The record-union., 1899-03-19


am perfectly certain that Ceylon tea
is better and more popular, and can
be made stronger than any other kind
if you put in the proper amount, though
for ordinary tastes you would not have
to put in so much to get moderately
strong cup of tea
In regard to earthenware pots, one
can follow with safety the advice of o.
Shaw and use two in order to have a
perfect cup of tea. 1t is true that in
doing SO it takes longer. People who
ccme to a tea room won't wait for all
| this preparation, for it is like making
tea twice over. Still, if you have time
to make tea at home, 1 should recon-
mend that the teapot should be heated
beforehand, until it is dry-an earthen-
ware teapot by preference-heating the
teapot over the boiler if you can; then
put the tea in and pour freshly boiled
water ON it, Then two or four min
utes according to whether it is Ceylon
or China tea) will suffice, when you
should pour the tea off into another
dry, hot teapot. The tea thus made can
stand as long you like, and is always
goods. In this respect tea is superior
to coffee, because the latter loses its
flavor after standing, whereas tea does
not
Now, few people understand making
iced tea, which is SO agreeable in the
summer
Very many think iced tea means only
tea ordinarily made and then iced. This
is all wrong. 1t should be made with
cold water. Put generous amount OF
tea in a jug, pour cold water on ths
tea, then let it stand for several hours.
1 prefer letting it stand over night
Next pour the tea off into another jug,
and place it in a refrigerator"
DO you approve of using cosies?"
mo Tea cosies take us back to
many years ago, when old fashioned
housewives imagined that ten minutes
infusion was necessary. Nowadays
this method is not followed"
Should the milk be poured into the
cup before or after the tea?"
..Well, 1 think it should be poured into
the cup before the tea, and you will
find that the tea has a better and
smoother flavor On the other hand,
if you pour the milk in afterward one
can measure more easily the exact
quantity of milk required.
Coming back to the subject of using
two teapots, 1 am sure that it would
not be practicable in tea room Peo-
pie would not believe it was properly
made if they did not see the tea leaves
in the teapot. Why, they would think
it was made in one of those large tea
boilers which are used in England for
school treats.
Cooking schools and classes, chafing
dish lectures and the cuisine corner OF
the woman's page have been active for
more than a third of a century in the
effort to bring our average American
housewife to what old time revivalists
termed "a realizing sense" of the de-
ficiencies of the national kitchen, and
by the rugged road of conviction to con-
version from the old way to the new
which is the better There is no dearth
of missionaries, no lack of machinery,
says Marion Harland.
Much of the work done by these is
surface eculture-scratching and smooth
ing over the soil, cleansing to polish
cup and platter Curled parsley, beets.
carrots and turnips carved into leaves,
stars and flowers, and fantastic confec-
tions of tissue paper and meringue, do
not cheat veterans in gastronomlcs into
relish of the ill-prepared dishes they
adorn. Experiences of this sort have
something to do with the contempt felt
by MANY competent cooks for culinary
esthetics. They class everything that
locks in this direction under the head
of French cookery" a synonym with
them for flash and frippery.
= +l,saf 10 QnnPflfQ
the lover of plain roast and boiled, OF
Joints launches and rounds-the man
who can digest mountains Of fried
..griddles.'' and in the bottom Of his
stomachic conscience prefers corned
beef and cabbage to boiled sweetbreads
and mushrooms-his steak or rare roast
or sugar cured ham, or choice cut OF
cod tastes no better for the garnlsh OF
cress. nasturtium or lemon. once
saw a millionaire high liver toss aside
the green sprays with the declaration
that he liked to have victuals ana
weeds sent in upon separate dishes.
After clearing the trou-trencher, he
proceeded to feed.
It has been. considered desirable for
persons who are inclined to rheuma-
tism to eat freely. of lemons, oranges,
grape fruit etc, but an instance has re-
Gently come to our notice where ply
sican ordered his patient to abstain
entirely fer one season from all acid
fruit, uncooked fruit or fruit that need
ed the addition of sugar to make it pal
atable. like rich preserves, jellies, ETC.
He reasoned that as the system was al
ready overcharged with uric acid, it
was unwise Gn this case, at least: it
might not be in alp to take more acid.
The patients fruit diet was restricted
to mild apples, baked without sugar
prunes and figs and raisins, stewed
thoroughly with no additional sugar, as
they have enough themselves, and oc-
casionally some delicate canned fruit,
like pears, peaches and cherries, which
had but little sugar. Malaga grapes,
minus skins and seeds, were allowed oc-
casionally, but no oranges, lemons,
grapefruit or cranberries. The result
was a great Improvement in digestion
and general health and less rheumatism
than for many years.
First get the chafng dish; then in
vite a cosey party of six, and prepare
a Welsh rabbit by the following re-
cipe. which is pronounced infallible by
the originator:
One pound of best dairy cheese. graf
ed; two eggs, yoll1s and whites beaten
separately. and mixed just before using:
twelve pieces of not too thin toast. but
ter; mustard, enough to cover the point