no real nutriment to the body, as they give neither heat
nor energy, nor do they build tissue. If taken in excess,
tea and coffee tend to produce nervousness, insomnia, pal-
pitation of the heart, etc.
The stimulating property of coffee and tea is due to
caffeine. They also contain tannin, an astringent, which is
drawn out by boiling and which is injurious to the digestive
organs. Tea and coffee should not be given to children.
Cocoa and chocolate contain protein, fat, and starch, hence
have a food value in addition to the milk added in
making a beverage. They form a valuable hot beverage
for children. Cocoa also contains theobromine, which is of
like nature to caffeine, but is a milder and less harmful
stimulant.
EXPERIMENT 53. — (a) Pour 1 c. cold water on £ ts. tea. Let
stand one-half hour. Strain and heat.
(6) Pour 1 c. boiling water on £ ts. tea. Let stand three minutes
in warm place.
(c) Pour 1 c. boiling water on £ ts. tea and boil five minutes.
(d) Put £ ts. tea in fine strainer (tea ball) and pour 1 c. boiling
water through it.
Compare results as to strength, flavor, color. Reserve part of
each for the next test.
EXPERIMENT 54. — Fill four test tubes i full of each of the above
solutions, add slowly to each a saturated solution of cupric
acetate until the liquid is a light green. Boil. Allow the precipi-
tates to settle and compare amounts. This will indicate the relative
amounts of tannin present. Which of the above methods should
be used in making tea ? Which avoided ?
EXPERIMENT 55. — (a) Pour £ c. boiling water through 1 tb.
fine coffee placed in a fine strainer, or in cheesecloth.
(6) Boil 1 tb. coffee and £ c. water ten minutes.
Compare results as to flavor and strength. Test results of (a) and
(6) as in Experiment 54 for tannin.
WATER AND BEVERAGES 119
EXPERIMENT 56. — (a) Pour ^ c. boiling water on \ ts. tea.
(6) Pour \ c. hot water on \ ts. tea.
Let both stand five minutes. Compare strength, color, flavor.
Which is the best solvent for tea, hot or boiling water ? Are there
tea leaves floating on the surface when the hot water is used ? When
boiling water is used?
NOTE. — Students bring cost price of several leading brands of
tea, coffee, chocolate, and cocoa.
Cost of Tea. — Weigh \ Ib. tea. Measure the number of
teaspoonfuls it contains. Estimate the number of cups of
tea that may be prepared from 1 Ib. Estimate cost per cup
of teas of different prices.
Cost of Coffee. — Weigh out \ Ib. coffee. Measure the
number of tablespoonfuls in it. Estimate the number of
cups of coffee that may be prepared from 1 Ib. Estimate
cost per cup of different priced coffees.
Coffee. — The coffee tree is native to Abyssinia, but is
now grown in all tropical countries. The coffee bean is the
seed of the tree and is found in the cherry like fruit. When
the fruit begins to shrivel on the trees, it is shaken to the
ground, is then dried, and the seeds separated by wooden
rollers. The green coffee berry has but little flavor, but
when roasted a characteristic flavor and odor are developed.
Page 51
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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no real nutriment to the body, as they give neither heat
nor energy, nor do they build tissue. If taken in excess,
tea and coffee tend to produce nervousness, insomnia, pal-
pitation of the heart, etc.
The stimulating property of coffee and tea is due to
caffeine. They also contain tannin, an astringent, which is
drawn out by boiling and which is injurious to the digestive
organs. Tea and coffee should not be given to children.
Cocoa and chocolate contain protein, fat, and starch, hence
have a food value in addition to the milk added in
making a beverage. They form a valuable hot beverage
for children. Cocoa also contains theobromine, which is of
like nature to caffeine, but is a milder and less harmful
stimulant.
EXPERIMENT 53. — (a) Pour 1 c. cold water on £ ts. tea. Let
stand one-half hour. Strain and heat.
(6) Pour 1 c. boiling water on £ ts. tea. Let stand three minutes
in warm place.
(c) Pour 1 c. boiling water on £ ts. tea and boil five minutes.
(d) Put £ ts. tea in fine strainer (tea ball) and pour 1 c. boiling
water through it.
Compare results as to strength, flavor, color. Reserve part of
each for the next test.
EXPERIMENT 54. — Fill four test tubes i full of each of the above
solutions, add slowly to each a saturated solution of cupric
acetate until the liquid is a light green. Boil. Allow the precipi-
tates to settle and compare amounts. This will indicate the relative
amounts of tannin present. Which of the above methods should
be used in making tea ? Which avoided ?
EXPERIMENT 55. — (a) Pour £ c. boiling water through 1 tb.
fine coffee placed in a fine strainer, or in cheesecloth.
(6) Boil 1 tb. coffee and £ c. water ten minutes.
Compare results as to flavor and strength. Test results of (a) and
(6) as in Experiment 54 for tannin.
WATER AND BEVERAGES 119
EXPERIMENT 56. — (a) Pour ^ c. boiling water on \ ts. tea.
(6) Pour \ c. hot water on \ ts. tea.
Let both stand five minutes. Compare strength, color, flavor.
Which is the best solvent for tea, hot or boiling water ? Are there
tea leaves floating on the surface when the hot water is used ? When
boiling water is used?
NOTE. — Students bring cost price of several leading brands of
tea, coffee, chocolate, and cocoa.
Cost of Tea. — Weigh \ Ib. tea. Measure the number of
teaspoonfuls it contains. Estimate the number of cups of
tea that may be prepared from 1 Ib. Estimate cost per cup
of teas of different prices.
Cost of Coffee. — Weigh out \ Ib. coffee. Measure the
number of tablespoonfuls in it. Estimate the number of
cups of coffee that may be prepared from 1 Ib. Estimate
cost per cup of different priced coffees.
Coffee. — The coffee tree is native to Abyssinia, but is
now grown in all tropical countries. The coffee bean is the
seed of the tree and is found in the cherry like fruit. When
the fruit begins to shrivel on the trees, it is shaken to the
ground, is then dried, and the seeds separated by wooden
rollers. The green coffee berry has but little flavor, but
when roasted a characteristic flavor and odor are developed.