In preparing to make tea, let the pot be twice scalded from the tea-kettle, which must be boiling hard at the moment the water is poured on the tea; otherwise it will be weak and insipid, even when a large quantity is put in. The best way is to have a chafing dish, with a kettle always boiling on it, in the room where the tea is made. It is a good rule to allow two tea-spoonfuls of tea to half a pint or a large cupful of water, or two tea-spoonfuls for each grown person that is to drink tea, and one spoonful extra. The pot being twice scalded, put in the tea, and pour on the water about ten minutes before you want to fill the cups, that it may have time to draw or infuse. Have hot water in another pot, to weaken the cups of those that like it so. That the second course of cups may be as strong as the first, put some tea into a cup just before you sit down to table, pour on it a very little boiling water, (just enough to cover it,) set a saucer over it to keep in the steam, and let it infuse till you have filled all the first cups; then add it to that already in the tea-pot, and pour in a little boiling water from the kettle. Except that it is less convenient for a large family, a kettle on a chafing dish is better than an urn, as the water may be kept longer boiling.
In making black tea, use a larger quantity than of green, as it is of a much weaker nature. The best black teas in general use are pekoe and pouchong; the best green teas are imperial, young hyson, and gunpowder.
The manner in which coffee is roasted is of great importance to its flavour. If roasted too little, it will be weak and insipid; if too much, the taste will be bitter and unpleasant. To have it very good, it should be roasted immediately before it is made, doing no more than the quantity you want at that time. It loses much of its strength by keeping, even in twenty-four hours after roasting. It should on no consideration be ground till directly before it is made. Every family should be provided with a coffee roaster, which is an iron cylinder to stand before the fire, and is either turned by a handle, or wound up like a jack to go of itself. If roasted in an open pot or pan, much of the flavour evaporates in the process. Before the coffee is put into the roaster, it should be carefully examined and picked, lest there should be stones or bad grains among it. It should be roasted of a bright brown; and will be improved by putting among it a piece of butter when about half done.
Watch it carefully while roasting, looking at it frequently.
A coffee-mill affixed to the wall is far more convenient than one that must he held on the lap. It is best to grind the coffee while warm.
Allow half a pint of ground coffee to three pints of water. If the coffee is not freshly roasted, you should put in more. Put the water into the tin coffee-pot, and set it on hot coals; when it boils, put in the coffee, a spoonful at a time, (stirring it between each spoonful,) and add two or three chips of isinglass, or the white of an egg. Stir it frequently, till it has risen up to the top in boiling; then set it a little farther from the fire, and boil it gently for ten minutes, or a quarter of an hour; after which pour in a tea-cup of cold water, and put it in the corner to settle for ten minutes. Scald your silver or china pot, and transfer the coffee to it; carefully pouring it off from the grounds, so as not to disturb them.
If coffee is allowed to boil too long, it will lose much of its strength, and also become sour.
To make coffee without boiling, you must have a biggin, the best sort of which is what in France is called a Grecque. They are to be had of various sizes and prices at the tin stores. Coffee made in this manner is much less troublesome than when boiled, and requires no white of egg or isinglass to clear it. The coffee should be freshly roasted and ground. Allow two cupfuls of ground coffee to sis cupfuls of boiling water. Having first scalded the biggin, (which should have strainers of perforated tin, and not of linen,) put in the coffee, and pour on the water, which should be boiling hard at the time. Shut down the lid, place the pot near the fire, and the coffee will be ready as soon as it has all drained through the coarse and fine strainers into the receiver below the spout. Scald your china or silver pot, and pour the coffee into it. But it is best to have a biggin in the form of an urn, in which the coffee can both be made and brought to table.