Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1886-08-12
Tea. Coffee and Chocolate.
BY HOPE IEDYARp

Many housekeepcrs esteem it luxu-
" to have more than one drink. such
a. tea or coffee, on the table al once.
but the different tastes OF the household
NAV be consulted with no additional ex-
pense Neither tea, coffee nor choco-
late are spoiled by keeping if only care
i taken 10 keep them in glas, or earth
en- ware. aud the two first should be
tightly covered.
In making tea the first thing is to
get good quality of the material.
Many people think tea at one dol
lar pound very cxtrayaeant, but
when they find by actual experiment
that the tea goes twice as far as
siXty-cent tea. they 10 longer think a
low-priced tea cheap in the end. Ny
rule j. heaping tea>poouful OF tea for
oue-anda-halt cups Of water All del
icate tea should he "stecpcd,' that is. u
little boiling water put in first and the
rest added five minutes later. but black
tea does not need this first stepping
Many people let the tea just come 10 a
boil, but this extracts the bitter fay or
and renders the drink far more iniuri-
Gus to the nerves. Tea should always
be made in an earthen pot, then poured
into the britannia or silver teapot. II
any tea is left in the teapot. pour it in
to a Mason preserving jar, screw in the
cover and set in a cool place. You can
either heat it again. or. better Yet, drink
il cold with the juice of half-a- lemon TO
each cup Of tea.
Coffee should never he ground until
five minutes before making. and, if pos
Sible, buy the green coffee and roast il
in the house. Small cotfee-roasters are
sold Al the hardware stores with little
charcoal stove, very much like the pea
nut roasters. and it is very good en-
ployment for child on Saturday
morning to turn this rooster for one hour
and burn the coffee TO a delicious brown
While the berries are hot. beat up the
white of an egg with tablespoon
tai OF melted butter and stir il thorough
~ through the coffee. After trying ev-
cry kind Of French and German coffee
pot, we have at last found an American
one which makes the cleanest coffee with
the least trouble. 1t is called the New
England Strainer, and sets into any pot.
Ii is simply small cylinder set inside q
large one with piece of "domestic"
between. To use this, the coffee must
be ground very fine. Allow four table
spooniuls to quart of water, and pour
through twice. No boiling is necessa-
~. Before having this filter, used to
wei up the coffee with little cold wa
ter, then pour on the boiling water. let
it boil ten minutes, and as it was placed
on the table pour in a third of cup Of
cold water. The coffee will be very
clear and good. 1t is most important,
to be SUR, that the kettle has been emp
tied and filled with clear cold water
when this fresh water first boils it is just
right for making the tea or coffee.
Chocolate alone is, for most people,
too rich Try half Bakers cocoa and
half chocolate. -Four tablespoonful OF
each to quart of water. make it strong
enough. Rub up the chocolate and CO.
Goa with cold water, then mix into the
quart of boiling water, boil twenty min
utes, or better, half-an-hour, then add a
quart Of boiling milk aud sweeten while
on the fire.-[ Good Cheer.