MANUAL FOR ARMY COOKS, 193
When the coffee has been roasted, turn it on a
clean cloth ; cover with a cloth and let it cool ; when
cold pick out the burned grains.
Then put the coffee into a vessel with a close-
fitting top. Only sufficient to last four or five days
should be roasted at a time. Coffee should not be
ground until it is wanted for use. It is better to
roast it daily.
TO PREPARE COFFEE, No. 1.
Coffee is best when made from the freshly roasted
berry. To one pound of coffee, roasted and ground,
add ten quarts of boiling water in some convenient
vessel, cover the vessel closely to prevent escape of
aroma, and place it in a vessel of boiling water,
being careful not to let it rest on the bottom of the
outer vessel. Boil fifteen minutes.
The water in which the coffee is mixed does not
boil but remains at a temperature a few degrees
below the boiling point. It can be cleared by pour-
ing it through a piece of flannel or a hair sieve.
This will make a strong infusion.
TO PREPARE COFFEE, No. 2.
The vessel should be clean and the water fresh
and clear. Fill the vessel with the necessary quan-
tity of water and put it over a brisk fire. When it
comes to a boil stir in the coffee, previously moist-
ened with warm (not hot) water. Cover closely;
let it boil up for two minutes, stirring from the
sides and top as it boils up. Exercise great care
that the coffee does not boil over. To clear it
remove it from the fire and dash over the surface a
cup of cold fresh water ; cover closely and set it on
the back of the stove to keep warm but not to
boil.
9281 13
i/
194 MANUAL FOR ARMY COOKS.
A SIMPLE METHOD OF MAKING COFFEE, No. 1.
Allow one-half ounce or one tablespoonful of
ground coffee to each person ; to every ounce allow
one-half pint of water.
Have a small iron ring made to fit the top of the
coffeepot inside, and to this ring sew a small muslin
hag (the muslin for the purpose must not be too thin) .
Fit the bag into the j^ot, pour the ground coffee into
the bag; pour over as much boiling water as is
required; close the lid, and, when all the water has
filtered through, remove the bag, and send the cof-
fee to the table. Making it in this manner prevents
the necessity of pouring the coffee from one vessel
to another, which cools and spoils it. The water
should be poured on the coft'ee gradually, so that
the infusion may be stronger; and the bag must
be well made, that none of the grounds may escape
through the seams, and so make the coffee thick
and muddy.
A SIMPLE METHOD OF MAKING COFFEE, No. 2.
Put the dry coft'ee in the i^ot ; stir it while heating ;
then pour over it one quart of boiling water to each
ounce of cojfee✪ Simple Method of Making Coffee, No. 2, and set the pot where it will keep
hot but not boiL After standing ten minutes it is
ready to drink.
TEA.
For mixed tea the usual proportion is four spoon-
fuls of black to one of green.
The water with which tea is to be made should
be fresh from the well or cistern ;* it is better if
from a spring or rapid stream ; it should not be
made from water that has stood on the stove or in
the water back. The making should be accurately
timed so that it may be served as soon as drawn.
Bring the water to a hard boil as quickly as pos-
sible ; fill the teapot with boiling water and set it
MANUAL FOR ARMY COOKS. 195 ✪ Making Tea
Page 88 · 2 recipe records on this page
Presented as published in 1896. 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
When the coffee has been roasted, turn it on a clean cloth ; cover with a cloth and let it cool ; when cold pick out the burned grains.
Then put the coffee into a vessel with a closefitting top. Only sufficient to last four or five days should be roasted at a time. Coffee should not be ground until it is wanted for use. It is better to roast it daily.
TO PREPARE COFFEE, No. 1.
Coffee is best when made from the freshly roasted berry. To one pound of coffee, roasted and ground, add ten quarts of boiling water in some convenient vessel, cover the vessel closely to prevent escape of aroma, and place it in a vessel of boiling water, being careful not to let it rest on the bottom of the outer vessel. Boil fifteen minutes.
The water in which the coffee is mixed does not boil but remains at a temperature a few degrees below the boiling point. It can be cleared by pouring it through a piece of flannel or a hair sieve. This will make a strong infusion.
TO PREPARE COFFEE, No. 2.
The vessel should be clean and the water fresh and clear. Fill the vessel with the necessary quantity of water and put it over a brisk fire. When it comes to a boil stir in the coffee, previously moistened with warm (not hot) water. Cover closely; let it boil up for two minutes, stirring from the sides and top as it boils up. Exercise great care that the coffee does not boil over. To clear it remove it from the fire and dash over the surface a cup of cold fresh water ; cover closely and set it on the back of the stove to keep warm but not to boil.
9281 13
i/
A SIMPLE METHOD OF MAKING COFFEE, No. 1.
Allow one-half ounce or one tablespoonful of ground coffee to each person ; to every ounce allow one-half pint of water.
Have a small iron ring made to fit the top of the coffeepot inside, and to this ring sew a small muslin hag (the muslin for the purpose must not be too thin) . Fit the bag into the pot, pour the ground coffee into the bag; pour over as much boiling water as is required; close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to the table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually, so that the infusion may be stronger; and the bag must be well made, that none of the grounds may escape through the seams, and so make the coffee thick and muddy.
A SIMPLE METHOD OF MAKING COFFEE, No. 2.
Put the dry coft'ee in the i^ot ; stir it while heating ; then pour over it one quart of boiling water to each ounce of coffee, and set the pot where it will keep hot but not boiL After standing ten minutes it is ready to drink.
TEA.
For mixed tea the usual proportion is four spoonfuls of black to one of green.
The water with which tea is to be made should be fresh from the well or cistern ;* it is better if from a spring or rapid stream ; it should not be made from water that has stood on the stove or in the water back. The making should be accurately timed so that it may be served as soon as drawn.
Bring the water to a hard boil as quickly as possible ; fill the teapot with boiling water and set it
Records on this page
Simple Method of Making Coffee, No. 2Making Tea