1920 What to Drink E L Bertha

WHAT TO DRINK

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ing water to each half cupful of powdered coffee. Place the pot on the back of the range, or on an asbestos mat with only enough flame under to keep it warm, and pour the water slowly. Serve with cream as soon as dripped. TEA Chin Hung, Chinese scholar and philosopher, to whom the agricultural and medical knowledge of China is traced, once said, so I am told : " Tea is better than wine, for it leadeth not to intoxication, neither does it cause a man to say foolish things. It is better than water, for it doth not carry disease, neither doth it act as poison." There are really but two kinds of teas on the market: green and black. The color of the tea depends on the oxidation ; black tea being exposed to the air, or oxidized before final drying, while green tea is dried immediately after rolling. There are a number of different brands with which we are all familiar, such as Formosa, Oolong, Ceylon, English Breakfast, Orange Pekoe, and Flowery Pekoe. Right here I will say that if a spray of orange blossom is kept in the tea caddy one need not pay the price for Orange Pekoe. TEA MAKING Be sure that the water is boiling, and use it at once. Rinse the pot with hot water. Place the tea in the pot in a u ball," and pour over the freshly boiled water, allowing it to stand for five minutes, then the tea-ball and the tea should be removed. Use a level teaspoonful of tea to one and a half cupfuls of water. I think most people will want to dilute this, even. RUSSIAN TEA " Russian tea " has a rather inflated reputation, and is not really known in this country as it is used there. all