Whip to a stitf froth half a pint of rich credm, sweet-
ening it with tWo teaspdbtlfUlfe of white poWdei^ed sUgar^
and fill a small bowl with it.
Meanwhile, for a party of four, prepare a quart of cafe-
dMdlt by directions glveh befbre^ sWeeteiifed a§ Usual
With loat-sUgah Lay lightly bri the top of eieh cUp
ehough whipped creftm td cover the Whble sUrf Aee^ iltid
Btif slightly fi-bltx thfe bottom befbte dtiukiiig;. By geU-
40 VIRGINIA COOKEMY-BOOK.
eral consent, coffee thus prepared is delicious. When
cream cannot be obtained a substitute often used is to
whip up very lightly the whites of two eggs, and mix
them with half a cup of cold milk sweetened. This put
on each cup of cafk-au-laity in Tneringue fashion, looks
pretty and tastes well, although not pretending to equal
pure cream.
Green Tea.
Virginians, as a rule, still prefer green tea, and make it
after an old fashion, thus : Put the kettle on over a brisk
fire, allowing it just time to boil vigorously before tea-
time. Use fresh spring- water, that should by all means be
soft. As soon as it boils scald out the teapot and, allow-
ing one teaspoonful for each person, with an extra one
" for the pot," put the tea in, and, pouring over it half a
dipperf ul of the boiling water, cover it up close and leave
it to draw. In five minutes fill up the pot, and serve with
as little delay as possible.
It is nice to have an alcohol burner imder your tea-urn,
to keep its contents boiling hot, but this luxury may be
supplied in two other ways. First, you may make at
home what is called " a bonnet " for your teapot, which is
a quilted bag thrown over it, having a slit left for the
spout, and being closed by strings drawn together at the
bottom. A second perfect substitute is found in a Chi-
nese teapot in a basket case, lined and quilted with wool-
len or silk goods. This keeps tea hot for twelve hours,
and richly pays for itself in the comfort insured.
Black Tea.
Proceed with black tea exactly as with green, except
that you let it actually boil up briskly a minute or two
before putting it upon the table. Allow twenty minutes
for tea-making from the time that the kettle firrt begina
VIRGINIA COOKERY-BOOK. 41
to boil. The fresher the water and quicker the process,
the better the tea. Use a dessert-spoonful of black tea
where a teaspoonful of green would suffice. In bulk a
pound of black tea is double one of green.
English Breakfast is considered the choicest variety by
real lovers of black tea. Oolong is preferred where one
wishes to have the taste of green and the virtues of black.
Tea.
(Monsiear Soyer.)
Put your tea in a pot a quarter of an hour before you
are ready for it ; set it in an oven or by the fire, warming
both tea and pot; pour in boiling water (fresh from hy-
drant or spring), and leave it from three to five minutes
to draw.
Latest Fashion fob Making Black Tea.
Put two table-spoonfuls of tea in a quart of cold water
in the teapot in which it is to be sent into the break-
fast-room. Set it on the fire after it has steeped a few
minutes, and let it actually boil for half an hour. Place
lumps of loaf-sugar and cream (for those who like it)✪ Black Tea in
the bottom of the cups, when helping, just as it is custom-
ary for the lady of the house to do in case of coffee, filling
up with the tea afterward. The decoction is very strong,
of course, but of delicious flavor and refreshing effect, in
the opinion of some connoisseurs.
Cold Tea.
The use of tea as a cooling drink originated in Vir-
ginia, and is well-nigh universal there as soon as warm
weather begins. Most ladies provide it simply by pre-
paring for breakfast more tea than they need. They
then pour off what is left in the teapot into a clean quart-
43 VIRGINIA COVKEHY-BOOK,
Page 24 · 1 recipe record on this page
Presented as published in 1884. 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
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Whip to a stitf froth half a pint of rich credm, sweet-
ening it with tWo teaspdbtlfUlfe of white poWdei^ed sUgar^
and fill a small bowl with it.
Meanwhile, for a party of four, prepare a quart of cafe-
dMdlt by directions glveh befbre^ sWeeteiifed a§ Usual
With loat-sUgah Lay lightly bri the top of eieh cUp
ehough whipped creftm td cover the Whble sUrf Aee^ iltid
Btif slightly fi-bltx thfe bottom befbte dtiukiiig;. By geU-
40 VIRGINIA COOKEMY-BOOK.
eral consent, coffee thus prepared is delicious. When
cream cannot be obtained a substitute often used is to
whip up very lightly the whites of two eggs, and mix
them with half a cup of cold milk sweetened. This put
on each cup of cafk-au-laity in Tneringue fashion, looks
pretty and tastes well, although not pretending to equal
pure cream.
Green Tea.
Virginians, as a rule, still prefer green tea, and make it
after an old fashion, thus : Put the kettle on over a brisk
fire, allowing it just time to boil vigorously before tea-
time. Use fresh spring- water, that should by all means be
soft. As soon as it boils scald out the teapot and, allow-
ing one teaspoonful for each person, with an extra one
" for the pot," put the tea in, and, pouring over it half a
dipperf ul of the boiling water, cover it up close and leave
it to draw. In five minutes fill up the pot, and serve with
as little delay as possible.
It is nice to have an alcohol burner imder your tea-urn,
to keep its contents boiling hot, but this luxury may be
supplied in two other ways. First, you may make at
home what is called " a bonnet " for your teapot, which is
a quilted bag thrown over it, having a slit left for the
spout, and being closed by strings drawn together at the
bottom. A second perfect substitute is found in a Chi-
nese teapot in a basket case, lined and quilted with wool-
len or silk goods. This keeps tea hot for twelve hours,
and richly pays for itself in the comfort insured.
Black Tea.
Proceed with black tea exactly as with green, except
that you let it actually boil up briskly a minute or two
before putting it upon the table. Allow twenty minutes
for tea-making from the time that the kettle firrt begina
VIRGINIA COOKERY-BOOK. 41
to boil. The fresher the water and quicker the process,
the better the tea. Use a dessert-spoonful of black tea
where a teaspoonful of green would suffice. In bulk a
pound of black tea is double one of green.
English Breakfast is considered the choicest variety by
real lovers of black tea. Oolong is preferred where one
wishes to have the taste of green and the virtues of black.
Tea.
(Monsiear Soyer.)
Put your tea in a pot a quarter of an hour before you
are ready for it ; set it in an oven or by the fire, warming
both tea and pot; pour in boiling water (fresh from hy-
drant or spring), and leave it from three to five minutes
to draw.
Latest Fashion fob Making Black Tea.
Put two table-spoonfuls of tea in a quart of cold water
in the teapot in which it is to be sent into the break-
fast-room. Set it on the fire after it has steeped a few
minutes, and let it actually boil for half an hour. Place
lumps of loaf-sugar and cream (for those who like it) in
the bottom of the cups, when helping, just as it is custom-
ary for the lady of the house to do in case of coffee, filling
up with the tea afterward. The decoction is very strong,
of course, but of delicious flavor and refreshing effect, in
the opinion of some connoisseurs.
Cold Tea.
The use of tea as a cooling drink originated in Vir-
ginia, and is well-nigh universal there as soon as warm
weather begins. Most ladies provide it simply by pre-
paring for breakfast more tea than they need. They
then pour off what is left in the teapot into a clean quart-
43 VIRGINIA COVKEHY-BOOK,