roasted, and it would be best to roast it yourself. Put
same in an air-tight jar or crock until needed. For
each person take one tablespoonful of this mixture and
grind it in a mill — don't have it too fine. Take a
clean French coffee pot, put the grounds on the filter of
pot' and cover filter with strainer, and for each table-
spoonful of coffee used, pour over gradually four ounces
of boiling water — be sure it is boiling. When all the
water has slowly passed through the filter, put on the
cover. Allow the coffee pot to stand on the back of
stove a few minutes to infuse slightly, but ^ot to boil.
Serve. The yolk of eggs can be used if desired; it is
very important to follow the exact time and propor-
tions.
SADIE'S COFFEE.
To make good coffee there are almost as many recipes
as there are persons using the beverage. Each has a
way of preparing it, acquired more or less from experi-
ence, which is believed to be the best and only way to
make coffee. Try either one of the methods given here
and I think you will be satisfied: Coffee should be
freshly roasted and ground for use. When coffee has
been roasted some days before use it should be heated
through in the oven previous to use. (1) Pour boiling
water on the coffee in the pot and place on the stove.
Just as soon as it comes to a boil, or as soon as four or
five bubbles rise, take it off the fire and pour out a tea-
cupful and return it. Set the pot on the stove for a
minute or so and pour gently over the top one teacupful
of cold water. Let all stand a minute longer and it
will pour off bright and clear. The cold water, by
reason of its greater density, sinks and carries the
grounds with it to the bottom of the pot. (2) This
method is pronounced excellent and the coffee is not
boiled. In the first place, make a funnel-shaped bag
out of pure white flannel, sew this on to a wire, so that
it can be secured in the mouth of the pot. Put inside
the bag one teaspoonful of ground coffee for every cup
you wish to obtain, and one over for the bag. Pour
into this boiling water, one teacupful for every full
spoonful of grounds; let this filter through the bag into
The Complete Cook Book. 265
the pot or vessel beneath. When the water has all
passed through, if the coffee is not black enough, re-
peat the operation once more, and then remove the pot
or ::^ssel, and let it stand near the fire to keep hot, but do
not let it come to a boil, as the whole thing will be
spoiled by the process.
COFFEE-BOILED.
Take six heaping tablespoonfuls of finely ground
coffee, moisten it with a half -cup of cold water, add one
egg shell, crushed, or a teaspoonful of the white of egg,
(too much weakens the coffeee) ; turn this mixture into
an ordinary tin pot, pour over it one quart of freshly
boiled water, put the lid on the pot and bring quickly
to a boil ; boil one minute, remove the lid, stir down
the grounds, add a half -cup of cold water, and stand it
on the back part of the range to settle. Have your
table coffee pot filled with boiling water to heat. If it
be a cold morning, have also your coffee cups heated.
Rack the coffee into the table pot, and serve immedi-
ately.
COFFEE BY PERCOLATION.
Put four tablespoonfuls of finely ground coffee in the
top of your percolator, press it down, cover it with the
upper sieve, and pour through a little at a time one
quart of freshly boiled water✪ Coffee by Percolation, covering the pot closely
each time, while the water is dripping through. Serve
immediately. This coffee must not be boiled, and is
not good if kept waiting. It is more healthful, more
economical, and has a finer flavor than boiled coffee.
HOW TO MAKE BLACK COFFEE, ✪ How to Make Black Coffee
Page 126 · 2 recipe records on this page
Presented as published in 1900. 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
roasted, and it would be best to roast it yourself. Put same in an air-tight jar or crock until needed. For each person take one tablespoonful of this mixture and grind it in a mill — don't have it too fine. Take a clean French coffee pot, put the grounds on the filter of pot and cover filter with strainer, and for each tablespoonful of coffee used, pour over gradually four ounces of boiling water — be sure it is boiling. When all the water has slowly passed through the filter, put on the cover. Allow the coffee pot to stand on the back of stove a few minutes to infuse slightly, but ^ot to boil. Serve. The yolk of eggs can be used if desired; it is very important to follow the exact time and proportions.
SADIE'S COFFEE.
To make good coffee there are almost as many recipes as there are persons using the beverage. Each has a way of preparing it, acquired more or less from experience, which is believed to be the best and only way to make coffee. Try either one of the methods given here and I think you will be satisfied: Coffee should be freshly roasted and ground for use. When coffee has been roasted some days before use it should be heated through in the oven previous to use. (1) Pour boiling water on the coffee in the pot and place on the stove. Just as soon as it comes to a boil, or as soon as four or five bubbles rise, take it off the fire and pour out a teacupful and return it. Set the pot on the stove for a minute or so and pour gently over the top one teacupfallow it to stand a minute longer and it will pour off bright and clear. The cold water, by reason of its greater density, sinks and carries the grounds with it to the bottom of the pot. (2) This method is pronounced excellent and the coffee is not boiled. In the first place, make a funnel-shaped bag out of pure white flannel, sew this on to a wire, so that it can be secured in the mouth of the pot. Put inside the bag one teaspoonful of ground coffee for every cup you wish to obtain, and one over for the bag. Pour into this boiling water, one teacupful for every full spoonful of grounds; let this filter through the bag into
The Complete Cook Book. 265
the pot or vessel beneath. When the water has all passed through, if the coffee is not black enough, repeat the operation once more, and then remove the pot or vessel, and let it stand near the fire to keep hot, but do not let it come to a boil, as the whole thing will be spoiled by the process.
COFFEE-BOILED.
Take six heaping tablespoonfuls of finely ground coffee, moisten it with a half -cup of cold water, add one egg shell, crushed, or a teaspoonful of the white of egg, (too much weakens the coffee) ; turn this mixture into an ordinary tin pot, pour over it one quart of freshly boiled water, put the lid on the pot and bring quickly to a boil ; boil one minute, remove the lid, stir down the grounds, add a half -cup of cold water, and stand it on the back part of the range to settle. Have your table coffee pot filled with boiling water to heat. If it be a cold morning, have also your coffee cups heated. Rack the coffee into the table pot, and serve immediately.
COFFEE BY PERCOLATION.
Put four tablespoonfuls of finely ground coffee in the top of your percolator, press it down, cover it with the upper sieve, and pour through a little at a time one quart of freshly boiled water, covering the pot closely each time, while the water is dripping through. Serve immediately. This coffee must not be boiled, and is not good if kept waiting. It is more healthful, more economical, and has a finer flavor than boiled coffee.
HOW TO MAKE BLACK COFFEE,
Records on this page
Coffee by PercolationHow to Make Black Coffee