Boston Cooking-School cook book

Fill earthen or china teapot with boiling water and let stand until thoroughly heated. Pour out water. For each cup, measure into pot 1/2 to 1 teaspoon tea and 1 cup fresh boiling water. The amount of tea is determined by the quality of the tea and individual taste. Let stand, covered, 3 minutes. Strain and dilute with boiling water to taste. Use fresh tea leaves for each steeping. Tea epicures prefer to serve China tea clear, with neither cream, sugar, nor anything else to disguise the delicate flavor of the tea itself. To Serve with Tea Sugar in blocks or fancy shapes, or rock candy Cream or milk . Thin slices of lemon or orange carefully seeded (2 or 3 cloves may be stuck in each slice) Rum, candied red cherries or cordial drops ICED TEA Strain strong hot tea (preferably English Breakfast or Formosa Oolong) into glasses 14 full of cracked ice or over block of ice in pitcher. Garnish with slices of lemon, allowing 1 slice to each glass. Quick chilling results in a clearer product and a finer flavor. Pass sugar and lemon juice. For variety, substitute orange juice for half the lemon juice and garnish with both lemon and orange slices. Fresh mint leaves are a popular addition. COFFEE AND COFFEE SUBSTITUTES The berries of coffee trees constitute the coffee of commerce. Java coffee is considered the finest. Mocha commands a higher price, owing to a certain acidity and sparkle, but used alone is not desirable. When combined with Java, in proportion of two parts Java to one part Mocha, the coffee best suited to average taste results. All coffee sold as Java does not come from the island of Java. Any coffee, wherever grown, having the same characteristics and flavor, is sold as Java. The same is true of other kinds of coffee. In its natural state, green or raw coffee is tasteless. Roasting is required to develop the volatile oils that lend fragrance and flavor to all coffee. Coffees and coffee substitutes are on the market, such as coffee from which the caffeine has been removed, instantaneous powdered coffee, coffee substitute, and cereal coffees that require boiling. To Buy and Store Coffee. Buy coffee in the bean and grind: as needed in a coffee mill or buy in small quantities, freshly roasted and ground, and store in a can or glass jar with tightly fitting cover. COFFEE FOR ONE Add 2 tablespoons coffee to 1 cup cold water, cover closely, let stand overnight. Bring slowly to boiling point and pour carefully through strainer. Or, use an individual percolator or drip coffee pot, following instructions for Percolated Coffee or Filtered Coffee. COFFEE FOR TWO Mix 1 cup ground coffee with 1 egg, slightly beaten, and crushed shell. To 14 of this amount add 4 cup cold water. Turn into a scalded coffeepot, add 1 pint boiling water and boil 3 minutes. Let stand over low heat 10 minutes. Keep remaining coffee and egg closely covered in refrigerator. FILTERED OR DRIP COFFEE Use 1 to 3 tablespoons coffee (finely ground) to each cup water. Place coffee in strainer part of drip coffeepot. Set in place over lower section. Pour on boiling water very slowly. Cover closely. Stand in warm place or over hot water (not over direct heat) until coffee has filtered through into lower section. ~PERCOLATED COFFEE Use 1 to 3 tablespoons coffee (finely ground) to each cup water. Place coffee in strainer part of percolator. Add either cold or boiling water. Adjust top. Set over heat, or, if electric percolator is used, turn on current. After coffee reaches boiling point, reduce heat and percolate gently for about 10 minutes. If electric unit does not provide change of heat, remove connection 3 times to slow up process and percolate until liquid is amber-colored as seen through glass top. BOILED COFFEE 1 cup coffee 1 cup cold water 1 egg or 3 eggshells 6 cups freshly boiling water