Tea

A cup of tea with its delicately fascinating aroma is one of the most delicious beverages, but probably no other is attended with such doubtful results, chiefly because the average person knows little about the selection of teas, and methods of brewing it are uncertain.

Buying Tea

Buy tea that has well-curled leaves and that is free from stems or dust. In preparing tea for marketing, the leaves are withered or steamed and then rolled by hand or machinery.

This extracts some of the juice, which dries on the leaf and makes it more easily soluble when the tea is steeped. The twist of the leaf due to this rolling helps to secure this dried juice. Tea with very large leaves, dusty tea or tea in which stems are found in abundance is of poor quality and even though offered at a reduced price is bad economy, as a large quantity must be used to produce even a fair flavor.

Storing Tea

Tea will absorb moisture and odors, and the volatile oil, to which it owes much of its flavor, will evaporate. Store tea, therefore, in tightly covered cans and in a cool place.

Iced Tea

Make tea in the usual way. The clearest iced tea is made by pouring the hot liquid over cracked ice rather than by cooling it slowly and chilling in the refrigerator. If it is to be poured over cracked ice, it must of course be made doubly strong, as the ice dilutes it.

Cocoa

2 to 3 tablespoons cocoa 1/2 cup water 1 quart milk

1 to 2 tablespoons sugar 1/8 teaspoon salt

Stir cocoa, sugar and either hot or cold water together and boil over the fire for five minutes; add salt. Scald the milk in a double boiler; add to the cocoa mixture and stir until well blended. Or, add cold milk to the cocoa mixture after boiling for five minutes and let it stand over hot water until hot and well blended. Beat with a rotary egg-beater to make foamy before serving. Whipped cream or marshmallows may be served with cocoa.

Chocolate

2 squares unsweetened chocolate 4 cups milk

3 tablespoons sugar 3 tablespoons water

Scrape the chocolate fine, mix it with the water and heat over hot water until the chocolate is melted. Bring the milk to the scalding point (in a double boiler), add the chocolate and the sugar, stir until dissolved and whip with an egg-beater until the beverage is light and frothy.

Iced Chocolate

Make chocolate or cocoa as usual; cool and serve in tall glasses with chopped ice, topped with sweetened whipped cream.

Reception Chocolate

1 quart milk 1/2 cup cocoa 1/4 cup flour 1 quart water

1/2 cup sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

Mix dry ingredients and make a smooth paste with some of the water. Pour on the remainder of the water and boil slowly for fifteen minutes. Combine with the milk, bring to the boiling-point. Add vanilla. Serve with whipped cream. This is a very thick, rich cocoa which is improved by standing over hot water an hour or more.