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Classic
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page 408
COFFEE, TEA, BEVERAGES.
Boiling water is a very important desideratum in the making of a good cup of
coffee or tea, but the average housewife is very apt to overlook this fact. Do
not boil the water more than three or four minutes; longer boiling ruins the
water for coffee or tea-making, as most of its natural properties escape by
evaporation, leaving a very insipid liquid, composed mostly of lime and iron,
that would ruin the best coffee, and give the tea a dark, dead look, which ought
to be the reverse.
Water left in the tea-kettle over night must never be used for preparing the
breakfast coffee; no matter how excellent your coffee or tea may be, it will be
ruined by the addition of water that has been boiled more than once.
THE HEALING PROPERTIES OF TEA AND COFFEE.
The medical properties of these two beverages are considerable. Tea is used
advantageously in inflammatory diseases and as a cure for the headache. Coffee
is supposed to act as a preventive of gravel and gout, and to its influence is
ascribed the rarity of those diseases in France and Turkey. Both tea and coffee
powerfully counteract the effects of opium and intoxicating liquors; though,
when taken in excess, and without nourishing food, they themselves produce,
temporarily at least, some of the more disagreeable consequences incident to the
use of ardent spirits. In general, however, none but persons possessing great
mobility of the nervous system, or enfeebled or effeminate constitutions, are
injuriously affected by the moderate use of tea and coffee in connection with
food.
COFFEE.
One full coffee-cupful of ground coffee, stirred with one egg and part of the
shell, adding a half cupful of cold water. Put it into the coffee boiler, and
pour on to it a quart of boiling water; as it rises and begins to boil, stir it
down with a silver spoon or fork. Boil hard for ten or twelve minutes. Remove
from the
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