Foods and Household Management Part 11

_Method._

Heat the liquid. Stir a portion of the liquid cold, with the cocoa, add this to the hot liquid, add the sugar, and beat vigorously for a minute before removing from the fire.

=4. Chocolate.=

_Principle._--To mix the chocolate smoothly with the liquid that the fat may not float on the top. This is accomplished by having all the ingredients either hot or cold. If after the chocolate is dissolved in a hot liquid, cold liquid is added, the oil separates and floats.

_Utensils._--A grater, or sharp knife, a saucepan, mixing spoon, and beater.

A French chocolate maker claims that any metal utensil affects the flavor of the chocolate, and always uses an earthen pot and wooden spoon and heater. An earthenware chocolate pot for this purpose is on the market.

_Ingredients._--Chocolate, sugar, milk, or milk and water.

_Proportions._--The amount of chocolate may be varied, depending upon the richness desired. Three or 4 ounce squares to 1 quart liquid, 4 teaspoonfuls sugar to 1 quart. The liquid is better half milk and half water, rather than milk only.

_Method 1._[10]

The cold method.

Put the liquid and sugar into the saucepan. Break or cut the chocolate into small pieces, add to the liquid, and heat the liquid slowly, stirring occasionally but not constantly. When the liquid is hot, just before it reaches the boiling point, beat vigorously with a wooden spoon, or beater.

The Dover beater is convenient. This beating makes a velvety smooth and a foamy mixture.

_Method 2._

The hot method.

Heat the liquid with the sugar. Grate the chocolate or shave it with a knife. Protect the chocolate from the warmth of the fingers by a piece of paper. The process is less "sticky" if the chocolate and grater are chilled in the refrigerator. Just as the liquid is reaching the boiling point, pour in the grated chocolate, and beat vigorously.

Beaten chocolate does not need any additional cream when served. Beaten whipped cream is attractive on the top of each cup. But remember that chocolate is already rich in fat, and that additional fat may be indigestible. Such a cup of chocolate taken for luncheon with a roll is sufficient for the meal, and is certainly too rich in fat for serving at an afternoon tea.

=5. Coffee.=

_Principle._--To extract the flavoring oils at the boiling point of water, and to avoid the extraction of the tannin. The tannin is extracted by prolonged boiling, and when the liquid coffee stands upon the grounds.

_Utensils._--Coffee grinder, measuring cup, pot. The kind of pot depends upon the method used. One house furnis.h.i.+ng firm displays some seventy different coffee pots, but they may be divided into three cla.s.ses, the _pot for boiling_, the _drip coffee pot_, and the _percolator_ (see Figs.

23 and 24). The coffee boiler should have a lip, and not a spout. A word of warning is needed in regard to the care of the pot. Coffee grounds should be removed from any pot immediately, and the pot washed at once in scalding hot soapsuds, rinsed, dried, and aired. Let the pot stand with cover off. If this is not done, a coat is soon formed on the inside of the pot, which spoils the flavor of the coffee. Where the pot has been neglected, boiling it out with a solution of caustic soda is sometimes a remedy.

[Ill.u.s.tration: FIG. 23.--A pot for boiling coffee and a pot for drip coffee. _Courtesy of the Brambhall Dean Co._]

[Ill.u.s.tration: FIG. 24.--A coffee percolator. _Courtesy of Landers, Frary and Clark._]

_Ingredients._--Ground coffee, water, cold or boiling, white of egg or egg sh.e.l.l for boiled coffee. The coffee should be ground to medium fineness for boiled coffee, to a finer powder for the percolated and drip coffee.

_Proportions._--One part of coffee to 5 or 6 of water, depending upon the strength desired. One egg sh.e.l.l, or half the white of an egg to 1 cup of ground coffee.

_Method 1._

=Boiling.=--Measure the coffee and water. Stir the white or the sh.e.l.l of an egg with the coffee, adding a little of the water, put this into the pot, add the remaining water _cold_, stir thoroughly, allow the water to rise slowly to the boiling point, and to boil one minute, remove the pot from the fire, pour in a small amount of cold water, and let the coffee stand for five minutes or until the grounds settle. During the cooking close the lip with clean soft paper if it has no lid. The actual boiling is continued for a brief period only, and coffee made by this method is considered by some people to have a flavor lacking in drip or percolator coffee. The egg is added to clarify the coffee. Pour off the liquid coffee from the grounds, and keep hot until it is time to serve it.

