Coffee

Ingredients

• Ground coffee
• water
• white of egg or egg shell for boiled coffee

Method

1. 1

   Extract the flavoring oils at the boiling point of water, avoiding prolonged boiling to prevent tannin extraction.

2. 2

   The coffee should be ground to medium fineness for boiled coffee.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 45. The excerpt below is the record exactly as published.

coffee boiler. Proportions. — One half cup shells to 1 quart boiling water.> As much as 1 cup of the shells may be used. Method. Wash the shells in a strainer under the faucet. Put the shells in the pot, pour on boiling water,. and simmer gently for J hour. Strain off, and serve with cream, or milk, or evap- orated milk and sugar. « 3. Cocoa. Principle. — To mix the particles smoothly and evenly with the liquid by stirring and by heating. Utensils. — A measuring cup, a saucepan, spoon, and beater. A double boiler, if milk only is used. Ingredients. — Powdered cocoa, sugar, water, or milk, or milk and water. Cocoa made with milk does not agree with some people, in which case it may be made with water only, and served with cream, milk, or evaporated milk. Proportions. — One teaspoonful of cocoa to i measuring cup. More or less as preferred. One teaspoonful of sugar, ditto. Method. Heat the liquid. Stir a portion of the liquid cold, with the cocoa, add this to the hot liquid, add the sugar, and beat vigorously for a minute before removing from the fire. 4. Chocolate. Principle. — To mix the chocolate smoothly with the liquid that the fat may not float on the top. This is accomplished by having all the ingredients either hot or cold. If after the chocolate is dissolved in a hot liquid, cold liquid is added, the oil separates and floats. Q 82 FOODS AND HOUSEHOLD MANAGEMENT UtensiU. — A grater, or sharp knife, a saucepan, mixing spoon, and beater. A French chocolate maker claims that any metal utensil affects the flavor of the chocolate, and always uses an earthen pot and wooden spoon and heater. An earthenware choco- late pot for this purpose is on the market. Ingredients. — Chocolate, sugar, milk, or milk and water. Proportions, — The amount of chocolate may be varied, de- I)ending upon the richness desired. Three or 4 oipice squares to 1 quart liquid, 4 teaspoonfuls sugar to 1 quart. The liquid is better half milk and half water, rather than milk only. Method i.i The cold method. Put the liquid and sugar into the saucepan. Break or cut the chocolate into small pieces, add to the liquid, and heat the liquid slowly, stirring occasionally but not constantly. When the liquid is hot, just before it reaches the boiling point, beat vigorously with a wooden spoon, or beater. The Dover beater is convenient. This beating makes a velvety smooth and a foamy mixture. Method 2.^ The hot method. Heat the liquid with the sugar. Grate the chocolate or shave it with a knife. Protect the chocolate from the warmth of the fingers by a piece of paper. The process is less " sticky '* if the chocolate and grater are chilled in the refrigerator. Just as the liquid is reaching the boiling point, pour in the grated chocolate, and beat vigorously.^ Beaten chocolate does not need any additional cream when served. Beaten whipped cream is attractive on the top of each cup. But remember that chocolate is already rich in fat, and that additional fat may be indigestible. Such a cup of choco- late taken for luncheon with a roll is sufficient for the meal, and is certainly too rich in fat for serving at an afternoon tea. 5. Coffee. . Principle. — To extract the flavoring oils at the boiling point of water, and to avoid the extraction of the tannin. The ^ Both these methods were taught by French cooks connected with well known chocolate firms, and both give good results. Fia. 23. — A pot for boiling cofFee and a pot for WATER AND OTHER BEVERAGES 83 taniun is dxtrooted by proloneod boiling, and whea the liquid coffee stands upon the pounds. (/tensile. — Coffee grinder, meaauring cup, pot. The kind of pot depends upon the method used. One house fumishiog firm displays some seventy different coffee pots, but they may be di- i vided into three classes, the pot for boiling, the drip coffee pot, and the ' percolator (see Figs. 23 and 24). The coffee boiler should have a lip, and not a spout. A word of warning is needed in regard to the care of the pot. Coffee grounds should be removed from any pot immediately, and the pot washed at once iu scalding hot soapsuds, rinsed, dried, and aired. Let the pot stand with cover off. If this is not done, a coat is soon formed on the inside of the pot, which spoils the flavor of the coffee. Where the pot has been neglected, boiling it out with a solution of caustic soda is some- times a remedy. Ingredienti. — Ground coffee, water, cold or boiling, white of egg or egg shell for boiled coiTee

Cook this with the app: pantry check, scaling, and the assistant.