Coffee, made in the pot in which it
is served. — Make a bag of thin mus-
lin, and sew it at the top to a metal
ring that will fit the top of the table
coffee-pot. Fit this to the pot, and
pour in boiling water ; let it stand till
the pot is heated ; pour off the water,
and put the ground coffee into the
bag, allowing four table-spoonfuls
to a pint of water. Pour in boiling
water very slowly until the pot is
full, close the lid, and, when all the
water has passed through the
grounds, remove the bag and serve.
Coffee with an equal quantity of
boiled milk, mixed while boiling, is
the French Cafe au Lait.
Coffee (the flavor of) is said to
be greatly improved and its delicate
aroma increased by adding a very
little bicarbonate of soda to the water
with which it is made. In England
many persons habitually use carbon-
ate of soda in making tea, a pinch
to a pint of water being the regulated
quantity.
18
Coffee, Black
BEVERAGES
Crfeme de Menthe
Coffee, Black. — Use a French cof-
fee - pot or biggin. Put into the
strainer of the pot one cupful of finely
ground coffee, and pour over this
three cupfuls of boiling water✪ Coffee, Black. Cover
the biggin and set on the side of the
range, where the contents will keep
hot but will not boil, until all the
liquid has run from the strainer into
the pot below. Now pour the liquid
from the pot into a heated pitcher,
and return it to the strainer again.
This process should be repeated three
times, by which time the coffee will
be clear and very strong.
Coffee, Cuban. — Put three pints of
rich, sweet milk into a coffee-pot and
let it boil. When boiling, put in a
teacupful of ground coffee✪ Coffee, Cuban and boil
five minutes. Strain and serve.
Coffee Frappe. — Pour one quart of
boiling water on eight large table-
spoonfuls of freshly ground coffee
and let it stand about ten minutes.
Then strain it off, and for one quart
of coffee add 8 ozs. of sugar✪ Coffee Frappe, one-half
pint each of cream and warmed
milk. Mix, and let it stand until
cold. Then turn the mixture into
a freezer and let it partly freeze.
Serve in glasses, putting a spoonful
of very cold whipped cream in each
glass. A little brandy may be stirred
into the mixture just before serving,
if desired.
Cordials, Syrups, etc., Home-made.
— The domestic liqueur is seldom
held in sufficiently high esteem. In
the household of city folk it is usually
regarded with a half-contemptuous
amusement, as an old - fashioned,
countrified product, and ranked with
such comparatively innocuous brews
as root-beer and elderberry wine.
Such things, they think, may serve
to tickle the palates of the dwellers
in country districts, but are almost
beneath the contempt of those so-
phisticated persons who are familiar
with Benedictine and Maraschino,
Chartreuse, and creme de menthe.
With these rich and high-priced
Page 24 · 3 recipe records on this page
Presented as published in 1902. 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
Coffee, made in the pot in which it is served. — Make a bag of thin muslin, and sew it at the top to a metal ring that will fit the top of the table coffee-pot. Fit this to the pot, and pour in boiling water ; let it stand till the pot is heated ; pour off the water, and put the ground coffee into the bag, allowing four table-spoonfuls to a pint of water. Pour in boiling water very slowly until the pot is full, close the lid, and, when all the water has passed through the grounds, remove the bag and serve. Coffee with an equal quantity of boiled milk, mixed while boiling, is the French Cafe au Lait.
Coffee (the flavor of) is said to be greatly improved and its delicate aroma increased by adding a very little bicarbonate of soda to the water with which it is made. In England many persons habitually use carbonate of soda in making tea, a pinch to a pint of water being the regulated quantity.
Coffee, Black
Creme de Menthe
Coffee, Black. — Use a French coffee - pot or biggin. Put into the strainer of the pot one cupful of finely ground coffee, and pour over this three cupfuls of boiling water. Cover the biggin and set on the side of the range, where the contents will keep hot but will not boil, until all the liquid has run from the strainer into the pot below. Now pour the liquid from the pot into a heated pitcher, and return it to the strainer again. This process should be repeated three times, by which time the coffee will be clear and very strong.
Coffee, Cuban. — Put three pints of rich, sweet milk into a coffee-pot and let it boil. When boiling, put in a teacupful of ground coffee and boil five minutes. Strain and serve.
Coffee Frappe. — Pour one quart of boiling water on eight large tablespoonfuls of freshly ground coffee and let it stand about ten minutes. Then strain it off, and for one quart of coffee add 8 ozs. of sugar, one-half pint each of cream and warmed milk. Mix, and let it stand until cold. Then turn the mixture into a freezer and let it partly freeze. Serve in glasses, putting a spoonful of very cold whipped cream in each glass. A little brandy may be stirred into the mixture just before serving, if desired.
Cordials, Syrups, etc., Home-made.
— The domestic liqueur is seldom held in sufficiently high esteem. In the household of city folk it is usually regarded with a half-contemptuous amusement, as an old - fashioned, countrified product, and ranked with such comparatively innocuous brews as root-beer and elderberry wine. Such things, they think, may serve to tickle the palates of the dwellers in country districts, but are almost beneath the contempt of those sophisticated persons who are familiar with Benedictine and Maraschino, Chartreuse, and creme de menthe.
With these rich and high-priced
Records on this page
Coffee, BlackCoffee, CubanCoffee Frappe