From an old tea merchant in London I received my instructions for making a perfect cup of tea.  First rinse out the teapot with cold water and then fill it with boiling water, and let stand while you bring the water intended for the tea to a boil.  Just before the water boils, turn out the water in the teapot and wipe dry.  Then add the tea leaves and pour on the freshly boiled water.  Cover the pot with a tea cosy or wrap in a towel and let stand exactly seven minutes.  The tea is now ready to drink.  This will give you a delicious drink of ambrosia that will delight the heart of true lovers of a good cup of tea.

The use of a cosy for the teapot is to hold the heat in the pot and thus prevent quick cooling.  Use one level teaspoon of tea to each one-half pint of water.  Measure the water before boiling.  The water must be poured on the tea immediately upon reaching the boiling point.  After boiling for two minutes or longer the water quickly loses its natural gases.

COFFEE

Many varieties abound in the market.  Among the best is the Arabian, with Liberian and Maragogipo closely following.  After the coffee is harvested the quality and the value depend on the care in curing and packing.  Brazil supplies the United States with about 80 per cent, of all the coffee used.  Mexico and Central America together furnish about 17 per cent., thus leaving about 3 per cent. from foreign countries.

Various brands of coffee known by the housewife are: 

  Mocha,
  Java,
  Rio,
  Santa Bourbon,
  Santa,
  Maracaibo,
  Bogota,
  Peaberry.

The first named are the most expensive, the last named the cheapest.  The word “blend” when used with coffee means a mixing of two or more varieties, producing a coffee of various strengths and of a smooth, mellow flavor.

After the coffee is roasted it should be kept in air-tight cans.  Grinding is the next important step, and this must be just right to get the full strength.  Coffee coarsely ground is not desirable, as it requires a long time to infuse and is therefore wasteful.  A medium fine grind will be found practical for those who use the old-style coffee pot.  To filter, using the percolator, the coffee should be quite fine.  The water falls continually over the coffee and produces a uniform cup.

How to make good coffee, using the old-fashioned coffeepot:  Place one level tablespoon of medium finely ground coffee in the pot for every cup desired; add the water and bring quickly to the boiling point.  Stir with a spoon and then add a small pinch of salt and four tablespoons of cold water to settle the grounds.  Let it stand in a warm place for five minutes; then serve.

Percolator method:  Place three-quarters of a level tablespoon of finely ground coffee in a percolator for each cup desired.  Add the water and then place the pot on the fire.  Let the coffee filter just four minutes after the first pumping of the water in the glass top shows a coffee color.  This will produce an even, uniform cup of stimulating beverage.