The Bossier banner. [volume] (Bellevue, Bossier Parish, La.) 1859-1952, 1885-04-23
TEA AND COFFEE.
How the Beverages Should Be, But Usually
Are Not, Prepared.

stands how to make really g0od, re-
freshing tea, though some people con-
slider it one of the most easy things in
the world. Many recommend the use
of metal teapot, in preference to
earthenware, contending that the flavor
of the tea can be more fully obtained.
For my own part, / decidedly prefer
china or earthenware, for the reason
that they can be kept so very much
sweeter and cleaner than metal. Ii
those who have their tea made every
day in metal teapot will just examine
the inside, l fancy they will find it very
much discolored, and anything but in
viting looking. 1t will often be found,
too, that it sends forth an unpleasant
odor, very different from the sweet, re-
freshing smell when we lift the lid OF
an earthenware pot. Strict cleanliness
in all that we eat or drink, is an i'm
portant subject.
The water with which the tea has to
be made ought always to be just freshly
boiled If. as | have seen done in some
kitchens. the kettle is allowed to remain
boiling for half an hour before it is re-
uuired, the full, rich flavor of the tea
will never be obtained. 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.
1Unless the kettle boiling be,
Filling the teapot, spoils the tea
Before making the tea, pour about hall
pint of scalding hot water into the
teapot, and let it stand for 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 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 it I'M
der cosy 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 IOT bne led-pOL.
The plan which is adopted by some
persons of letting the tea boil for min
ute before using it does not take my
| fancy. 1t at once turns almost black
| and bitter, and thus becomes anything
but the refreshing, fragrant beverage
which it ought to be.
Ii any tea is left after the meal is fin
/ ished do not let it be thrown away as
useless. Pour it out into a jug Ia pitcher?
EDS. to get. cold; then add a 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. 1t is
much less troublesome, and far more
satisfactory to buy the berries ready
roasted from a first-rate dealer-one
who can be depended upon. The cot
fee should always be ground at home,
because it soon loses its delicious aroma
if kept powdered. The requisite guam
tity 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 always be used,
because every housekeeper. of any prac-
teal experience. knows full well that
the best of everything always proves
the cheapest and most economical in
the long run, if used with judicious care.
Coffee is best when made in a tin
cafetiere. Put the ground coffee upon
the perforated bottom of the upper com.
partment, put the strainer on it and pour
boiling water in gradually. Coffee made
thus will be clear, bri ght and full
favored. If cafetiere is not at hand ther
the best must be made of the ordinary
coffee-pot. Fix piece of muslin very
loosely over the top of the coffee-pot, SO
as to hang little way down in the in.
side, in the form of bag; into this
muslin put the proper quantity of GROUND
coffee, pour the boiling water very slowly
upon it. When tits all drained through
give the bag gentle squeeze, to get al
the good possible out of it, then remove
it from the coffee-pot; the coffee is now
ready for use; it requires no settling Of
clearing, and should be sent to table a.
hot as possible.
The quantity of coffee used must, O
course, be determined by individual
tastes; but one thing is certain, if the
coffee is not strong the rich, fragrant
aroma is lost. There is still remaining
in London, one of the real, old-fashioneC
coffee-houses, where, my husband tells
me, the best coffee in the land is Away
to be had. They roast the berries them
selves, grind them hot, and make tn,
coffee very strong, almost black; boiling
milk, as well as cold, is always served
with the coffee, and this entirely remove
any harshness which might be expert
enced, if only cold milk were used
They just about half fill the cup will
coffee, thus leaving room for plenty 0
milk, which is always very great i'm
provement, making the coffee taste s.
mellow and rich. The milk for coffe
should always be used hot.
/ do not see any reason why thi
method of making coffee. with the ex
ception of roasting the berries, SHOULD
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