In making tea, the following rules should be observed. The water should be freshly boiled. The teapot, which should be of earthen or china (never of tin), should be scalded and heated before putting in the tea. Pour on the boiling water and cover closely, and let stand for 3 or 4 minutes before using. Never, under any circumstances, allow tea to boil. The usual proportion is a small teaspoonful of tea to 1 cup of boiling water, but this is too strong for general use.

Coffee may be made in various ways; by filtering, clarifying with an egg, or made with cold water. A common rule for making coffee is as follows: 1 heaping tbsp. ground coffee to 2 cups of freshly boiling water, 1 egg shell. Scald the coffee-pot, put in the coffee and the egg shell, add the boiling water, cover and boil just 3 minutes. Before serving, add a tbsp. of cold water; let stand for a few minutes before using.

1 egg is sufficient to clear 1 cup of ground coffee; if a smaller quantity be desired, half the egg may be used. Add 1/2 cup cold water to the portion of egg to be used, and 1/2 cup of ground coffee. Beat well, put it in the coffee-pot, add 1 qt. of boiling water, and boil 3 minutes. Move back where it will keep hot, but not boil, for 10 minutes. Pour out a little and pour it back again to clear the spout before serving.

• 1 pt. of milk.
• 3 tbsps. of water.
• 2 (l.) tsps. of cocoa.

Put the milk in the double boiler and set on the fire, mix the cocoa to a smooth paste with the cold water. When the milk boils, add the cocoa and boil for 1 minute. Serve very hot. If more water and less milk be used, allow a little more cocoa.