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Laboratory Exercises (Hot Tea rounding t tea C)

Hot Tea. 3 rounding t. tea 6 C. boiling water 1. Put freshly drawn water on to boil. 2. As soon as it is boiling scald an earthen or granite teapot, put in the tea and pour the boiling water over it. 3. Let stand five minutes then pour tea into cups or into another teapot. If the water is allowed to stand longer on the tea leaves more tannic acid will be drawn out.

Note. If the tea is too strong weaken with boiling water. Tea may be served plain or with cream and sugar or with thin slices of lemon and sugar. At afternoon teas, whole cloves or accasia buds are sometimes served in tea.

Iced Tea. 3 rounding t. tea 5 C. boiling water cracked ice 1. Scald teapot and make tea according to direction for hot tea.

BEVERAGES When tea has steeped five minutes pour into a pitcher and let cool. 3. Before serving, add cracked ice and serve with thinly sliced lemon and sugar.

Boiled Coffee. 6 heaping T. coffee 2 egg shells or 1 egg 1 C. cold water 5 C. boiling water 1. Scald coffee pot. 2. Mix one-half C. cold water, crushed egg shells and coffee together and put into coffee pot. 3. Pour on boiling water and let boil three minutes. 4. Add remainder of cold water and let stand five minutes to settle.

Cold Water Coffee. 6 heaping T. coffee 6. C. cold water 1. Scald coffee pot. 2. Put coffee in muslin bag and put into coffee pot with cold water. 3. Bring slowly to boil and let boil three minutes. 4. Remove from fire and let stand one minute. Put back on stove and let boil three minutes more. Remove bag and let coffee pot stand where coffee will keep hot but not boil until ready to serve.

Filtered Coffee. 6 heaping T. pulverized coffee 6 C. boiling water 1. Put strainer in coffee pot and put coffee into strainer. 2. Place coffee pot on stove and pour the boiling water through the coffee 1/2 C. at a time. After pouring on 1/2 C. cover the coffee pot and allow the water to drip through slowly, then add another half cup and repeat until all the water has been added. 3. If stronger coffee is desired or if the coffee has not been finely ground, pour the coffee out of the coffee pot and re-filter it. Iced Coffee.

Make coffee by any of the above methods, then pour into a pitcher and allow to cool. Add cracked ice and serve in glasses with cream and sugar.

COCOA. 4 T. cocoa 4 T. sugar 1 C. water 4 C. scalded milk t. salt 1. Scald milk in double boiler. 2. Mix cocoa, sugar and salt together. 3. Add water and let boil two minutes to cook the starch thoroughly. 4. Add milk and let it get hot but not boil. (Milk that has boiled is not as easily digested as milk that has not been boiled.) 5. Beat with Dover egg beater until frothy to prevent a scum forming on top, then serve at once.

Note. If cocoa must stand after it is made, keep it hot in the double boiler and beat again before serving.

Chocolate. 2 oz. chocolate + C. sugar 1 C. water 4 C. milk t. salt BEVERAGES Cut chocolate in fine pieces and mix with sugar, salt and water, then follow directions for making cocoa.

Note. Chocolate or cocoa may be served with a spoonful of whipped cream on top or a marshmallow may be dropped on top of the hot beverage instead of the cream. ۲۰