by fi^ah air and mild exercise; (2} to plan a diet whidi is ^aOy
dig^bed and which mil maet the incF^^ed food Deeds at tbe
aame time; and (3) to build the body by rest. laber^ use of
mflkr q^f cream, butter, green vegetables, fruits, and whole
cereal grairiB is desirable, Fat^ are especially needed, since
tlicy have a high fuel value for a limited bulk* Cream* butter^
whole-milk rhce^, vegetable oil^^ cod-liver oil, bacon, and meat-
fatH uf various kinds are usefiiL The real problem is to provide
a templing, well-balanced, high calorie, easily digested diet.
CHAPTER XX
BEVEMAGES
By Frances Vinton Ward
n the cream ■
Coffee and tea have no nutritive value a^side from
and sugar that may he served in them as beverages. Cocoa
and chocolate contain starch and fat and conseciuently am real
foods; moreover, they are generally made with milk, which
gives them added nutritive value.
COFFEE
The standard kinds of coffee hiclude Mocha, Java, Mara-
caibo, Santos, Rio, and Bogota.
Adulteration.
Adulterants are seldom found in coffee that is unbound, or in
the whole berry. Ground coffee is soraetimes athdtcrated with
cereal or chicory root. A mild coffee is improved by the addi-
tion of tlric^l chicory root, roaisted. Unadulterated ground
coffee should be free from dust and chaff. When a teaspoon
of ground coffee is stirred into a half glass of cold water, there
should be little discoloration of the water and few grains should
sink to the bottom.
Care,
Coffee gives best results when bought in the whole grain and
ground just before using. If bought ground, it must be kept
in an air-tight container which is never leFt with the cover off.
To freshen a stale or weak coffee, the grounds shouki he stirred
in a hot frying pan until they are well dried but not scorched.
Compo»ition.
The substances found in coffee include: caffein, a mild stimu-
lant; volatile oils, which give flavor and odor; coloring matter,
465
I
466
.4 MANUAL OF HOaME-MAKING
developed in roasting; and tannin, present only in very small
quantities, except in the chaff.
I}evehpfn4*Tii of Jhwors.
Bitif^rnesH is brought out by boilinp:. It is also dependent on
the prop4jrtion of cofftt* uhccI. The roast eel flavor is brought
out iiy frash roajstiiiR aiui quick making. The an>ina from the
volatile oils is brought out by islow heating without boiling or
the escape of steam.
Directions for making.
Weak, inpdium, or s-^trong coffee may be made according t^
the following pro{)ortions:
Weak ct>fft*e: 1 Ivvv] tablespoon of ground coffoo to 1 meMiiring-rup of
water (H pint).
Medium coflfee: 1 rounding or 2 level tablespoons of grounil ooHee to
1 mcnsuring-cup of water,
Htrong cofFw: 3 level tablespoons of grounci coffee to 1 nie!isuriiig<<u|>
of water.
Some of the more common methods of making coffee are &s
follows:
1. Oild-water process. Use coffee ground medium fine. Pour the cold
w^attT over the coffee^ oover it carefully, and pluff the spout. Hent tW
coffee very slowly to the boiliuR |Kiiut, and Ixnl it gently for not more ihsm
3 minutes. Settle it by jiouring in a little cold water slowly. Si*t the p«>t
In a warm place for 8 minut-evi to allnw the gr^Tunds to settle and the flavor
to ripen. Serve the coffee without further delay.
2. Hot- water process. Use coffee ground medium fine. Pour boiliiig
water over the coffee and proceed as in the cfild water process.
Page 263
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
by fi^ah air and mild exercise; (2} to plan a diet whidi is ^aOy
dig^bed and which mil maet the incF^^ed food Deeds at tbe
aame time; and (3) to build the body by rest. laber^ use of
mflkr q^f cream, butter, green vegetables, fruits, and whole
cereal grairiB is desirable, Fat^ are especially needed, since
tlicy have a high fuel value for a limited bulk* Cream* butter^
whole-milk rhce^, vegetable oil^^ cod-liver oil, bacon, and meat-
fatH uf various kinds are usefiiL The real problem is to provide
a templing, well-balanced, high calorie, easily digested diet.
CHAPTER XX
BEVEMAGES
By Frances Vinton Ward
n the cream ■
Coffee and tea have no nutritive value a^side from
and sugar that may he served in them as beverages. Cocoa
and chocolate contain starch and fat and conseciuently am real
foods; moreover, they are generally made with milk, which
gives them added nutritive value.
COFFEE
The standard kinds of coffee hiclude Mocha, Java, Mara-
caibo, Santos, Rio, and Bogota.
Adulteration.
Adulterants are seldom found in coffee that is unbound, or in
the whole berry. Ground coffee is soraetimes athdtcrated with
cereal or chicory root. A mild coffee is improved by the addi-
tion of tlric^l chicory root, roaisted. Unadulterated ground
coffee should be free from dust and chaff. When a teaspoon
of ground coffee is stirred into a half glass of cold water, there
should be little discoloration of the water and few grains should
sink to the bottom.
Care,
Coffee gives best results when bought in the whole grain and
ground just before using. If bought ground, it must be kept
in an air-tight container which is never leFt with the cover off.
To freshen a stale or weak coffee, the grounds shouki he stirred
in a hot frying pan until they are well dried but not scorched.
Compo»ition.
The substances found in coffee include: caffein, a mild stimu-
lant; volatile oils, which give flavor and odor; coloring matter,
465
I
466
.4 MANUAL OF HOaME-MAKING
developed in roasting; and tannin, present only in very small
quantities, except in the chaff.
I}evehpfn4*Tii of Jhwors.
Bitif^rnesH is brought out by boilinp:. It is also dependent on
the prop4jrtion of cofftt* uhccI. The roast eel flavor is brought
out iiy frash roajstiiiR aiui quick making. The an>ina from the
volatile oils is brought out by islow heating without boiling or
the escape of steam.
Directions for making.
Weak, inpdium, or s-^trong coffee may be made according t^
the following pro{)ortions:
Weak ct>fft*e: 1 Ivvv] tablespoon of ground coffoo to 1 meMiiring-rup of
water (H pint).
Medium coflfee: 1 rounding or 2 level tablespoons of grounil ooHee to
1 mcnsuring-cup of water,
Htrong cofFw: 3 level tablespoons of grounci coffee to 1 nie!isuriiig<<u|>
of water.
Some of the more common methods of making coffee are &s
follows:
1. Oild-water process. Use coffee ground medium fine. Pour the cold
w^attT over the coffee^ oover it carefully, and pluff the spout. Hent tW
coffee very slowly to the boiliuR |Kiiut, and Ixnl it gently for not more ihsm
3 minutes. Settle it by jiouring in a little cold water slowly. Si*t the p«>t
In a warm place for 8 minut-evi to allnw the gr^Tunds to settle and the flavor
to ripen. Serve the coffee without further delay.
2. Hot- water process. Use coffee ground medium fine. Pour boiliiig
water over the coffee and proceed as in the cfild water process.