Care of Coffeepot. — Never put the coffee or tea pot in the water in which other dishes have been washed. Have a small mop kept especially for the coffeepot. After using, empty the pot, and with clear hot water thoroughly wash the pot and spout, with the aid of the mop. Twice a week fill the pot with cold water, add 1 tb. washing soda, and boil about ten minutes. Rinse well. Never let the brown sedi- ment accumulate in a coffeepot, or the flavor of the finest coffee will be ruined. 120 DOMESTIC SCIENCE Boiled Coffee £ c. coffee | egg | c. cold water 3£ c. boiling water✪ Boiled Coffee Scald a granite ware coffeepot. Wash egg, break, and beat slightly. Add the egg and shell and half the cold water to the coffee. Put into the coffeepot, pour on the boiling water. Place on front of range and boil slowly three to five minutes. Pour some of the cof- fee into a cup to free the spout from grounds, return to the coffee- pot, and repeat. Add remaining cold water, which being heavier than hot water sinks to the bottom carrying the grounds with it, and completes the process of clearing. Place on the back of the range, where it will not boil, for ten minutes. Three eggshells may be used in place of 1 egg. For after-dinner coffee use twice the amount of coffee given in this recipe. Filtered Coffee Use a French coffeepot. Scald it with hot water. Put 2 round- ing tb. powdered coffee in the bag and pour over it 1 pt. freshly boiling water✪ Filtered Coffee. Keep the pot hot until the water has filtered through ; pour it off and turn back through the filter again. Less tannin is extracted by this method than by boiling. Tea. — Black tea comes from China, India, and Ceylon. Some of the familiar brands are Oolong, English Breakfast, Formosa, and Orange Pekoe. Black tea is made from the leaves which have been allowed to ferment by exposure to the air before curing. The best green tea comes from Japan. Some of the familiar brands are Gunpowder, Hyson, and Japan. Green tea is made from young leaves of the tea plant, dried quickly by artificial heat. Both black and green tea may be made from the same plant, according to the method of curing. Tea leaves are rich in protein, but when taken as an in- fusion act as a stimulant rather than a nutrient. The tannic WATER AND BEVERAGES 121 acid developed from the tannin by infusion injures the coat- ing of the stomach. Tea should never be boiled nor steeped for any length of time, as the tannic acid will be extracted in greater amount. Freshly boiling water should always be used to pour on the tea. Tea Scald an earthen or china teapot. Put in 1 ts. tea and pour over it 1 pt. freshly boiling water. Let stand five minutes in a warm place. Serve immediately. Russian Tea Serve a slice of lemon in each cup of tea with sugar to taste. In Russia a preserved strawberry is added to each cup. A clove and a cherry may be put in each cup for afternoon tea.

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Care of Coffeepot. — Never put the coffee or tea pot in the water in which other dishes have been washed. Have a small mop kept especially for the coffeepot. After using, empty the pot, and with clear hot water thoroughly wash the pot and spout, with the aid of the mop. Twice a week fill the pot with cold water, add 1 tb. washing soda, and boil about ten minutes. Rinse well. Never let the brown sediment accumulate in a coffeepot, or the flavor of the finest coffee will be ruined. Boiled Coffee £ c. coffee | egg | c. cold water 3£ c. boiling water Scald a granite ware coffeepot. Wash egg, break, and beat slightly. Add the egg and shell and half the cold water to the coffee. Put into the coffeepot, pour on the boiling water. Place on front of range and boil slowly three to five minutes. Pour some of the coffee into a cup to free the spout from grounds, return to the coffeepot, and repeat. Add remaining cold water, which being heavier than hot water sinks to the bottom carrying the grounds with it, and completes the process of clearing. Place on the back of the range, where it will not boil, for ten minutes. Three eggshells may be used in place of 1 egg. For after-dinner coffee use twice the amount of coffee given in this recipe. Filtered Coffee Use a French coffeepot. Scald it with hot water. Put 2 rounding tb. powdered coffee in the bag and pour over it 1 pt. freshly boiling water. Keep the pot hot until the water has filtered through ; pour it off and turn back through the filter again. Less tannin is extracted by this method than by boiling. Tea. — Black tea comes from China, India, and Ceylon. Some of the familiar brands are Oolong, English Breakfast, Formosa, and Orange Pekoe. Black tea is made from the leaves which have been allowed to ferment by exposure to the air before curing. The best green tea comes from Japan. Some of the familiar brands are Gunpowder, Hyson, and Japan. Green tea is made from young leaves of the tea plant, dried quickly by artificial heat. Both black and green tea may be made from the same plant, according to the method of curing. Tea leaves are rich in protein, but when taken as an infusion act as a stimulant rather than a nutrient. The tannic acid developed from the tannin by infusion injures the coating of the stomach. Tea should never be boiled nor steeped for any length of time, as the tannic acid will be extracted in greater amount. Freshly boiling water should always be used to pour on the tea. Tea Scald an earthen or china teapot. Put in 1 ts. tea and pour over it 1 pt. freshly boiling water. Let stand five minutes in a warm place. Serve immediately. Russian Tea Serve a slice of lemon in each cup of tea with sugar to taste. In Russia a preserved strawberry is added to each cup. A clove and a cherry may be put in each cup for afternoon tea.

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A textbook of domestic science for high schools