3 — The percolation method is best; coffee, preferably, should not be boiled, but if you must boil it, do not boil it over five minutes or a bitter concoction of tannin results. 4 — The infusion must be drunk soon after making or its aroma and fine flavor are missed. 5 — Whatever pot is used, it must be strictly clean and scalded with hot water so that it is thoroughly heated through- out. 6 — To obtain the full aroma and flavor, the coffee must be freshly roasted and ground. LADIES LUNCHEON COFFEE Put in strainer of a percolator, a heap- ing tablespoonful of finely ground coffee for every ordinary size cup of coffee, press the coffee down in the strainer slightly, and pour on your required amount of boiling water; put the lid on the strainer and leave the water to filter through. Add to coffee, when serving, to two parts coffee, one part hot milk and a tablespoonful of whipped cream, which will float on top of coffee, adding to it a rich flavor and a very inviting appear- ance. When you prepare coffee after this recipe, you will have a very delicious cof- fee, such as served in all first-class cafes of Europe. poured in saucer with sugar and then ig- nited, leaving the spirits burn out. Some- times it is diluted with hot water. FRENCH DRIP COFFEE NOIR" 'CAFE For every one ordinary cup, take two tablespoonfuls of finely ground coffee, which press down slightly in the strainer, then pour on your boiling hot water, put lid on strainer and leave water to filter through. When the water is all filtered through, you have "Cafe Noir," a very strong black coffee which is usually drunk with brandy, the latter being MILK COFFEE OR LAIT" 'CAFE AU Prepare the coffee the same as "Cafe Noir," with a little chicory added, about three ounces chicory to the pound of cof- fee, and when serving, add to it an equal amount of hot milk. When serving "Cafe au Lait" in the French cafes, the waiter brings the coffee pot in one hand and the vessel containing hot milk in the other and pours into the cup from both vessels at the same time. These recipes are fol- lowed in all the prominent cafes in Paris. COFFEE BOILED Take one tablespoonful medium ground coffee to a cup, and one for the pot. Draw fresh water from the faucet, boil in kettle for five minutes, pour the water on cof- fee in pot and allow it to steep for five minutes, then remove the grounds from the liquor, and you can use it several hours afterwards. ICED COFFEE 1 Quart Strong Coffee % Cup Yellow Corn Syrup Cream to Make Good Color Serve with cracked ice. DIRECTIONS FOR CLARIFYING COFFEE Egg shells may be saved and used for clearing coffee. Three egg shells are suf- ficient to effect clearing where one cup of brown coffee is used, an egg broken and slightly beaten may be diluted with a little cold water and mixed with the cof- fee. This gives a particularly rich flavor. HOW TO MAKE TEA 2 Teaspoons Tea 2 Cups Boiling Water Scald an Earthen or China Teapot Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve im- mediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills arc apt to follow. 128 BRIDE'S COOK BOOK RUSSIAN TEA

AI-modernized reading of the original text

3 — The percolation method is best; coffee, preferably, should not be boiled, but if you must boil it, do not boil it over five minutes or a bitter concoction of tannin results. 4 — The infusion must be drunk soon after making or its aroma and fine flavor are missed. 5 — Whatever pot is used, it must be strictly clean and scalded with hot water so that it is thoroughly heated throughout. 6 — To obtain the full aroma and flavor, the coffee must be freshly roasted and ground. LADIES LUNCHEON COFFEE Put in strainer of a percolator, a heaping tablespoonful of finely ground coffee for every ordinary size cup of coffee, press the coffee down in the strainer slightly, and pour on your required amount of boiling water; put the lid on the strainer and leave the water to filter through. Add to coffee, when serving, to two parts coffee, one part hot milk and a tablespoonful of whipped cream, which will float on top of coffee, adding to it a rich flavor and a very inviting appearance. When you prepare coffee after this recipe, you will have a very delicious coffee, such as served in all first-class cafes of Europe. poured in saucer with sugar and then ignited, leaving the spirits to burn out. Sometimes it is diluted with hot water. FRENCH DRIP COFFEE "CAFE NOIR" For every one ordinary cup, take two tablespoonfuls of finely ground coffee, which press down slightly in the strainer, then pour on your boiling hot water, put lid on strainer and leave water to filter through. When the water is all filtered through, you have "Cafe Noir," a very strong black coffee which is usually drunk with brandy, the latter being MILK COFFEE OR "CAFE AU LAIT" Prepare the coffee the same as "Cafe Noir," with a little chicory added, about three ounces chicory to the pound of coffee, and when serving, add to it an equal amount of hot milk. When serving "Cafe au Lait" in the French cafes, the waiter brings the coffee pot in one hand and the vessel containing hot milk in the other and pours into the cup from both vessels at the same time. These recipes are followed in all the prominent cafes in Paris. COFFEE BOILED Take one tablespoonful medium ground coffee to a cup, and one for the pot. Draw fresh water from the faucet, boil in kettle for five minutes, pour the water on coffee in pot and allow it to steep for five minutes, then remove the grounds from the liquor, and you can use it several hours afterwards. ICED COFFEE 1 Quart Strong Coffee 3/4 Cup Yellow Corn Syrup Cream to Make Good Color Serve with cracked ice. DIRECTIONS FOR CLARIFYING COFFEE Egg shells may be saved and used for clearing coffee. Three egg shells are sufficient to effect clearing where one cup of brown coffee is used, an egg broken and slightly beaten may be diluted with a little cold water and mixed with the coffee. This gives a particularly rich flavor. HOW TO MAKE TEA 2 Teaspoons Tea 2 Cups Boiling Water Scald an Earthen or China Teapot Put in tea, and pour on boiling water. Let stand on back of range or in a warm place five minutes. Strain and serve immediately, with or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills arc apt to follow. RUSSIAN TEA

The bride's cook book