The Russians, who are reputed to have the best tea, prepare it at first very strong, getting almost an essence of tea; this they dilute to the strength desired, using water which is kept boiling in the samovar. Water removed from the kettle and kept in a pot where it falls below the boiling-point, will not give satisfactory results in diluting a strong infusion.
The tea-bag. Where a quantity of tea is to be used, as at receptions, it is well to put the tea into a swiss muslin bag, using enough to make a very strong infusion. Place the bag in the scalded pot; add the boiling water; after five minutes remove the bag. Keep a kettle of water boiling over an alcohol flame, and use it to dilute the tea as needed. The tea will then be as good as though freshly made. If, however, the leaves are allowed to remain in the pot the tea will not be fit to use after a short time, and no matter how much it may be diluted, it will still have an astringent taste.
The tea-ball. Silver balls are convenient to use where one or two cups at a time only are to be made for the friend who drops in for the afternoon cup of tea. The ball holding the tea is placed in the cup, water from the boiling kettle poured over it, and the ball removed when the water has attained the right color.
Russian tea. Various preparations of tea are made by adding flavorings.
Tea punch. The so-called Russian tea is made by adding sugar and a thin slice of lemon to each cup; tea punch by soaking the sugar first in rum or brandy. These, however, as well as milk, destroy the flavor of tea and change the character of the drink. Iced tea. Iced tea is a very refreshing drink in summer. It is served in glasses, with plenty of cracked ice, and should not be made very strong, or it will become clouded when the ice is added. Iced tea is improved by adding lemon. One tablespoonful of lemon-juice to a glass of tea is a good proportion.
COFFEE
CARE OF THE COFFEE-BEAN
It is generally understood that tea becomes air-drawn if not kept closely covered. It is also desirable to keep coffee in the same way.
COFFEE MIXTURES AND BRANDS
⅔ Java,
⅓ Mocha. Mandhaling coffee, which is grown by the Dutch government on the island of Sumatra, is considered the finest coffee in the world. The finest Mocha which comes to this market contains twenty per cent. of “Long Bean.” The best-known mark of this coffee in New York is H. L. O. G. A favorite mixture is two thirds Mandhaling to one third Mocha. The ordinary mixture of two thirds Java to one third Mocha is misleading, as there are an indefinite number of inferior qualities of both “Mocha” and “Java.” The best Java comes from the port of Padang in Sumatra, and the only true Mocha comes from Aden in Arabia. The finest grades of Mexican, Maracaibo, Bogota, and Jamaica coffees are highly esteemed. High grades of “Washed Rio” are also richly flavored coffees. These high-class coffees are difficult to get unadulterated. Another difficulty in buying coffee is that each variety has many grades, so the only assurance one can have of the quality received is the good faith of the grocer with whom one deals. A practice among grocers is to make mixtures which they sell under their own trademark.