3. Quick coif I -water pnj«*ess. l^se eciffee gjrotmd medium fine. Pour
about one-fourth of the cold water over the cofftH% heat it slowly to the
boiling point; then add the remainder of the water boiling hot, set the ix>t
in a warm place for the flavor Ui rijien, and serve the cHjffce promptly afteir
8 minute.
4. LariQPK|uaDtity process* Tie t he coffee, ground fine, loost^ly in a musUa
bag, allowing space equal to the bulk of the coffei* fi>r swelluig. Drop the
bag in the kettle of cold water, heat the water to the Ixjiling point, and
boil it for not more than 3 minutes. Hemove the Img, allow the coffee to
stand for 8 minutes, and serve it when neetled. Be sure that the coffee
does not boil while it is being kept hot, and that it is (*ovcred,
5. Percolator process. Use powdered coffee. Heat the water, pour it
BEVERAGES
through th^ lacrounds in thi* pi^rcolaiur, and continue heating it for alxiut
5 minutes. 8c*rvc it at onco.
ij, French drip cofTee. Use powdered coffee. Pour the boiling water
through tiie grounds, relicat the liquid^ and pour it through a second time*
If a very i^trong eoffee is desired, thia process may be repeated.
7. Cafd au kit (coffee with milk). Two methods are commonly used:
(a) Vse coffee ground very fine. Add cold milk iimtead of water. Heat it
filowly to a temperature just under the boiling pijmt> .strain it, and Hrrv<*
it at once. Another method ii4: (b) Use coffee protHid medium fine. Add
one-fourth the usuid amount of water. Heat this slowly to the Ixtiling
point, strain it, and add hot milk to make up the other three-fourths of
liquid,
8. Iced coffee. Make coffee by any of the methods suggested, piiur it
off the grouncis at onee, chill it, and serve it when desired. The best results
will be obtahii*d from eaf6 uu lait poured over ehopped ice.
Clearing the UquifL
It is iicrcssary to clear tfie liquid only when the grounds are
steeped in the water loose, not inclorfed in a bag. The following
methods may be mmli
L Egg-white: (a) Add an egg-white to the drj" grounds; stir the mixture
we!L Use the cold-water or the quick cold-water method of brewing. Add
a beaten egg-whit e to a pound of freshly pp^und coffee, mix it well, .spread it
out to tlry; then put it in a tight container till it in u.sed. This treatment
will also aid in preserving the strength of the coffee. IFse the straight cold-
water prt>cess for this €ofTtH\ and soak the gr<ninci.'i for a f<^w minutijis ia
the water first if possible. Coffee «« prc|)ar«xl should never l>e put in a
percolator, since it ekigs the nieve. Strength of Havor eannot be obtained
if the hot-wat(>r mettioti is used, (e) Add 1 raw eggshill to each pint of
water, and make coffin by the cold-water ]>rueesis.
2. *Sifling. A cofffK^ which givea iniieh trouble from muddinesa may be
fliftcHi dry through a strainer, the eLKirni-' part u.sed for laoiled coffee and
the fine part for drip or percolator coffee.
3. Olid water. Remove f he coffee from the fire as soon as it is cooked;
pour slowly into it a small quantity of cuUl water, not more tlmn J^ cup to
2 cups of the beverage, anci set it iLside to -*W'ttle,
Page 264
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.
3. Quick coif I -water pnj«*ess. l^se eciffee gjrotmd medium fine. Pour
about one-fourth of the cold water over the cofftH% heat it slowly to the
boiling point; then add the remainder of the water boiling hot, set the ix>t
in a warm place for the flavor Ui rijien, and serve the cHjffce promptly afteir
8 minute.
4. LariQPK|uaDtity process* Tie t he coffee, ground fine, loost^ly in a musUa
bag, allowing space equal to the bulk of the coffei* fi>r swelluig. Drop the
bag in the kettle of cold water, heat the water to the Ixjiling point, and
boil it for not more than 3 minutes. Hemove the Img, allow the coffee to
stand for 8 minutes, and serve it when neetled. Be sure that the coffee
does not boil while it is being kept hot, and that it is (*ovcred,
5. Percolator process. Use powdered coffee. Heat the water, pour it
BEVERAGES
through th^ lacrounds in thi* pi^rcolaiur, and continue heating it for alxiut
5 minutes. 8c*rvc it at onco.
ij, French drip cofTee. Use powdered coffee. Pour the boiling water
through tiie grounds, relicat the liquid^ and pour it through a second time*
If a very i^trong eoffee is desired, thia process may be repeated.
7. Cafd au kit (coffee with milk). Two methods are commonly used:
(a) Vse coffee ground very fine. Add cold milk iimtead of water. Heat it
filowly to a temperature just under the boiling pijmt> .strain it, and Hrrv<*
it at once. Another method ii4: (b) Use coffee protHid medium fine. Add
one-fourth the usuid amount of water. Heat this slowly to the Ixtiling
point, strain it, and add hot milk to make up the other three-fourths of
liquid,
8. Iced coffee. Make coffee by any of the methods suggested, piiur it
off the grouncis at onee, chill it, and serve it when desired. The best results
will be obtahii*d from eaf6 uu lait poured over ehopped ice.
Clearing the UquifL
It is iicrcssary to clear tfie liquid only when the grounds are
steeped in the water loose, not inclorfed in a bag. The following
methods may be mmli
L Egg-white: (a) Add an egg-white to the drj" grounds; stir the mixture
we!L Use the cold-water or the quick cold-water method of brewing. Add
a beaten egg-whit e to a pound of freshly pp^und coffee, mix it well, .spread it
out to tlry; then put it in a tight container till it in u.sed. This treatment
will also aid in preserving the strength of the coffee. IFse the straight cold-
water prt>cess for this €ofTtH\ and soak the gr<ninci.'i for a f<^w minutijis ia
the water first if possible. Coffee «« prc|)ar«xl should never l>e put in a
percolator, since it ekigs the nieve. Strength of Havor eannot be obtained
if the hot-wat(>r mettioti is used, (e) Add 1 raw eggshill to each pint of
water, and make coffin by the cold-water ]>rueesis.
2. *Sifling. A cofffK^ which givea iniieh trouble from muddinesa may be
fliftcHi dry through a strainer, the eLKirni-' part u.sed for laoiled coffee and
the fine part for drip or percolator coffee.
3. Olid water. Remove f he coffee from the fire as soon as it is cooked;
pour slowly into it a small quantity of cuUl water, not more tlmn J^ cup to
2 cups of the beverage, anci set it iLside to -*W'ttle,