General Instructions for Making Tea, Coffee and Chocolate - A Guide for Edwardian Servants - The Up to Date Waitress by Janet McKenzie Hill

As people advance in life they are inclined to think much of a cup of tea or coffee, and rightfully are very particular as to the manner in which these are prepared. The waitress who wishes to please needs to know the composition of tea and coffee and the effect upon the system of the component parts of each; then, and not till then, can she appreciate the criticisms that are made in her hearing. These beverages have gained wide popularity on account of their moderately stimulating effects, and also for the pleasure which their odor and flavor give. But both contain a compound tannin which is an astringent and, also, hardens the albuminous juices found in food, thus retarding digestion, a condition which brings many ills in its train. The question is, How are we to make these beverages so as to keep their odor, flavor, and mildly stimulating effect without retaining the astringent tannin? This can be done in large measure, if attention be given to details.

MAKING TEA

Boiling drives off the essential oil and theine of tea, which gives the flavor and exhilarating effect, and also, especially if continued, draws .out the tannin. Water below the boiling point fails to produce a " good cup of tea/3 Hence scald the teapot and let it become dry and hot; put in the tea (a rounding teaspoonful to each person and one for the pot is the favorite formula), and let stand in a hot place until the water is boiling rapidly; then pour on the water, and cover closely ; let stand from three to five minutes, and serve at once. It is obvious that to make tea of greater strength more tea rather than longer cooking is demanded.

ICED TEA

Make the tea according to the formula given above, using a generous measure of tea. Do not allow the tea to steep longer than five minutes, then pour at once from the leaves. To each pint of liquid add the juice of two

lemons and about ten squares of sugar, demi-tasse size. Stir until the sugar is dissolved, then pour into fruit jars or bottles ; cover closely and set aside in a refrigerator until very cold. Serve in glasses with a slice of lemon in each glass.

MAKING COFFEE

Coffee contains less tannin than tea, and the tannin is drawn out less easily; the essential oil and caffeine, which give odor, flavor, and stimulating effects, are not secured to any great extent, except by actual boiling or repeated application of water at the boiling point; but long boiling dissipates the volatile odor and flavor, and leaves the astringent tannin for the cup. From the nature of the article tea gives a cup of clear liquid, but artificial means must be employed to give a clear cup of coffee. White of egg is the substance used to clarify coffee. The white of one egg is enough to clarify a cup of ground coffee. If too much egg be used, the boiling water poured over the mixture of ground coffee, cold water, and egg, hardens the egg upon the surface and seals the mass before the flavor and other desirable qualities are extracted, and a cup of weak coffee results. Take two level table-spoonfuls of ground coffee for each cup to be served, such a part of the white of an egg as is needed, and about half a cup of cold water; mix thoroughly, then pour over boiling water and let boil five minutes; stir the mixture, then set the pot on the back of the range, where it will keep hot without boiling. Pour in half a cup of cold water, and pour out a little of the coffee, to free the spout of grounds; let stand from five to ten minutes, then serve. Do not serve boiled coffee that has stood longer than fifteen minutes. The tannin has been drawn from the grounds, and the coffee, especially if it be taken with cream, forms a most unwholesome compound. Filtered coffee is made in a patent coffee pot, and explicit directions for use are sent with the utensil.

MAKING CHOCOLATE

As chocolate contains starch, boiling is indicated. For a quart of chocolate use from one to two ounces of chocolate. Melt over hot water (to avoid burning); add two tablespoonfuls of sugar and half a cup of boiling water; stirtill smooth and the boiling point is reached; let cook five or six minutes, then stir into a pint of milk scalded over hot water; add a cup and a half of boiling water and beat with a whisk or egg-beater five or six minutes.