The bubbling and loud hissing urn Throws up a steaming column ; and the cups That cheer, but not inebriate, wait on each ; So let us welcome peaceful evening in. — COWPER. TEA. When the water in the tea-kettle begins to boil, have ready a tin tea-steeper ; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allow- ing one teaspoon of tea to each person. Pour over this boiling water until the steeper is little more than half full ; cover tightly and let it stand where it will keep hot, but not boil. Let the tea infuse for ten or fifteen minutes and then pour into the tea urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused. Have boiling water in a water pot, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best. TEA A LA KUSSE. Pare and slice fresh, juicy lemons ; lay a piece iii the (367) 368 THE HOME COOK BOOK. bottom of each cup, sprinkle with white sugar and pour hot, strong tea over. Or the lemon may be sent around in slices with the peel on. No cream is used. ICED TEA A LA EUSSE. To each glass of tea add the juice of half a lemon fill up the glass with pounded ice and sweeten. COFFEE. Cleanse the coffee, dry and roast the berries evenly but quickly, until they are browned to the centre, and are of a dark chestnut color. Grind as you use it, keeping the rest in a closely covered ^lass can. Allow one heaping tablespoon of ground coffee for every person, and one or two over. Mix with the grounds, a part or whole of an egg, according to the amount of coffee used. Pour boil- ing water in the coffee-pot before using, and scald it well ; then put in the coffee and pour over half as much water as will be used. Let the coffee froth up, stir down the grounds, and let it boil for about five minutes ; then stand the coffee-pot where it will be hot (but not to boil the coffee), for five or ten minutes longer. Mocha is th^ richest and most delicate flavored coffee. Old Govern- ment Java is an excellent coffee, and more economical than Mocha. An excellent authority in coffee making allows to one pound of Mocha coffee, five quarts of water made after the above recipe. CHOCOLATE. Scrape Baker's chocolate fine, mix with a little cold water and the yolks of eggs well beaten ; add this to equa) YALTJABLE RECIPES. 360 parts of milk and water, and boil well, being careful that it does not burn. Sweeten to taste and serve hot. SODA OEEAM. M. G. Rand. Two and one-half pounds white sugar, one-eight pound tartaric acid, both dissolved in one quart of hot water; when cold, add the beaten whites of three eggs, stirring well; bottle for use. Put two large spoons of this syrup in a glass of cold water, and stir in it one-fourth of a spoon of bicarbonate of soda. Any flavor can be put in the syrup. An excellent drink for summer. RASPBEERY ACID.

AI-modernized reading of the original text

The bubbling and loud hissing urn Throws up a steaming column ; and the cups That cheer, but not inebriate, wait on each ; So let us welcome peaceful evening in. — COWPER. TEA. When the water in the tea-kettle begins to boil, have ready a tin tea-steeper ; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allowing one teaspoon of tea to each person. Pour over this boiling water until the steeper is little more than half full ; cover tightly and let it stand where it will keep hot, but not boil. Let the tea infuse for ten or fifteen minutes and then pour into the tea urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused. Have boiling water in a water pot, and weaken each cup of tea as desired. Do not use water for tea that has boiled long. Spring water is best for tea, and filtered water next best. TEA A LA KUSSE. Pare and slice fresh, juicy lemons ; lay a piece iii the (367) bottom of each cup, sprinkle with white sugar and pour hot, strong tea over. Or the lemon may be sent around in slices with the peel on. No cream is used. ICED TEA A LA EUSSE. To each glass of tea add the juice of half a lemon fill up the glass with pounded ice and sweeten. COFFEE. Cleanse the coffee, dry and roast the berries evenly but quickly, until they are browned to the centre, and are of a dark chestnut color. Grind as you use it, keeping the rest in a closely covered ^lass can. Allow one heaping tablespoon of ground coffee for every person, and one or two over. Mix with the grounds, a part or whole of an egg, according to the amount of coffee used. Pour boiling water in the coffee-pot before using, and scald it well ; then put in the coffee and pour over half as much water as will be used. Let the coffee froth up, stir down the grounds, and let it boil for about five minutes ; then stand the coffee-pot where it will be hot (but not to boil the coffee), for five or ten minutes longer. Mocha is th^ richest and most delicate flavored coffee. Old Government Java is an excellent coffee, and more economical than Mocha. An excellent authority in coffee making allows to one pound of Mocha coffee, five quarts of water made after the above recipe. CHOCOLATE. Scrape Baker's chocolate fine, mix with a little cold water and the yolks of eggs well beaten ; add this to equal YALTJABLE RECIPES. parts of milk and water, and boil well, being careful that it does not burn. Sweeten to taste and serve hot. SODA OEEAM. M. G. Rand. Two and one-half pounds white sugar, one-eight pound tartaric acid, both dissolved in one quart of hot water; when cold, add the beaten whites of three eggs, stirring well; bottle for use. Put two large spoons of this syrup in a glass of cold water, and stir in it one-fourth of a spoon of bicarbonate of soda. Any flavor can be put in the syrup. An excellent drink for summer. RASPBEERY ACID.

The new home cook book