Put 1 coffee cup of ground coffee into the upper division of the
coffee pot and pour over it 1 quart of boiling water✪ Drip Coffee. Place where it
will be kept hot without boiling. If it drips through rapidly pour
in a china pitcher and pour back over the coffee 4 times very slowly.
(301)
302 KENTUCKY RECEIPT BOOK.
It is nice served with hot or cold cream, or use % coflEee cup of
boiled milk with the coffee. In making coffee have freshly-boiled
and boiling water. Always scald the pot with hot water.
Boiled Coffee.
Take 1 heaping teacup of ground coffee, moisten with cold
water and stir in white of 1 egg. Let it stand 10 minutes. Scald the
coffee pot with hot water ; put in the coffee and pour over it 1 quart
of boiling water✪ Boiled Coffee. Let it boil a few minutes; stir down, pour out a
little of the coffee and pour it back again to settle. Can add 1 spoon
of cold water. Serve very hot.
Cafe au Lait.
Take 1 heaping cup of ground coffee, mix in a china bowl with
enough cold water to moisten. Put coffee in upper division of a
French drip coffee not, pour over % pint of boiling water and allow
it to steep 5 minutes, then pour on gradually l^/^ pints of boiling
water✪ Cafe au Lait. As fast as the coffee drips through sieve continue to pour
back again, using a china pitcher It should be perfectly clear and
very strong. Set pot on range, where it will keep very hot and not
boil. A few minutes before serving add 2 tablespoons of cold water
and leave a few minutes to settle. Fill cup ^ full of boiled milk
and pour in the hot coffee. Serve immediately with cut sugar.
Filtered Coffee.
Allow 1 dessertspoon of pulverized coffee for each cup of cof-
fee and put in upper part of double coffee pot. Put boiling water
for as many cups as required✪ Filtered Coffee, set on back of range 5 minutes, but
it must not boil. Eemove and serve.
Cereal Coffee.
Put 2 tablespoons of cereal coffee into the pot and pour over 1
pint of boiling water✪ Cereal Coffee. Boil 15 minutes, strain and serve with hot
cream and cut sugar.
Vienna Coffee.
For Vienna coffee use equal parts of Mocha and Java coffee.
Allow 1 heaping tablespoon of coffee for each cup and 2 tablespoons
to the pot. Grind coffee and mix with 1 egg, add as much freshly-
boiled water as required when coffee froths, then stir down with a
silver spoon. Let it boil 6 minutes and remove to back of range^
where it will keep hot, but it must not boil; leave for 10 minutes
and add rest of water. To 1 pint of cream add the white of 1 egg
beaten to a froth✪ Vienna Coffee. Put 1 or 2 tablespoons of this cream in each cup
and fill up with the hot coffee. Place 3 or 4 lumps of cut sugar in
each saucer, to be added when serving.
TEA
O O O O 11 If ^^ A£4\ o o o o
To attain the perfection of tea-making pour water upon the
tea as soon as it comes to a good boil. Oolong tea is fine, also the
English breakfast tea, also Lipton's tea. No. 1, Ceylon and India.
Green tea and black tea blended in equal proportion or He-No-Chop
are especially good to be used for iced tea.
Russian Tea.
Russian tea is a delicious beverage. It may be served hot with
1 slice of lemon and 1 tablespoo^i of Jamaica rum in each cup, or
serve cold with sliced lemon and cracked ice. In straining the tea
it is well to use a silver strainer. Fill a tea ball with thie requisite
amount of tea, place in the bottom of a cup and pour on boiling
water. It is then ready to be served. Add sliced lemon and cut
sugar.
Tea.
In making tea allow 2 teaspoons of tea for 1 large coffee cup of
* boiling water. Put tea with the required amount of water in a
china teapot and let steep about 10 minutes. Strain and serve hot
with rich cream and cut sugar.
Apple Tea.
Boast 4 large acid apples, cover with boiling water. When cool
pour off water and strain. Sweeten to taste.
