iable to give the tea a soapy taste if
added in too large a quantity. For mixed tea, the usual proportion is
four spoonfuls of black to one of green; more of the latter when the
flavour is very much liked; but strong green tea is highly pernicious,
and should never be partaken of too freely.

_Time_.--2 minutes to warm the teapot, 5 to 10 minutes to draw the
strength from the tea.

_Sufficient_.--Allow 1 teaspoonful to each person, and one over.

TEA.--The tea-tree or shrub belongs to the class and order of
Monadelphia polyandria in the Linnaean system, and to the
natural order of Aurantiaceae in the system of Jussieu. Lately
it has been made into a new order, the Theasia, which includes
the Camellia and some other plants. It commonly grows to the
height of from three to six feet; but it is said, that, in its
wild or native state, it reaches twenty feet or more. In China
it is cultivated in numerous small plantations. In its general
appearance, and the form of its leaf, it resembles the myrtle.
The blossoms are white and fragrant, not unlike those of the
wild rose, but smaller; and they are succeeded by soft green
capsules, containing each from one to three white seeds. These
capsules are crushed for oil, which is in general use in China.

[Illustration: TEA.]

AN EXCELLENT SUBSTITUTE FOR MILK OR CREAM IN TEA OR COFFEE.

1815. INGREDIENTS.--Allow 1 new-laid egg to every large breakfast-cupful
of tea or coffee.

_Mode_.--Beat up the whole of the egg in a basin, put it into a cup (or
a portion of it, if the cup be small), and pour over it the tea or
coffee very hot. These should be added very gradually, and stirred all
the time, to prevent the egg from curdling. In point of nourishment,
both these beverages are much improved by this addition.

_Sufficient_.--Allow 1 egg to every large breakfast-cupful of tea or
coffee.

TO MAKE COCOA.

1816. INGREDIENTS.--Allow 2 teaspoonfuls of the prepared cocoa to 1
breakfast-cup; boiling milk and boiling water.

[Illustration: COCOA-BEAN.]

_Mode_.--Put the cocoa into a breakfast-cup, pour over it sufficient
cold milk to make it into a smooth paste; then add equal quantities of
boiling milk and boiling water, and stir all well together. Care must be
taken not to allow the milk to get burnt, as it will entirely spoil the
flavour of the preparation. The above directions are usually given for
making the prepared cocoa.