Cassell's dictionary of cookery

This, however, is not convenient in many houses, and therefore in ordinary circumstances it is quite as satisfactory and much less troublesome to buy the berries already roasted of some firstclass dealer. Though not always roasted, however, the coffee should always be ground at home, immediately before it is wanted. When once the berry is ground, the aroma quickly escapes. The berries should be put into the oven for a short time to warm before they are ground. Besides being particular about the quality of their coffee. Englishmen have to learn not to be sparing of the quantity. The continental allowance is a cupful of freshlyground coffee for three cupfuls of liquid. This may, of course, be considered extravagant and unnecessary, but one thing is certain, if the coffee is not strong the aroma is lost. The finest sugar should always be served with coffee, and boiling milk or cream as well as cold. When, for purposes of economy, a cheap coft'ee is purchased, the flavour may be improved by the addition of a small quantity of chicoiy, but it should be bought separately, and mixed at home, and not more than two ounces of chicory powder put with one pound of coffee. The effect of chicory is to impai't a slight bitterness to the coffee, and to darken its colour, and it is considered by many persons an improvement ; but this is not pure coft'ee. Coffee and Milk {see Cafe au Lait). Coffee, Black {see Cafe Xoir). Coffee, Breakfast.— Where coffee has to be made for only one or two persons, it is good to have a percolator, as this insures the coffee being clear and good. But when it has to be made for a large family, this plan would be found rather inconvenient, owing to the slowness with which the liquid runs ovit of the tap. Coft'ee may be very easily made in the following manner : — Fit a small muslin bag inside the top of the coffee-pot. Pour a little boilingwater through this, and, when the pot is quite hot, pour it off, and put the freshly-ground coft'ee into the bag. Pour boiling water gradually over it, and when the water is all drained I through, remove the bag and send it to table. i It should be remembered that the water should i be poured on a little at a time, or the strength I of the powder will not be thoroughly extracted. I AVhen it can be done, coffee should bo sent to I table in the same pot in which it was made, as j tliis will prevent its getting cool ; and coffee for breakfast is nothing to speak of if it is not hot. ; Time, two or throe minutes. Proljable cost, Mocha coft'ee, 2s. per pound. Sufficient, allow a heaped table-spoonful of freshly-ground coffee for every breakfast-cupful of boiling water. Coffee, Burnt (the French "Gloria").— This coffee should be served in small cups, and be made as strong and clear as possible, and sweetened, almost to a syrup. At the last moment a little brandy should be poured gently over it on a spoon, fire set to it, and when the spirit is partly consumed, the flame blown out, and the coffee drunk quite hot. Allow a cupful for each person. Probable cost, 6d. per cup.