Woman's Institute Library of Cookery Volume V Part 32

SERVING TEA

[Ill.u.s.tration: FIG. 7]

57. Tea may be served as an accompaniment to meals or with small sandwiches, dainty cakes, or macaroons as an afternoon ceremony. If it is served with meals and is poured at the table, the hostess or the one pouring asks those to be served whether they desire sugar and cream and then uses these accompaniments accordingly. In the event that it is brought to the table poured, the sugar and cream are pa.s.sed and those served may help themselves to what they desire. Lemon adds much to the flavor of tea and is liked by most persons. A dish of sliced lemon may be pa.s.sed with the cream and sugar or placed where the hostess may add it to the tea. The Russians, who are inveterate tea drinkers, prepare this beverage by putting a slice of lemon in the cup and then pouring the hot tea over it. If this custom is followed, the lemons should be washed and sliced very thin and the seeds should be removed from the slices. The flavor may also be improved by sticking a few cloves in each slice of lemon; or, if the clove flavor is desired, several cloves may be put in the teapot when the tea is made. Fig. 7 shows slices of lemons ready to be served with tea. Some of them, as will be observed, have cloves stuck in them.

Lemon is almost always served with iced tea, for it adds a delightful flavor. If it is not squeezed into the gla.s.s, it should be cut into quarters or eighths lengthwise and then cut across so that small triangular pieces are formed. These are much easier to handle than whole slices.

[Ill.u.s.tration: FIG. 8]

58. In the serving of afternoon tea, the pouring of the tea is the main thing, and the remainder of the service simply complements this pleasant ceremony. Tiny sandwiches, small cakes, or macaroons usually accompany the tea, while such confections as candied orange peel, stuffed dates, or salted nuts are often served also. When sandwiches are used, they may be merely bread-and-b.u.t.ter sandwiches or they may contain marmalade or any desired filling. The princ.i.p.al requirement is that they be made as small and thin as possible, so that they will be extremely dainty in appearance.

59. A _tea cozy_ is a convenient device to use when tea is served from the pot. It consists of a padded cap, or cover, that may be slipped over the teapot to prevent the heat from escaping after the tea is infused.

It is made of several thicknesses of material in a shape and size that will slip over the teapot easily and can then be removed when the tea is to be poured. This can be made very attractive by means of a nicely embroidered cover.

60. Fig. 8 shows an attractive table that may be used for serving tea.

The top folds over vertically, so that when the table is not in use it may be disposed of by placing it against the wall of a room. This table holds nothing except the pot containing the tea, which must be made in the kitchen and placed in the pot before it is brought to the table, the sugar and cream, the teacups, and the lemon. Sandwiches, wafers, or cakes that are to be served with the tea should be pa.s.sed to the guests.

[Ill.u.s.tration: FIG. 9]

61. Fig. 9 shows a tea wagon and the equipment for making tea, with the sandwiches and cakes to be served arranged on a m.u.f.fin stand, or Lazy Susan. When tea is to be made with an equipment of this kind, the water is heated in the little kettle by means of the alcohol burner. The can with the long spout contains an extra supply of alcohol with which to keep the burner filled. The tea ball, which is in the little gla.s.s, is filled with tea and the boiling water is poured over it into each cup.

The ball is allowed to remain until the tea is of the desired strength, when it is removed and used for another cup, provided sufficient strength remains in the tea leaves.

The silver tea caddy at the back of the wagon contains the tea, and lemon with a fork for serving it is on a small plate near the front of the wagon. Napkins and plates for the cakes and sandwiches are on the lower part of the wagon. The napkins and plates are first pa.s.sed; then the tea is served with the sandwiches, after which cakes are served.

COCOA AND CHOCOLATE

NATURE AND SELECTION

[Ill.u.s.tration: FIG. 10]

62. COCOA and CHOCOLATE are made from the fruit of the cacao, or chocolate, tree. This tree is native to Mexico, where cocoa was first used as a beverage, but it is also grown in South America and the West Indies. The fruit of this tree was named _cocoa Theobroma_, which means "food for the G.o.ds," because of its excellent flavor. The original natives of Mexico and Peru used cocoa in place of money. When the Spanish invaded these countries, they learned its use and took it back to Spain, where it is still a popular beverage. In many localities in Spain it became a fas.h.i.+onable morning drink, but it was also served at other times.

