BEVERAGES we speak of beverages, it includes such daily drinks as tea, coffee, and cocoa, also the delicious fruit punches, which are easy to make and, in hot weather, as cooling to the blood as they are palatable. In preparing all hot beverages, fresh ly boiled water is a necessity, for after water has boiled five minutes it loses a sort of sparkle that makes all the difference between a poor cup of tea and one that is stimulating and fragrant. As to coffee, there are va rious methods of making it, but in boiled coffee, which is the common, everyday way of making it, we have probably the quickest and most economical method. To have coffee at its best, the water and coffee should be carefully measured, care fully watched and timed in the cook ing, and the coffeepot kept scrupu lously clean. Don't buy poor, cheap tea and coffee; it is simply impossi ble to make them fit to drink; better a small quantity of decent quality.
The majority of fruit punches, as a rule, have one base—a sirup of equal quantities of water and sug ar. This is a much better way to prepare such drinks than by melting sugar, which can only be half dis solved in cold water. After the sirup for such a beverage is pre pared, its flavoring is limited only by the variety of fruit on hand. The ever-handy lemon gives it necessary tartness, and to add to the delicious ness anything may be added, even a left-over of sirup from canned fruit or a cup of cold tea.
French Coffee.
1 cupful finely ground coffee, 6 cupfuls boiling water.
There are a number of pots on the market for making French coffee; any of them are suitable, provided they contain a fine strainer, which holds the coffee and prevents the grounds from getting into the infu sion. To make coffee in this fashion, put the coffee into the strainer, which is generally set into the mouth of the pot; place the pot on the stove and slowly pour the water over the grounds, allowing it to filter through If you wish to have the coffee stronger, pour out the infusion and pour it a second time over the grounds, but do not allow it to cool.
Boiled Coffee.
4 heaping tablespoonfuls ground coffee, 1 quart freshly boiling water, white of egg.
Mix the white of egg with 3 table spoonfuls cold water, beating with a fork; add the coffee and stir till wet. Scald coffeepot, put in prepared cof fee, pour in boiling water, cover the spout, and boil five minutes. Pour in quickly i cupful cold water; stand three minutes to settle. Strain into a hot pot or have strainer on table.
Tea.
Water for tea should be used when it has just reached the boiling point. Teas are of differing strengths, but a safe rule is 1 teaspoonful dry tea to pint boiling water. Scald the pot, put in dry tea, and cover one min ute. Add boiling water and cover closely. Let stand three to six min utes and strain off into another hot pot. A wadded cozy keeps the tea hot for a long time.
Cocoa.
In a tablespoonful of boiling wa ter dissolve a small teaspoonful of Runkel's cocoa powder, then add . cupful of boiling milk, and boil to gether for five minutes, stirring con tinually. When served, sweeten to taste. This is for one cup; for larger quantities, follow the same proportions. Use only earthen or porcelain vessels, as tin spoils the flavor of cocoa.
Afternoon Chocolate.
1 quart milk, 3 squares Runkel's chocolate, 3 tablespoonfuls boiling water, 2 tablespoonfuls sugar.
Put the chocolate in a double boil er. When it melts, add the sugar and stir thoroughly till both are dissolved. Add the boiling water and beat it smooth, then pour over it the scalded milk. With an egg beater, whip the beverage till it foams, keeping it over the fire. Serve from a chocolate pot, sweetening to taste and putting into each cupful a tablespoonful of whipped cream. If you desire the chocolate delicately thickened, add tablespoonful corn starch dissolved in cold milk during the cooking process.
Piazza Punch.
Juice 9 lemons, Juice 1 orange, 1 cupful sugar, 9 cupfuls grape juice, 9 cupfuls water.