The first piv kings of teas are considered choic-
est, containing more of the oil, and prices are established in that
way, consequently each variety will have a first, second and third
grade. A cup of the finest tea will show particles of the oil upon
its su ace.
The Chinese employ numerous odoriferous plants for the pur-
pose of giving special scents to different varieties of tea. Some
mixtures we* liked are as follows, and it is most generally conceded
that mixed tea is preferable : An excellent English mixture of black
teas combines cheapness with fineness of flavor, and is composed of
one pound of Congo tea with a quarter pound each of Assam and
Orange Pekoe ; a mixture of black and green teas is four parts of
black to one of green, but a very fine mixture in point of flavor is
one-half Oolong (black), one quarter each Gunpowder and green
Japan, or three-fourths green Japan and one-fourth Oolong, or three-
fourths English Breakfast and one^ighth each Gunpowder and greeu
Japan ; or half each English Breakfast and any green tea. Wher%
184 DRINKS.
a mixture of uncolored Japan is used it is with an equal part of
Oolong. Where health is taken into consideration the mixture using
less of the green should be preferred, as owing to the
different process of drying the green contains more
of the injurious tannin.
To preserve the strength of tea or coflTee requires
a close receptacle. Nothing is better than the tin
cans with close covers, japanned on the outside sur-
face, kept for sale for this purpose. They are made
neatly labeled on the side for "tea" or "coffee," so
that there is no mistaking the one for the other, and no loss of time
in getting what is wanted.
CACAO AND CHOCOLATE.
Cacao (improperly called cocoa) and Chocolate, are obtained
from the seeds of Theobroma cacaOj a small tree that grows in Mex-
ico, Central America, the West Indies and other islands. The seed
receptacle resembles a large black cucumber, containing from ten to
thirty beans, which are roasted like coffee. The husks are then
taken off, and are called cacao shells. The best cacao is made from
the bean after the husks are removed.
Cacao is rich in nutritive elements. Like milk, it has all the
substances necessary for the growth and sustenance of the body.
The active principle is theobromine, a substance which resembles
the alkaloids of coffee and tea, except that it contaix^s more nitrogen
than theine and caffeine. Another important differs- e between
cacao and coffee or tea is the large amount of fat or cacao-butter
contained' in the kemeL These kernels consist of gum, starch and
vegetable oil, and are marketed in four different forms : cacao shells^
which are the husks of the kernel ; cacao nibs, the crushed kernel ;
ground cacao, the kernels ground fine, and chocolate, the kernels
ground to a fine powder and mixed to a stiff paste with or without
sugar, and sometimes a little starch. It is very nutritious, but be-
ing rich in fatty matters is difficult to digest. For this reason many
skim off the oil that rises to the surface as the beverage cools after
boiling, and some manufacturers now remove the fats. A small cake
weighing about two ounces will satisfy hunger, and is a good lunch
for travelers, especially if eaten with fruit. Cacao and chocolate-
While very nutritious, are perfectly free from the possible injurious
PRINKS. 185
✪ Chocolate
Page 152 · 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
The first pickings of teas are considered choicest, containing more of the oil, and prices are established in that way, consequently each variety will have a first, second and third grade. A cup of the finest tea will show particles of the oil upon its surface.
The Chinese employ numerous odoriferous plants for the purpose of giving special scents to different varieties of tea. Some mixtures well liked are as follows, and it is most generally conceded that mixed tea is preferable : An excellent English mixture of black teas combines cheapness with fineness of flavor, and is composed of one pound of Congo tea with a quarter pound each of Assam and Orange Pekoe ; a mixture of black and green teas is four parts of black to one of green, but a very fine mixture in point of flavor is one-half Oolong (black), oone-fourth each Gunpowder and green Japan, or three-fourths green Japan and one-fourth Oolong, or three-fourths English Breakfast and one-eighth each Gunpowder and green Japan ; or half each English Breakfast and any green tea. Where a mixture of uncolored Japan is used it is with an equal part of Oolong. Where health is taken into consideration the mixture using less of the green should be preferred, as owing to the different process of drying the green contains more of the injurious tannin.
To preserve the strength of tea or coffee requires a close receptacle. Nothing is better than the tin cans with close covers, japanned on the outside surface, kept for sale for this purpose. They are made neatly labeled on the side for "tea" or "coffee," so that there is no mistaking the one for the other, and no loss of time in getting what is wanted.
CACAO AND CHOCOLATE.
Cacao (improperly called cocoa) and Chocolate, are obtained from the seeds of Theobroma cacaOj a small tree that grows in Mexico, Central America, the West Indies and other islands. The seed receptacle resembles a large black cucumber, containing from ten to thirty beans, which are roasted like coffee. The husks are then taken off, and are called cacao shells. The best cacao is made from the bean after the husks are removed.
Cacao is rich in nutritive elements. Like milk, it has all the substances necessary for the growth and sustenance of the body. The active principle is theobromine, a substance which resembles the alkaloids of coffee and tea, except that it contains more nitrogen than theine and caffeine. Another important difference between cacao and coffee or tea is the large amount of fat or cacao-butter contained in the kernel. These kernels consist of gum, starch and vegetable oil, and are marketed in four different forms : cacao shells^ which are the husks of the kernel ; cacao nibs, the crushed kernel ; ground cacao, the kernels ground fine, and chocolate, the kernels ground to a fine powder and mixed to a stiff paste with or without sugar, and sometimes a little starch. It is very nutritious, but being rich in fatty matters is difficult to digest. For this reason many skim off the oil that rises to the surface as the beverage cools after boiling, and some manufacturers now remove the fats. A small cake weighing about two ounces will satisfy hunger, and is a good lunch for travelers, especially if eaten with fruit. Cacao and chocolate, while very nutritious, are perfectly free from the possible injurious
PRINKS. 185
Records on this page
Chocolate