Beverages

Tea

To Make Tea. Allow 1 teaspoonful of tea to 1 cup of boiling water. Scald the teapot with boiling water, put in the tea, pour on the boiling water, and let it stand covered from 3 to 5 minutes.

Coffee

To make filtered coffee, allow 1 tablespoon of pulverized coffee to 1 cup boiling water. Scald the coffee pot. Put coffee in strainer and strainer in coffee pot; put on the range. Add gradually the boiling water and allow it to filter. Cover between additions of water. If desired stronger, refilter.

Boiled Coffee

2/3 Cup Coffee. 1/2 Cup Cold Water. 1 Egg. 6 Cups Boiling Water.

Scald graniteware coffee pot. Wash the egg, break and beat it slightly. Dilute with 1/2 of cold water; add crushed shell and mix with coffee. Turn into coffee pot; pour on boiling water, and stir thoroughly. Place on fire and boil 3 minutes. If not boiled, coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of the coffee pot should be stuffed with soft paper to prevent the escape of fragrant aroma. Add remaining water, let it stand 10 minutes on back of range.

Left-over coffee may be used, if poured off the grounds immediately. Keep it in a cool place until needed. Never reheat coffee on the grounds.

Breakfast Cocoa

2 Cups Scalded Milk. Few Grains Salt. 2 to 4 Tablespoons Sugar. 2 Cups Boiling Water. 2 Tablespoons Prepared Cocoa.

Mix dry ingredients in saucepan: stir in boiling water gradually and boil 5 minutes; add milk and cook 5 minutes longer, or until smooth and free from lumps. Mill with a Dover egg beater to prevent albuminous skin from forming.

Questions

1. What is meant by a beverage?

2. What is meant by freshly drawn water?

3. What is meant by freshly boiled water?

4. Name four beverages.

5. Where is tea grown?

6. Is tea a stimulant or a nutrient?

7. Where is coffee grown?

8. Is coffee a stimulant or a nutrient?

9. How would you prepare tea?

10. How would you prepare coffee?

11. What is cocoa?

12. What is chocolate?

13. What is the difference between cocoa and chocolate?

14. Are cocoa and chocolate nutrients or stimulants, or both?

Suggestions For Home Application

In this lesson you have been studying about different beverages and will find recipes given for the perparation of tea, coffee and cocoa. Below are a number of recipes for cooling, refreshing beverages prepared from fruit juices.

Lemonade

1/2 Lemon (Juice).

About 2 Tablespoons Sugar.

2/3 Cup Water.

Mix together and add chipped ice if desired. Stir well to dissolve the sugar.

Orangeade

1/2 Lemon (Juice). 1 Orange (Juice).

l 1/3 Cups Water. About 3 Tablespoons Sugar.

Prepared the same as lemonade.

Grape Juice

10 Pounds Grapes. 1 Cup Water.

3 Pounds Sugar

Put grapes and water in granite or aluminum stew pan. Heat until stones and pulp separate; let drain in jelly bag, add sugar, heat to boiling point, and bottle in sterilized bottles. After they are corked dip the corked end in melted parafnne to thoroughly seal. This may be diluted one-half with water when served. The sugar may be omitted and added to taste when the grape juice is served.

Fruit Punch

1 Cup Water.

2 Cups Sugar.

1 Cup Tea Infusion.

1 Quart Apollinaris.

2 Cups Strawberry Syrup.

Juice 5 Lemons.

Juice 5 Oranges.

1 Can Grated Pineapple.

1 Cup Maraschino Cherries.

Make syrup by boiling water and sugar ten minutes; add the strawberry syrup, lemon juice, orange juice and pinepaple; let stand thirty minutes to cool, strain, and add ice water to make one and one-half gallons of liquid. Add cherries and apollinaris. Serve in punch bowl with large piece of ice. This quantity will serve fifty.

Fruit Punch II

1 Quart Cold Water.

2 Cups Sugar.

2 Cups Chopped Pineapple.

1/2 Cup Lemon Juice. 1 Cup Orange Juice. 1 Quart Bottle Grape Juice.

Boil sugar, water and pineapple twenty minutes; add fruit juice, cool, strain and dilute with ice water.

Pastry Making

Preparation Of Two Crust Pie

If pie is served, the crust should be made as tender and flaky as possible, as this is much more easily digested than tough, soggy pastry.

As the crust is rather difficult of digestion, even at its very best, it is a wise plan to roll it as thin as possible, as less of it is consumed in a serving in this way.

School Recipe.

Pastry

MATERIALS:

1/2 Cup Flour. 1/6 Teaspoon Salt. 2 1/2 Tablespoons Butter.

About 1 Tablespoon Cold Water. 1 Large Apple. Few Grains Salt.

Apple Filling

MATERIALS:

2 Tablespoons Sugar. 1/4 Teaspoon Butter.

Few Grains Cinnamon.

Few Grains Nutmeg. 1/4 Teaspoon Lemon Juice.

Few Gratings Lemon Rind.

Apple Pie

Pie is decidedly an American dish. It is, when properly made, a palatable but not a wholesome dessert.

But as long as we do have a pie occasionally, we should know how to make it right. It may be considered and used as a luxury, but not as a daily food. There are so many wholesome desserts to choose from that we ought to select pie as our dessert only occasionally. All the egg and milk desserts and gelatine desserts are wholesome, nutritious, and palatable.