There are three varieties of the tea plant ; both black and green tea can be prepared from them all. Green tea is made from leaves which are dried quickly, and black from leaves which have first been allowed to stand twelve hours or more before roasting. The leaves wilt and grow moist in that time, and that is what gives the dark and peculiar appear- ance to this tea. In making tea the pot should be earthen, rinsed with boiling water and left to stand a few moments on the stove, to dry. Put in the tea leaves, and let the pot DRINKS. 3(J1 stand a few minutes longer. Pour on boiling water, leaving the pot standing where it will be at the boiling point, yet will not boil, for from three to five minutes. For moderate strength use one teaspoonful of t*a to half a pint of water. If the water is soft it should be used as soon as it boils, for boiling causes all the gases which flavor the water to escape ; but if the water is hard it is best to boil from twenty to thirty minutes. The gases escape from hard water also, but boil- ing causes the mineral matter, which hardens the water, to settle on the bottom of the kettle, and the water becomes softer. Lemonade. Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar. Have the drink cold. Hot lemonade is highly recommended for a cold. A glass can be made with the juice of a lemon, one large table- spoonful of sugar and a cupful of boiling water✪ Lemonade. Drink it hot. 392 MISS PARLOA'S NEW COOK BOOK. HOW- To Blanch Almonds. Shell the nuts, and pour boiling water over them. Let t!iem stand in the water a minute, and then throw them into cold water. Rub between the hands. To Corn Beef. For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus✪ Corned Beef. Put these ingredients on to boil, and when they boil, skim, and put away to cool. When cold, put the beef in it. Put weights on the meat, to keep it under the brine. To Scrape Chocolate. If only one square of chocolate is needed, draw a line across the two squares at the end, dividing them in halves. With a sharp knife, shave off the chocolate until you come to the line. By this method there is no waste of time or ma- terial. If you want two or more squares, all that is necessary is, of course, to shave off until you come to the dividing line already there. The pound packages of Baker's chocolate consist of two cakes, each of which has eight squares ; so one of these squares is an ounce. To Use the Salamander. The salamander is a circular iron plate, to which is attached a long handle. It is made red hot in the fire and HOW— 393 held over the article to be browned, being careful not to have it touch. If you have not a salamander the fire shovel can be heated and used in the same way ; but the shovel is not improved by the operation.

AI-modernized reading of the original text

There are three varieties of the tea plant ; both black and green tea can be prepared from them all. Green tea is made from leaves which are dried quickly, and black from leaves which have first been allowed to stand twelve hours or more before roasting. The leaves wilt and grow moist in that time, and that is what gives the dark and peculiar appearance to this tea. In making tea the pot should be earthen, rinsed with boiling water and left to stand a few moments on the stove, to dry. Put in the tea leaves, and let the pot DRINKS. 3(J1 stand a few minutes longer. Pour on boiling water, leaving the pot standing where it will be at the boiling point, yet will not boil, for from three to five minutes. For moderate strength use one teaspoonful of tea to half a pint of water. If the water is soft it should be used as soon as it boils, for boiling causes all the gases which flavor the water to escape ; but if the water is hard it is best to boil from twenty to thirty minutes. The gases escape from hard water also, but boiling causes the mineral matter, which hardens the water, to settle on the bottom of the kettle, and the water becomes softer. Lemonade. Good lemonade can be made with half a pint of lemon juice (extracted with a squeezer, and strained), three pints of water and a generous pint of sugar. Have the drink cold. Hot lemonade is highly recommended for a cold. A glass can be made with the juice of a lemon, one large tablespoonful of sugar and a cupful of boiling water. Drink it hot. HOW- To Blanch Almonds. Shell the nuts, and pour boiling water over them. Let them stand in the water a minute, and then throw them into cold water. Rub between the hands. To Corn Beef. For fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus. Put these ingredients on to boil, and when they boil, skim, and put away to cool. When cold, put the beef in it. Put weights on the meat, to keep it under the brine. To Scrape Chocolate. If only one square of chocolate is needed, draw a line across the two squares at the end, dividing them in halves. With a sharp knife, shave off the chocolate until you come to the line. By this method there is no waste of time or material. If you want two or more squares, all that is necessary is, of course, to shave off until you come to the dividing line already there. The pound packages of Baker's chocolate consist of two cakes, each of which has eight squares ; so one of these squares is an ounce. To Use the Salamander. The salamander is a circular iron plate, to which is attached a long handle. It is made red hot in the fire and held over the article to be browned, being careful not to have it touch. If you have not a salamander the fire shovel can be heated and used in the same way ; but the shovel is not improved by the operation.

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