The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1891-07-03
HousEHonD.

sIsipboscS y9h all think you know
how 10 make a cup Of tea but / notice
very few are SO confident as regards cof-
fee. However, few words in regard to
tea will not be ainiss, for l might give
you some new ideas in regard to tea
dnskulg "a.
In the FIRST place, do not buy your tea
in large quantities, unless you have
time and knowledge to keep it properly.
1t should be jealousy kept from the
air. II YOU use caddy, the cover
thereof aiuns- is not sufficient, but the
neck shoplAIbs stuffed with paper.
Tho water for ten must be freshly
boiled for that purpose, and used as
soon as it hollis, and never before. ANY.
one really fond Of tea knows ut once II
the water used was not freshly boiled;
it makes, to them, a grcOt difference in
the Havorauo1y
In regard to the pot in which you put
the ten to draw, let me caution you, on
no account use tin. The tannin in tea
acts upon the tin in such q manner as TO
produce poisonous compound, thus
rendering the beverage most unwhole-
some. The common earthcnwarc poti
By far the best, and should be well
rfnsed and scalded before using, thus
running no chance OF chilling the boil
ing water to be used i'll the tea-naking
Allow one teaspoonful OF ten for each
person and one for the pot, unless you
are making for quite n number; then
the pot may beleft out in the count,
and the spoonfuls be scanted. Put the
ten in the hot teapot, pour the neces-
sary amount OF freshly boiled water
upon the tea, cover the pot, place it on
the back Of the range and let it draw
ten minutes and it will be ready for
use. When put on the table ii possible
use coy, which is a wadded cover
made to lit closely and entirely over
the pot, and is great help in keeping
the tea hot.
Never allow ten to boil or draw too
long a time. Both tea and coffee are
grestly improved by being thoroughly
heated before wetting.
You must yet be more particular in
the case OF coffee; it must be even more
jealousy guarded from the air. In pur-
chasing coffee, the best mixture is two
parts OF Java and one part Mocha. Ma
racaibo is too coarse aud rank to suit
most palates, although the three mixed
in equal parts is liked by some. A lit
tie chicory is great addition to coffee.
The French, so famed for their excel
lence in this beverage, always use 1t;
but the Americans arc apt to be too
generous with it. AS with garlic, nm
less You are sure OF the correct proper
tons, you had better let it alone.
Allow hcaping tablespoonful OF fine
into q bowl. Wash an egg in cold
water, then break it, shell and all, into
the coffee, and stir until every grain is
wet with the egg. Scald out the coffee
pot, put in the mixture of coffee and
egg, and the necessary amount of boil
ing water, cover tightly. and II possible
stop up the muzzle with clean paper,
that none of the aroma may escape.
Let this boil for five minutes, then put
it on the back of the range where it will
keep hot but not boil, and let it stand
ten minutes to settle. Pouring in half
cupful OF cold water will expedite the
settling. Before using, pour out little
in n cup; to free the nozzle OF any grains
which may have lodged there, then
your coffee will be ready to serve. It
should pour rs clear us amber, and be
strong. Wellmade coffee does not need
strainer.
There ore seasons when eggs are dear,
and tuluse one zach time coffee Is made
is found rather expensive. Hall an eng
will generally do tho work. Break the
egg in glass, beatit until the white and
yeIk are well mixed, fill the glass with
water, stir until all are we'll blended,
then use half OF the mixture at time.
Should you simply divide the egg, you
would run the risk OF finding the re-
naming half SO hard rs to be useless
when you wish to use it; adding the
water, which keeps out the air, will pre-
vent this. A still more economical plan
is to save all your egg-shells; three or
four OF these will clear quart OF coffee.
Be sure that the eggs are well washed,
otherwise the shells are unfit for use.
Always scald your milkfor coffee; boiled
milk impairs the flavor.
Iced tea and coffee are very refreshing
in summer. Prepare both the same as
directed above, and serve hot with
clipped ice in 5the cup, either with or
without sugar and cream or milk. II
economy OF ice be an object, make the
tea or coffee in tile usual way, allow it
to cool, then set in the ice box until ice
cold, and serve with chopped ice. Ice
tea prepared in this way is usually pre-
ferred clear, and a slice OF lemon, with
out the rind, placed in each glass, i'm
parts delicious flavor. The cream or
milk, II liked in the coffee, can be added
before it is quite cold, and the sugar
when it is served. Serve in glasses.
For chocolate to drink, always use the
bestquality and always crate it as you
need it. Chocolate sometimes comes
already grated and sweetened. Always
keep your chocolate well wrapped up or
it will grow rank; nor will it keep so
very long without becoming rusty.
Cocoa is much better orinvalids or
for weak stomachs, as it is very much
easier digested, not being SO rich in oil
MS chocolate is. Either is very nourish.
ing.
Allow two heaping tablespoonful OF
grated chocolate to cup. Use half
milk and half water. Put tho milk on
to scald in one saucepan, the chocolate
in another, to which add the boiling
water gradually; let it boil up three
times, stirring frequently; after third
boiling it should be quite thick. Stir in
the milk, sweeten and serve.
In making only one cupful Of choco-
late use little more water, to allow for