Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-08-16
FACTS ABOUT TEA.

Very Few Cups That a Celestial Would
Approve Are Brewed in America-It
Must Never BoiI-Recipes for Its Prepar-
ation-some Useful Recipes.
WRITTEN FOR THE D1sPAToH.l
A high authority on the subject of tea
making says, "The only truly hygienic
manner of making tea is to infuse the leaves
in boiling water, either by pouring the
water over the leaves, or by throwing the
leaves into the boiling water The time
necessary for the infusion depends on the
quality and quantity of the tea used and on
the taste of the drinker. It must be
freshly made and not left to brew"
For tea-making the water should be used
at the first boil. The ordinary earthen or
porcelain pots are the best to make tea in,
and when made in large quantities it should
be decanted in a warmed earthen teapot to
prevent the tea becoming impRegnated with
the tannic acid which the leaves contain.
Tea is not regarded as proper breakfast
beverage, some of the best physicians de-
claring that it is suicidal to drink it for the
morning meal. From time immemorfal tea
has been used by the Chinese. In the reign
of the Emperor Fftzong, who ascended the
throne in the year of Christ 724, tea was SUBJ
jected to tax, which the Chinese historians
inform US was loudly complained of by the
people as a grievous oppression because it
fell on necessary of life.
Baron Won Liebig, the German chemist
says: 1--WE shall certainly never be able to
discover how men were led to the use of the
hot infusion of the leaves of a certain shrub
(tea) or of a decoction of certain roasted
berries (coffee) Some cause there must be
which would explain how the practice has
become necessary of life towhole nations"
Andiger, the French author, who was re-
fa6 10 <Nff fnCf how Inn
tea and coffee, gives simple remedy which
insures perfect cup Of tea. 1t is:
Take pint of water and make 1t boil; then
put in two pinches OF tea, and Immediately
remove 1t from the fire, for the tea must not
boil; you let it rest and infuse-time enough
to say two or three paters five or ten min
utes) and then serve it with powdered sugar
so that each one may sugar to his own taste
A tea expert says that pound of tea will
furnish 300 cups of liquor, II it is made prop
erly, but the maximum benefits of the leaf,
are seldom enjoyed because of the general
ignorance of what appears to be so simple a
process as to require no care, the method of
brewing.
Tea Punch.
Make quart of strong tea, using six, tea
spoonfuls of the best green tea to quart of
boiling water. Let it steep for ten minutes.
AS soon as the water boils add the rinds,
Juice and pulp of three large lemons, taking
out all the seeds. As soon as the tea is
drawn, strain it and sweeten with two
pounds of loaf sugar. When quite cold add
a quart of Jamaica rum and three sliced
lemons. Thicken with finely broken ice and
serve at once.
1 append some general recipes that will
be found reliable:
Chow-Chow.
Chop into small pieces onions. cabbage
and cucumbers. Add any small vegetables
which will do to pickle, nasturtiums, radish
pods, small green tomatoes, Chile peppers,
pieces of caulifiower,, etc. Lay them in
Strong brine for "a hours with enough
turmeric to color them yellow, stirring fire.
Quently. Drain dry and pack into jars. To
every quart of vinegar allow a tablespoon
full Of mustard seed, one of turmeric, and a
handful of whole black pepper and pod of
red pepper. Spice to taste with mace, cloves
and horseradish ground and put in bag.
Boil the Spices ETC., in the vinegar and pour
it over the pickle. Allow the yelks of three
hard boiled eggs to each quart of vinegar,
and mash them into Q thin, smooth paste
with pure olive OIL. Mix well with a cupfui
Of the vinegar after it becomes cold and
pour it over the pickles. Use after three
days.
Yellow Cabbage Pickle.
To every gallon of vinegar allow two
pounds of brown sugar, quarter of ponnd
mustard and of white ginger, one ounce
each of mace, nutmegs, allspice, cloves,
white pepper, turmeric and celery seed, quar-
ter of q pound of scraped horseradish, two
chopped fine. Select small, hard cabbages and
take off the outer leaves. Cut them in quar-
ters and scald them in boiling brine on the
sprinkle thickly with salt and lay in the sun
to dry. Sun them for several days. then
shake on the salt and soak for two weeks in
been added to color it, in order to plump out
and extract the salt. The spiced vinegar
should be made at least ten days before it Is
to be used and kept in the sun as much as
&c ~ Ill he ~,
months.
Hints for the Household.
TIE simple lockwood spoon and fork are
the best for mixing salads.
To quickly and thoroughly dissolve soda
use a very little boiling water.
TIE best way to prepare apotato for an
invalid is to roast it.
MArT q good dish Is spoiled by an Ill
sauce.
MAKE brown sauces for warmed-up dark
meats, and cream sauces for white meats.
WHEN the shells or pods of peas begin to
turn to lighter shade or look rusty they
are too old.
PIECE of horse-radish put into q jar of
pickles will keep the vinegar from losing its
strength.
LETTUCE has soporifc qualities. A lettuce
supper is very conducive to repose.
DEcAYED cabbage leaves should never be
suffered to lie about in the vicinity of dwell
ings, and the water in which this vegetable
has been boiled should not be retained ON the
premises.
10 test the quality of potatoes drop them
into brine. The good ones will sink, the poor
ones float.
ONLY pinch Of salt should be used in egg
custards. ELLIoB SERENA