63. PRODUCTION OF COCOA AND CHOCOLATE.--The fruit of the cacao tree is in the form of pods from 6 to 10 inches in length and 3 to 4 inches in diameter. These pods are filled with a white, pulpy ma.s.s in which are embedded from twenty to forty seeds about twice the size and very much the shape of kidney beans. Fig. 10 shows the three stages of the treatment through which the seeds are put before they can be used for a beverage. After they are removed from the pod, they are fermented and then dried, when they appear as at _a_. In this form they are packed in bags and distributed. The beans are then roasted to develop their flavor and are crushed into small pieces called _cocoa nibs_, as shown at _b_.

The cocoa nibs are then ground fine, when they become almost a liquid ma.s.s because of the very large amount of fat contained in cocoa. To make the ordinary _bitter chocolate_ used so extensively for cooking purposes, this ma.s.s is run into shallow pans, where it hardens as it cools. It is often flavored and sweetened and then forms the confection known as _sweet chocolate_. The application of pressure to bitter chocolate extracts considerable fat, which is known as _cocoa b.u.t.ter_ and is used largely in creams and toilet preparations. The remaining material is ground into a powder, as shown at _c_, and becomes the _commercial cocoa_.

To prevent the formation of a large amount of sediment in the bottom of the cup, cocoa is treated with various kinds of alkali. Some of these remain in the cocoa and are supposed to be harmful if it is taken in any quant.i.ty. The cocoas that are treated with alkali are darker in color than the others. The Dutch cocoas are considered to be the most soluble and also contain the most alkali.

64. SELECTION OF COCOA AND CHOCOLATE.--Chocolate is usually pure in the form in which it is sold, because it does not offer much chance for adulteration. However, the volume of cocoa can be easily increased by cheaper materials, such as starch, ground cocoa sh.e.l.ls, etc. Cocoa so adulterated should be avoided if possible. Generally the best brands, although higher in price than others, are free from adulteration, and from these a selection should be made. The particular brand of chocolate or cocoa to buy must be governed by the taste of those to whom it is to be served.

PREPARATION OF COCOA AND CHOCOLATE

65. As a beverage, cocoa probably has greater use than chocolate; still there are some who prefer the flavor of chocolate to that of cocoa.

Directions for preparing beverages from both of these materials are given, with the intention that the housewife may decide for herself which one she prefers to use. For either one, any ordinary saucepan or kettle may be used, but those made of enamel or aluminum are best. Of these two materials, aluminum is the better, for milk is less liable to scorch in a vessel of this kind than in one of any other material.

66. When chocolate is to be used for a beverage, the amount required varies with the strength desired. Recipes for bitter chocolate usually give the amount in squares, but no difficulty will be experienced in determining the amount, for the cakes of chocolate are marked in squares of 1 ounce each. If sweet chocolate is used, less sugar should, of course, be added to the beverage.

67. In all but the first of the recipes that follow, it will be observed that milk is used for a part of the liquid. The quant.i.ty given makes an excellent beverage, but more or less may be used if desired. However, if the quant.i.ty of milk is changed, the quant.i.ty of water should be changed accordingly. Condensed or evaporated milk may be utilized very nicely in the making of these two beverages. Milk of this kind should, of course, be diluted, a half-pint can requiring 2 to 3 cupfuls of water. If condensed milk is used, less sugar than the recipe calls for may be employed. A few drops of vanilla added just before serving always improves the flavor of cocoa or chocolate.

68. PLAIN COCOA.--The quickest and cheapest method of making cocoa is explained in the recipe that follows. It may be prepared in a saucepan and poured into the cups or it may be made in the cups themselves. To improve the flavor of cocoa made in this way, as well as add to its food value, cream should be served with it. Salt also is used to improve the flavor of all cocoa and chocolate beverages.

PLAIN COCOA (Sufficient to Serve Six)

2-1/2 Tb. cocoa 2-1/2 Tb. sugar Few grains of salt 4 c. boiling water

Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the water, and then add the remainder of the water. Serve with cream.

