Cook sugar and water rapidly for five minutes, dis-
solve gelatine in two tablespoons boiling water, and add
to syrup. Place in pan of ice-water. Stir until cold;
add chestnuts and fold in the whipped cream and
vanilla. Line mould with ice-cream and fill center with
the mixture. Cover closely, pack in salt and ice, and
stand for three hours.
FROZEN DESSERTS. 261
Biscuit Tortoni.
2 cups thin cream. % cup sherry wine.
% cup sugar. 1 pint whipping cream.
1 cup dried and crushed macaroons✪ Biscuit Tortoni.
Soak macaroons in the thin cream half an hour or
more. Add the sus^ar and wine, freeze to a mush, and
add the thick cream whipped until stiff. Mould, pack
in salt and ice. Rest for two and one-half hours.
262 SCIENTIFIC COOKING.
CHAPTER XXVIII.
BEVERAGES.
"Drink away all unkindness." — Shakespeare.
A beverage is any kind of a drink, and is composed
of water combined with other things. And as water is
so essential to man, we want to give attention, and
much consideration, to the different beverages. The^^
are taken to quench thirst ; to introduce water into the
circulatory system; to assist in carrying off the waste;
to regulate the temperature of our body; to stimulate
the nervous system; to nourish, and for medical pur-
poses.
TEA.
Tea is used to a large extent in every country, not
so much in the United States as many otlier countries,
but the five o'clock tea is quite fashionable. All tea
is grown from one species of shrub. Climate, elevation,
soil and care in picking and curing all go to make up
the differences. The first quality is that made from
the young, whole leaves. There are two kinds of tea
we consider : Black tea, made from leaves which have
fermented before curing; green tea, made from un-
fermented leaves and colored. Our best black tea comes
from Ceylon and India, and is known oy the names
of Oolong, Formosa, English Breakfast, Flowery Pekoe,
Orange Pekoe, etc. The two last named are used a
great deal for iced teas and five o'clock teas, and for
this reason command a high price. They are prepared
BEVERAGES. 263
from the youngest leaves, and are scented with orange
leaves. Our best green tea comes from Japan, and is
known as Japan, Young Hyson and Gunpowder.
Analysis tells us that the tea is rich in proteid mat-
ter, but after the infusing it becomes a stimulant,
and the only nutriment we get is in the milk and sugar,
and as the tea-drinker usually takes it without the milk,
only sugar is left, and for the foregoing reason we
look upon it as a stimulant only. The stimulating
property is due to theine, while we also find tannic
acid, which is developed from the tannin by infusing.
This is what is considered injurious in the tea, from
the fact that tannin will contract the coating of the
stomach, and for this reason retards the action. It
also, when taken in excess, will cause sleeplessness, but
when taken in moderation it does no harm, provided
it is properly made. Freshly boiled water slhould
always be used for making tea. Water below the boil-
ing-point does not extract the stimulating properties
of the tea, and water boiled too long is rendered flat
and insipid, for the reason that the atmospheric gases
escape. Tea wants always to be infused, never boiled,
and served at once, as long steeping develops the tan-
nic acid and also destroys the delicate flavor.✪ Iced Tea
Page 117 · 2 recipe records on this page
Presented as published in 1911. 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
Cook sugar and water rapidly for five minutes, dissolve gelatine in two tablespoons boiling water, and add to syrup. Place in pan of ice-water. Stir until cold; add chestnuts and fold in the whipped cream and vanilla. Line mould with ice-cream and fill center with the mixture. Cover closely, pack in salt and ice, and stand for three hours.
Biscuit Tortoni.
2 cups thin cream. % cup sherry wine.
% cup sugar. 1 pint whipping cream.
1 cup dried and crushed macaroons.
Soak macaroons in the thin cream half an hour or more. Add the sugar and wine, freeze to a mush, and add the thick cream whipped until stiff. Mould, pack in salt and ice. Rest for two and one-half hours.
CHAPTER XXVIII.
"Drink away all unkindness." — Shakespeare.
A beverage is any kind of a drink, and is composed of water combined with other things. And as water is so essential to man, we want to give attention, and much consideration, to the different beverages. They are taken to quench thirst ; to introduce water into the circulatory system; to assist in carrying off the waste; to regulate the temperature of our body; to stimulate the nervous system; to nourish, and for medical purposes.
TEA.
Tea is used to a large extent in every country, not so much in the United States as many other countries, but the five o'clock tea is quite fashionable. All tea is grown from one species of shrub. Climate, elevation, soil and care in picking and curing all go to make up the differences. The first quality is that made from the young, whole leaves. There are two kinds of tea we consider : Black tea, made from leaves which have fermented before curing; green tea, made from unfermented leaves and colored. Our best black tea comes from Ceylon and India, and is known by the names of Oolong, Formosa, English Breakfast, Flowery Pekoe, Orange Pekoe, etc. The two last named are used a great deal for iced teas and five o'clock teas, and for this reason command a high price. They are prepared
from the youngest leaves, and are scented with orange leaves. Our best green tea comes from Japan, and is known as Japan, Young Hyson and Gunpowder.
Analysis tells us that the tea is rich in proteid matter, but after the infusing it becomes a stimulant, and the only nutriment we get is in the milk and sugar, and as the tea-drinker usually takes it without the milk, only sugar is left, and for the foregoing reason we look upon it as a stimulant only. The stimulating property is due to theine, while we also find tannic acid, which is developed from the tannin by infusing. This is what is considered injurious in the tea, from the fact that tannin will contract the coating of the stomach, and for this reason retards the action. It also, when taken in excess, will cause sleeplessness, but when taken in moderation it does no harm, provided it is properly made. Freshly boiled water should always be used for making tea. Water below the boiling-point does not extract the stimulating properties of the tea, and water boiled too long is rendered flat and insipid, for the reason that the atmospheric gases escape. Tea wants always to be infused, never boiled, and served at once, as long steeping develops the tannic acid and also destroys the delicate flavor.
Records on this page
Biscuit TortoniIced Tea