3 small teacupfuls,or i pint of water✪ To Make Essence of Coffee. Let the coffee be freshly-
ground, and, if possible, freshly roasted; put it into a perco-
lator, or filter, with the chicory, and pour slowly over it the
above proportion of bo'ling water. When it has all filtered
through, warm the coffee sufficiently to bring it to the
simmering point, but do not allow it to boil; then filter it a
second time, put it into a clean and dry bottle, cork it well,
and it will remain good for several days. Two tablespoon-
fuls of this essence are quite sufficient for a breakfastcupful
of hot milk. This essence will be found particularly use-
ful to those persons who have to rise extremely early ; and
having only the milk to make boiling, it is very easily and
"quickly prepared. When the essence is bottled, pour
another 3 teacupfuls of boiling water slowly on the grounds,
which, when filtered through, will be a very weak coffee.
The next time there is essence to be prepared, make this
weak coffee boiling, and pour it on the ground coffee instead
of plain water; by this means a better coffee will be
obtained. Never throw away the grounds without having
made use of them in this manner; and always cork the bottle
well that contains this preparation, until the day that it is
wanted for making the fresh essence. Prepared coffee essence
can now be bought at a reasonable price, and of good
quality. It needs to be mixed with boiling water or milk,
to be filtered once, then brought to the boiling point, and
allow 2 tablespoonfuls for a breakfastcupful of hot milk.
Koumiss (sometimes called Milk Beer). Into one quart
of new milk put one gill of fresh buttermilk and three or
four lumps of white sugar✪ Koumiss (Milk Beer). Mix well and see that the sugar
dissolves. Put in warm place to stand ten hours, when it
will be thick. Pour from one vessel to another until it
becomes smooth and uniform in consistency. Bottle and
keep in warm place twenty-four hours; it may take thirty-
six in winter. The bottles must be tightly corked, and the
corks tied down. Shake well five minutes before opening.
i8o Beverages
It makes a very agreeable drink, which is especially recom-
mended for persons who do not assimilate their food, and
young children may drink it as freely as milk. Instead
of buttermilk, some use a teaspoon of yeast. The richer
your milk, which should be unskimmed, the better will be
your koumiss.
Mulled Buttermilk. The well beaten yelk of an t%g
added to boiling buttermilk and allowed to boil up; or add
to the boiling buttermilk a little thickening of flour and
cold buttermilk.
Baked Milk. Put the milk in a jar, covering the open-
ing with white paper, and bake in a moderate oven until
thick as cream. May be taken by the most delicate stomach.
Elderberry Syrup. Take elderberries perfectly ripe,
wash and strain them, put a pint of molasses to a pint of
the juice, boil it twenty minutes, stirring constantly; when
cold, add to each quart a pint of French brandy✪ Elderberry Syrup ; bottle and
cork it tight. It is an excellent remedy for a cough.
Strawberry Syrup. Take fine ripe strawberries, crush
them in a cloth, and press the juice from them; to each pint
of it put a pint of simple syrup✪ Strawberry Syrup, boil gently for one hour,
then let it become cold, and bottle it; cork and seal it.
When served reduce it to taste with water, set it on ice, and
serve in small tumblers half filled.
Page 103 · 4 recipe records on this page
Presented as published in 1894. 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
3 small teacupfuls,or i pint of water. Let the coffee be freshlyground, and, if possible, freshly roasted; put it into a percolator, or filter, with the chicory, and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering point, but do not allow it to boil; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoonfuls of this essence are quite sufficient for a breakfast cupful of hot milk. This essence will be found particularly useful to those persons who have to rise extremely early ; and having only the milk to make boiling, it is very easily and "quickly prepared. When the essence is bottled, pour another 3 teacupfuls of boiling water slowly on the grounds, which, when filtered through, will be a very weak coffee. The next time there is essence to be prepared, make this weak coffee boiling, and pour it on the ground coffee instead of plain water; by this means a better coffee will be obtained. Never throw away the grounds without having made use of them in this manner; and always cork the bottle well that contains this preparation, until the day that it is wanted for making the fresh essence. Prepared coffee essence can now be bought at a reasonable price, and of good quality. It needs to be mixed with boiling water or milk, to be filtered once, then brought to the boiling point, and allow 2 tablespoonfuls for a breakfast cupful of hot milk.
Koumiss (sometimes called Milk Beer). Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar. Mix well and see that the sugar dissolves. Put in warm place to stand ten hours, when it will be thick. Pour from one vessel to another until it becomes smooth and uniform in consistency. Bottle and keep in warm place twenty-four hours; it may take thirty-six in winter. The bottles must be tightly corked, and the corks tied down. Shake well five minutes before opening.
i8o Beverages
It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and young children may drink it as freely as milk. Instead of buttermilk, some use a teaspoon of yeast. The richer your milk, which should be unskimmed, the better will be your koumiss.
Mulled Buttermilk. The well beaten yelk of an t%g added to boiling buttermilk and allowed to boil up; or add to the boiling buttermilk a little thickening of flour and cold buttermilk.
Baked Milk. Put the milk in a jar, covering the opening with white paper, and bake in a moderate oven until thick as cream. May be taken by the most delicate stomach.
Elderberry Syrup. Take elderberries perfectly ripe, wash and strain them, put a pint of molasses to a pint of the juice, boil it twenty minutes, stirring constantly; when cold, add to each quart a pint of French brandy ; bottle and cork it tight. It is an excellent remedy for a cough.
Strawberry Syrup. Take fine ripe strawberries, crush them in a cloth, and press the juice from them; to each pint of it put a pint of simple syrup, boil gently for one hour, then let it become cold, and bottle it; cork and seal it. When served reduce it to taste with water, set it on ice, and serve in small tumblers half filled.
Records on this page
To Make Essence of CoffeeKoumiss (Milk Beer)Elderberry SyrupStrawberry Syrup