It is not advisable to pour on all the water at once, as
rinsing the coffee several times extracts the strength
more perfectly. And to pour on all the water at once
and pour the dripped coffee back into the strainer ex-
poses it to loss of both strength and flavor. The water
should be boiling hot when poured over the coffee, and
should at first be poured around the outer edge of the
coffee close to the sides of the pot and gradually toward
the center. If poured into the center at first the coffee
will be forced against the sides of the strainer without
being moistened enough to extract its strength. Coffee
should be ground quite fine for making it in this man-
ner, but should not be crushed or pulverized.
To Make Coffee, No. 2. — Mix the ground coffee with the
white of an ^%% and a little cold water, stir well together,
add half the amount of boiling water to be used in mak-
ing the coffee, and set the pot on the stove until it boils.
Let it simmer five minutes after it reaches the boiling
point, add the balance of the boiling water, pour out a cup
of the coffee and pour back into the pot, add a table-
spoonful of cold water, and the coffee is ready to serve.
To Make Coffee, No. 3. — Mix the coffee and &<g<g, add
one third the quantity of water to be used, cold, set the
pot on the stove until it boils, add another third of the
cold water., and as soon as it boils add the balance of
the cold water. When it again boils pour in a spoonful
of cold water and it will be ready to serve.
Boiling. 79
Coffee should not be ground very fine when used in a
pot without a strainer. If pulverized or ground very
fine it renders the coffee troublesome to settle.
Sugar caramel, used to sweeten coffee, improves it for
many tastes, and coffee that is poor and flavorless can
be greatly improved by the addition of sugar caramel.
To Make Hygienic Coffee. — Pour a pint of New Or-
leans molasses over four quarts of clean, coarse, wheat
bran and rub lightly between the hands until thoroughly
mixed. Put the moist bran in a roasting pan and roast
in the oven like coffee, stirring every few minutes, until
it assumes a rich brown color. Make the same as Coffee
No. 2, using about twice the quantity, or mix, in equal
proportions, with any variety of ground coffee, and make
in the same manner.
To Make Green Tea. — The proper quantity of tea to
use is one teaspoonful to each pint of water✪ To Make Coffee, No. 1. Heat the
teapot by rinsing it well with boiling water. Put the
tea in the pot, pour on enough boiling water to thor-
oughly saturate it. Set the pot back on the stove
where it will keep hot, but not boil, and let the tea steep
from five to ten minutes, then pour on the quantity of
water needed, and the tea will be ready for use ; or pour
on all the water at once, when the tea is put in the pot,
and let it steep.
To Make Black or Oolong Tea. — Use two teaspoon-
fuls of tea to each pint of water✪ To Make Black or Oolong Tea and make the same as
green tea.
To Make Ceylon or English Breakfast Tea. — These
varieties of tea should be steeped at table, as they lose
immensely in flavor by standing even a few minutes.
8o The Art of Cookery. ✪ To Make Ceylon or English Breakfast Tea
Page 33 · 7 recipe records on this page
Presented as published in 1899. 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
It is not advisable to pour on all the water at once, as rinsing the coffee several times extracts the strength more perfectly. And to pour on all the water at once and pour the dripped coffee back into the strainer exposes it to loss of both strength and flavor. The water should be boiling hot when poured over the coffee, and should at first be poured around the outer edge of the coffee close to the sides of the pot and gradually toward the center. If poured into the center at first the coffee will be forced against the sides of the strainer without being moistened enough to extract its strength. Coffee should be ground quite fine for making it in this manner, but should not be crushed or pulverized.
To Make Coffee, No. 2. — Mix the ground coffee with the white of an egg and a little cold water, stir well together, add half the amount of boiling water to be used in making the coffee, and set the pot on the stove until it boils. Let it simmer five minutes after it reaches the boiling point, add the balance of the boiling water, pour out a cup of the coffee and pour back into the pot, add a tablespoonful of cold water, and the coffee is ready to serve.
To Make Coffee, No. 3. — Mix the coffee and egg, add one third the quantity of water to be used, cold, set the pot on the stove until it boils, add another third of the cold water, and as soon as it boils add the balance of the cold water. When it again boils pour in a spoonful of cold water and it will be ready to serve.
Boiling. 79
Coffee should not be ground very fine when used in a pot without a strainer. If pulverized or ground very fine it renders the coffee troublesome to settle.
Sugar caramel, used to sweeten coffee, improves it for many tastes, and coffee that is poor and flavorless can be greatly improved by the addition of sugar caramel.
To Make Hygienic Coffee. — Pour a pint of New Orleans molasses over four quarts of clean, coarse, wheat bran and rub lightly between the hands until thoroughly mixed. Put the moist bran in a roasting pan and roast in the oven like coffee, stirring every few minutes, until it assumes a rich brown color. Make the same as Coffee No. 2, using about twice the quantity, or mix, in equal proportions, with any variety of ground coffee, and make in the same manner.
To Make Green Tea. — The proper quantity of tea to use is one teaspoonful to each pint of water. Heat the teapot by rinsing it well with boiling water. Put the tea in the pot, pour on enough boiling water to thoroughly saturate it. Set the pot back on the stove where it will keep hot, but not boil, and let the tea steep from five to ten minutes, then pour on the quantity of water needed, and the tea will be ready for use ; or pour on all the water at once, when the tea is put in the pot, and let it steep.
To Make Black or Oolong Tea. — Use two teaspoonfuls of tea to each pint of water and make the same as green tea.
To Make Ceylon or English Breakfast Tea. — These varieties of tea should be steeped at table, as they lose immensely in flavor by standing even a few minutes.
8o The Art of Cookery.
Records on this page
To Make Coffee, No. 1To Make Coffee, No. 2To Make Coffee, No. 3To Make Hygienic CoffeeTo Make Green TeaTo Make Black or Oolong TeaTo Make Ceylon or English Breakfast Tea