Original White House Cookbook

The medical properties of these two beverages are considerable. Tea is used advantageously in inflammatory diseases and as a cure for the headache. Coffee is supposed to act as a preventive of gravel and gout, and to its influence is ascribed the rarity of those diseases in France and Turkey. Both tea and coffee powerfully counteract the effects of opium and intoxicating liquors ; though, when taken in excess, and without nourishing food, they themselves produce, temporarily at least, some of the more disagreeable consequences incident to the use of ardent spirits. In general, however, none but persons possessing great mobility of the nervous system, or enfeebled or effeminate constitutions, are injuriously affected by the moderate use of tea and coffee in connection with food. COFFEE. One full coffeecupful of ground coffee, stirred with one egg and part of the shell, adding a half cupful of cold water. Put it into the coffee boiler, and pour on to it a quart of boiling water ; as it rises and begins to boil, (437) stir it down with a silver spoon or fork. Boil hard for ten or twelve minutes. Remove from the fire and pour out a cupful of coffee, then pour back into the coffeepot. Place it on the back of the stove or range where it will keep hot (and not boil) ; it will settle in about five minutes. Send to the table hot. Serve with good cream and lump sugar. Threequarters of a pound of Java and a quarter of a pound of Mocha make the best mixture of coffee. VIENNA COFFEE. Equal parts of Mocha and Java coffee ; allow one heaping tablespoonful of coffee to each person and two extra to make good strength. Mix one egg with grounds ; pour on coffee half as much boiling water as will be needed ; let it froth, then stir down grounds, and let boil five minutes ; then let it stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water. To one pint of cream add the white of an egg, well beaten ; this is to be put in cups with sugar, and hot coffee added. FILTERED OR DRIP COFFEE. Foe each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water ; the coffee to be one part Mocha to two of Java. Have a small iron ring made to fit the top of the coffeepot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin). Fit the bag into the pot, pour some boiling water in it, and, when the pot is well warmed, put the ground coffee into the bag ; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to table. Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it. The water should be poured on the coffee gradually so that the infusion may be stronger ; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy. Patented coffeepots on this principle can be purchased at most housefurnishing stores. ICED COFFEE. Make more coffee than usual at breakfast time and stronger. When cold put on ice. Serve with cracked ice in each tumbler. STTBSTITTJTE FOR CREAM IN COFFEE.