Sufficient.—Allow 1 teaspoonful to each person, and one over.
TEA.—The tea-tree or shrub belongs to the class and order of Monadelphia polyandria in the Linnaean system, and to the natural order of Aurantiaceae in the system of Jussieu. Lately it has been made into a new order, the Theasia, which includes the Camellia and some other plants. It commonly grows to the height of from three to six feet; but it is said, that, in its wild or native state, it reaches twenty feet or more. In China it is cultivated in numerous small plantations. In its general appearance, and the form of its leaf, it resembles the myrtle. The blossoms are white and fragrant, not unlike those of the wild rose, but smaller; and they are succeeded by soft green capsules, containing each from one to three white seeds. These capsules are crushed for oil, which is in general use in China.
[Illustration: TEA.]
AN EXCELLENT SUBSTITUTE FOR MILK OR CREAM IN TEA OR COFFEE.
1815. INGREDIENTS.—Allow 1 new-laid egg to every large breakfast-cupful of tea or coffee.
Mode.—Beat up the whole of the egg in a basin, put it into a cup (or a portion of it, if the cup be small), and pour over it the tea or coffee very hot. These should be added very gradually, and stirred all the time, to prevent the egg from curdling. In point of nourishment, both these beverages are much improved by this addition.
Sufficient.—Allow 1 egg to every large breakfast-cupful of tea or coffee.
TO MAKE COCOA.
1816. INGREDIENTS.—Allow 2 teaspoonfuls of the prepared cocoa to 1 breakfast-cup; boiling milk and boiling water.
[Illustration: COCOA-BEAN.]