69. BREAKFAST COCOA.--Delicious cocoa can be made by following the directions given in the accompanying recipe. Here milk and water are used in equal amounts. When milk is used in the preparation of this beverage, a sc.u.m of alb.u.min is likely to form on the top of the cups unless care is taken. To prevent this, the cocoa, as soon as it is prepared, should be beaten with a rotary egg beater until a fine froth forms on top. This process is known as _milling_, and should always be applied whenever milk is used in the preparation of these beverages.

BREAKFAST COCOA (Sufficient to Serve Six)

2 c. milk 2 Tb. cocoa 2 Tb. sugar Few grains of salt 2 c. boiling water

Scald the milk. Mix the cocoa, sugar, and salt, form into a paste by stirring in a little of the boiling water, and then add the scalded milk and the remainder of the water. Beat with an egg beater until a froth is formed and serve at once.

70. RICH COCOA.--There are times when it is desired to serve rich cocoa, as, for instance, with a lunch that is not high in food value or with wafers at afternoon social affairs. The accompanying recipe explains how to make cocoa that will be suitable for such occasions.

RICH COCOA (Sufficient to Serve Six)

4 c. milk 3 Tb. cocoa 1/4 c. sugar Few grains of salt 1/2 c. boiling water

Scald the milk. Stir the cocoa, sugar, and salt into a smooth paste with the boiling water and boil for 2 or 3 minutes. Add the scalded milk, mill, and serve.

71. CREAMY COCOA.--When there is not very much milk on hand and still a rich, creamy cocoa is desired, the accompanying recipe should be tried.

As will be noted, flour is used in addition to the usual ingredients.

While this is accountable for the creamy consistency of the cocoa, it should be remembered that the cocoa must be cooked long enough to remove the raw, starchy flavor of the flour.

CREAMY COCOA (Sufficient to Serve Six)

4 Tb. cocoa 1 Tb. flour 4 Tb. sugar Few grains of salt 2 c. boiling water 2 c. milk

Mix the cocoa, flour, sugar, and salt, and stir into a paste with some of the water. Add the rest of the water, cook for 5 minutes, and then add the milk, which has been scalded. Mill and serve.

72. HOT CHOCOLATE.--Very good hot chocolate can be made by following the directions here given. As will be noted, this recipe is similar to several of those given for cocoa, except that chocolate is subst.i.tuted for the cocoa. It may therefore be used on any occasion when cocoa would be served. It is especially delicious when served with a tablespoonful or two of whipped cream.

HOT CHOCOLATE

2 c. milk 1-1/2 sq. unsweetened chocolate 1/4 c. sugar Few grains of salt 2 c. boiling water

Scald the milk. Melt the chocolate over the fire, add the sugar and salt, and gradually stir in the boiling water. Place over the fire, let boil for 2 or 3 minutes, and add the scalded milk. Mill and serve plain or with whipped cream.

73. ICED COCOA OR CHOCOLATE.--An excellent warm-weather beverage consists of cold cocoa or cold chocolate served either with or without sweetened whipped cream. Prepare the cocoa or chocolate according to any of the recipes already given and then allow it to cool. Fill gla.s.ses with cracked ice, pour the cocoa or chocolate over it, and serve either with or without sweetened whipped cream.

74. LEFT-OVER COCOA AND CHOCOLATE.--As the materials used in the preparation of cocoa and chocolate are rather expensive, not the slightest quant.i.ty of these beverages that remains after serving should be wasted. However, a small amount of chocolate usually has to be added so that it will have a stronger flavor. It may then be thickened with corn starch for chocolate blanc mange or with gelatine for chocolate jelly. Either of these served with whipped cream or a sauce of some kind makes an excellent dessert. Chocolate bread pudding may also be flavored with these left-over beverages.

It is also a good plan to utilize left-over cocoa or chocolate for flavoring purposes. However, additional cocoa or chocolate and sugar should first be added to it, and the mixture should then be boiled to a sirup. When so prepared it may be used whenever a chocolate flavoring is desired, such as for flavoring other beverages, cake icings, custards, sauces for desserts, and ice creams.