These cakes can be made in the same way with currants, blackberries, cut peaches, chopped pine-apples, raspberries, etc.
TEA.
Two things are necessary to insure good tea: first, that the water should be at the boiling-point when poured on the leaves, water simply hot not answering the purpose at all; and, second, that it should be served freshly made. Tea should never be boiled. So particular are the English to preserve its first aroma, that it is sometimes made on the table two or three times during a meal. In France, little silver canisters of tea are placed on the table, where it is invariably made. One tea-spoonful of the leaves is a fair portion for each person. Tea is better made in an earthen tea-pot, which tea connoisseurs are particular to have. They also drink the beverage without milk, and with loaf-sugar merely.
Water at the first boiling-point is generally considered better for tea or coffee, and, in fact, any kind of cooking which requires boiling water.
COFFEE.
The best coffee is made by mixing two-thirds Java and one-third Mocha. The Java gives strength, the Mocha flavor and aroma.
Coffee should be evenly and carefully roasted. Much depends upon this. If even a few of the berries are burned, the coffee will taste burned and bitter, instead of being fine-flavored and aromatic. To have the perfection of coffee, it should be fresh-roasted each day. Few, however, will take that trouble. As soon as it is roasted, and while still hot, stir into it one or two eggs, together with their shells (about one egg to a pint of roasted coffee-beans). This will help to preserve the coffee, as well as to make it clear. Put it away in a close-covered tin-case, and grind it only just before using.
Allow two heaping table-spoonfuls of ground coffee to a pint of water. Let the water be boiling when it is poured on the coffee. Cover it as tightly as possible, and boil it one minute; then let it remain a few moments at the side of the range to settle.