If appliances for doing this are not at hand then the dealer must be
depended upon, but prepare at home if possible, and thus secure
perfectly fresh and unadulterated coffee. When necessary to pur-
chase of a dealer be sure that the coffee is roasted and ground fre-
quently, if not daily, and buy only in small quantities sufficient for
a week's consumption is a good rule, though for large families it has
been bought in five-pound cans, and by keeping closely covered was
thought to have lost but little of its strength and flavor. In any
case, keep in air-tight can.
MAKING COFFEE.
To make coffee from the powder it will be necessary to use a
patent pot or put the powder in the sack described below. The pow-
12
178 DRINKS.
deris claimed to be much more economical than the ordinary ground
coflfee, requiring only about one-third as much, or one teaspoon to
each person (with half pint water), and is also much more quickly
made, the boiling water filtering through and the coffee being ready
to serve within a minute or two after it is put in the sack. The old-
fashioned way of making coffee by boiling is still practiced by prob-
ably a majority of housekeepers. "One for the pot" and a heaping
tablespoon ordinary ground coffee-for each person, is the usual al-
lowance. Mix well, either with a part or the whole of an egg when
X)nly a part is used putting in the shell also, and when eggs are
scarce some are careful to wash shells before breaking, and keep for
this purpose, crushing three or four into the pot instead of the egg ;
or codfish skin washed, dried, and cut in inch pieces, may be used
and enough cold water to thoroughly moisten it, place in a heated,
well-scalded coffee-boiler, pour in half the quantity of boiling water
needed, allowing one pint less of water than there are tablespoons of
coffee. Boll a canton flannel cloth tightly — one must be kept for
this purpose and washed and dried after using — ^and stop up the
nose or spout, thus keeping in all the coffee flavor. Boil rather fast
five minutes, stirring down from the top and sides as it boils up,
and place on back part of stove or range where it will only simmer
for ten or fifteen minutes longer. When ready to serve add the re-
mainder of the boiling water Some think the flavor is better pre-
served to put a small quantity of cold water with the ooffee, bring it
to boiling point and add sufficient boiling water. Or, another method
of making coffee without clearing is to stir the coffee directly into
the boiling water, boil and simmer as above, then pour out a large
cupful, and, holding it high over the pot, pour it in again ; repeat
this, and set it on stove where it will keep hot, without simmering.
The coffee will be clear if instructions are carefully followed.
Another method is to pour boiling water over the coffee, cover close-
ly, boil one minute, remove to the side of the stove a few minutes to
settle, and serve. Allow two heaping tablespoons coffee to a pint
water* The less time the coffee is cooked the more coffee of ordi-
nary grinding is required, but the finer the flavor. The late Profes-
sor Blot protested against boiling the coffee at all, as in his opinion
the aroma was evaporated, and only the bitter flavor left.✪ Making Coffee
Page 147 · 1 recipe record on this page
Presented as published in 1890. 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
If appliances for doing this are not at hand then the dealer must be depended upon, but prepare at home if possible, and thus secure perfectly fresh and unadulterated coffee. When necessary to purchase of a dealer be sure that the coffee is roasted and ground frequently, if not daily, and buy only in small quantities sufficient for a week's consumption is a good rule,, though for large families it has been bought in five-pound cans, and by keeping closely covered was thought to have lost but little of its strength and flavor. In any case, keep in air-tight can.
MAKING COFFEE.
To make coffee from the powder it will be necessary to use a
patent pot or put the powder in the sack described below. The pow-
der is claimed to be much more economical than the ordinary ground coffee, requiring only about one-third as much, or one teaspoon to each person (with half pint water), and is also much more quickly made, the boiling water filtering through and the coffee being ready to serve within a minute or two after it is put in the sack. The oldfashioned way of making coffee by boiling is still practiced by probably a majority of housekeepers. "One for the pot" and a heaping tablespoon ordinary ground coffee-for each person, is the usual allowance. Mix well, either with a part or the whole of an egg when only a part is used putting in the shell also, and when eggs are scarce some are careful to wash shells before breaking, and keep for this purpose, crushing three or four into the pot instead of the egg ; or codfish skin washed, dried, and cut in inch pieces, may be used and enough cold water to thoroughly moisten it, place in a heated, well-scalded coffee-boiler, pour in half the quantity of boiling water needed, allowing one pint less of water than there are tablespoons of coffee. Boil a canton flannel cloth tightly — one must be kept for this purpose and washed and dried after using — and stop up the nose or spout, thus keeping in all the coffee flavor. Boil rather fast five minutes, stirring down from the top and sides as it boils up, and place on back part of stove or range where it will only simmer for ten or fifteen minutes longer. When ready to serve add the remainder of the boiling water Some think the flavor is better preserved to put a small quantity of cold water with the coffee, bring it to boiling point and add sufficient boiling water. Or, another method of making coffee without clearing is to stir the coffee directly into the boiling water, boil and simmer as above, then pour out a large cupful, and, holding it high over the pot, pour it in again ; repeat this, and set it on stove where it will keep hot, without simmering. The coffee will be clear if instructions are carefully followed. Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove to the side of the stove a few minutes to settle, and serve. Allow two heaping tablespoons coffee to a pint water. The less time the coffee is cooked the more coffee of ordinary grinding is required, but the finer the flavor. The late Professor Blot protested against boiling the coffee at all, as in his opinion the aroma was evaporated, and only the bitter flavor left.
Records on this page
Making Coffee