Colonel Astor is fond of one syphon ot seltzer; one
dash of gin; powdered sugar; white of an egg.
A dainty beverage is the ' ' Strawberry Cup," made of
the juice of twelve strawberries, half a lemon, one
beaten egg, and the same amount of water. Sugar
to taste, and shake well. Champagne may be added, if
desired.
No. 1. A Cup of Tea. — Have boiling water (or no
success), and pray let it be the first boiling of fresh wa-
ter. Scald your teapot, then put in boiling water and
tea and place where it will keep hot ; one teaspoonful of
tea for each cup of water. Cover tea with boiling wa-
ter, and serve in five minutes with cream and sugar,
or clear, as preferred.
r
Towards eve there was tea. — From "Lucille."
55
No. 2. Bouillon (Mrs. Rorer). — Two pounds lean
beef; one quart cold water ; one small onion; one bay
leaf; one stalk of celery; one sprig of parsley; salt and
pepper. Cut meat into small pieces, removing all fat.
Then place meat, water, and all ingredients into a soup
kettle and simmer slowly two hours. Then place over
a good fire and allow it to boil up once, and skim.
Push back and cook slowly four hours. Clear with
white of egg beaten in half a cup of cold water.
No. 3. Bouillon, made quickly.— One-quarter tea-
spoonful Liebig's extract of beef; one cup of boiling-
water; one teaspoonful sherry; one clove; salt. Dis-
solve extract of beef in boiling water, add salt, clove,
and wine, and serve at once.
COFFEE
"Which makes the politician wise
And see through all things with half-closed eyes."
No. 4. Filtered Coffee. — One -half cup of finely
ground coffee; three cups boiling water; one table-
spoonful cream. Sugar to taste. A cheese-cloth bag
should be fastened inside the coffee pot. Put coffee in
the bag, and pour the boiling water slowly over it.
Serve in three minutes. This quantity makes three
cups of coffee.
No. 5. Boiled Coffee. — Four heaping tablespoon-
fuls of finely ground coffee. Put white of egg into a
bowl, add one-half pint of cold water, beat slightly,
and put it into the pot with the coffee. Add a suffi-
cient quantity of boiling water to make four cups.
Cover the pot and stand it over a brisk fire. Allow
it to boil a couple of minutes, then clear with a little
cold water, and stand back on stove to settle.
5G
No. 6. Black Coffee. — One cup fine-ground coffee ;
three cups boiling water. Make the same as filtered
coffee. Serve clear, in small cups.
No. 7. Iced Russian Tea. — Four teaspoonfuls of
tea; four cups boiling water; four slices of lemon ; four
glasses filled with cracked ice; four lumps of sugar.
Make as for ordinary tea. Place slice of lemon in each
glass, pouring tea over ice in each glass. Sugar to
taste.
No. 8. Russian Tea. — Make as for ordinary tea,
serve hot in cups with slice of lemon and lump of sugar.
No. 9. Claret Punch. — Juice of five
lemons ; two lemons cut in round slices ;
seven glasses of water; one bottle of
claret. Sugar to taste. Mix all well and
serve in glasses filled with
cracked ice.
No. 10. Chocolate.—
Two squares of chocolate ;
one pint boiling water;
one pint boiling milk.
Sugarand vanilla to taste.
Melt the chocolate; add the sugar, rubbing smooth
together; pour into boiling milk and water; allow to
boil several minutes; serve in dainty cups with
whipped cream on top.
✪ Broma
Page 14 · 2 recipe records on this page
Presented as published in 1895. 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
Colonel Astor is fond of one syphon of seltzer; one dash of gin; powdered sugar; white of an egg.
A dainty beverage is the ' ' Strawberry Cup," made of the juice of twelve strawberries, half a lemon, one beaten egg, and the same amount of water. Sugar to taste, and shake well. Champagne may be added, if desired.
No. 1. A Cup of Tea. — Have boiling water (or no success), and pray let it be the first boiling of fresh water. Scald your teapot, then put in boiling water and tea and place where it will keep hot ; one teaspoonful of tea for each cup of water. Cover tea with boiling water, and serve in five minutes with cream and sugar, or clear, as preferred.
r
Towards eve there was tea. — From "Lucille."
No. 2. Bouillon (Mrs. Rorer). — Two pounds lean beef; one quart cold water ; one small onion; one bay leaf; one stalk of celery; one sprig of parsley; salt and pepper. Cut meat into small pieces, removing all fat. Then place meat, water, and all ingredients into a soup kettle and simmer slowly two hours. Then place over a good fire and allow it to boil up once, and skim. Push back and cook slowly four hours. Clear with white of egg beaten in half a cup of cold water.
No. 3. Bouillon, made quickly.— One-quarter teaspoonful Liebig's extract of beef; one cup of boilingwater; one teaspoonful sherry; one clove; salt. Dissolve extract of beef in boiling water, add salt, clove, and wine, and serve at once.
COFFEE
"Which makes the politician wise And see through all things with half-closed eyes."
No. 4. Filtered Coffee. — One -half cup of finely ground coffee; three cups boiling water; one tablespoonful cream. Sugar to taste. A cheese-cloth bag should be fastened inside the coffee pot. Put coffee in the bag, and pour the boiling water slowly over it. Serve in three minutes. This quantity makes three cups of coffee.
No. 5. Boiled Coffee. — Four heaping tablespoonfuls of finely ground coffee. Put white of egg into a bowl, add one-half pint of cold water, beat slightly, and put it into the pot with the coffee. Add a sufficient quantity of boiling water to make four cups. Cover the pot and stand it over a brisk fire. Allow it to boil a couple of minutes, then clear with a little cold water, and stand back on stove to settle.
5G
No. 6. Black Coffee. — One cup fine-ground coffee ; three cups boiling water. Make the same as filtered coffee. Serve clear, in small cups.
No. 7. Iced Russian Tea. — Four teaspoonfuls of tea; four cups boiling water; four slices of lemon ; four glasses filled with cracked ice; four lumps of sugar. Make as for ordinary tea. Place slice of lemon in each glass, pouring tea over ice in each glass. Sugar to taste.
No. 8. Russian Tea. — Make as for ordinary tea, serve hot in cups with slice of lemon and lump of sugar.
No. 9. Claret Punch. — Juice of five lemons ; two lemons cut in round slices ; seven glasses of water; one bottle of claret. Sugar to taste. Mix all well and serve in glasses filled with cracked ice.
No. 10. Chocolate.— Two squares of chocolate ; one pint boiling water; one pint boiling milk. Sugarand vanilla to taste.
Melt the chocolate; add the sugar, rubbing smooth together; pour into boiling milk and water; allow to boil several minutes; serve in dainty cups with whipped cream on top.
Records on this page
BromaChocolate