Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-06-02
I IOUSE=
HOLD
lINT'S

While still on the threshold of summer.
cooling foods and drinks are already taking
precedence of hot and heavy viands.
Most of these will require preliminary
cooking, but with good management and
foresight this can be attended to in the
early morning when the heat from the
cook stove is not so overpowering. In many
families iced tea now supersedes the steam
ing beverages and a generous portion is
made each morning to be used for luncheon
or supper.
Iced Tea.-The blend of tea used depends
upon the taste of the family. The Ceylons
are probably the most popular, being de-
lightfully pungent and aromatic. The
Orange Pekoe is exquisite in flavor and
bouquet, and not expensive when it's
strength is taken into account. A heap
ing teaspoonful will make three pints or
two quarts, according to strength desired,
of amber-colored tea, clear and delicate.
Equal parts of English breakfast and
Orange Pekoe is a blend that does not lose
strength by standing, but instead ripens.
and softenS the favor. The secret of MAX
ing good tea is to have the water fresh and
thoroughly boiled, not merely hot, and not
left on the leaves more than six minutes.
OF course, the tea should never be boiled.
1t is an infusion. If boiled or If the water
is left on the leaves more than eight min
utes, the tannin Is extracted and II becomes
slightly bitter. Rinse the teapot with hot
water before the tea goes in. Measure out
the amount desired, put into the pot and
pour over the bubbling boiling water. Cover
closely with coy and let the tea brew
on the hearth or table from three to five
minutes, then strain off into a pitcher or
bottles that viii fit in the ice box. Cool
thoroughly before putting into the refrig-
orator. Clean wine bottles we'll corked are
convenient for holding the tea next the lee.
Also milk bottles or fruit cans. When
ready to serve, cracked ice may be added.
though the tea will be far more whole
some simply chilled without the addition of
ice. Serve with thin slices of orange or
lemon on top of eacfh glass. For afternoon
tea, hot or cold, a bit of preserved pine
apple or a maraschino cherry is often
added.
Iced Chocolate-This is another summer
beverage that may be prepared in the early
morning. 1t has more body than the tea,
and makes a nourishing drink for children
or the aged. 1t is frequently served at
luncheons instead of iced coffee tea.
Allow heaping teaspoonful of unsweet-
ened chocolate to each cup boiling water.
Stir the chocolate over the fire in
saucepan with a half cup of hot water until
smooth and shiny. Then add the rest of
the boiling water, stirring all the time.
When the chocolate is all dissolved sweeten
to taste and cook five ten minutes. Chill.
When cold favor with vanilla and a sus-
picion of cinnamon and whipped cream,
whip with muddler or Dover egg beaten
until light and foamy. Serve in tall glasses
with. without Clipped ice.
Chocolate Syrup to Keep on Tap.-Put an
ounce of unsweetened chocolate into a
saucepan and stir into it gradually two
cups boiling water stirring all the time
When the chocolate is blended with the
water add two cups graduated sugar, stir
until it boils, then cook two or three min
utes without stirring. Cool, flavor lightly
with vanilla, turn into bottles and keep in
a cool place. When ready to serve put two
tablespoonfuls of the syrup in each glass
with a tablespoonful of crushed ice. half
cup milk, two tablespoonfuls of whipped
cream and enough carbonated water to nil
the glass Stir thoroughly before drinking
A tablespoonful of vanilla ice cream Is
delicious addition, emitting In this case the
whipped cream. For ordinary occasions this
will be found delectable drink. even with
out cream or carbonated water.
Farina Mold with strawberries-This Gu
linery composition never goes begging,
whether served for dessert or as a break
fast fruit and cereal combination. Put
cup and half of sweet milk into a sauce
pam and when 1t bois sprinkle into IL a
heaping tablespoonful Of farina, stirring all
the time. Add a scant spoonful of salt;
cook five minutes over the fire. then cover
and set in the lower part of double boiler
or saucepan containing boiling water and
continue the cooking twenty minutes longer.
Flavor with almond or vanilla, ana pour
into cups wet with cold water. Set In the
cellar or ice box to stiffen and chill. When
ready to serve turn out on low Individual
dishes. and around the base of each white
mound arrange a symmetrical row OF per-
feet berries. Serve with sweetened cream,
emitting the sugar. IL preferred. for break
fast.
Ice Cream for AlL--In the tenement kitch-
en- cooking classes conducted by the League
for Home Economics IN New York city
there is always a great demand on the part
of the women for a recipe for Ice cream.
WINE on the face of 1t this might Seem
needless luxury, II is far more wholesome
and nourishing than any of the cheap
bakers or delicatessen stuff in which they
are wont to indulge. When they club to-