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RECIPES FOR HOME ECONOMICS CLASSES. 21

BEVERAGES.

Water.

Water and milk are the two most important beverages. We need from 4—6
glasses of water per day for the following reasons :—

1. It quenches thirst.

2. It helps in carrying off the waste from the body.

3. It assists in cooling the body during warm weather by evaporating in the
form of perspiration.

4. It helps to soften the food, thus making it more easily digested, and helps
to carry the digested food into the blood.

5. It forms part of the liquid part of the blood.

6. It forms part of all the body tissues and muscles. Two-thirds of the
body-weight is water.

Milk.

Milk contains all the foodstuffs, and on this account is sometimes spoken of
as a perfect food. It is, however, only a perfect food for infants, as the food-
stuffs are not in the right proportion for an adult. It builds up tissue, provides
heat and energy, promotes growth through its supply of vitamins, and is a
great bone-builder. Milk should be used in some form daily by old and young.
It has been estimated that the proper amount for a child is 1 qt. per day and
for an adult 1 pt. per day.

Tea.

Tea itself has no food value. It is a mild stimulant, and is used largely
because it removes the sense of fatigue. Poor tea, or tea taken in excess,
produces indigestion and sleeplessness. Growing children require no stimu-
lants, and their growth is best promoted without tea. When tea is taken,
usually the amount of milk drunk is reduced.

When boiling water is poured over the tea-leaves and allowed to stand for
three minutes it extracts the theine or stimulant and the oil which gives
the pleasing flavour. Boiling the tea, or steeping it too long, draws out the
tannin. This destroys the flavour and produces a hindering effect on digestion.

TEA.
1 tsp. tea. 1 ec. boiling water.
. Seald teapot; let stand till thoroughly heated.
. Put in the tea; add about one-quarter of the water required.
. Let stand in a hot place to infuse 3 min.
. Add the rest of the boiling water; pour tea from leaves and serve.

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Notr.—-The water for tea should be fresh and freshly boiled. All water may be
added at one time, if preferred.

ICED TEA.
1. Make tea; when infused, strain from leaves.
2. Sweeten, if desired.
3. Pour into glasses one-third full of chipped ice.
4. Serve with a slice of lemon.

TEA (ror 50 PEopLe).

1% lb. tea. 2% gal. boiling water.
1 qt. cream.