tlie fire till tliey Lccoine of a ricli soft Havana brown,
then grind at once and use as soon as possible. Be
careful, whatever way yon roast your coffee, to
discard at once any berry that shows tlie least sign
of being burned, as this is sufficient utterly to ruin
the whole lot.
Of course dwellers in town can always make ar-
rangements to have their coffee sent to them at
regular intervals freshly roasted and ground.
Always keep coffee, under any circumstances, in an
airtight tin.
The kind of coffee used is largely a matter of
taste, as is also the use of chicory. Abroad, in
France especially, the usual blend is, I believe, equal
parts of Mocha, Bourbon, and Martinique, but this is
a matter of individual liking, and also, as said before,
of the water. Of chicory one part to two of pure coffee
is supposed to be a fair proportion, but personally I
detest all admixture, and prefer my coffee pure. For
cafe noir the licjuid should be much stronger, one
tablespoonful of powder to each coffeecupful being
the general allowance ; in some cases, however, five
tablespoonfuls of coffee for four coffeecupfuls of
boiling water being considered none too much. Then
there is cafe turc, which is made in again another
fashion. For this a special pot, much wider at the
base than at the mouth, is best, and it should be
made at the table on a spirit lamp. Into this pot put
a teaspoonful of coffee for each person and one for
the pot. Have the water ready, boiling (remember
that the cups are always very small, so measure
your water accordingly), pour this in, having enough
8 BREAlCFASl: AND LUNCH DISHES.
to fill the pot, and let it boil np three times, catching
the j:)ot oft the flame each time as it boils uj) ; after
the third boil-ui? add a teaspoonful of quite cold
water, and let it stand for a few minutes to settle
befoi'e pouring it out ; this you must do carefully so
as to have no sediment in the cup. This is a j)ar-
ticularly fragrant, refreshing mixture, dark, strong,
and perfectly clear, very different from the extra-
ordinary mud people will offer you as Turkish coffee,
or cafe a la Levantine, in this country. But please
remember, for this coffee the best, freshly ground
and roasted, and absolutely innocent of chicory, can
alone be used ! For ordinary purposes the common
tin or china cafctiei-e answers capitally, and needs no
spu’it lamp, if the pot be stood in a pan of hot water,
whilst the boiling water is poured through it. Please
impress on your servants that boiled coffee is spoiled
coffee, and should never be seen at a decent table.
Bring the water just to the boil if you please, but
not one iota beyond !
Coffee Extract. — Coffee is, needless to say, always
best fresh made, but in cases of emergency the
following will be found both practical and useful.
Infuse 11b. of freshly roasted and ground coffee in a
quart of boiling water for two or three hours, keeping
the pot, which should be tightly closed, in the
bainmarie, or in a lai’ger pot three parts full of
boiling water, all the time. Now tammy it, return
it to the i^an (which should be an enamelled one),
and boil it down sharply to a pint. If to be kept,
allow a sherry glassful of best cognac✪ Coffee Extract to each pint as
you bottle it off. Keep the bottles closely sloppered.
BREAKFAST.
9
Page 4 · 1 recipe record on this page
Presented as published in 1904. 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
the fire till they become of a rich soft Havana brown, then grind at once and use as soon as possible. Be careful, whatever way yon roast your coffee, to discard at once any berry that shows the least sign of being burned, as this is sufficient utterly to ruin the whole lot.
Of course dwellers in town can always make arrangements to have their coffee sent to them at regular intervals freshly roasted and ground. Always keep coffee, under any circumstances, in an airtight tin.
The kind of coffee used is largely a matter of taste, as is also the use of chicory. Abroad, in France especially, the usual blend is, I believe, equal parts of Mocha, Bourbon, and Martinique, but this is a matter of individual liking, and also, as said before, of the water. Of chicory one part to two of pure coffee is supposed to be a fair proportion, but personally I detest all admixture, and prefer my coffee pure. For cafe noir the liquid should be much stronger, one tablespoonful of powder to each coffeecupful being the general allowance ; in some cases, however, five tablespoonfuls of coffee for four coffeecupfuls of boiling water being considered none too much. Then there is cafe turc, which is made in again another fashion. For this a special pot, much wider at the base than at the mouth, is best, and it should be made at the table on a spirit lamp. Into this pot put a teaspoonful of coffee for each person and one for the pot. Have the water ready, boiling (remember that the cups are always very small, so measure your water accordingly), pour this in, having enough
to fill the pot, and let it boil up three times, catching the pot off the flame each time as it boils up ; after the third boil-up add a teaspoonful of quite cold water, and let it stand for a few minutes to settle before pouring it out ; this you must do carefully so as to have no sediment in the cup. This is a particularly fragrant, refreshing mixture, dark, strong, and perfectly clear, very different from the extraordinary mud people will offer you as Turkish coffee, or cafe a la Levantine, in this country. But please remember, for this coffee the best, freshly ground and roasted, and absolutely innocent of chicory, can alone be used ! For ordinary purposes the common tin or china cafetiere answers capitally, and needs no spirit lamp, if the pot be stood in a pan of hot water, whilst the boiling water is poured through it. Please impress on your servants that boiled coffee is spoiled coffee, and should never be seen at a decent table. Bring the water just to the boil if you please, but not one iota beyond !
Coffee Extract. — Coffee is, needless to say, always best fresh made, but in cases of emergency the following will be found both practical and useful. Infuse 1 lb. of freshly roasted and ground coffee in a quart of boiling water for two or three hours, keeping the pot, which should be tightly closed, in the bainmarie, or in a larger pot three parts full of boiling water, all the time. Now strain it, return it to the pan (which should be an enamelled one), and boil it down sharply to a pint. If to be kept, allow a sherry glassful of best cognac to each pint as you bottle it off. Keep the bottles closely sloppered.
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Coffee Extract