COFlTEE.
Th coffee pot ~hould be of graniteware or
orce~ain and kept scrupulously clean, scaldfng it every time it is used. . The best coffee
is the proportion of one- t~1 rd Mocha and
two-thirds Java. One heap1ng tablespoon of
coffee to one cup of water is the l--ight proportion, reducing it slightly when several
cups are required. Put your coffee into a
bowl, pour a small quar1tit3r of boilirig water
over it, stir it, and put in half an egg ; egg
sl1ells can be tl8ed ; wash tl1e1n before break~
in~.. Put the coffe~ in the .pot and pour on
· bml_1ng water; let 1t boil five m inutes, then
se_t 1t on the back part of the stove where it
w1ll keep hot, not ·b oil ; . the s rwut of th e coffee pot should be closed with a cork , or thimble made for that purpose.
TEA.
of ~:~\t:~d
teaspoon
hea~ the teapot, which should be
ofo~echina) never
a to one ~up
of tin ; allow one
of water ; put tb
DRINKS.
141
"Good breeding iR the blossom of good sense."
tea in the teapot; pour 011 the boiling water,
cover closely and keep hot, not boiling, for
fi·ve mir1utes.
CHOCOLATE.
For six people, take two squares of baker's
tlns,veetened chocolate ; melt, the11 add a
pint of boili11g water, stirring rapidl;r un.til
it thicke11s ; tl1er1 add a (jUart of milk ; wher1
it co1nes tc> a boil remo,re from the fire and·
add a half teaspoon or less of van ill a ; serve ,
with a spoon of whipped cream on each cup.
Do not boil any more than necessary, as boiling 1nakes it oily.
HOW TO SERVE ICED TEA.
If }~ou wish tt) have it perfect, and "~ithout
the least trace of bitter, put tl1e tea in cold
water hours before it is to be used ; yotl need
not use ffi()re tha11 the t1sual C]l1al)tit}' <)f tea.
If it is to be served at one o'cloek, put in tl1e
water soon after Lreal{fast, a11d ·ice a fe\v 1ni11u tes before serving.