A minute quantity of salt, one saltspoon or less to
one cup of dry coffee, brings out the flavor somewhat.
Filtered Coffee.
Put one-half cup of fine coffee in the strainer of a
French coffee pot on the back of the stove. Gradually
pour in one quart of boiling water✪ Filtered Coffee, half a cup at a
time, keeping the pot covered between times. The
coffee may be poured through a second time if desired.
Less water may be used when hot milk is to be served
with the coffee. Remove the strainer before taking
the pot to the table.
After Dinner Coffee.
Filtered coffee is preferred for this purpose. It is
made doubly strong, using one-fourth cup of coffee to
each cup of water✪ After Dinner Coffee.
Coffee without Egg.
Allow one heaping tablespoon of coffee for each cup.
Scald the coffee pot. Pour the boiling water on the
coffee and boil five minutes. Set it back where it will
keep hot, but not boil. Add a little cold water✪ Coffee without Egg; pour
out a little and pour back again, to clear the spout.
Or the coffee and cold water may be put together in
the pot over night and brought to the boiling point in
the morning.
Coffee with Egg.
Mix one cup of ground coffee with one egg slightly
beaten, add one cup of cold water, and put in an agate
220 Home Science Cook Book.
coffee pot with three pints of boiling water. Boil five
minutes or less, pour off some to clear the spout, pour
back, and add one-half cup of cold water✪ Coffee with Egg to finish
clearing. Let it stand five minutes before serving,
then strain from the grounds into another pot for the
table.
Coffee for Fairs and Sociables.
On account of the difficulty in straining a large
quantity, the ground coffee is usually placed in bags,
not more than a pound in each, and put into the boiler
with cold water.
Then it is covered closely, heated slowly, and al-
lowed to boil about ten minutes. It should then be
kept hot, but not boiling, and be dipped out into hot
pitchers as desired. By allowing one-half ounce,
or one rounded tablespoon, for each half-pint cup of
water, and one cup for each person, one can easily
compute the amount required for any number of peo-
ple. At this rate, one pound of coffee, or thirty-two
half ounces, would make thirty-two half-pint cups, or
eight quarts, and would be sufficient for about thirty
persons. One pound of ground coffee✪ Coffee for Fairs and Sociables will be about
one quart in measure.
This proportion makes coffee of medium strength,
but much depends upon the kind of coffee used. Usu-
ally it is safer to make it quite strong, as in the haste
and confusion incident to such gatherings it is easier
to dilute it than to remedy it if too weak.
Left-Over Coffee.
With the most careful calculation often there is
some coffee left over, not enough perhaps for another
Beverages. 221
serving as a beverage, but there are many ways in
which it may be utilized. Do not leave it in the pot
with the grounds, but pour it off, or strain it carefully,
and if to be used again hot let it just come to the boil-
ing point. This will be much nicer than to reheat it
with the grounds. It may be used to dilute the egg
for the next morning's coffee, or as a flavoring in cus-
tards and creams and ices, or as the liquid in place of
or with milk in gingerbread, cookies, cakes, etc., or
when there is sufficient quantity it can be made into
jelly.
Corn Coffee. ✪ Corn Coffee
Page 95 · 6 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
A minute quantity of salt, one saltspoon or less to one cup of dry coffee, brings out the flavor somewhat.
Filtered Coffee.
Put one-half cup of fine coffee in the strainer of a French coffee pot on the back of the stove. Gradually pour in one quart of boiling water, half a cup at a time, keeping the pot covered between times. The coffee may be poured through a second time if desired. Less water may be used when hot milk is to be served with the coffee. Remove the strainer before taking the pot to the table.
After Dinner Coffee.
Filtered coffee is preferred for this purpose. It is made doubly strong, using one-fourth cup of coffee to each cup of water.
Coffee without Egg.
Allow one heaping tablespoon of coffee for each cup. Scald the coffee pot. Pour the boiling water on the coffee and boil five minutes. Set it back where it will keep hot, but not boil. Add a little cold water; pour out a little and pour back again, to clear the spout.
Or the coffee and cold water may be put together in the pot over night and brought to the boiling point in the morning.
Coffee with Egg.
Mix one cup of ground coffee with one egg slightly beaten, add one cup of cold water, and put in an agate
220 Home Science Cook Book.
coffee pot with three pints of boiling water. Boil five minutes or less, pour off some to clear the spout, pour back, and add one-half cup of cold water to finish clearing. Let it stand five minutes before serving, then strain from the grounds into another pot for the table.
Coffee for Fairs and Sociables.
On account of the difficulty in straining a large quantity, the ground coffee is usually placed in bags, not more than a pound in each, and put into the boiler with cold water.
Then it is covered closely, heated slowly, and allowed to boil about ten minutes. It should then be kept hot, but not boiling, and be dipped out into hot pitchers as desired. By allowing one-half ounce, or one rounded tablespoon, for each half-pint cup of water, and one cup for each person, one can easily compute the amount required for any number of people. At this rate, one pound of coffee, or thirty-two half ounces, would make thirty-two half-pint cups, or eight quarts, and would be sufficient for about thirty persons. One pound of ground coffee will be about one quart in measure.
This proportion makes coffee of medium strength, but much depends upon the kind of coffee used. Usually it is safer to make it quite strong, as in the haste and confusion incident to such gatherings it is easier to dilute it than to remedy it if too weak.
Left-Over Coffee.
With the most careful calculation often there is some coffee left over, not enough perhaps for another
Beverages. 221
serving as a beverage, but there are many ways in which it may be utilized. Do not leave it in the pot with the grounds, but pour it off, or strain it carefully, and if to be used again hot let it just come to the boiling point. This will be much nicer than to reheat it with the grounds. It may be used to dilute the egg for the next morning's coffee, or as a flavoring in custards and creams and ices, or as the liquid in place of or with milk in gingerbread, cookies, cakes, etc., or when there is sufficient quantity it can be made into jelly.
Corn Coffee.
Records on this page
Filtered CoffeeAfter Dinner CoffeeCoffee without EggCoffee with EggCoffee for Fairs and SociablesCorn Coffee