The 1918 Fanny Farmer Cookbook

stimulant rather than as a nutrient. The nutriment is gained from sugar and milk served with

it.

The stimulating property of tea is due to the alkaloid, theine, together with an essential oil; it

contains an astringent, tannin. Black tea contains less theine, essential oil, and tannin than

green

tea. The tannic acid, developed from the tannin by infusion, injures the coating of the

stomach.

Although tea is not a substitute for food, it appears so for a considerable period of time, as

its

for

stimulating effect is immediate. It is certain that less food is required where much tea is taken,

by its use there is less wear of the tissues, consequently need of repair. When taken to excess,

so acts on the nervous system as to produce sleeplessness or insomnia, and finally makes a

complete wreck of its victim. Taken in moderation, it acts as a mild stimulant, and ingests a

considerable amount of water into the system; it heats the body in winter, and cools the body

summer. Children should never be allowed to drink tea, and it had better be avoided by the

young, while it may be indulged in by the aged, as it proves a valuable stimulant as the

functional

activities of the stomach become weakened.

Freshly boiled water should be used for making tea. Boiled, because below the

boiling−point

the stimulating property, theine, would not be extracted. Freshly boiled, because long cooking

renders it flat and insipid to taste on account of escape of its atmospheric gases. Tea should

always be infused, never boiled. Long steeping destroys the delicate flavor by developing a

larger amount of tannic acid.

How to Make Tea

teaspoons tea

cups boiling water

Scald an earthern or china teapot.

Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five

minutes. Strain and serve immediately, with or without sugar and milk. Avoid second

steeping of

leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is

extracted

that various ills are apt to follow.

Chapter III − BEVERAGES