There should be only such use of them as will flavor well, delicately, and almost imperceptibly.

No one flavor should predominate, and only a sense of general savoriness rule.

Extracts, as of vanilla, lemon, bitter almond, &c., should be used with the greatest care, and if possible always be added to an article after it cools, as the heat wastes the strength.
BEVERAGES.
Tea and coffee are the most universal drinks, after water.

The flavor of both is due to a principle, _theine_ in tea, _caffeine_ in coffee, in which both the good and the ill effects of these drinks are bound up.

It is hardly necessary the principles should have different names, as they have been found by chemists to be identical; the essential spirit of cocoa and chocolate,--_theobromine_,--though not identical, having many of the same properties.
_Tea_ is valuable chiefly for its warming and comforting qualities.