Proportions, — The amount of chocolate may be varied, de-
I)ending upon the richness desired. Three or 4 oipice squares
to 1 quart liquid, 4 teaspoonfuls sugar✪ Chocolate to 1 quart. The liquid
is better half milk and half water, rather than milk only.
Method i.i
The cold method.
Put the liquid and sugar into the saucepan. Break or cut
the chocolate into small pieces, add to the liquid, and heat the
liquid slowly, stirring occasionally but not constantly. When
the liquid is hot, just before it reaches the boiling point, beat
vigorously with a wooden spoon, or beater. The Dover
beater is convenient. This beating makes a velvety smooth
and a foamy mixture.
Method 2.^
The hot method.
Heat the liquid with the sugar. Grate the chocolate or shave
it with a knife. Protect the chocolate from the warmth of
the fingers by a piece of paper. The process is less " sticky '*
if the chocolate and grater are chilled in the refrigerator.
Just as the liquid is reaching the boiling point, pour in the
grated chocolate, and beat vigorously.^
Beaten chocolate does not need any additional cream when
served. Beaten whipped cream is attractive on the top of each
cup. But remember that chocolate is already rich in fat, and
that additional fat may be indigestible. Such a cup of choco-
late taken for luncheon with a roll is sufficient for the meal, and
is certainly too rich in fat for serving at an afternoon tea.
5. Coffee.
. Principle. — To extract the flavoring oils at the boiling point
of water, and to avoid the extraction of the tannin. The
^ Both these methods were taught by French cooks connected with well
known chocolate firms, and both give good results.
Fia. 23. — A pot for boiling cofFee and a pot for
WATER AND OTHER BEVERAGES 83
taniun is dxtrooted by proloneod boiling, and whea the liquid
coffee stands upon the pounds.
(/tensile. — Coffee grinder, meaauring cup, pot. The kind of
pot depends upon the method used. One house fumishiog
firm displays some
seventy different
coffee pots, but
they may be di- i
vided into three
classes, the pot for
boiling, the drip
coffee pot, and the '
percolator (see Figs.
23 and 24). The
coffee boiler should
have a lip, and not
a spout. A word
of warning is needed in regard to the care of the pot. Coffee
grounds should be removed from any pot immediately, and the
pot washed at once iu scalding hot soapsuds, rinsed, dried, and
aired. Let the pot stand with
cover off. If this is not done, a
coat is soon formed on the inside
of the pot, which spoils the flavor
of the coffee. Where the pot has
been neglected, boiling it out with
a solution of caustic soda is some-
times a remedy.
Ingredienti. — Ground coffee,
water, cold or boiling, white of
egg or egg shell for boiled coiTee.
The coffee should be ground to
medium fineness for boiled coffee,
CMBMt^I-aBitn.FTarviiMCiart. to a finer powder for the per-
Fio. 24. —A coffee percolator. oolated and drip coffee.
ProporlioTis. — One part of
coffee to 5 or 6 of water, depending upon the strength desired.
One egg shell, or half the white of an egg✪ Boiled Coffee to I cup of ground
coffee.
84 POOD& AND HOUSEHOLD MANAGEMENT
Method 1. ✪ Percolator Coffee
Page 46 · 5 recipe records on this page
Presented as published in 1914. 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
Proportions, — The amount of chocolate may be varied, de- I)ending upon the richness desired. Three or 4 ounce squares to 1 quart liquid, 4 teaspoonfuls sugar to 1 quart. The liquid is better half milk and half water, rather than milk only.
Method 1.
The cold method.
Put the liquid and sugar into the saucepan. Break or cut the chocolate into small pieces, add to the liquid, and heat the liquid slowly, stirring occasionally but not constantly. When the liquid is hot, just before it reaches the boiling point, beat vigorously with a wooden spoon, or beater. The Dover beater is convenient. This beating makes a velvety smooth and a foamy mixture.
Method 2.
The hot method.
Heat the liquid with the sugar. Grate the chocolate or shave it with a knife. Protect the chocolate from the warmth of the fingers by a piece of paper. The process is less " sticky '* if the chocolate and grater are chilled in the refrigerator. Just as the liquid is reaching the boiling point, pour in the grated chocolate, and beat vigorously.
Beaten chocolate does not need any additional cream when served. Beaten whipped cream is attractive on the top of each cup. But remember that chocolate is already rich in fat, and that additional fat may be indigestible. Such a cup of chocolate taken for luncheon with a roll is sufficient for the meal, and is certainly too rich in fat for serving at an afternoon tea.
5. Coffee.
. Principle. — To extract the flavoring oils at the boiling point of water, and to avoid the extraction of the tannin. The
^ Both these methods were taught by French cooks connected with well known chocolate firms, and both give good results.
Fia. 23. — A pot for boiling cofFee and a pot for
tannin is extracted by proloneod boiling, and whea the liquid
coffee stands upon the grounds.
(/tensile. — Coffee grinder, meaauring cup, pot. The kind of
pot depends upon the method used. One house fumishiog
firm displays some
seventy different
coffee pots, but
they may be di- i
vided into three
classes, the pot for
boiling, the drip
coffee pot, and the '
percolator (see Figs.
23 and 24). The
coffee boiler should
have a lip, and not
a spout. A word
of warning is needed in regard to the care of the pot. Coffee
grounds should be removed from any pot immediately, and the
pot washed at once iu scalding hot soapsuds, rinsed, dried, and aired. Let the pot stand with cover off. If this is not done, a coat is soon formed on the inside of the pot, which spoils the flavor of the coffee. Where the pot has been neglected, boiling it out with a solution of caustic soda is sometimes a remedy.
Ingredients. — Ground coffee, water, cold or boiling, white of egg or egg shell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee,
to a finer powder for the per- Fio. 24. —A coffee percolator. oolated and drip coffee.
Proportions. — One part of
coffee to 5 or 6 of water, depending upon the strength desired.
One egg shell, or half the white of an egg to I cup of ground
coffee.
Method 1.
Records on this page
CoffeeChocolateBoiled CoffeeDrip CoffeePercolator Coffee