Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee with- out allowing grounds to mix with infusion. Some have an ad- 404 STANDARD COOKERY. ditional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and the whole on the range. Add boiling water at intervals of from five to ten minutes and allow it to filter. Cover the pot between each interval. These operations should extend over at least thirty minutes. Serve at once with lump sugar and cream. Put sugar and cream in cup before pouring in the coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used. For Boiled Coffee. Take two cupfuls of coffee, two eggs, two cups of cold water, twelve cups of boiling water✪ Boiled Coffee. Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix the coffee. Turn into coffee-pot, pour on boil- ing water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of the pot should be covered or stuffed with soft paper to prevent es- cape of fragrant aroma. Stir and pour some in a cup to re- move collection of grounds from spout. Return to coffee-pot and repeat. Add remaining cold water, which perfects clear- ing. Cold water being heavier than hot water sinks to the bot- tom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil; then serve with cream (or milk) and sugar as before. Egg-shells should be saved and used for clearing coffee, the clearing agent being the slight amount of albumen which clings to the shell. Three egg-shells are sufficient to effect clearing ivhere one cup of ground coffee is used. Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled or turbid. When coffee and scalded milk are served in equal propor- tions, it is called Cafe au lait. Coffee served with whipped cream is called Vienna Coffee. To MAKE A SMALL POT OF COFFEE. — Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn ill o ^.5 ^ £H SS'S rt w a,- W 41 , UH (U fe »b o 7T: u £ 2 .• W ^.u-b-a « «€3| S g^g o-l^ H U u'4= « > -g O ^ J* ^-2^5 Sill u IT ° 2 STANDARD COOKERY. 405 into a scalded coffee-pot, add pne pint of boiling water✪ Small Pot of Coffee, and boil for three minutes. Let stand on back of range ten minutes ; when serve. The remaining coffee and egg, closely covered, should be kept in a cool place, when by simply re-heating, it may be used on the two successive mornings. To MAKE COFFEE FOR ONE. — Allow two tablespoonfuls of ground coffee to one cup of cold water✪ Coffee for One. Add coffee to cold water, cover closely, and let stand over night. In the morn- ing, bring to a boiling-point. If carefully poured, a clear cup of coffee may be served. After-Dinner Coffee. (Black Coffee, or Cafe Noir.)

AI-modernized reading of the original text

Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have an ad- ditional vessel to hold boiling water, upon which coffee-pot may rest. Place coffee in strainer, strainer in coffee-pot, and the whole on the range. Add boiling water at intervals of from five to ten minutes and allow it to filter. Cover the pot between each interval. These operations should extend over at least thirty minutes. Serve at once with lump sugar and cream. Put sugar and cream in cup before pouring in the coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used. For Boiled Coffee. Take two cupfuls of coffee, two eggs, two cups of cold water, twelve cups of boiling water. Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix the coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of the pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to remove collection of grounds from spout. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil; then serve with cream (or milk) and sugar as before. Egg-shells should be saved and used for clearing coffee, the clearing agent being the slight amount of albumen which clings to the shell. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used. Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled or turbid. When coffee and scalded milk are served in equal proportions, it is called Cafe au lait. Coffee served with whipped cream is called Vienna Coffee. To MAKE A SMALL POT OF COFFEE. — Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn o ^.5 ^ £H SS'S rt w a,- W 41 , UH (U fe »b o 7T: u £ 2 .• W ^.u-b-a « «€3| S g^g o-l^ H U u'4= « > -g O ^ J* ^-2^5 Sill u IT ° 2 into a scalded coffee-pot, add one pint of boiling water, and boil for three minutes. Let stand on back of range ten minutes ; when serve. The remaining coffee and egg, closely covered, should be kept in a cool place, when by simply re-heating, it may be used on the two successive mornings. To MAKE COFFEE FOR ONE. — Allow two tablespoonfuls of ground coffee to one cup of cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning, bring to a boiling-point. If carefully poured, a clear cup of coffee may be served. After-Dinner Coffee. (Black Coffee, or Cafe Noir.)

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Boiled CoffeeSmall Pot of CoffeeCoffee for One

Soyer's standard cookery