DOMESTIC BEVERAGEIS

Boissons de M6nage.

Under the heading of "Domestic Beverages" might properly be classed Coffee, Tea, Chocolate and Cocoa, daily drinks in almost every Creole household.

Tea has a stimulating and grate- ful effect when not taken In ex- cess, and promotes digestion.

The Creoles use most exclusively

the black and green tea mixed, pre- ferring the flavor always of the Hyson, Oolong-, Bohea, Gunpowder or Heno. Like Coffee, Tea should never be boiled. It should always be made from fresh boiling water, and never in any but an_ earthen or agate teapot. Tea made in earthen tea urns requires longer to draw than if made in bright metal pots. Tea should never be suffered to stand long, as it acquires an un- pleasant taste and loses it delight- ful aroma and fragrance.

The spout of the teapot should always be closed by a cover, secured by a chain, to prevent the escape of t^e aroma, and the urn itselj shouia ,. be closed at the top with a tightly- fitting cover.

To make good tea, first see that the teapot is perfectly clean. Then pour boiling water into it, and let It stand for five minutes, so that the metal or earthen urn may be- co'me thoroughly heated. Then throw ont this water, and drain the urn well. Allow a teaspoonful of tea for each cup of boiling water, or, if you desire stronger tea, al- low two teaspoonfuls. Put this tea Into the hot pot, and pour over one pint of boiling water, if you wish to make a quart, or, according to the quantity desired, one-half a cup of water to each cup. Let this so- lution draw for five minutes in front, not on top, the stove or range, as tea that has the least indication of boil- ing is condemned by the best ethics of Creole Cookery. Aiter five min- utes add the other pint of water, or Walter in proportion to the number of cups desired, allowing a half cup more for each person. Serve at once, very hot.

In serving the tea, put the cream or milk or sugar into the cups. The milk should be cold and unboiled, as the boiled milk destroys the flav- or of the tea. Cream is far pref- erable to milk. Have the tea very hot, and pour over tne milk, allow- ing two teaspoonfuls or four of milk to each person, or suiting individual tastes.

Always have a pitcher of very hot

water at hand when about to serve tho tea. Pour a little into each cup to warm it, and then empty before putting in the milk and tea. Pour the tea through a strainer, so as to avoid the possibility of leaves or dregs passing into the cup.

The tea leaves that have been in- fused in an earthen teapot may be used again; as all the aroma has not been extracted by the first infusion. The tea brewed in a metal pot must never be used a second time, as by standing it absorbs the acid of the tin. Indeed, metal teapots are con- demned by the best Creole house- keepers.

CHOCOLATE.

Du Chocolat.

1 Cake of Grated French or German

Chocolate.

1 Quart of New Milk.

Set the milk to boil; in the mean- ' time mix the grated chocolate with a little hot water, to -blend thar- oughly. Stir this in the milk as it begins to simmer, and let it boil up once, and serve hot, each one sweet- ening to taste, or allow two table- spoonfuls of sugar to the entire mi-x- ture. Serve hot, with or without Whipped Cream.

It is a mistake to allow chocolate to boil a long time. The basis, of Chocolate is sugar and cocoa, and the first gains nothing by boiling, and the second loses its fragrant perfume by evaporation.

In economical . households, one- half a cup of water is sometimes al- lowed to three-quarters of a cup of milk in making Chocolate.

1 Quart of Milk. i Xablessoonfuls of Cocoa.

Set the milk to boil in a farina boiler, and moisten the Cocoa with a little milk, and pour it into the milk just as it begins to simmer, stirring all the while. Let it boil up once, and serve hot, with or without Whipped Cream.