Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-03-19
naiIu Kennetr 3ournal.
On Making Tea and Coffee

I Il is not every housewife who UNDER
stands how to make really good, reiresn-
ing tea. though some people CONSIDER II
one of the most easy things in the world
MANY recommend the use OF metal YEA
MT in preference to earthenware, con-
lending that the flavor OF the tea can De
more fully obtained For my own part
I decidedly prefer china or earthenware.
for the reason that they can be kept SO
very much sweeter and cleaner than
metal If those who have their tea made
every day in metal teapot, will Just ex-
anime the inside. fancy they Will ma II
very much discolored, and anything but
inviting looking. It will often be found.
too. that it sends forth an unpleasant
odor. very different from the sweet. re-
| freshing smell when we lift the I'D OF an
earthenware pot. Strict cleanliness IN all
that we eat and drink, is an important
subject.
| The water with which the tea has to be
made, ought always to be freshly boiled.
| r. As I have seen done in some kitchens.
the kettle is allowed to remain boiling
fo- half an hour before it is required, the
fnlI rich flavor of the tea will never be
obtainef. If the water is very hard.
small pinch of soda should be put into the
teapot with the tea. The tea must on no
account be brewed before the water boils,
or the result will be as unsatisfactory as
having it boiled too long.
"Unless tee kettle boiling be.
Filling the teapot spoils the tea"
Before making the tea pour about half
pint OF scalding hot water into the teapot,
and let il stand for a minute or two, until
the teapot is thoroughly heated through;
then empty it out, and Immediately put in
the tea Put on the lid and let it remain
for minute till the tea gets quite hot.
then pour in the boiling water. Set the
teapot on the stove. where it will keep
hot, but on no account boil or, better
STILL put il under COW for five or ten
minutes, when it will be ready for use.
A very safe rule as to the quantity of
tea required. is the old fashioned one, one
teaspoonful for each person and one over
tor the teapot.
The plan which is adopted by some per
sons Of letting the tea boil for minute
before using it, does not take my fancy.
It at once turns almost black and bitter,
and thus becomes anything but the re-
reshing, fragrant beverage which it
ought to be.
II anv tea is left after the meal is fin
ished, do not let it be thrown away as use
less Pour it out into a pitcher to get
cold then add few drops of lemon Juice,
and it will be found "A most refreshing
drink.
Now about coffee Some people pur-
chase the berries raw. and have them
roasted at home; but this is not easily
done in an ordinary household, as a
proper apparatus is required. II is much
less troublesome, and far more satisfac-
tory to buy the berries ready roasted from
first rate dealer-one who can be de
pended upon. The coffee should always
be ground at home, because it soon loses
its delicious aroma If kent powdered. The
requisite quantity OF berries should be put
into the oven and allowed to get hot, but
on no account burnt; then they should be
ground while hot, Immediately before
using. The berries must not be ground
too fine, or the coffee is apt to be rather
thick, instead of perfectly clear. 1t seems
almost needless to say that the very best
coffee should Away be used, because
every housekeeper. OF any practical ex-
perience, knows full well that the best of
everything always proves tue cheapest
and most economical in the long run. il
used with ludcious care.
Coffee is best when made in a tin cafe
there. Put the ground coffee upon the
perforated bottom of the upper compart-
ment, put the strainer on it and pour boil
ing water in gradually. Coffee made thus
will be clear, bright and full favored. If
Catetiere is not at hand then the best
must be made OF the ordinary coffee pot.
Fix a piece OF muslin very loosely over
the top of the coflec-pot, so as to hang
little way down on the inside in the form
OF a bag into this muslin put the proper
quantity of ground coffee and pour the
boiling water very slowly upon it. When
it is all drained through, give the bag
gentle squeeze. to get all the good posi-
Bile ont ot it, then remove it from the cof-
fee-pot; the coffee is now ready for use
it requires no settling or clearing, and
should be sent to the table as hot as posi-
BILE.
The quantity of coffee used must, OF
course, be determined by individual tastes {;
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