Use a brown earthen tea-pot, and dare to bring it to the table; put your dry tea into this dry pot; cover it and let it stand upon the back of the stove until pot and tea are hot; this releases the aromatic oil of the leaves; now pour on the boiling water, as much as you want tea; cover it closely. In Scotland they use a close wadded bag called a Cosey to cover the pot, and it is a valuable invention. Never boil tea, black or green; heat the leaves, steep in boiling water, and keep the steam in the pot, and the tea will be excellent. — Mrs. A. C. Nevins.
TO MAKE CHOCOLATE.
Scrape fine about one square of a cake, which is an ounce; add equal weight of sugar; throw this into a pint of perfectly boiling milk and water, (half of each) and immediately mill, or stir them well for two or three minutes, until the chocolate and sugar are quite dissolved; boil ten minutes; then add one teaspoonful of corn starch dissolved in a little milk. — Mrs. M. A. Allen.
MOCK CREAM FOR TEA OR COFFEE.
To one pint of milk, take the yolk of one egg; put over the fire and let come to a scald. — Mrs. E. H. Potwin.
TEA A LA RUSSE.
Pare and slice fresh juicy lemons; lay a piece in the bottom of each cup; sprinkle with white sugar, and pour hot, strong tea over; or the lemon may be sent around in slices with the peel on; no cream is used. — Mrs. W. B. C. Pearsons.
Three pints of water; two and one quarter pounds of sugar; two ounces of tartaric acid; juice of half a lemon; boil together five minutes; when cool add whites of three eggs, well beaten; one-half ounce of wintergreen; bottle it; put two tablespoonsful of this with a little soda to a glass of water. — M. H. Currier.