In making tea a tin or granite pot should not be used,
but one of either earthern, china or silver ware. When a
metal pot is used, the tannic acid acts upon the metal,
thus producing a poisonous compound. The water should
be freshly boiled and used at the first boil, as after it boils
a few minutes it parts with its gases and becomes flat
554
BEVERAGES. 555
and hard. Pour boiling water into the pot, and let it
remain long enough to thoroughly heat the pot ; then
pour it out, put in the tea, pour over it the quantity of
boiling water required, and stand the pot on the back
part of the stove for from five to eight minutes, accord-
ing to the kind of tea used. Most varieties of tea will be
ready in five minutes, but the English Breakfast, than
which there is no better tea, requires fully eight minutes
to extract its full strength. This tea should be placed in
a greater heat than any other kind. It should be almost
hot enough to boil, but the boiling point should, of
course, never be quite reached. The quantity of dry tea
to be used for each person depends altogether upon indi-
vidual taste. The old rule, " a tea-spoonful of tea for
each person and one for the pot," is a good one to follow,
and by allowing a generous half-pint of water for each
spoonful of tea, a moderately strong brewing is obtained.
When several cupfuls of tea are required the proportion
of tea may be reduced.
ICED TEA.
This IS a favorite drink in summer. Make the tea as
above directed, strain it from the leaves, and set it on
the ice for three or four hours. Serve with broken ice in
each glass.
RUSSIAN TEA.
This is made by placing a slice of lemon in each cup
before pouring in the boiling hot tea.
COFFEE.
Coffee grows on small trees. Mocha, the best variety.
556 THE PA TTERN COOK-BOOK.
is grown in Arabia. The fruit of the tree is something
like our cherry and contains two seeds or beans. By
bruising the fruit, the berries are separated, and they are
then washed and dried. The raw berries are tough and
contain but little flavor. Much depends upon the man-
ner in which the berries are roasted. Comparatively few
people nowadays roast their own coffee, the work being
done so well by the large establishments. Mocha and
Java mixed — one-third of the former and two-thirds of
the latter — is considered the most satisfactory combina-
tion by the majority of people. Buy coffee in small
quantities and unground, keep it in air-tight tin cans,
and grind it only as required. The finer it is ground, the
stronger will be the extract.
There are many kinds of coffee-pots in use, and many
are modifications of the French coffee-pot or biggim The
coffee may be made in anything resembling the French
coffee-pot, as none of the aroma is lost, the spout of the
pot being closed with a thimble that prevents the escape
of the steam. The coffee is filtered and comes out
clear and bright.
TO MAKE FILTERED COFFEE. ✪ Filtered Coffee
Page 241 · 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
In making tea a tin or granite pot should not be used, but one of either earthenware, china or silver ware. When a metal pot is used, the tannic acid acts upon the metal, thus producing a poisonous compound. The water should be freshly boiled and used at the first boil, as after it boils a few minutes it parts with its gases and becomes flat
and hard. Pour boiling water into the pot, and let it remain long enough to thoroughly heat the pot ; then pour it out, put in the tea, pour over it the quantity of boiling water required, and stand the pot on the back part of the stove for from five to eight minutes, according to the kind of tea used. Most varieties of tea will be ready in five minutes, but the English Breakfast, than which there is no better tea, requires fully eight minutes to extract its full strength. This tea should be placed in a greater heat than any other kind. It should be almost hot enough to boil, but the boiling point should, of course, never be quite reached. The quantity of dry tea to be used for each person depends altogether upon individual taste. The old rule, " a tea-spoonful of tea for each person and one for the pot," is a good one to follow, and by allowing a generous half-pint of water for each spoonful of tea, a moderately strong brewing is obtained. When several cupfuls of tea are required the proportion of tea may be reduced.
ICED TEA.
This IS a favorite drink in summer. Make the tea as above directed, strain it from the leaves, and set it on the ice for three or four hours. Serve with broken ice in each glass.
RUSSIAN TEA.
This is made by placing a slice of lemon in each cup before pouring in the boiling hot tea.
COFFEE.
Coffee grows on small trees. Mocha, the best variety.
is grown in Arabia. The fruit of the tree is something like our cherry and contains two seeds or beans. By bruising the fruit, the berries are separated, and they are then washed and dried. The raw berries are tough and contain but little flavor. Much depends upon the manner in which the berries are roasted. Comparatively few people nowadays roast their own coffee, the work being done so well by the large establishments. Mocha and Java mixed — one-third of the former and two-thirds of the latter — is considered the most satisfactory combination by the majority of people. Buy coffee in small quantities and unground, keep it in air-tight tin cans, and grind it only as required. The finer it is ground, the stronger will be the extract.
There are many kinds of coffee-pots in use, and many are modifications of the French coffee-pot or biggim The coffee may be made in anything resembling the French coffee-pot, as none of the aroma is lost, the spout of the pot being closed with a thimble that prevents the escape of the steam. The coffee is filtered and comes out clear and bright.
TO MAKE FILTERED COFFEE.
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Filtered Coffee