Coffee should be roasted of a cinnamon color, and coarsely ground when cool. For one pint of boiling
water take two ounces and a half of coffee. Put the coffee into boiling water; close the coffee-pot, and leave it for
two hours on a trivet over the fire, so as to keep up the heat without making it boil. Stir now and then, and
after two hours remove it from over the fire and allow it a quarter of an hour to stand near the fire, to settle.
Then pour it off to serve. Loaf sugar should be used for coffee.
R. BROMA.
One cup of hot water, one cup of milk, one even tablespoon of broma✪ Broma; save a little of
the warm milk and water in which to dissolve the broma. When the milk and water boil,
pour in the dissolved broma, and boil two minutes, stirring a little. This is a delicious
drink.
CHOCOLATE.
In preparing chocolate cut off two inches in length of the cake to one quart of water;
stir it in a little cold water till soft, then pour on the boiling water; after it has boiled a
short time, add a pint of milk✪ Chocolate, bring to a boil, and then serve. The French put two cups
of boiling water to each cup of chocolate. They throw in the chocolate, just as the water
commences to boil. Stir it with a spoon so soon as it boils up, add two cups of good
milk, and, when it has boiled sufficiently to cook, serve.
i7o BEVERAGES.
P. ELDERBERRY' WINE.
Two quarts of the juice of the berries, three pounds of sugar, two quarts of water✪ Elderberry Wine ; stir
all together and put in a jug, keep it full with extra juice till it is done working, then
scald and put in a jug, cork when cold and keep in a cold place.
HOT APPLE TODDY.
Take the pulp from a hot baked apple of medium size, using a teaspoon to free it from
skin and core; put it into a tumbler, with an equal measure of apple-jack, a pleasant addi-
tion of sugar and grated nutmeg, and a little boiling water. A usual proportion for a
single toddy is one finger of baked apple, two each of apple-jack and boiling water, a
tablespoon of sugar, and a grate of nutmeg on the top✪ Hot Apple Toddy.
HOT COFFEE AND SODA.
For temperance advocates hot black coffee mixed with soda, is a good substitute for the
spirituous winter drinks; make black coffee as follows: Quarter of a pound of good coffee
infused in boiling water, but not boiled, will make medium strong coffee. Use hot black
coffee and soda in equal proportions, with a palatable addition of cream syrup, or
condensed milk and sugar.
PEACH AND HONEY.
A good winter drink is made by mixing together one tablespoon of honey and a wine-
glass of peach brandy.
ROMAN PUNCH.
Grate the rinds of four lemons and two oranges in two pounds of white sugar, adding
their juice; cover and let stand until next day, when strain through a sieve, adding a
bottle of champagne and the whites of eight eggs beaten very stiff; freeze like ice cream.
SOUTHERN EGG-NOGG.
Beat thoroughly the yolks of eight eggs, with one pound of granulated sugar, with
which mix one half gallon of fresh, rich milk; then pour upon it, very slowly, stirring the
eggs and milk briskly, a pint and a half of best Jamaica rum; if not sweet enough, add
more sugar; have ready the whites of the eggs, beaten to a froth, with a little pulverized
sugar; stir in about one half; put the other on top; place it on ice. This is first-class
Virginia egg-nogg.
RASPBERRY SHERBET. ✪ Raspberry Sherbet
Page 152 · 6 recipe records on this page
Presented as published in 1891. 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 should be roasted of a cinnamon color, and coarsely ground when cool. For one pint of boiling water take two ounces and a half of coffee. Put the coffee into boiling water; close the coffee-pot, and leave it for two hours on a trivet over the fire, so as to keep up the heat without making it boil. Stir now and then, and after two hours remove it from over the fire and allow it a quarter of an hour to stand near the fire, to settle. Then pour it off to serve. Loaf sugar should be used for coffee.
R. BROMA.
One cup of hot water, one cup of milk, one even tablespoon of broma; save a little of the warm milk and water in which to dissolve the broma. When the milk and water boil, pour in the dissolved broma, and boil two minutes, stirring a little. This is a delicious
drink.
CHOCOLATE.
In preparing chocolate cut off two inches in length of the cake to one quart of water; stir it in a little cold water till soft, then pour on the boiling water; after it has boiled a short time, add a pint of milk, bring to a boil, and then serve. The French put two cups of boiling water to each cup of chocolate. They throw in the chocolate, just as the water commences to boil. Stir it with a spoon so soon as it boils up, add two cups of good milk, and, when it has boiled sufficiently to cook, serve.
[illustration: 170 BEVERAGES.]
P. ELDERBERRY' WINE.
Two quarts of the juice of the berries, three pounds of sugar, two quarts of water ; stir all together and put in a jug, keep it full with extra juice till it is done working, then scald and put in a jug, cork when cold and keep in a cold place.
HOT APPLE TODDY.
Take the pulp from a hot baked apple of medium size, using a teaspoon to free it from skin and core; put it into a tumbler, with an equal measure of apple-jack, a pleasant addition of sugar and grated nutmeg, and a little boiling water. A usual proportion for a single toddy is one finger of baked apple, two each of apple-jack and boiling water, a tablespoon of sugar, and a grate of nutmeg on the top.
HOT COFFEE AND SODA.
For temperance advocates hot black coffee mixed with soda, is a good substitute for the spirituous winter drinks; make black coffee as follows: Quarter of a pound of good coffee infused in boiling water, but not boiled, will make medium strong coffee. Use hot black coffee and soda in equal proportions, with a palatable addition of cream syrup, or condensed milk and sugar.
PEACH AND HONEY.
A good winter drink is made by mixing together one tablespoon of honey and a wineglass of peach brandy.
ROMAN PUNCH.
Grate the rinds of four lemons and two oranges in two pounds of white sugar, adding their juice; cover and let stand until next day, when strain through a sieve, adding a bottle of champagne and the whites of eight eggs beaten very stiff; freeze like ice cream.
SOUTHERN EGG-NOGG.
Beat thoroughly the yolks of eight eggs, with one pound of granulated sugar, with which mix one half gallon of fresh, rich milk; then pour upon it, very slowly, stirring the eggs and milk briskly, a pint and a half of best Jamaica rum; if not sweet enough, add more sugar; have ready the whites of the eggs, beaten to a froth, with a little pulverized sugar; stir in about one half; put the other on top; place it on ice. This is first-class Virginia egg-nogg.
RASPBERRY SHERBET.
Records on this page
BromaChocolateElderberry WineElderberry WineHot Apple ToddyRaspberry Sherbet