A second Dudley book of cookery and other recipes

Quantity for two persons : Place in an open saucepan four large teacupfuls of quite boiling water, either over the stove or, if made in a room, over a strong spirit lamp. Allow the water to boil, then put into it three very large heaped-up tablespoonfuls of the freshly ground coffee. Stir with a tablespoon for about three minutes until it boils again and the top is covered with white creamy froth. Remove saucepan and put in two lumps of sugar and two teaspoonfuls of cold water dropped in very gently. Allow the coffee to remain in the pan for from four to five minutes ; then place a strainer over the cups and ladle out the coffee with a sauce ladle, so that it is served with a creamy froth on the top of each cup, and the grouts all strained off through the strainer. TURKISH COFFEE BOIL some water in a Turkish saucepan. When it is quite boiling, take it off the fire (or spirit lamp) and put into it a teaspoonful of powdered sugar and two teaspoonfuls of freshly ground, freshly roasted coffee (it is best to grind this in a Turkish mill). Stir well, and return it to the fire (or spirit lamp) until the coffee rises to the surface ; take it off again, and allow the coffee again to sink. Repeat this three times, and the third time add a teaspoonful of cold water to settle the grounds. Serve the coffee in Turkish cups. The Turkish saucepan with spirit lamp and the mill, also the coffee, can be obtained from Picard in Regent Street. % RECIPE FOR SLOE GIN POUR one gallon of the best gin over two or -L three quarts of sloes ; allow to stand for three months, then strain off the gin. Add to the gallon of gin two and a half pounds of loaf sugar ; shake it occasionally. When the sugar is dissolved, the sloe gin is ready for use. If not sweet enough, add a little more sugar. MARTINI COCKTAIL HALF a sherry glass of best gin, a quarter of a sherry glass of Italian Vermouth, a quarter of a glass of French Vermouth. Shake up in a tumbler with small pieces of ice. and serve in a small claret glass with two small pieces of the outside rind of a lemon. AN EXCELLENT RECIPE FOR MOSELLE CUP WITHOUT LIQUEURS ONE bottle of sparkling Moselle to one bottle of soda water placed in a glass jug with a sprig of borage, iced to taste. EGG FLIP BREAK an egg into a basin and pick out carefully any little strings or thickness ; then beat it up well with an egg- whisk until it froths. Have ready some hot milk ( not boiling, but hot), about a teacupful, and one lump of sugar. Stir this into the egg, and add a teaspoonful of brandy. If made with port wine, add three tablespoonfuls of hot water instead of milk. LEMON WHEY BOIL half a pint of milk in an enamelled saucepan ; add the juice and the rind of half a lemon. Let it simmer for two minutes, then strain through muslin. Flavour with a tablespoonful of Marsala or sherry, and sweeten to taste. CAMOMILE TEA CAMOMILE tea is excellent to drink the last ^ thing at night, and many people like a small cupful of it after lunch and dinner instead of coffee. The camomiles should be German camomiles, and can be procured at Roberts, French chemist, in Bond Street, or any good chemist. English camomiles are large and very bitter, and should not be used for this.