Measure one heaping tablespoonful of the berry for each cup, grind it fine but not like flour, then for four or six, stir in one-fourth of an egg, and one-half pint of cold water✪ Coffee in a bowl, beat it well with a fork, put it in coffee boiler and add one cup of boiling water for 34 The Queen Cook Book each spoonful of coffee, and let it boil slowly five min- utes. If there are six persons or more, add one cup of water extra for waste. To Make Coffee Without Boiling. An infusion made just below boiling point is thought by some to be much better than a decoction made by boiling. Purchase a coffee pot for table made with a cloth strainer to put your coffee in without egg, pour the water boiling hot upon it✪ Coffee Without Boiling just as you are ready for breakfast. It will be ready in ten minutes. Always put the sugar and cream into the cup before pouring the coffee, the scalding of the sugar and cream enriches the coffee. Another Way of Making Coffee. Mix it with egg and cold water then p^ it in coffee pot, with boiling water on it, let soak for fifteen min- utes and then just come to a boil. In browning coffee it must be a light brown, not dark brown, or burnt. It should be ground fine, but not to a flour. SOUPS. Soups should be made nutritious, healthful and palatable, with flavoring so commingled, or delicately blended that no one can be detected. As every good cook knows the right way to use salt and pepper is to not have the food taste of either, but simply to give it strength or body. How insipid any soup would be without salt and pepper however rich the broth. Mrs. Rorer says, " The most important point in making good soup is to have the best of materials. To make our soup a perfect food we must change the solid meat into a liquid form ; to do this, we must first soften the fibrin, so as to draw out the juices and blood, consist-* The Queen Cook Booh 35 ing of albumen and fat; the gelatine, which exists in the bone, cartilages, membranes and skin, which is nitrogenous matter, but not nutritious, and the osma- 2ome, that substance which gives odor and flavor. As a low degree of heat changes the albumen into a solid form, we at once see the necessity of using cold, soft water. Soft water because it makes its way into the tissues more readily than hard water, thereby soften- ing the texture of the meat and allowing the juices to escape more easily; and we also see the importance of not boiling the soup, as the albumen on the surface of the meat immediately coagulates and prevents the gelatine, fat and osmazome from dissolving and being drawn out into the water. Have a granite iron soup kettle with a close cover. Why } Because the juices of the meat are always acid and will act upon a metal- lic kettle, thereby giving the soup an inky bitter taste. A close cover to keep in the steam and prevent evap- oration. " A good soup-maker (as well as a good cook) should be a skillful taster; keep a spoon on purpose for it. To make a nourishing soup one must have meat as well as bone. The best stock for soup is beef, mutton, lamb and chicken; some like a bit of ham added, for a change. The legs of all meats are rich in gelatine. Any meat soup is poor that does not jelly when cold. If one wishes light colored stock use light colored meats, such as veal or chicken. Make your soup stock the day before you wish to use it; let it stand over night, then take off all the fat (which simmer and cleanse for browning mush and potatoes), when it is ready to flavor, thicken and serye, unless you wish a bouillon. It is a good plan to make stock enough at one time for two or three days in cool weather, using it every other day. It gives variety and economizes labor. Always use fresh meats. 36 The Queen Cook Book • Dash a dipper of cold water over the meat to cleanse it from specks or hairs; it takes the juices out to lay it in water.

AI-modernized reading of the original text

Measure one heaping tablespoonful of the berry for each cup, grind it fine but not like flour, then for four or six, stir in one-fourth of an egg, and one-half pint of cold water in a bowl, beat it well with a fork, put it in coffee boiler and add one cup of boiling water for 34 The Queen Cook Book each spoonful of coffee, and let it boil slowly five minutes. If there are six persons or more, add one cup of water extra for waste. To Make Coffee Without Boiling. An infusion made just below boiling point is thought by some to be much better than a decoction made by boiling. Purchase a coffee pot for table made with a cloth strainer to put your coffee in without egg, pour the water boiling hot upon it just as you are ready for breakfast. It will be ready in ten minutes. Always put the sugar and cream into the cup before pouring the coffee, the scalding of the sugar and cream enriches the coffee. Another Way of Making Coffee. Mix it with egg and cold water then put it in coffee pot, with boiling water on it, let soak for fifteen minutes and then just come to a boil. In browning coffee it must be a light brown, not dark brown, or burnt. It should be ground fine, but not to a flour. SOUPS. Soups should be made nutritious, healthful and palatable, with flavoring so commingled, or delicately blended that no one can be detected. As every good cook knows the right way to use salt and pepper is to not have the food taste of either, but simply to give it strength or body. How insipid any soup would be without salt and pepper however rich the broth. Mrs. Rorer says, " The most important point in making good soup is to have the best of materials. To make our soup a perfect food we must change the solid meat into a liquid form ; to do this, we must first soften the fibrin, so as to draw out the juices and blood, consist-* The Queen Cook Booh 35 ing of albumen and fat; the gelatine, which exists in the bone, cartilages, membranes and skin, which is nitrogenous matter, but not nutritious, and the osma- 2ome, that substance which gives odor and flavor. As a low degree of heat changes the albumen into a solid form, we at once see the necessity of using cold, soft water. Soft water because it makes its way into the tissues more readily than hard water, thereby softening the texture of the meat and allowing the juices to escape more easily; and we also see the importance of not boiling the soup, as the albumen on the surface of the meat immediately coagulates and prevents the gelatine, fat and osmazome from dissolving and being drawn out into the water. Have a granite iron soup kettle with a close cover. Why } Because the juices of the meat are always acid and will act upon a metallic kettle, thereby giving the soup an inky bitter taste. A close cover to keep in the steam and prevent evaporation. " A good soup-maker (as well as a good cook) should be a skillful taster; keep a spoon on purpose for it. To make a nourishing soup one must have meat as well as bone. The best stock for soup is beef, mutton, lamb and chicken; some like a bit of ham added, for a change. The legs of all meats are rich in gelatine. Any meat soup is poor that does not jelly when cold. If one wishes light colored stock use light colored meats, such as veal or chicken. Make your soup stock the day before you wish to use it; let it stand over night, then take off all the fat (which simmer and cleanse for browning mush and potatoes), when it is ready to flavor, thicken and serye, unless you wish a bouillon. It is a good plan to make stock enough at one time for two or three days in cool weather, using it every other day. It gives variety and economizes labor. Always use fresh meats. 36 The Queen Cook Book • Dash a dipper of cold water over the meat to cleanse it from specks or hairs; it takes the juices out to lay it in water.

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The Queen Cook Book: A Careful Compilation of Recipes and Practical ...