix, add ½ C. boiling water to make a paste, then 1½ C. boiling water.
Simple Courses in Home Economics 23
Simmer 10 m., add 2 C. scalded milk, f.g. vanilla.
Serve at once.
Note: If scum forms on top, beat with Dover egg beater. This process is called "milling." Proportion — for each person 1 t. cocoa. ¼ C. milk.
1 t. sugar. 1/4 C. water.
Grape Fruit Punch.
Boil—
1 qt. cold water and
2 C. sugar 20 m.; add
1 C. orange jnice,
½ C. grape fruit juice,
2 C. chopped pineapple.
Dilute with ice water to suit taste. "'^
Grape Juice.
Crush grapes;
Cook, until skins burst, in just enough water to keep them from burning.
Turn into cheese cloth bag—made for the purpose; drain until perfectly dry.
Heat juice to boiling point: add sufficient sugar to suit taste; then bring to boiling point again.
Pour into sterilized bottles ; set sterilized corks in place ; allow bottles to become cold ; then push the corks in securely. If the juice is to be kept lor some time, drop melted paraffin around the corks.
Lemonade.
Boil—
1 C. sugar;
2 C. water, 12 m.; add 1⅛ C. lemon juice.
Cool ; dilute with ice water to suit taste.
Note: Lemon syrup may be bottled and kept on hand to be used as needed.
24 Bulletin of the University of Texas
Tea. Proportions:
3 t. of tea.
2 C. of boiling water. Scald teapot.
Pour boiling water over tea.
Let stand in a warm place until the desired r strength — not longer than five minutes.
Strain, and serve immediately.
Records on this page
Boiled CoffeeBoiled CoffeeDrip CoffeeCocoaGrape Fruit PunchLemonadeTea