Boston Cooking-School cook book

Few grains salt Scald coffeepot. Wash egg, break, and beat slightly. Dilute with half the cold water, add crushed shell, and mix with coffee. Add salt. Turn into coffeepot, pour on freshly boiling water, and stir thoroughly. Stuff spout of pot with soft paper to prevent escape of fragrant aroma. Set over direct heat, bring slowly to boiling point and boil 3 minutes. Add remaining cold water, which perfects clearing (cold water, being heavier than hot water, sinks to the bottom, carrying grounds with it). Let stand 10 minutes in warm place on stove,-but not over direct heat. Or, set coffeepot in pan containing hot water and place over very low heat. If not boiled long enough, coffee is cloudy; if boiled too long, too much tannic acid is developed and coffee is bitter. Coffee made with an egg has a distinctive rich flavor. If any coffee is left over, drain from grounds and reserve for making Coffee Jelly (p. 558), Chocolate Cake (p. 662), Coffee Ice Cream (p. 585). See index for additional suggestions. STEEPED COFFEE 1% cup coffee 4 cups boiling water Put coffee in pot, add water, and cover closely. Let stand 5 minutes in warm place on stove but not over direct heat. Strain through fine strainer. COFFEE FOR FIFTY 1 pound coffee 6 to 8 quarts cold water Put coffee in coffee bag, tied loosely to allow for expansion. Put in kettle, cover with cold water, and let stand several hours or overnight. Bring to boiling point 3 times, removing from heat each time boiling point is reached. PICNIC COFFEE Allow 1 to 3 tablespoons coffee to each cup water, put in coffee bag and tie loosely to allow for expansion. Add water, set over picnic fire and bring to boiling point 3 times, removing from fire each time boiling point is reached. CAFE AU LAIT Serve hot coffee with an equal quantity of hot, scalded milk. Pour milk and coffee into cup simultaneously — a pot in each hand. AFTER-DINNER COFFEE OR CAFE NOIR Use 3 tablespoons coffee to each cup of water, and make by any recipe. Serve in after-dinner coffee cups. Vienna Coffee. Serve with whipped cream. ICED COFFEE I Strain very strong hot coffee over ice in glasses or pitcher. Serve with cream and powdered sugar. ICED COFFEE II Strain coffee, sweeten to taste, and chill. Dilute with cream and serve in tall glasses. ICED COFFEE III Use 1 teaspoon instantaneous coffee for each cup of cold water. Shake thoroughly, pour over crushed ice, and serve with cream and powdered sugar. ICED COFFEE WITH ICE CREAM Serve Iced Coffee in tall glasses, and allow 2 tablespoons vanilla ice cream to each glass. COCOA AND CHOCOLATE The cacao tree grows in Mexico, South America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa bean. After roasting, outer covering of bean is removed; this covering makes what is known as cocoa shells, which have little nutritive value. ‘The beans are broken and sold as cocoa nibs. The various preparations of cocoa on the market are made from the ground cocoa nibs, from which, by means of hydraulic pressure, a large amqunt of fat is expressed, leaving a solid cake. This is pulverized and mixed with sugar, and frequently a small amount of cornstarch or arrowroot. To some preparations, cinnamon or vanilla is added. Chocolate is made from cocoa nibs, but contains a much larger proportion of fat than cocoa preparations. Bitter, sweet, or flavored chocolate is sold in cake or in powdered form. COCOA SHELLS 1 cup cocoa shells 6 cups boiling water Boil shells and water 3 hours; as water boils away it will be necessary to add more. Strain and serve with milk and sugar. CRACKED COCOA ¥% cup cracked cocoa 3 pints boiling water Few grains salt Simmer at least 2 hours, adding more water if necessary. Strain, serve with milk or cream and sugar.