cream and milk the whites of fresh eggs beaten to a froth, with a
email bit of butter well mixed in, may be used, taking one egg for
every two cups✪ Cream Substitute for Coffee or Tea, and placing the froth in the cup first ; in pouring
the coffee or t«a it must be turned on gradually and constantly stirred
BO as not to curdle the egg ; or omit the butter and use the whole egg ;
or for a richer dressing with cream, beat the white of an egg to a
stiff froth, mix with an equal quantity of whipped cream, put in
plain cream first, then cofi'ee and lastly this mixture. Physiciana
say that coffee without cream is more wholesome, particularly for
persons of weak digestion. There seems to be some element in the
coffee which, combining with the milk, forms a leathery coating on
the stomach and impairs digestion. The convenient coffee or tea
strainer, of which an illustration is given, is apphsdor detached in a
moment, being held in place by a spring, as
shown in cut, inserted in the spout. The
Btrainer separates the dregs from the tea or
coffee as it is poured It is made to fit any
coffee or tea-pot. The solid rim is of pure
britannia and is «aeily kept clean and
bright. A similar strainer is made to attachg
to the faucets of urns. In sending from the '
butler's pantry the hquid may be poured into cups through a small
handled strainer answering the same purpose. To keep the coffee-
pot or tea-pot thoroughly pure, boil a little borax or soda in them,
in water enough to touch the whole inside surface, once or twice a
week, for about fifteen minutes. No dish-water should ever touch
the inside of either. It is sufficient to rinse them in two or three
waters ; this should be done as soon after they are used as possible.
Drain dry, and when ready to use, scald out in two waters. These
precautions will aid in preserving the fiavor of the tea and cofi'ee.
HAEINO TEA.
Tea is one of those luxuries which custom clothes in the gar-
ments of jieceasity. There is, however, in connection with tea one
point which should not be forgotten. To maintain ordinary health
the body requires immediate nourishment early in the morning, and
for that reason tea, which retards the action of the natural functions
should bo banished from the breakfast table, and should aopear at
lunch and after dinner. Certain rules should be followed by habit-
Mi tea-drinkers, if they wish to use their favorite beverage without
DRINKS. 181
n jurious eflTects : After a full meal, when the system is oppressed ;
for the corpulent and the old ; for hot climates, and especially for
those who, living there, eat freely, or drink milk or alcohol ; in cases
of suspended animation ; for soldiers and others marching in hot
climates ; for then, by promoting evaporation and cooling the body,
it prevents in a degree the effects of too much food, as of too great
heat. It is a mistake to make tea strong, if the fall flavor is desired.
Professional tea-tasters use but a single pinch to a cup of boiling
water. In China and Russia, where tea is made to perfection, it is
very weak, boiling water being poured on a few leaves, the decoction
covered for a few minutes, and then drank hot and clear.
Page 149 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cream and milk the whites of fresh eggs beaten to a froth, with a email bit of butter well mixed in, may be used, taking one egg for every two cups, and placing the froth in the cup firegg; in pouring the coffee or tea it must be turned on gradually and constantly stirred so as not to curdlethe egg ; or omit the butter and use the whole egg ; or for a richer dressing with cream, beat the white of an egg to a stiff froth, mix with an equal quantity of whipped cream, put in plain cream first, then coffee and lastly this mixture. Physiciana say that coffee without cream is more wholesome, particularly for persons of weak digestion. There seems to be some element in the coffee which, combining with the milk, forms a leathery coating on the stomach and impairs digestion. The convenient coffee or tea strainer, of which an illustration is given, is applied or detached in a moment, being held in place by a spring, as shown in cut, inserted in the spout. The strainer separates the dregs from the tea or coffee as it is poured It is made to fit any coffee or tea-pot. The solid rim is of pure britannia and is easily kept clean and bright. A similar strainer is made to attach to the faucets of urns. In sending from the butler's pantry the liquid may be poured into cups through a small handled strainer answering the same purpose. To keep the coffeepot or tea-pot thoroughly pure, boil a little borax or soda in them, in water enough to touch the whole inside surface, once or twice a week, for about fifteen minutes. No dish-water should ever touch the inside of either. It is sufficient to rinse them in two or three waters ; this should be done as soon after they are used as possible. Drain dry, and when ready to use, scald out in two waters. These precautions will aid in preserving the flavor of the tea and coffee.
HAVING TEA.
Tea is one of those luxuries which custom clothes in the garments of necessity. There is, however, in connection with tea one point which should not be forgotten. To maintain ordinary health the body requires immediate nourishment early in the morning, and for that reason tea, which retards the action of the natural functions should bo banished from the breakfast table, and should appear at lunch and after dinner. Certain rules should be followed by habit- Mi tea-drinkers, if they wish to use their favorite beverage without
injurious effects: After a full meal, when the system is oppressed ; for the corpulent and the old ; for hot climates, and especially for those who, living there, eat freely, or drink milk or alcohol ; in cases of suspended animation ; for soldiers and others marching in hot climates ; for then, by promoting evaporation and cooling the body, it prevents in a degree the effects of too much food, as of too great heat. It is a mistake to make tea strong, if the fall flavor is desired. Professional tea-tasters use but a single pinch to a cup of boiling water. In China and Russia, where tea is made to perfection, it is very weak, boiling water being poured on a few leaves, the decoction covered for a few minutes, and then drank hot and clear.
Records on this page
Cream Substitute for Coffee or Tea