Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1891-05-19
1fA coErtt. CHOCOLATE.

TEA. coFrgI. CHOCOLATE.
suppose you all think you know how
io make . cup ~ tea; bat ] notice very
| few are 80 confident AZ rrgar,ls coffee.
However. fe~ words Ia rrgsrd Ia tes
~ill not lc ami.., Tor might give YOU
some ueS lfess In regard to tss-making.
IN the flrst place de- not hay your tea
In large quantities, unless YOU have time
aud know ledge to keep u property. "
should b. l.alou.iy kept from III" air.
~ you use csddy. the cover thereof
alone !. not sufficient, hut the neCk
.hould b. stuffed With paper.
The water Tor tea must - freshly
boiled fot that purpose, and u.ed "a soon
a. II boll., and never before. Anyone
really fond of tea know. AZ once u the
water u.e,l VA. not freshly boiled; u
make, to thsm, grrat dirrrence IN the
favor.
In regard to tie pot In which you pui
thu tea, vt me caution you; on no ac-
count "a. tin. III. isnnln Ia tea acts
ut.on a.. tia In such q manner a. Ia pro
/ due, a poi.onous compound, thus rvn-
isrlnc the tsNersgv most un~hole."mc'
IL. cummon canhsnNar- Iot l. by Ear
The bet. ani .hould l. veil rinsci snd
.csliel h~fprv u.ing, thu. running no
,lsn,, ~ chllling the boiling water Ia
D. uss,l IN ~" isa-tnskiug.
| AlloW ous iraspopniul 20 tea Toe cach
person and Que for the rot, unlc.. YOU
atv msking Tor quite numh"f; tlivn ~"
t.ut msv t. left uut in The couui, sui The
.po"nills o. .csut-,i. rui the tea IN tl'c
h., tc,t,",. pour the nrr-ssary amount
Il frr.hly l,oilsi water upon M" iea,
cover tie ~. place u nu ~" hack 1T the
range. snd let " draN ten minutes and
" viii =. rvaiy ior u.~ whsn pat "u
the atl., " possible usc cory, Nhirh
IA Wadt~,l roSrr made to 10 closely
aud entirely over the ut, aud !. great
help Va KEEPING tbs tra bot.
| Never allow to- &C. boil ot io draw t"o
long - a iimr. Both to- and Cofir- ar
rrvaily Improved hy being thoroughly
heated =. iufr citing.
Nou musi b. N,t morr p,fticulsr w
ihr rass ~ vofr. u must D. even more
| j-alously guari-i frum The air. Ia pur'
| chasing cof'sr. the b-st miNturc IL two
part. Java sui ouc part Mocha. Mara
| issilo I. tuo c"arsc auI rank Ca suit nosi
paliir., although the three mlNrl w
equal part. !. lk~l by some. \ Niil"
chlrory !. gt,at addition io corrr
Tho French, 80 ism-,i for their excel
lence la thi. beverage, alNsys usr u
bot the American. arr apt Ia - ten gen
tfuus With u. y With garlic, unless
you arr SURE ~ thu correct proportions
sou had better let u alone.
Allow a hcaplng Tablespoonful ~ hne-
IN ground coffee o. each cup. and put u
Into a howl. wash su egg IN cold water,
then break II. she'll aud al, into the
cufir.. and stlr until every grain u net
With the sgg. said cut the c"f'"-po'.
put la the mixiuf, ~ Cnf'ce aud sgg,
aud the necc..aty amount ~ boiling
water. cover tightly. and II possible stop
up tie nozzle With clean psper, that
hon. 20 the aroma NAV escape. Ut this
toll for i've minutes, then put u on the
back ~ the range ~hrrr Il will keep hot
bat not boil. snd let Il stand ten minutes
60 settle. Pouring In half q cupiul 20
cold water viii expedite the .e,iling
ileiorv using. pour oui a little In cup,
to free "a" nozzle ~ any grain. which
may have lodged there, then iour cofi""
will b. ready "a serve. II should pour
a. clear a. smhcr. ani o. strong. Well
made coffee doe. not heel q sirslnet
Their. arr some seasons when rggs arr
dear. and "a u.s one each time cof'sr !.
made 4. found rather expensive. Half
an .gg will generally do the work
/ Break tie rgg la n glass, beat u until
white aud ,clk are we'll miNrl, al the
glass " lih water, slir until all arr we'll
| blended, then us- half 70 the mixture NJ
a time. should YOU .lmply divide the
/ egg, you would ruu the rick 20 finding
the r,mrinlng hslf 80 hard a. Ca - use-
/ les. when YOU Ni.h to use u adding
the water. which ke-p. out the air. viii
prevent ,hi.. 4 .illl more economical
plan u "a ave all your egg-shell.; three
OF four IL these will clear quart ~
/ coffee. Iie sur that the eggs arr we'll
washed, olhersi.e the she'll. arr unit
for u.e. NlNay. scih your milk for
cof'.,. Loii,,i milk impair. the fiYor.
Iced tea ani coffee arr very refreshing
Ia summer. Prepare both the same a.
| directed above. aud serve hot With
chippcd lee In the cup, either With ~
without sugar ani crrsm or milk. III
economy IL Ice bc an object, make the
tea or coffee Ia the usual way, allow u
To- cool. then set IN the ic''-box until lee
cold, aud serve With chipped Ice. Iced
tea prepared In this way u usually pre-
| fcfrrd clear, and a slice IL lemon, With
cut the rind, PLACED Ia each gia.., in-
part. delicious flavor. The cream or
milk, " liked la the coilc'. can be added
b.forc II !. quite cold, aud the sugar
when IL I. served. serve In glasses.
For chocolate "a drink, always use the
best quality, and Away. CRATE IL a. you
need IL. Chocolate sometimes CONES al
ready grated and sae~trncd. Away.
keep your chocolate we'll wrapped up or
II will grow rank nor will u keep -o
yeTy long without DECLINING musty.
Cocoa I. much better for invalid. or
for weak .tomich., "a II I. very much
easier digc.icd, not being 80 rich In oil
a. chocolate l.. Either Il very nourish-
Ing.
Allow two heaplng tablespoonful. Of
grated chocolate 10 . cup. Use half
milk and half water. l'ut the milk on Ia
.cald Ia one saucepan, the chocolate Ia
another, tn which add the boiling water
gradually, let IL boil up thre. times,
stirring frequently; after the thiri boil
Ing II should be quite thick. Stir la the
milk, sveetsn. and serve.
Ia making only Que cupful of choco-
late use little more water, Ia allow for
the evaporation. II u u not liked strong
aud Thick, less chocolate may be used
but In every case IL should be we'll boiled
before adding the milk, which should be
only .calded.
Cocoa Il VA ,de In very much the same
WAY, except that one teaspo"nfui u the
average rule for n cupful; nor IL u ever
made as Thick ne chocolate. Bo'h should
be we'll boiled with the water before add
Ing the milk. using all milk IL OBJ
jectionsble. making II too rich. The
milk nav be added st the table.
do not add the sugar until you take
the chocolate from the fire, Ne sugar In
crease. the likelihood of scorching; nor
must you ever try Ia mix the grated
.ha.,olafe With cold water: ALWAYS have