Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-09-12
Concerning Coffee and Tea

minutes add the quantity of boiling
water desired. Let it stand for a min
| ute, then pour a little cold water into
! the pot and the coffee is ready to serve.
Mix cream and sugar in a cup and pour
,, the coffee into 1t.
If you feel that you must get every
| iota Of strength from the coffee you use,
boil the grounds left from the last meal,
pour off this liquid and set aside to be
| used with the freshly made coffee at the
succeeding meal, but do not do this
| more than once. Make entirely fresh
coffee the next time. Another excellent
way to extract all the strength from
coffee is to place the pot with boiling
coffee in it in a fireless cooker or other
alright receptacle and allow it to re-
| main for an hour or longer. By this
means it will be kept hot and have all
possible strength and fragrance.
Boiling coffee in milk and then strain
ing it is a delicious and economical way
of making coffee, or you may boil the
milk separately and then add it to the
boiled coffee. 1t really is a much richer
beverage than coffee mixed with cold
milk, and has a creamier color.
A substitute for cream may be made
by heating a cup of sweet milk and
when it reaches the boiling point stir
into it the yolk of an egg which has
been beaten to a cream. When put into
coffee it is of creamy consistency and
flavor. The following is substitute for
white of an egg to a froth, then put into
it a very small lump of butter and mix
well. then stir it in gradually so that it
will not curdle. If properly mixed, it
will be an excellent substitute.
There should never be any coffee left
in the coffee pot after breakfast. but,
plan as one may, it sometimes does
happen that there is some left. But
this should not be thrown away. You
can make a coffee-favored dessert with
it. If you are used to after-dinner COT
fee. you will need none the night that
you serve coffee dessert; for instance,
a little coffee jelly served with little
whipped cream, perhaps garnished with
a cherry on top. A good pudding sauce
can be made from coffee and corn strip,
calls for two cups of coffee, which
should be poured off from the grounds
mmedia ely after breakfast and kept in
stoneware, not metal, until ready to
use. Boil it with three-quarters Of
cup Of white corn strip. Slightly beat
starch mixed with very little water.
Pour the boiling coffee strip over the
egg and cornstarch, beating vigorously
at the time and for a few minutes.
Strain and chill before serving.
The only way to make delicate, fra
grant tea is to pour boiling water on
fresh tea leaves in a cup. or. better
still, use tea ball. Sleeping makes
tea bitter and injurious. If the tea
pot smells musty it has not been
properly washed or else it has not
been properly dried. To get the best
results from both tea and coffee fill
the receptacles once a week with hot
water, add a lump of baking soda,
close the lid and let them stand a
while to steam thoroughly inside.
Rinse with clear water.
BY putting half a dozen brands of
tea together delicious mixture is
made. The brands that make a per-
feet blend are young hyson, orange
flower, oolong, English breakfast,
Japan and gunpowder. The quantity
of each should be equal. and the
leaves should be carefully mingled.
Half an hour before tea is to be served
cut lemon into as many slices as
there are cups and put them into a
bowl which has a close-f1tting cover.
Then add a teaspoonfu1 of tea for
each person to be served. Mash and
mix the lemon, tea and sugar thor
oughly with a spoon and then let it
stand for a full half hour. OF course
the water must be boiling; also be-
fore putting the tea in the teapot
scald it out, SO that it will be real
hot. Then pour the mixture in and
the boiling water over it. Fully five
minutes should elapse before the tea
is served. Add more lemon and sugar
IL desired.