Keep the water on tea table constantly boiling
and the teaball partly filled with tea leaves. A cup of tea can then
be brewed quickly by dropping the ball into the cup, pouring boiling
water over it, holding it in the cup (slightly moving the teaball
around through the water), until the color is satisfactory to the
drinker's taste. In this way three or four cups of tea can be served
quickly and the flavor of the tea leaves preserved. If agreeable to
the taste, a slice of lemon can be added to each cup and a few drops
of arrack to make tea _? la Russe_.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide
regarding strength. Soften and smooth the chocolate with cold water in
a jar on the range; pour in boiling water, then add milk, stirring
constantly. Serve as soon as it boils. When each cup is filled with
the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more
oily.
When made from the ground it can be prepared at the table, but it is
better boiled a short time in water and thinned with hot milk.
Made from the shells it requires a longer boiling. First wet two
ounces of the cocoa shells with a little cold water and pour over them
one quart of boiling water.
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