French people generally use the cafetiire Vexcellente in making coffee. This cafetiire is in two parts. The lower part is a sort of coffee-pot made of silver, copper, tin, or porcelain, and the upper part consists of a bell-glass with a closely-fitting cover, which, when reversed, forms a stand. The bell-glass with the coffee in it is placed over the coffee-pot ; the water in the latter is heated by a spirit lamp. As soon as the water boils it rises into the glass, and draws the strength out of the coffee. When the lamp is drawn away the liquid descends once more, and when the lamp is put back it rises again. Thus the coffee may be infused two or three times, according to the degree of strength required. Coffee made with this machine is so superlative that I cannot attempt to give an idea of it. I have not fully described this method of making coffee thus because I do not know of any place in England where Vexcellente is sold ; and those who are fortunate enough to have the opportunity of procuring it in Paris may obtain with it a paper with full instructions for use. I may, however, say, for the benefit of those who are thus fortunate, that it is advisable to boil the glass before taking it into use, as this will prevent it breaking or cracking. Also, it is a good plan, after making coffee in it, to leave about half a cupful of made coffee in the lower part, to which the hot water next day can be added. By so doing the coffee each day is made with a weak solution of coffee instead of with plain water, and thus additional strength is secured. I have been told that French gardens always adopt this plan. There is also a German machine on much the same principle for making coffee in the drawing-room, which is greatly valued by those who own it. This cafetiC;re 145 IIow to Make Tea and Coffee. consists of two vases connected by a syphon. The one vase contains water, the other coffee. A spirit-lamp is put under the water, which, when heated, flows into the vase containing coffee, and thus the beverage is procured. Here, again, I have not described the process in detail, for the same reason as before. I may, however, warn intending purchasers that this very interesting little machine is liable to e.\plode unless carefully used. A friend of mine, who resided many years in Turkey, told me that the coffee there was the freshest and most delicious he had ever tasted. The Turks allow from two to three tablespoonfuls of coffee to each small cup required. By the way, I ought to have said that many of the Turks, and also many of the great coffee makers, do not grind their coffee — they pound it in a mortar, as the flavour is supposed to be preserved better by this means. The Turks boil the measure of water needed in a sauce- pan ; when the water boils they put in the coffee, let it boil up three times ; then, if the beverage is intended for Europeans, they drop in a piece of hot charcoal or coal to settle the grounds. If, however, the coffee is intended for Turks, grounds and all are poured into the cup, and very frequently the whole mass is drunk as it is.

AI-modernized reading of the original text

French people generally use the cafetière Vexcellente in making coffee. This cafetiire is in two parts. The lower part is a sort of coffee-pot made of silver, copper, tin, or porcelain, and the upper part consists of a bell-glass with a closely-fitting cover, which, when reversed, forms a stand. The bell-glass with the coffee in it is placed over the coffee-pot ; the water in the latter is heated by a spirit lamp. As soon as the water boils it rises into the glass, and draws the strength out of the coffee. When the lamp is drawn away the liquid descends once more, and when the lamp is put back it rises again. Thus the coffee may be infused two or three times, according to the degree of strength required. Coffee made with this machine is so superlative that I cannot attempt to give an idea of it. I have not fully described this method of making coffee thus because I do not know of any place in England where Vexcellente is sold ; and those who are fortunate enough to have the opportunity of procuring it in Paris may obtain with it a paper with full instructions for use. I may, however, say, for the benefit of those who are thus fortunate, that it is advisable to boil the glass before taking it into use, as this will prevent it breaking or cracking. Also, it is a good plan, after making coffee in it, to leave about half a cupful of made coffee in the lower part, to which the hot water next day can be added. By so doing the coffee each day is made with a weak solution of coffee instead of with plain water, and thus additional strength is secured. I have been told that French gardens always adopt this plan. There is also a German machine on much the same principle for making coffee in the drawing-room, which is greatly valued by those who own it. This cafetière IIow to Make Tea and Coffee. consists of two vases connected by a syphon. The one vase contains water, the other coffee. A spirit-lamp is put under the water, which, when heated, flows into the vase containing coffee, and thus the beverage is procured. Here, again, I have not described the process in detail, for the same reason as before. I may, however, warn intending purchasers that this very interesting little machine is liable to explode unless carefully used. A friend of mine, who resided many years in Turkey, told me that the coffee there was the freshest and most delicious he had ever tasted. The Turks allow from two to three tablespoonfuls of coffee to each small cup required. By the way, I ought to have said that many of the Turks, and also many of the great coffee makers, do not grind their coffee — they pound it in a mortar, as the flavour is supposed to be preserved better by this means. The Turks boil the measure of water needed in a saucepan ; when the water boils they put in the coffee, let it boil up three times ; then, if the beverage is intended for Europeans, they drop in a piece of hot charcoal or coal to settle the grounds. If, however, the coffee is intended for Turks, grounds and all are poured into the cup, and very frequently the whole mass is drunk as it is.

The girl's own cookery book