Hot Tea

Ingredients:

2 tbsp. tea 4 c. boiling water

Method :

Follow the method which was found most desirable in the experiments.

Cold Tea I

Ingredients:

2 tbsp. tea 2 qt. cold water

Method :

Put tea in a pitcher or glass jar, turn in the cold water and allow it to stand overnight in the refrigerator. Decant the liquid from the leaves and serve ice cold.

Cold Tea II

Ingredients:

2 tbsp. tea 4 c. boiling water

4 c. cold water

Method :

Prepare tea and boiling water as for hot tea. Dilute the infusion with the 4 cups of cold water. Decant from the tea leaves, allow the liquid to cool, and serve ice cold.

Note : a. Cold tea is more appetizing if it is served about one half as strong as hot tea.

b. In preparing hot tea use only water which is fresh and just beginning to boil.

c. Do not use a tin teapot; use a tea ball, crockery or china teapot.

d. Do not use tea leaves a second time.

e. Never allow tea to boil.

f. Do not allow tea to stand over the tea leaves after steeping has been accomplished. If tea has to be kept hot for a time, turn the infusion from the leaves.

Black Coffee

Ingredients:

1 c. coffee 1/3 egg

1/2 c. cold water 5 c. boiling water

1/2 c. cold water Method:

Mix coffee, 1/2 c. cold water, and egg together, let stand ten minutes in coffee pot. Pour in boiling water and boil gently for five minutes. Remove to warm part of stove, add 1/2 c. cold water, pouring some of it down the spout of coffee pot. Serve at once.

Cocoa

Ingredients:

1/4 c. cocoa 1 c. water or coffee (hot)

1/4 c. sugar 3 c. milk (hot)

Method:

Mix cocoa and sugar together in a saucepan, pour over the hot water or coffee and let boil until a syrup is formed (this cooks the starch in the cocoa). Add the hot milk, stirring it in slowly, return to a double boiler and let cook 15 to 20 minutes. A few grains of salt and a drop of vanilla may be added just before serving. Serve with whipped cream or beat to a froth with a Dover beater.

Chocolate

Ingredients:

4 c. milk, or 2 c. milk and

2 c. water

2 oz. chocolate

1/3 c. sugar

1/4 c. water (hot)

Method:

Grate or cut the chocolate into small pieces, place in upper part of a double boiler, add the sugar and 1/4 c. of hot water. Allow the chocolate to melt and cook with the sugar until a smooth paste is formed. Add the milk or milk and water to this chocolate mixture, stirring it constantly with a wooden spoon and adding the liquid very slowly. When the liquid has been added, beat it vigorously with the Dover egg beater and then allow it to cook 15 to 20 minutes.

Note : a. If flakes of chocolate appear, the liquid was added in too large quantities at a time.

b. Always pour the liquid into the chocolate paste, otherwise the flakes will be sure to appear.

c. The long cooking of both cocoa and chocolate is necessary because of the starch which is characteristic of both.

d. The flavor of both chocolate and cocoa is improved by allowing it to stand 15 to 20 minutes in a warm place after cooking and before serving.