DOMESTIC ECONOIMEY.

Oxford Observer, Volume 1, Issue VXXII, 18 January 1890, Page 6

DOMESTIC ECONOIMEY.

Meat may be kept several days m ttie height of summer, sweet and good, by lightly covering it with bran and hanging' it m some high or windy rddm, dr m a passage where there is a current of air. Econbttiy of Tea. — A given quantity of tea is similar to malt— -only imparting strength to a given qilautity of water, therefore any additional quantity is waste. Two small teaspoonfuls of good black tea, and three-quarters- of a spoonful of green tea, is sufficient to make three cupfuls agreeable, the water being put ia, m a boiling state, at once. A second addition of water' gives a vapid flavor of tea. ■"' In preparing tea, a good economist will be careful to have the best Water, that is, the soft and least impregnated with foreign mixture; for if tea 'be infused m hard and m soft water/the latter will always yield the greatest quantity of the tannin matter, and will strike the deepest black with ; sulphate of iron m solution. Tea-maktag.— The water should fee 1 fresh boiled (not exhausted by long boiling.) Scald the teapot, and empty/ it ; then put mas much water as 'ne.- ' cessary for the first cup ; put the. tea on it as m brewing, and clo_e the lid, as quickly as possible. Let it stand three minutes and a half, or, if the quantity be large, four minutes ; then fill the cups. This is greatly superior to the ordinary method, the aroma being preserved, instead of escaping with the steam, as it does when the water is poured on the tea. . v. < ;i