Coffee is served either as an infusion or a decoc- tion. The infusion is considered the most wholesome, but the boiled coffee (or decoction) is more generally used by the consumers. We buy the coffee almost en- tirely roasted and ground, in either of three ways — fine, coarse and medium — the grinding depending upon 266 SCIENTIFIC COOKING. the way it is to be made, using finely ground for fil- tered and coarse or medium for boiling. Filtered Coffee. 11^ cups coffee. 6 cups boiling water. There is a great variety of coffee-pots on the mar- ket for making filtered coffee. They all contain a strainer in which to hold the coffee without letting the grounds mix with the infusion. Place coffee in strainer and place on range where it keeps hot, but will not boil. Add gradually the boiling water, allowing it to filter slowly. If not strong enough, refilter, and serve at once with cut sugar and good cream. Always put sugar and cream in cup before pouring the coffee. If cream is not obtainable, use scalded milk; it is well to have a pitcher of hot milk to dilute coffee if too strong. Boiled Coffee. 11/4 cups coffee. 1 cup cold water. 1 egg✪ Boiled Coffee. 6 cups boiling water. Use granite pot. Scald, wash egg, and break in bowl with the coffee, using shell. Mix M^ell, turn on the cup of cold water, pour all into the scalded pot, and pour over the six cups of water that have just reached the boiling-point. Stir thoroughlj^ place on hot part of range, and let it boil for three minutes; it must boil or the coffee will not be clear, but too long boiling de- velops the tannic acid. Draw it where it keeps very hot, but does not boil, for ten minutes. Be careful to keep coffee covered closely and spout of pot filled with soft paper, to keep the aroma from escaping. Just before you serve it, pour out some in cup to be sure the spout is free from grounds, and pour in one-half BEVERAGES. 267 cup of ice-water or a small piece of ice. This drives the grounds to the bottom. Serve at once with cut sugar and cream. If any coffee is left over, pour off the grounds and use to wet the coffee for the next meal or for making a jelly. Coffee can be cleared with the shells from the eggs, but will not be so rich or fme flavored. Cafe au Lait. Make coffee very strong, and serve equal quantity of scalded milk. In the French market in New Orleans they serve this very fine. Vienna Coffee. Make a fine drip or percolated coffee, and serve whipped cream, using thick cream, and whip stiff. Cafe Noir. AFTER-DINNER COFFEE. For after-dinner use twice the amount of coffee, and filter. Serve in after-dinner cups, with cut sugar. This coffee, taken without cream, is supposed to assist digestion. Gentlemen often burn brandy with some sweet spices and add this to the coffee. COCOA AND CHOCOLATE. Our cocoa and chocolate industry is confined chiefly to ]\[exico, South America and the West Indies. Both cocoa and chocolate are prepared from seeds of the cocoa bean. The bean pod is from eight to ten inches long, and from three to four inches in diameter, each pod containing from twenty to forty seeds, imbedded in a mucilaginous substance. The beans are dried 268 SCIENTIFIC COOKING. ✪ Chocolate

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Coffee is served either as an infusion or a decoc- tion. The infusion is considered the most wholesome, but the boiled coffee (or decoction) is more generally used by the consumers. We buy the coffee almost en- tirely roasted and ground, in either of three ways — fine, coarse and medium — the grinding depending upon 266 SCIENTIFIC COOKING. the way it is to be made, using finely ground for fil- tered and coarse or medium for boiling. Filtered Coffee. 11^ cups coffee. 6 cups boiling water. There is a great variety of coffee-pots on the mar- ket for making filtered coffee. They all contain a strainer in which to hold the coffee without letting the grounds mix with the infusion. Place coffee in strainer and place on range where it keeps hot, but will not boil. Add gradually the boiling water, allowing it to filter slowly. If not strong enough, refilter, and serve at once with cut sugar and good cream. Always put sugar and cream in cup before pouring the coffee. If cream is not obtainable, use scalded milk; it is well to have a pitcher of hot milk to dilute coffee if too strong. Boiled Coffee. 11/4 cups coffee. 1 cup cold water. 1 egg. 6 cups boiling water. Use granite pot. Scald, wash egg, and break in bowl with the coffee, using shell. Mix M^ell, turn on the cup of cold water, pour all into the scalded pot, and pour over the six cups of water that have just reached the boiling-point. Stir thoroughlj^ place on hot part of range, and let it boil for three minutes; it must boil or the coffee will not be clear, but too long boiling de- velops the tannic acid. Draw it where it keeps very hot, but does not boil, for ten minutes. Be careful to keep coffee covered closely and spout of pot filled with soft paper, to keep the aroma from escaping. Just before you serve it, pour out some in cup to be sure the spout is free from grounds, and pour in one-half BEVERAGES. 267 cup of ice-water or a small piece of ice. This drives the grounds to the bottom. Serve at once with cut sugar and cream. If any coffee is left over, pour off the grounds and use to wet the coffee for the next meal or for making a jelly. Coffee can be cleared with the shells from the eggs, but will not be so rich or fme flavored. Cafe au Lait. Make coffee very strong, and serve equal quantity of scalded milk. In the French market in New Orleans they serve this very fine. Vienna Coffee. Make a fine drip or percolated coffee, and serve whipped cream, using thick cream, and whip stiff. Cafe Noir. AFTER-DINNER COFFEE. For after-dinner use twice the amount of coffee, and filter. Serve in after-dinner cups, with cut sugar. This coffee, taken without cream, is supposed to assist digestion. Gentlemen often burn brandy with some sweet spices and add this to the coffee. COCOA AND CHOCOLATE. Our cocoa and chocolate industry is confined chiefly to ]\[exico, South America and the West Indies. Both cocoa and chocolate are prepared from seeds of the cocoa bean. The bean pod is from eight to ten inches long, and from three to four inches in diameter, each pod containing from twenty to forty seeds, imbedded in a mucilaginous substance. The beans are dried 268 SCIENTIFIC COOKING.

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