Tea. ✪ Russian Tea
Page 183 · 7 recipe records on this page
Presented as published in 1903. 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
Put 1 coffee cup of ground coffee into the upper division of the coffee pot and pour over it 1 quart of boiling water. Place where it will be kept hot without boiling. If it drips through rapidly pour in a china pitcher and pour back over the coffee 4 times very slowly.
(301)
It is nice served with hot or cold cream, or use % coffee cup of boiled milk with the coffee. In making coffee have freshly-boiled and boiling water. Always scald the pot with hot water.
Boiled Coffee.
Take 1 heaping teacup of ground coffee, moisten with cold water and stir in white of 1 egg. Let it stand 10 minutes. Scald the coffee pot with hot water ; put in the coffee and pour over it 1 quart of boiling water. Let it boil a few minutes; stir down, pour out a little of the coffee and pour it back again to settle. Can add 1 spoon of cold water. Serve very hot.
Cafe au Lait.
Take 1 heaping cup of ground coffee, mix in a china bowl with enough cold water to moisten. Put coffee in upper division of a French drip coffee pot, pour over % pint of boiling water and allow it to steep 5 minutes, then pour on gradually l^/^ pints of boiling water. As fast as the coffee drips through sieve continue to pour back again, using a china pitcher It should be perfectly clear and very strong. Set pot on range, where it will keep very hot and not boil. A few minutes before serving add 2 tablespoons of cold water and leave a few minutes to settle. Fill cup ^ full of boiled milk and pour in the hot coffee. Serve immediately with cut sugar.
Filtered Coffee.
Allow 1 dessertspoon of pulverized coffee for each cup of coffee and put in upper part of double coffee pot. Put boiling water for as many cups as required, set on back of range 5 minutes, but it must not boil. Remove and serve.
Cereal Coffee.
Put 2 tablespoons of cereal coffee into the pot and pour over 1 pint of boiling water. Boil 15 minutes, strain and serve with hot cream and cut sugar.
Vienna Coffee.
For Vienna coffee use equal parts of Mocha and Java coffee. Allow 1 heaping tablespoon of coffee for each cup and 2 tablespoons to the pot. Grind coffee and mix with 1 egg, add as much freshlyboiled water as required when coffee froths, then stir down with a silver spoon. Let it boil 6 minutes and remove to back of range^ where it will keep hot, but it must not boil; leave for 10 minutes and add rest of water. To 1 pint of cream add the white of 1 egg beaten to a froth. Put 1 or 2 tablespoons of this cream in each cup and fill up with the hot coffee. Place 3 or 4 lumps of cut sugar in each saucer, to be added when serving.
TEA
O O O O 11 If ^^ A£4\ o o o o
To attain the perfection of tea-making pour water upon the tea as soon as it comes to a good boil. Oolong tea is fine, also the English breakfast tea, also Lipton's tea. No. 1, Ceylon and India. Green tea and black tea blended in equal proportion or He-No-Chop are especially good to be used for iced tea.
Russian Tea.
Russian tea is a delicious beverage. It may be served hot with 1 slice of lemon and 1 tablespoon of Jamaica rum in each cup, or serve cold with sliced lemon and cracked ice. In straining the tea it is well to use a silver strainer. Fill a tea ball with the requisite amount of tea, place in the bottom of a cup and pour on boiling water. It is then ready to be served. Add sliced lemon and cut sugar.
Tea.
In making tea allow 2 teaspoons of tea for 1 large coffee cup of * boiling water. Put tea with the required amount of water in a china teapot and let steep about 10 minutes. Strain and serve hot with rich cream and cut sugar.
Apple Tea.
Roast 4 large acid apples, cover with boiling water. When cool pour off water and strain. Sweeten to taste.
Tea.
Records on this page
Drip CoffeeBoiled CoffeeCafe au LaitFiltered CoffeeCereal CoffeeVienna CoffeeRussian Tea