Method 3.
Percolator coffee.—In the percolator the water boils within the pot, and passes through the coffee at the boiling temperature. The exact method depends upon the pattern of the pot, and directions always accompany a given pot. For those who can use electricity, the electric percolator certainly gives an excellent coffee.
Coffee is served “black,” or with cream, milk, or evaporated milk and sugar. If milk is used for breakfast coffee, serve it hot.
6. Tea.
Principle.—To extract flavor by allowing the leaves to remain for a few minutes, in water which has been poured on at the boiling temperature, and to avoid the extraction of tannin by making the period of steeping short. Tea must never be boiled.
Utensils.—An earthen pot, measuring cup, teaspoon, strainer. Sometimes a tea ball or piece of cheesecloth.
Proportion.—One teaspoonful of tea to about 1 cup of water, the amount depending upon the kind of tea.
Method.—Measure the water and bring it to the boiling point. Heat the tea slightly in the pot, pour on the water rapidly, allow to stand three to five minutes, strain into a heated pot for serving. The length of the steeping depends also upon the kind of tea. If there is an astringent flavor, the tea has stood too long.
The following method was recommended by an expert in India teas. Bring the water to a boil in a saucepan, throw in the tea leaves, lift the saucepan instantly to stop the boiling, steep for 3 or 4 minutes, strain off and keep hot. This expert claimed that by actually having the tea leaves at the boiling temperature for an instant the flavor is improved. Serve with cream or milk, or sliced lemon and sugar.