Tea
- Use 2 level teaspoons tea to a pint of water.
Have the water freshly boiling, scald the teapot, put in the tea, and pour on boiling water in the proportion given. Cover, and keep in a warm place, but where the tea will not boil, for three to five minutes to "draw." If it can not be used at once pour off the tea and discard the leaves. An earthen teapot is preferable.
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Iced Tea
Iced tea is made the same as the hot beverage and may be prepared some hours before using, the infusion being poured off the leaves as soon as the strength is extracted, then cooled, and placed near the ice till required for use; or, the tea may be made at the time of serving and chilled by the plentiful addition of cracked ice. The former is the most economical method. Iced tea should be taken clear and weaker than when served hot, and slices of lemon should be passed with it.
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Boiled Coffee
- 2 level tablespoons coffee to 3 cups water.
- White of egg.
Grind the coffee moderately fine, add half the white of an egg to it and put into a perfectly clean coffeepot. Add enough cold water to moisten the coffee, then pour the measured water over, cover the pot closely and boil ten minutes. Then pour in half a cup of cold water, draw the pot to the side of the range and allow it to stand five minutes to settle before serving. Never let the coffee boil after the cold water has been added.
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Acknowledgements:
The RUMFORD Complete CookBook, by Lily Haxworth Wallace, 1923
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