Gancel's culinary encyclopedia of modern cooking

Punch, Hot, 3 gills tea, 1 lb. sugar, 1 qt. rum, lemon juice or sliced, same divers liquors. Tea, Cold, iced w. sugar, lemon juice or sliced (Russian style) w. milk or cream. Wine Hot, 1 bottle red wine, 6 ounces sugar. 1 stick cinnamon, mace, lemon peel, cloves slice of lemon. KOUMISS (Kumiss) Fermented mare’s milk 10 qts. water iy2 qt. cow’s milk, 1 y2 qt. Put in sun, at night time in warm place, after 24 hours, stir w. stick. Let stand 24 hours. Stir again. Stir each time you use, or make w. 2 qts. warm milk, 2 table spoons sugar, % ounce yeast, ferment for 6 hours in warm place. Keep in cold place. SOFT DRINKS Soft drinks are a mixture of fruit juices or syrups, mixed with any sparkling water or ice cream. The names of different soft drinks are too numerous to give here and vary according to the choice and taste. Here are a few names; Honolulu cocktail, clover leaf cock¬ tail, silver fizz, golden fizz, orange blossom and Swanton cocktail, cream fizz, etc. •COFFEE (Cafe) There are as many different styles of coffee pots aa there are methods of making the coffee. But the best coffee is made by the “French drip method” in an earthen or porcelaine pot. (Filtered coffee.). The metal coffee pot does not come up to require¬ ments as a utensil for making good coffee, as it ac¬ quires the taste of the metal. It is quite impossible to remove the stains from the walls of the metal coffee — 436 — BUFFET AND REFRESHMENTS utensil, and how much truer it must be of the valve and tube of the perculator. The action of the coffee is directed to the nervous system and when swallowed produces a warm cordial impression on the stomach, quickly followed by an agreable nervous excitement, which extends itself to the cerebral functions, giving rise to increased vigor of imagination and intellect, without any subsequent con¬ fusion or stupor, such as characterizes the action of narcotic medicines. One of the most extraordinary effects is a disposition to wakefulness, which continues for several hours after it is taken. It also moderately excites the circulatory system and stimulates the di¬ gestive functions. One can use the amount of coffee desired, as some people like it strong and others weak. It depends also according to the quality and if freshly ground. Following are 2 mixtures of coffee.. 1. — Mix equal portions or Porto Rico, Pranger and Salem. 2. — Mix equal parts of Porto-Rico Wynard and Gonaive. The result is delicious. The quantity of coffee for 2 quarts of coffee is 6 ounces or more according to the quality. TURKISH COFFE (Cafe a la Turque) Grind coffee very fine like powder. Put in a special Turkish coffee pot. Mix the amount of coffee desired w. sugar and cold water. Stir all together, put on fire and let come to a boiling point, take off and tap a few times on the stove, to let the sediment go to the bottom, put on fire a second time and let boil until it becomes frothy and bubbles. Serve in small porcelaine, silver, or gold cups. (These cups are a little larger than a thimble.) The Turks always order coffee “caimakcli”, which means frothy. DEVIL COFFEE (Cafe du Diable) Use special service. Put in bowl 1 rind of orango and lemon, few coffee beans, 2 cloves, y2 stick of cin¬ namon, hot coffee, fine champagne and benedictine, burn on the table. Serve in cups. Quantity according to number of guests. — 437 —