Where tea is to be served in very large quantities, this last method is very convenient. The water can be brought to the boil in a large kettle, and the tea thrown in, but care must be exercised to see that the steeping does not last too long. The tea, once decanted, can be kept hot for several hours, without losing flavor. Or again, a small amount of extra strong tea may be prepared, to be diluted with boiling water as it is served. The tea ball, or the plan of tying the tea in small pieces of cheesecloth, is convenient for serving at an afternoon tea.
7. Iced cocoa, coffee, and tea.
Cocoa and coffee are agreeable in hot weather served in a glass with ice, and cream and powdered sugar. Make both
slightly stronger than for hot drinks, as the ice in melting dilutes the liquid.
Iced tea.—Prepare a small amount of strong tea, using 4 teaspoonfuls to 1 cup boiling water, strain off and cool. Dilute with iced water to the proper strength, sweeten with powdered sugar, and serve in glasses with one or two slices of lemon to each glass. For those who do not like the lemon, iced tea may be served with cream.
EXERCISES
1. What are the functions of water in the body?
2. What cautions should be exercised when drinking water?
3. Explain the likenesses and differences of cocoa and chocolate, coffee and tea.
4. Why is it better to serve whipped cream with cocoa, rather than with chocolate?