In order to obtain the best results, use freshly ground
coffee. It may be bought as coffee beans, which will give
better flavor if heated just before using and if ground as
needed; or buy ground coffee in small quantity and keep
in an air-tight container. Coffee should be served immediately
after making.
BOILED COFFEE.
1 to 1^ tb. coarsely ground coffee.,
f.g. salt.
Egg white and shell.
3 tb. cold water.
% c. boiling water✪ Boiled Coffee.
1. Mix coffee, salt, egg white and shell; add cold water;
mix.
2. Turn into scalded pot, add boiling water. Fill spout
with soft paper.
3. Boil very gently 3 to 5 mins. ; set back.
4. Pour out a little coffee to clear the spout, return it to
coffee pot; let stand 3 mins. to settle.
PERCOLATED COFFEE.
1 to 1^ tb. ground coffee,
f.g. salt.
1 c. boiling water✪ Percolated Coffee.
BEVERAGES
289
1. Scald percolator; put in coffee and salt.
2. Add boiling water; percolate 5 to 8 mins.
3. Serve.
FILTERED COFFEE.
2 T. 1 to 13^ tb. finely ground coffee.
K c. f.g. salt.
1 c. boiling water✪ Filtered Coffee.
1. Scald coffee pot, place where it will keep hot.
2. Put coffee and salt in filter.
3. Add boiling water, pouring it over coffee a little at a
time; coffee pot should be tightly covered after each addi-
tion of water.
AFTER DINNER COFFEE.
2 tb. very finely ground coffee.
1 c. boiling water✪ After Dinner Coffee.
Make as Filtered Coffee.
Note. — For very strong coffee, increase the amount of
coffee to 23/2 ^b. or filter twice.
LEMONADE.
IH c. sugar.
1 c. water.
Rind of 1 lemon (thin shavings).
Juice of 6 lemons✪ Lemonade.
1. Make syrup of water, sugar and lemon rind.
2. Boil 5 mins., cool.
3. Add lemon juice, strain; dilute to taste, with cold
water — about 2 tb. syrup to 1 glass.
ORANGEADE.
Rind of sour orange.
1 c. boiling water.
2 tb. sugar.
Juice of 1 orange.
2 tb. lemon juice✪ Orangeade.
1. Pour boiling water over orange rind, very thinly
shaved.
2. Add sugar, cool.
3. Add fruit juices, strain, chill, serve.
290
CANADIAN COOK BOOK
FRUIT PUNCH.
1 c. orange juice.
3^ c. lemon juice.
tb. grated lemon rind.
3^ tb. grated orange rind.
M to 1 c. sugar,
1 qt. boiling water✪ Fruit Punch.
1. Boil sugar, water and fruit rind 5 mins.
2. Cool, add fruit juices; strain and chill.
3. Dilute with chopped ice and ice water or carbonated
water.
Variations.
I. Add 2 c. fruit juice, — raspberry, strawberry, cherry,
grape, pineapple.
II. Add 1 c. strong tea and 34 c. maraschino cherries,
finely cut.
III. Add 1 qt. ginger ale, or 1 pint ginger ale and 1 pint
grape or other fruit juice.
IV. Add 34 c. fresh mint, very finely chopped or crush
the mint, add to punch, let stand 2 to 3 hours.
CRANBERRY JUICE.
2 c. cranberries.
2 c. water.
34 c. sugar✪ Cranberry Juice.
1. Pick over and wash the cranberries.
2. Add water, cover and cook until very soft.
3. Pour into jelly-bag and drip the juice.
4. Add sugar to juice, stir till dissolved, heat to boiling.
5. Pour into sterile bottles and seal.
GRAPE JUICE.
4 qts. Concord grapes.
1 c. sugar✪ Grape Juice.
1. Wash grapes; remove from stems.
2. Heat slowly until skins burst, cook until very soft;
stir constantly.
3. Drip in jelly-bag; finish as Cranberry Juice.
BEVERAGES 291
NOTES
CANADIAN COOK BOOK
NOTES
CHAPTER XX.
CONFECTIONERY
PEANUT BRITTLE.
}4 c. I 2 c. sugar.
3^ c. I 3 c. unshelled peanuts.
