Take six light tablespoonfuls of coffee beans from the
jar; grind them in a mill, neither too coarse not too
fine. Have a well-cleaned French coffee pot, put the
coffee on the filter, with the small strainer over, then
pour on a pint and a half of boiling water✪ How to Make Black Coffee, little by
little, recollecting, at the same time, that too much
care cannot be taken to impress on those making the
coffee, the necessity of having the water boiling thor-
266 The Complete Cook Book.
oughly, otherwise it were as useless to attempt the feat
as to try and raise musk-melons at the North Pole,
notwithstanding that the coffee be of the very first
quality. When all the water is consumed put on the
cover, and let infuse slightly, but on no account must it
boil again; then serve in six after-dinner cups. Coffee
should never be prepared more than five minutes before
the time to serve.
CAFE NOIR A L' ALEXANDER THE GREAT.
Put in an earthen pot on the hot range three pints of
cold water; when boiling, immediately add four and a
half ounces of freshly ground coffee, and as soon as the
coffee has been added, put the pot on the corner of the
stove to rest for three minutes. Have a piece of hot,
red (very red) charcoal✪ Cafe Noir a l' Alexander the Great the size of a small banana,
plunge it into the coffee. (If no charcoal is at hand, a
piece of red stove coal will answer.) Let rest again for
three minutes; then you will see a heavy foam appear-
ing at the surface of the coffee; thoroughly skim it off
with a skimmer. Then carefully and gently pour it
into a hot coffee-pot, and send to the table with six
small, hot demi-tasses, accompanied with six ponies of
old Renauldt cognac. I would recommend that, after
the scum has been removed, the coffee should be
handled as gently as possible, so that all undesirable
elements will remain at the bottom.
CAFE AU LAIT (COFFEE WITH MILK).
Have a clean French coffee filter ready on the hot
range; place in it four and a half ounces of freshly
ground coffee, then gradually pour over it, all around,
half a pint of boiling water; let rest for three minutes,
then gradually pour over two pints and a half more of
boiling water (taking special care that, under no cir-
cumstances, should it be allowed to boil again after the
water has been poured over). When all dripped down,
pour it into a hot coffee pot. Take three pints of good,
freshly and thoroughly heated milk✪ Cafe au Lait (Coffee with Milk) (but do not boil it),
pour it into a hot pitcher, send to the table with six hot
cups a cafe au lait, pouring into each cup half coffee
and half milk.
The Complete Cook Book. 267
CAFE AU LAIT A LA ST. GOTTAEDO.
Place in an earthen pot on the hot range two quarts
of very fresh milk, and let it heat until near the boiling
point, then immediately add two and a half ounces of
fresh, finely ground coffee. ShuflBe the pot in contrary
directions until it comes to a boil ; then let it rest for
three minutes. Strain it through a clean napkin into a
hot serving pitcher, and serve with six cafe au lait cups.
TEA— GEEEN AND BLACK.
Scald your teapot always before putting in the tea;
throw out the scalding water and allow a teaspoonful
of tea to each person expected to drink it; turn on half
a pint of boiling water at first, and let it steep — green
tea requires about five minutes, black tea ten minutes.
After this, pour on more boiling water, according to
the number of persons. Mixed black and green tea is
considered a more healthful drink than green tea alone.
ICED TEA.
Page 127 · 3 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
Take six light tablespoonfuls of coffee beans from the jar; grind them in a mill, neither too coarse nor too fine. Have a well-cleaned French coffee pot, put the coffee on the filter, with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting, at the same time, that too much care cannot be taken to impress on those making the coffee, the necessity of having the water boiling thor-
266 The Complete Cook Book.
oughly, otherwise it were as useless to attempt the feat as to try and raise musk-melons at the North Pole, notwithstanding that the coffee be of the very first quality. When all the water is consumed put on the cover, and let infuse slightly, but on no account must it boil again; then serve in six after-dinner cups. Coffee should never be prepared more than five minutes before the time to serve.
CAFE NOIR A L' ALEXANDER THE GREAT.
Put in an earthen pot on the hot range three pints of cold water; when boiling, immediately add four and a half ounces of freshly ground coffee, and as soon as the coffee has been added, put the pot on the corner of the stove to rest for three minutes. Have a piece of hot, red (very red) charcoal the size of a small banana, plunge it into the coffee. (If no charcoal is at hand, a piece of red stove coal will answer.) Let rest again for three minutes; then you will see a heavy foam appearing at the surface of the coffee; thoroughly skim it off with a skimmer. Then carefully and gently pour it into a hot coffee-pot, and send to the table with six small, hot demi-tasses, accompanied with six ponies of old Renauldt cognac. I would recommend that, after the scum has been removed, the coffee should be handled as gently as possible, so that all undesirable elements will remain at the bottom.
CAFE AU LAIT (COFFEE WITH MILK).
Have a clean French coffee filter ready on the hot range; place in it four and a half ounces of freshly ground coffee, then gradually pour over it, all around, half a pint of boiling water; let rest for three minutes, then gradually pour over two pints and a half more of boiling water (taking special care that, under no circumstances, should it be allowed to boil again after the water has been poured over). When all dripped down, pour it into a hot coffee pot. Take three pints of good, freshly and thoroughly heated milk (but do not boil it), pour it into a hot pitcher, send to the table with six hot cups a cafe au lait, pouring into each cup half coffee and half milk.
The Complete Cook Book. 267
CAFE AU LAIT A LA ST. GOTTAEDO.
Place in an earthen pot on the hot range two quarts of very fresh milk, and let it heat until near the boiling point, then immediately add two and a half ounces of fresh, finely ground coffee. ShuflBe the pot in contrary directions until it comes to a boil ; then let it rest for three minutes. Strain it through a clean napkin into a hot serving pitcher, and serve with six cafe au lait cups.
TEA— GEEEN AND BLACK.
Scald your teapot always before putting in the tea; throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it; turn on half a pint of boiling water at first, and let it steep — green tea requires about five minutes, black tea ten minutes. After this, pour on more boiling water, according to the number of persons. Mixed black and green tea is considered a more healthful drink than green tea alone.
ICED TEA.
Records on this page
How to Make Black CoffeeCafe Noir a l' Alexander the GreatCafe au Lait (Coffee with Milk)