A second method differs from this in that the water is poured on at the boiling temperature, allowed to reach the boiling point in two or three minutes, and boiled for five minutes. The first gives uniformly better results. It is true, however, that different kinds of coffee need different treatment, and there is room here for much experimenting.

_Method 2._

=Drip coffee.=--In this method the coffee is put in a receptacle above, the water pa.s.ses slowly through, collecting in the pot below, from which it is served. Stand the lower part of the pot in a pan of hot water, or where it will keep hot. Measure the water, and bring it to the boiling point. Heat the ground coffee slightly, put it in the upper section of the pot, and pour on the water very slowly. Of course, the water is not actually boiling when it touches the coffee. If the liquid coffee is not strong enough, pour it from the lower part and pa.s.s it through the grounds again. This is the French method, and is an excellent way to prepare after-dinner coffee.

_Method 3._

=Percolator coffee.=--In the percolator the water boils within the pot, and pa.s.ses through the coffee at the boiling temperature. The exact method depends upon the pattern of the pot, and directions always accompany a given pot. For those who can use electricity, the electric percolator certainly gives an excellent coffee.

Coffee is served "black," or with cream, milk, or evaporated milk and sugar. If milk is used for breakfast coffee, serve it hot.

=6. Tea.=

_Principle._--To extract flavor by allowing the leaves to remain for a few minutes, in water which has been poured on at the boiling temperature, and to avoid the extraction of tannin by making the period of steeping short.

Tea must _never_ be boiled.

_Utensils._--An earthen pot, measuring cup, teaspoon, strainer. Sometimes a tea ball or piece of cheesecloth.

_Proportion._--One teaspoonful of tea to about 1 cup of water, the amount depending upon the kind of tea.

_Method._--Measure the water and bring it to the boiling point. Heat the tea slightly in the pot, pour on the water rapidly, allow to stand three to five minutes, strain into a heated pot for serving. The length of the steeping depends also upon the kind of tea. If there is an astringent flavor, the tea has stood too long.

The following method was recommended by an expert in India teas. Bring the water to a boil in a saucepan, throw in the tea leaves, lift the saucepan instantly to stop the boiling, steep for 3 or 4 minutes, strain off and keep hot. This expert claimed that by actually having the tea leaves at the boiling temperature for an instant the flavor is improved. Serve with cream or milk, or sliced lemon and sugar.

Where tea is to be served in very large quant.i.ties, this last method is very convenient. The water can be brought to the boil in a large kettle, and the tea thrown in, but care must be exercised to see that the steeping does not last too long. The tea, once decanted, can be kept hot for several hours, without losing flavor. Or again, a small amount of extra strong tea may be prepared, to be diluted with boiling water as it is served. The tea ball, or the plan of tying the tea in small pieces of cheesecloth, is convenient for serving at an afternoon tea.

=7. Iced cocoa, coffee, and tea.=

=Cocoa and coffee= are agreeable in hot weather served in a gla.s.s with ice, and cream and powdered sugar. Make both slightly stronger than for hot drinks, as the ice in melting dilutes the liquid.

=Iced tea.=--Prepare a small amount of strong tea, using 4 teaspoonfuls to 1 cup boiling water, strain off and cool. Dilute with iced water to the proper strength, sweeten with powdered sugar, and serve in gla.s.ses with one or two slices of lemon to each gla.s.s. For those who do not like the lemon, iced tea may be served with cream.

EXERCISES

1. What are the functions of water in the body?

2. What cautions should be exercised when drinking water?

3. Explain the likenesses and differences of cocoa and chocolate, coffee and tea.

4. Why is it better to serve whipped cream with cocoa, rather than with chocolate?

5. Explain the principles in making each beverage.

TEACHER'S NOTE.--The beverages are treated in one chapter for convenience, but need not of necessity come at the beginning of the course. A fruit beverage, or cocoa, may make a convenient first lesson, when the pupils are becoming acquainted with the school kitchen. Coffee and tea may be made during the baking lessons.