The art of cookery

They are frequently steeped in individual cups, but are finer flavored when made in a pot. Have the pot well heated. Put in two or three teaspoonfuls of tea to each pint of water — the exact quantity can be determined only by the special kind of tea — add the boiling water, and the tea will be ready for use at once. The gases that are in water and give it an agreeable flavor, are driven off by boiling, and water that has boiled for any length of time, or that has stood in the kettle and been reboiled, will not make good tea, neither will water that has not quite reached the boiling point. Therefore only freshly boiled boiling water should be used for making tea. To Make Chocolate or Cocoa. — Excellent chocolate and cocoa can be prepared by following the formula that accompanies each package of those respective articles. To Make Koumiss. — Dissolve about half of a halfounce cake of compressed yeast and two tablespoonfuls of granulated sugar in a quart of new milk. Pour into a bottle, leaving an inch space at the top, cork tightly, fasten the cork securely, and shake well. Let the bottle stand at a temperature of not less than sixty degrees from six to ten hours, then lay it on its side in an icebox or other cold place from four to six hours more, and it will be ready for use. Bottles that have selffastening stoppers are the most convenient to use in making koumiss. If it is preferred more acid let the bottle remain in the ice-box a greater length of time. CHAPTER VIII. STEAMING. Steaming is a modified form of boiling, in which food is cooked Uy exposure to hot steam instead of by immersion in boiling water. And a large proportion of the puddings that are usually boiled, fish of a delicate flavor, potatoes that fall to pieces easily in being boiled, corn on the cob, rice when the starch is to be preserved, Hubbard and other hard-shell squashes, and a variety of other articles are better steamed than boiled. To Steam a Fish. — Dust a prepared fish, inside and outside, with salt. Dredge the outside lightly with flour, wrap in a cloth, and place in a steamer over boiling water. Cover the steamer closely, and cook until the fish will flake easily. A five-pound fish will steam in half an hour. Serve on a hot platter in a napkin. Serve with it, in a tureen, drawn butter, parsley sauce, egg sauce, or sauce HoUandaise. Boiled potatoes or boiled carrots should be served with steamed fish, and if a relish is desired, sliced cucumbers, sliced tomatoes, cresses, or pickles are appropriate. Either catsup or fish sauce is also permissible. To Steam Oysters. — Wash the unopened shells containing the oysters and place them in a steamer over boiling water. Cover closely and cook five minutes. Serve the oysters in their shells, and serve with them, in a sauce tureen, hot lemon butter. 82 The Art of Cookery. Clams should be steamed in the same manner as oysters. To Steam Potatoes. — Place the potatoes, either pared or unpared, in a steamer over boiling water. Cover closely and cook forty-five minutes, or until the potatoes are done, which can be ascertained by testing them with a fork. Serve in a napkin in a heated dish, and fold the corners of the napkin over the potatoes. Sweet potatoes can be steamed in the same manner.