1. Shell peanuts, remove skin; roll fine or leave whole.
Page 88 · 11 recipe records on this page
Presented as published in 1924. 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
In order to obtain the best results, use freshly ground coffee. It may be bought as coffee beans, which will give better flavor if heated just before using and if ground as needed; or buy ground coffee in small quantity and keep in an air-tight container. Coffee should be served immediately after making.
BOILED COFFEE.
1 to 11/2 tb. coarsely ground coffee. f.g. salt.
Egg white and shell. 3 tb. cold water. % c. boiling water.
1. Mix coffee, salt, egg white and shell; add cold water; mix.
2. Turn into scalded pot, add boiling water. Fill spout with soft paper.
3. Boil very gently 3 to 5 mins. ; set back.
4. Pour out a little coffee to clear the spout, return it to coffee pot; let stand 3 mins. to settle.
PERCOLATED COFFEE.
1 to 11/2 tb. ground coffee. f.g. salt.
1 c. boiling water.
BEVERAGES
1. Scald percolator; put in coffee and salt.
2. Add boiling water; percolate 5 to 8 mins.
3. Serve.
FILTERED COFFEE.
2 T. 1 to 11/2 tb. finely ground coffee. 1/4 c. f.g. salt.
1 c. boiling water.
1. Scald coffee pot, place where it will keep hot.
2. Put coffee and salt in filter.
3. Add boiling water, pouring it over coffee a little at a time; coffee pot should be tightly covered after each addition of water.
AFTER DINNER COFFEE.
2 tb. very finely ground coffee. 1 c. boiling water.
Make as Filtered Coffee.
Note. — For very strong coffee, increase the amount of coffee to 2 1/2 tb. or filter twice.
LEMONADE.
1 1/2 c. sugar. 1 c. water.
Rind of 1 lemon (thin shavings). Juice of 6 lemons.
1. Make syrup of water, sugar and lemon rind.
2. Boil 5 mins., cool.
3. Add lemon juice, strain; dilute to taste, with cold water — about 2 tb. syrup to 1 glass.
ORANGEADE.
Rind of sour orange.
1 c. boiling water.
2 tb. sugar. Juice of 1 orange. 2 tb. lemon juice.
1. Pour boiling water over orange rind, very thinly shaved.
2. Add sugar, cool.
3. Add fruit juices, strain, chill, serve.
FRUIT PUNCH.
1 c. orange juice. 3^ c. lemon juice.
1 tb. grated lemon rind. 3/4 tb. grated orange rind. 3/4 to 1 c. sugar, 1 qt. boiling water.
1. Boil sugar, water and fruit rind 5 mins.
2. Cool, add fruit juices; strain and chill.
3. Dilute with chopped ice and ice water or carbonated water.
Variations.
I. Add 2 c. fruit juice, — raspberry, strawberry, cherry, grape, pineapple.
II. Add 1 c. strong tea and 34 c. maraschino cherries, finely cut.
III. Add 1 qt. ginger ale, or 1 pint ginger ale and 1 pint grape or other fruit juice.
IV. Add 34 c. fresh mint, very finely chopped or crush the mint, add to punch, let stand 2 to 3 hours.
CRANBERRY JUICE.
2 c. cranberries. 2 c. water. 34 c. sugar.
1. Pick over and wash the cranberries.
2. Add water, cover and cook until very soft.
3. Pour into jelly-bag and drip the juice.
4. Add sugar to juice, stir till dissolved, heat to boiling.
5. Pour into sterile bottles and seal.
GRAPE JUICE.
4 qts. Concord grapes. 1 c. sugar.
1. Wash grapes; remove from stems.
2. Heat slowly until skins burst, cook until very soft; stir constantly.
3. Drip in jelly-bag; finish as Cranberry Juice.
BEVERAGES 291
CHAPTER XX.
PEANUT BRITTLE.
}4 c. I 2 c. sugar.
3^ c. I 3 c. unshelled peanuts.
1. Shell peanuts, remove skin; roll fine or leave whole.
Records on this page
Boiled CoffeePercolated CoffeePercolated CoffeeFiltered CoffeeAfter Dinner CoffeeLemonadeOrangeadeFruit PunchCranberry JuicePeanut BrittleGrape Juice