Never boil chocolate in your coffee pot as it would be likely to impart to the coffee an unpleasant flavor.
TEA.
547. Scald your tea pot with boiling water, and allow a tea spoonful of tea for each person and one over. Pour enough boiling water on the tea leaves to rather more than wet them. Let it stand fifteen minutes; pour on as much boiling water as will serve one cup to each one of the company. As soon as the first cups are poured out, add half a tea spoonful for each person, and pour on some boiling water. The most convenient article for hot water is an urn with an iron heater inside which keeps it boiling on the table. But water may be kept sufficiently hot in an ordinary tea pot.
Some who are particular about their tea, stop the spout of the tea pot with a cork, while the tea is drawing, to retain the aroma.
Tea and coffee pots should always be set away with the lids off.
TO MAKE YEAST.
548. Boil a tea cupful of hops in one quart of water till reduced to one half. Strain it through a sieve, and add one wine glassful of salt. Return the hot water into the vessel it was boiled in. Mix some flour with cold water, and stir in so as to make it about the consistency of thick molasses. Let it boil a few minutes, then take it off the fire, and set it away to cool; when lukewarm, add some yeast, and when it rises put it into a stone jar; which should not be filled, cover it, and the following day it will be fit for use.
As the yeast is so well salted there is no necessity to put salt in the bread.
You should always have a vessel on purpose to boil hops.