(4) Quick extraction just below the boiling temperature gives
coffee with the best flavor and the least amount of undesirable
ingredients.
B. Grinding.
(1) The fineness-is important in relation to the method used in
making and the percentage extraction desired. Medium fineness
is desirable for boiled coffee, finer for drip or percolated coffee.
C. Proportion.
(1) One rounding tablespoonful or two level tablespoonfuls to
one cup of water.
D. Methods.
(1). Boiling. — By this method the ground coffee is mixed with
a little cold water, the boiling water is added, and the coffee
allowed to boil for three minutes, then stand five minutes in a
warm place to settle. Crushed eggshell or egg wliite in the pro-
portion of one eggshell or one teaspoonful of egg white to a
cup of ground coffee may be mixed with the ground coffee
and serves to clear the beverage. When the liquid coffee is al-
lowed to stand upon the grounds after it is made, a larger pro-
portion of the undesirable ingredients are extracted.
30 USE AND PREPAKATION^ OF FOOD.
(2) Drip coffee. — Drip coffee is prepared by pouring water
at the boiling temperature over pulverized coffee in a thick bag
or double strainer in a pot specially prepared to keep the coffee^
hot. The coffee may be poured through a second time if a
stronger brew is desired. The coffee prepared in this way is
specially palatable and, according to experiments, is more eco-
nomical from the standpoint of the amount of coffee required.
(3) Percolated coffee. — This is made in a special pot where
the boiling water passes through the ground coffee but does not
stand upon it. The strength of the coffee can easily be con-
trolled. This method gives a clear coffee with a good flavor
and with a small percentage of harmful substances.
4. Points to be considered in the preparation of tea :
A. Infusion.
(1) Just below the boiling point is desirable for flavor.
(2) Boiling or long standing draws out the tannin, which
makes the tea bitter and injures the lining of the stomach.
B. Proportion. One-half teaspoonful tea to one cup of water.
C. Method. Heat water until it boils rapidly, pour over or add
the tea leaves, let stand three to five minutes (depending upon the
strength desired), and pour off.
5. Points to be considered in the preparation of chocolate and
cocoa :
A. Plow to combine smoothly. (Note the large proportions of
fat and starch.)
B. Boiling temperature is necessary to cook the starch present, to
thicken the beverage, and to develop flavor.
C. Separation on standing can be prevented in part by thickening
with a small amount of additional starch, in the proportion of one-
fourth teaspoonful to one cup of liquid. When made with milk,
the formation of a scum on top can be prevented by cooking in a
covered vessel or beating vigorously with a Dover beater just before
serving.
D. The proportions vary with the flavor desired. An average
amount is one level teaspoon cocoa or one-fourth ounce square of
chocolate to one cup of liquid✪ Cocoa.
METHOD or DEVELOriXG LABORATORY WORK.
Plave on hand samples of tea, coffee, chocolate, and cocoa, show-
ing different grades. Discuss (a) fair price, (h) grades desirable
for general home use, (r) economical form in Avhich to purchase
for home use; i. e., ground or unground, roasted or green coffee,
bulk or package tea, quantity of chocolate or cocoa.
Page 16 · 1 recipe record on this page
Presented as published in 1919. 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
(4) Quick extraction just below the boiling temperature gives coffee with the best flavor and the least amount of undesirable ingredients.
B. Grinding.
(1) The fineness-is important in relation to the method used in making and the percentage extraction desired. Medium fineness is desirable for boiled coffee, finer for drip or percolated coffee.
C. Proportion.
(1) One rounding tablespoonful or two level tablespoonfuls to one cup of water.
D. Methods.
(1). Boiling. — By this method the ground coffee is mixed with a little cold water, the boiling water is added, and the coffee allowed to boil for three minutes, then stand five minutes in a warm place to settle. Crushed eggshell or egg white in the proportion of one eggshell or one teaspoonful of egg white to a cup of ground coffee may be mixed with the ground coffee and serves to clear the beverage. When the liquid coffee is allowed to stand upon the grounds after it is made, a larger proportion of the undesirable ingredients are extracted.
(2) Drip coffee. — Drip coffee is prepared by pouring water at the boiling temperature over pulverized coffee in a thick bag or double strainer in a pot specially prepared to keep the coffee hot. The coffee may be poured through a second time if a stronger brew is desired. The coffee prepared in this way is specially palatable and, according to experiments, is more economical from the standpoint of the amount of coffee required.
(3) Percolated coffee. — This is made in a special pot where the boiling water passes through the ground coffee but does not stand upon it. The strength of the coffee can easily be controlled. This method gives a clear coffee with a good flavor and with a small percentage of harmful substances.
4. Points to be considered in the preparation of tea :
A. Infusion.
(1) Just below the boiling point is desirable for flavor.
(2) Boiling or long standing draws out the tannin, which makes the tea bitter and injures the lining of the stomach.
B. Proportion. One-half teaspoonful tea to one cup of water.
C. Method. Heat water until it boils rapidly, pour over or add the tea leaves, let stand three to five minutes (depending upon the strength desired), and pour off.
5. Points to be considered in the preparation of chocolate and cocoa :
A. Plow to combine smoothly. (Note the large proportions of fat and starch.)
B. Boiling temperature is necessary to cook the starch present, to thicken the beverage, and to develop flavor.
C. Separation on standing can be prevented in part by thickening with a small amount of additional starch, in the proportion of onefourth teaspoonful to one cup of liquid. When made with milk, the formation of a scum on top can be prevented by cooking in a covered vessel or beating vigorously with a Dover beater just before serving.
D. The proportions vary with the flavor desired. An average amount is one level teaspoon cocoa or one-fourth ounce square of chocolate to one cup of liquid.
Plave on hand samples of tea, coffee, chocolate, and cocoa, showing different grades. Discuss (a) fair price, (h) grades desirable for general home use, (r) economical form in Avhich to purchase for home use; i. e., ground or unground, roasted or green coffee, bulk or package tea, quantity of chocolate or cocoa.
Records on this page
Cocoa