Another important matter to remember is that tea
should never infuse for more than three minutes or five at
the outside. One large teaspoonful for each of the company
is the proper allowance in making tea, and one for the pot.
Before making the tea pour half a pint of boiling water
into the teapot, and let it stand for two minutes. Pour it
out and immediately put in the tea, close the lid, and let it
remain for a minute to heat ; then pour upon it sufiicient
boiling water to fill the teapot and the tea will be
ready for use. Unless the water is really boiling the tea
will not be fit to drink. Where tea is required in large
quantities, such as for garden parties, balls, etc., the tea
should be made in a large urn or kettle and after standing
sufficient time should be poured into a large urn or teapot
without the leaves.
Cafe an Lait. — Make strong, clear cofiee. Pour it into
the cup with an equal quantity of boiling milk, and sweeten
to taste✪ Cafe an Lait.
Cafe Noir. — This should be exceedingly strong, and should
be made in the same way as breakfast coffee, allowing a
cupful of freshly-ground coffee for every four cupfuls of
boiling water. It should be slightly sweetened✪ Cafe Noir, but no milk
or cream taken with it.
Cocoa. — Put one teaspoonful to a breakfast cup and
put a little warm milk to it, and when quite smooth
add either boiling water or boiling milk, and add sugar
to taste✪ Cocoa.
Chocolate. — Break a piece of a cake of chocolate and let
it soak eight hours in the milk, then gradually warm it up,
and melt it all with a notched stick passed through a hole
in the lid of the chocolatiere, then pour on a little boiling
234
THE housewife's EEFEREE
water; add some sugar, and pour in some boiling milk with
one hand slowly, and beat it to a froth with the other.
Coffee. — How rare it is to get a. really good cup of coffee in
England, which seems so strange, for it is so very easy and
simple to make. The best mixture is half Java and
half Mocha. The great secret is it should always be freshly
ground, and if possible freshly roasted. The berries should
not be too finely ground, and they should be put into the
oven to heat for five or six minutes, which helps to bring out
the flavour. Allow half an ounce of coffee or one table-
spoonful to each person, with half a pint of water ; the water
should be poured^ on very gradually. Never boil coffee, but
pour the boiling water on it in the same manner as for tea.
The celebrated Mrs. Penf eather gives the following recipe
for making coffee. Let the coffee be half Mocha and Java,
the berries should be freshly roasted and freshly ground ; do
not let them be too finely ground. To make a quart,
take a quart of water with a large tablespoonf ul of the best
condensed milk, and a small pinch of salt, and bring the
milk and water to boiling point ; as soon as it begins to
bubble add four large tablespoonf uls of ground coffee ; let it
catch the bubble, but do not allow it to boil. Instantly shut
down the lid, put the pan on a cool part of the stove, and
let the contents settle." ✪ Chocolate
Page 163 · 4 recipe records on this page
Presented as published in 1898. 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
Another important matter to remember is that tea should never infuse for more than three minutes or five at the outside. One large teaspoonful for each of the company is the proper allowance in making tea, and one for the pot. Before making the tea pour half a pint of boiling water into the teapot, and let it stand for two minutes. Pour it out and immediately put in the tea, close the lid, and let it remain for a minute to heat ; then pour upon it sufficient boiling water to fill the teapot and the tea will be ready for use. Unless the water is really boiling the tea will not be fit to drink. Where tea is required in large quantities, such as for garden parties, balls, etc., the tea should be made in a large urn or kettle and after standing sufficient time should be poured into a large urn or teapot without the leaves.
Café au Lait. — Make strong, clear coffee. Pour it into the cup with an equal quantity of boiling milk, and sweeten to taste.
Café Noir. — This should be exceedingly strong, and should be made in the same way as breakfast coffee, allowing a cupful of freshly-ground coffee for every four cupfuls of boiling water. It should be slightly sweetened, but no milk or cream taken with it.
Cocoa. — Put one teaspoonful to a breakfast cup and put a little warm milk to it, and when quite smooth add either boiling water or boiling milk, and add sugar to taste.
Chocolate. — Break a piece of a cake of chocolate and let it soak eight hours in the milk, then gradually warm it up, and melt it all with a notched stick passed through a hole in the lid of the chocolatiere, then pour on a little boiling
THE housewife's REFEREE
water; add some sugar, and pour in some boiling milk with one hand slowly, and beat it to a froth with the other.
Coffee. — How rare it is to get a really good cup of coffee in England, which seems so strange, for it is so very easy and simple to make. The best mixture is half Java and half Mocha. The great secret is it should always be freshly ground, and if possible freshly roasted. The berries should not be too finely ground, and they should be put into the oven to heat for five or six minutes, which helps to bring out the flavour. Allow half an ounce of coffee or one tablespoonful to each person, with half a pint of water; the water should be poured on very gradually. Never boil coffee, but pour the boiling water on it in the same manner as for tea.
The celebrated Mrs. Penfeather gives the following recipe for making coffee. Let the coffee be half Mocha and Java, the berries should be freshly roasted and freshly ground ; do not let them be too finely ground. To make a quart, take a quart of water with a large tablespoonful of the best condensed milk, and a small pinch of salt, and bring the milk and water to boiling point ; as soon as it begins to bubble add four large tablespoonfuls of ground coffee ; let it catch the bubble, but do not allow it to boil. Instantly shut down the lid, put the pan on a cool part of the stove, and let the contents settle."
Records on this page
Cafe an LaitCafe NoirCocoaChocolate