Tea

Mrs. Lincoln

Use water freshly boiled. Scald the teapot (earthen, granite, or china); for mild infusions, allow one-half teaspoon level for each cup. Pour the boiling water on the tea tea, cover closely, and let it stand and infuse (but not boil) for five minutes. If you have a table tea kettle, put the tea in a tea ball, fill two cups at a time with boiling water, and hold the ball in the water until the desired strength is secured. At afternoon teas and for iced tea, serve lemon slices.

Chocolate

Mrs. Lincoln

Mix two rounded tablespoons sugar, a few grains of salt, and one-half level teaspoon cornstarch in a granite saucepan. Add two squares of unsweetened chocolate and one-fourth cup of cold water; stir over the fire until melted, thick, and smooth. Add one cup of boiling water, and when ready to serve, add three cups of scalded milk. Keep it hot over water until ready to serve.

Cafe Noir

Mrs. Rorer

Cafe Noir (the French for black coffee) is made by dripping. It is also called "drip coffee." Each half pint of water requires a heaping tablespoonful of coffee, ground to a powder. The powder is placed in a thick flannel cloth and laid in a strainer. Boiling water is poured over it and allowed to percolate into the pot. The flannel should not be porous, or the coffee powder will also find its way into the pot below. Like all other hot beverages, it should be served immediately.

Boiled Coffee

Mrs. Rorer

Boiled coffee is made by pouring a sufficient quantity, finely ground, into the pot; then pour in boiling water. This is allowed to boil, and then taken from the fire while the beaten white of an egg and the crushed shells are placed in the pot. Again place on the fire and let boil about one minute; remove and allow to stand a few minutes (not more than five) and sever.

Cafe Au Lait

Miss Willis

Make coffee in a drip coffee pot (or in an ordinary coffee pot without boiling it and immediately pouring it off the grounds), then add an equal quantity of good, rich milk, scalded to steaming point in a double boiler. Sweeten to suit the taste, cover, and let heat over the boiling water for twenty minutes before serving. This coffee agrees with everyone, and the dyspeptic and bilious who have been obliged to give up coffee because they cannot enjoy it without cream but suffer ill effects when cream is combined with rich coffee, suffer no inconvenience from drinking cafe au lait.

Mulled Grape Juice

Mrs. Armstrong

To one pint grape juice, add one cup water and half a cup of cassia buds, or several pieces of stick cinnamon. Heat in double boiler half an hour. Strain, and serve very hot as the first course at luncheon.