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Classic
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page 440
It will be found advantageous to put a conical bag, so made that it will nicely
fit on the inside of the funnel, to hold the coffee. It will strain better and
clearer.
It is perhaps unnecessary to state that the milk served with the coffee should
be of the very best. When cream can be obtained it is of course preferable to
milk, and will make the coffee ever so much the better.
3. Tea. Formerly green and black teas mixed were much in vogue, but the black
varieties are receiving greater favor at present, largely because the green teas
are more injurious to health. Tea should always be kept in tightly closed
canisters, and the latter will preserve the flavor of the tea ever so much
better if they are first scalded with an infusion of tea, letting it cool in the
canister.
The teapot should first be rinsed with boiling water, then put it on top of the
hot stove, filled with boiling water. As soon as the pot is very hot, pour out
the water and put in the tea-about 1 heaping teaspoonful for each person; for
more people a proportionately less quantity can be taken. Add a small quantity
of boiling water, let it draw for a while, fill the pot with boiling water, let
it stand on the hot stove for a few minutes and then stir it with a teaspoon.
Tea prepared in the manner here described will contain considerable tannin and
is neither well flavored nor pleasant to drink, but it is the usual method of
pre paring it and is therefore inserted in this place. The proper way to prepare
tea is to let it draw in the boiling water for not longer than 1/2 minute. The
resulting golden, transparent, aromatic beverage contains the principal
constituent part of the tea--thetheine--almost entirely in solution, and also
the greater part of the ethereal oils, without the disagreeable tannic acid.
4. Chocolate with Milk. As there are so many different kinds of chocolate it
will depend upon the quality how much to take. However, 2 1/2 ounces of sweet
chocolate to a quart, or 1/3 of an ounce to a cupful is the usual quantity. When
using bitter chocolate take less. Put the chocolate on the fire, barely covered
with water. After it is entirely dissolved, stir it until it is nicely smooth
and then turn in the milk, which can be thinned,
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