Miscellaneous Receipts
Tea
No metal (not even silver,) is good for tea-pots. All tea should be made in china or queensware. Wedgewood (whether black or white) imbibes much of the essence of the tea, and from constant use soon becomes unpleasant. Britannia ware is exceedingly unwholesome for any sort of cooking, as one fourth of the composition is copper. Block tin for a common tea-pot is less objectionable, and much cheaper. All tea-pots should, after using, be thoroughly emptied of the old leaves, and washed very clean in warm water, and set open in the sun and air for several hours. To make good tea, the tea itself, whether black or green, must be of excellent quality. There is no economy in buying that which is low-priced. Green tea, if fresh and good, and not adulterated will look green in the cup, and have a fragrant odor. If it draws red, or brown, or blackish, it is old or mixed with something wrong. Begin to make your tea about a quarter of an hour before it is wanted. Scald the tea-pot (twice over) with boiling water. Then put in the tea, allowing three heaping table-spoonfuls to each person, and a pint of water, actually boiling, when put in. Cover it closely with the lid, and set it by the fire for ten or fifteen minutes to infuse. After the first cups have gone round, put some fresh tea into the pot, and pour on it some more boiling water, that the second cups may be as strong as the first, having time to infuse. Weak tea for company is very mean. For those that like it so, have a small pot of water on the server. If the water is not boiling fast when poured on the tea, and is beginning to cool, the tea will be flat and insipid, and the leaves will float on the surface of the cups. There is then no remedy but to make some fresh.