Semi-weekly south Kentuckian. [volume] (Hopkinsville, Ky.) 1883-1889, 1885-10-06
TEA AND COFFEE.
How the Beverages Should BE. Hut Usually
Are Not. Prepared.

How the Beverages Should BE. Hut Usually
Are Not. Prepared.
II Is not every housewife who under
stands how TO make roally good, re-
ireshing tea, though some people con.
slider it one Of the most easy things in
the world. Many recommend the ust
Of metal teapot, in preference tc
earthenwarc, contending that the flayo'
Of the ten can be more fully obtained
For my own part / decidedly prefer
china or earthenware, for the reason
that they can be kept so very muct
sweeter and cleaner than metal. Il
those who have their tea made every
day in metal teapot will just examine
the inside, fancy they will lind it ve2y
much discolorcd, and anything but in.
yiting looking 1t will often be found,
too, that it sends forth an unpleasant
odor, very different from the sweet, ro
freshing smell when we lift the lid Of
an earthenware pot. Strict cleanliness
In all that We eat or drink. is an i'm.
porlant subject.
Tho wa,ar with which tho tca has to
be made ougbt always IN he inst freshl,
bo;ioJ II sJhavc seen done IN sont
IiIcLens The kettle il allowed IN remair
boiling for half an hour before it is re.
quired, tho full. rich flavor of the tea
will never be obtained. If the water il
very hard n small ninch of soda should
he nnt into the teo-not with the tea.
The tco mnst ON no account be brewed
5eforc the water hollis or the result will
be as unsatisfactory as having il boiled
too long
aTTn,oss Tho ko,,,o hoi,,n, he sai
HIIInT tho toa,pot, spoiis the tea"
pefore making the len. nour about hall
a mint of scaI3ino hot water into the
teanot and let il Stand for n minute or
two nntil tho tea-uot is thorouohIy
heated thmpgh. then emntv II ont and
;mmediaielv mt in the tea put on Tho
lid and lat Il remain minute Till the
ten rets anita hot then nour in the
ho;l;ng water Set tho tea.not on tho
stove wher,, II will keen hot. hut on no
account hoii, or hetter still nut itnn.
der a COSY for 1--WE or ten minutes when
il will be ready for use,
A very safe rule rs 10 the quantity al
tea rconired is the old.fasbioned one
one teasnoonfnl for each person and ona
over for the tea-pot. -1-Ili
The nlan which is adopted bv some
nersons of letting the tea boil for n min.
rtc before usinS Il does not take INV
fancy. Il at once turns almost black
and hitter and thus becomes anythina
bnt the refreshing fraorant BEVERAGE
which Il onoht;to Se,
II anv ten il left after the meal Is fin.
isbed do not lot Il no thrown away as
useless, Pour 1t ont into a Jug Lapltcherl
EDS. to get cold; then add q few
drops OF lemon juice, and liz will be found
a most refreshing drink.
Now about coffee. Some people pur'
chase the berries raw, and have them
roasted At home; but TINS IS not easily
done m an ordinary household' as
proper apparatus Is required. IL Is
much less troublesome, and lar more
satisfactory to buy the berries ready
iD ' ~,
who can bc depended upon Inc COZ
fee should always 90 ground at nome
because 1t soon loses Its delicious aroma
II kept powdered. Inc requisite quan'
tity OF berries should be put INTO the
oven and allowed to get hot, but on nc
account burnt; then they should Ok
ground while hot Immediately before
using. The berries must not DC groune
too fine, or the coffee Is apt to be rathel
thick instead OF perfectly clear II
seems almost needless 10 say that th'
very best coffee should always be used
because every housekeeper, OF any prao
tical experience, knows iuli well tha
the best OF everything Always proVe'
the cheapest and most economical II
the long run, II used with ludiclous care
Coffee is best when made in a til
cafetiere. Put the ground coffee upol
the perforated bottom of the upper com
partment, put the strainer on it and pou
boiling water in gradually. Coffee mad
thus will be clear, bright and full