BOILED WATER

It sometimes becomes necessary to boil drinking water, which usually has a flat, insipid taste.  Do young housewives know it is said that after water has been boiled and when quite cool if a bottle be half filled and shaken well the water will become aerated, and have the taste of fresh spring water?

TEA

To make tea always scald the teapot, which should be agate, earthenware or china, never metal.  Always use water that has been freshly boiled, and use it boiling hot.  Never, under any circumstances, boil tea, as tannin is then extracted from the leaves, and the tea will have a bitter taste.  Do not allow tea to stand any length of time unless strained from tea leaves.  Use one teaspoon of tea for each cup, unless liked stronger, when add one extra teaspoon to each three cups of tea.  Some contend that tea is better, if at first a small quantity of boiling water is poured over the leaves, allowing it to steep three minutes—­then pour over the remaining quantity of boiling water and let stand about four minutes, when it is ready to serve with cream and sugar, if liked.  Should any tea remain after serving do not throw away, but strain at once from tea leaves and when cool place in a glass jar in refrigerator to be used as iced tea.

ICED TEA

For two quarts of delicious iced tea, place in an agate teapot one generous tablespoon of good tea (never buy a cheap, inferior grade of tea).  Pour over the tea leaves one quart of freshly boiled, scalding hot water; let stand five minutes, keep hot (not boil), strain from the leaves into a pitcher, then pour over the tea leaves another quart of hot water, allow it to stand a few minutes, then strain as before.  Add the juice of one lemon and sugar to taste.  When cooled stand on ice and add chipped ice to tumblers when serving.

PUDDINGS

To boil a pudding in a bag, dip the bag, which should be made of thick cotton or linen, in hot water, dredge the inside well with flour before putting batter into the bag.  When the pudding has boiled a long enough time, dip the bag quickly in cold water, and the pudding will turn out easily.  Allow five large eggs to 1 quart of milk usually to make custard solid enough to keep its shape when turned from the mold.  One teaspoonful of extract will flavor one quart.  Always stand individual cups in a pan partly filled with hot water.  Place pan containing custard cups in a moderate oven and bake slowly forty minutes.  Always sift flour over beef suet when chopping it to be used in puddings.  Pour boiling water over Pecans (nuts), allow to stand several hours.  When cracked, the shell may be easily removed, leaving the nuts whole.