Wash the egg; break and beat slightly. Add half the cold
water; mix with the coffee; put in the pot and add the boiling
water. Bring to a boil and boil for one minute ; add the remainder
of the cold water to assist the gromids in settling. Stand the pot
where it will keep hot but not boil for five minutes; then serve at
once, as coffee allowed to stand becomes flat and loses its aroma.
The egg is not necessary; but most cooks use a clean shell or a
little of the white of an egg if they do not use the whole. Others
beat the whole egg, with a little water, but use only a portion of it,
keeping the rest for further use in a covered glass in the ice chest.
INSTANTANEOUS COFFEE
6 tablespoons pulverized coffee 6 cups boiling water
A variety of pots are on the market for making instantaneous
coffee, all containing a strainer to hold the coffee, which must be
pulverized, not simply ground. Put the coffee in the strainer;
scald out the pot; adjust the strainer and set the pot where the
coffee will keep hot but not boil. Pour on freshly boiled water
slowly^ covering between additions. When filtered pour off one
cup and let it run again through the strainer. Serve at once,
391
BEVERAGES "^°"^ '"' '
Family of Four
SERVING COFFEE
Cream is usually served with coffee, but scalded milk renders
the coffee more digestible than does cream. Fill the cup one
fourth full of hot scalded milk; pour on the freshly-made coffee,
adding sugar if desired.
Whether cream or milk is used, it is better to pour the coffee on
the cream or milk.
After-dinner coffee should be made very strong and served black.
COFFEE IN BULK
1 pound ground coffee 9 quarts water
1 egg -
Mix the coffee with the egg that has been thinned by a little
water, and tie it into four muslin bags. Let these soak in the
water for three or four hours; bring to a boil and serve.
This amount will serve fifty persons.
TEA
2 teaspoons tea✪ Tea 4 cups boiling water
Use an earthen or china teapot and have water freshly boiled.
Scald out the teapot; put in the tea and pour on the boiling water.
Let stand in a warm place for five minutes; pour off and serve.
Never let the tea boil; never let it stand a long time on the
leaves; and never make more by adding fresh leaves to the old.
RUSSIAN TEA
Make the tea as usual. Serve with thin slices of lemon from
which the seeds have been removed.
TEA PUNCH
1 quart tea Juice of 6 lemons
1 pound sugar Juice of 2 oranges
I lemon sliced ✪ Tea Punch
Make the tea as usual; add sugar and fruit juices, cracked ice
and more water as desired. Serve in a punch bowl with thin slices
of lemon floating on the top.
392
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^SSr'of'Fo^ BEVERAGES
ICED TEA
Make tea as usual; pour it off the leaves; sweeten to taste, and
when cool stand in the refrigerator until serving time. Have the
glasses filled with cracked ice and have thin slices of lemon cut to
serve with the tea.
HOT CHOCOLATE
2 ounces unsweetened chocolate 1 cup boiling water
3 tablespoons sugar 3 cups hot milk
Small piece stick cinnamon 1 teaspoon vanilla✪ Hot Chocolate
Scrape the chocolate very fine; add the sugar, cinnamon and
water; stir over the fire until the mixture is smooth; then add the
mUk. Return to the fire for a minute; remove; add the vaniUa;
beat well; pour into a chocolate pot and serve plain or with
whipped cream.
COCOA I ✪ Cocoa I
Page 146 · 6 recipe records on this page
Presented as published in 1913. 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
Wash the egg; break and beat slightly. Add half the cold water; mix with the coffee; put in the pot and add the boiling water. Bring to a boil and boil for one minute ; add the remainder of the cold water to assist the grounds in settling. Stand the pot where it will keep hot but not boil for five minutes; then serve at once, as coffee allowed to stand becomes flat and loses its aroma.
The egg is not necessary; but most cooks use a clean shell or a little of the white of an egg if they do not use the whole. Others beat the whole egg, with a little water, but use only a portion of it, keeping the rest for further use in a covered glass in the ice chest.
INSTANTANEOUS COFFEE
6 tablespoons pulverized coffee 6 cups boiling water
A variety of pots are on the market for making instantaneous coffee, all containing a strainer to hold the coffee, which must be pulverized, not simply ground. Put the coffee in the strainer; scald out the pot; adjust the strainer and set the pot where the coffee will keep hot but not boil. Pour on freshly boiled water slowly, covering between additions. When filtered pour off one cup and let it run again through the strainer. Serve at once,
BEVERAGES "^°"^ '"' '
Family of Four
SERVING COFFEE
Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream. Fill the cup one fourth full of hot scalded milk; pour on the freshly-made coffee, adding sugar if desired.
Whether cream or milk is used, it is better to pour the coffee on the cream or milk.
After-dinner coffee should be made very strong and served black.
COFFEE IN BULK
1 pound ground coffee 9 quarts water
1 egg -
Mix the coffee with the egg that has been thinned by a little water, and tie it into four muslin bags. Let these soak in the water for three or four hours; bring to a boil and serve.
This amount will serve fifty persons.
TEA
2 teaspoons tea 4 cups boiling water
Use an earthen or china teapot and have water freshly boiled. Scald out the teapot; put in the tea and pour on the boiling water. Let stand in a warm place for five minutes; pour off and serve.
Never let the tea boil; never let it stand a long time on the leaves; and never make more by adding fresh leaves to the old.
RUSSIAN TEA
Make the tea as usual. Serve with thin slices of lemon from which the seeds have been removed.
TEA PUNCH
1 quart tea Juice of 6 lemons
1 pound sugar Juice of 2 oranges
I lemon sliced
Make the tea as usual; add sugar and fruit juices, cracked ice and more water as desired. Serve in a punch bowl with thin slices of lemon floating on the top.
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^ BEVERAGES
ICED TEA
Make tea as usual; pour it off the leaves; sweeten to taste, and when cool stand in the refrigerator until serving time. Have the glasses filled with cracked ice and have thin slices of lemon cut to serve with the tea.
HOT CHOCOLATE
2 ounces unsweetened chocolate 1 cup boiling water
3 tablespoons sugar 3 cups hot milk Small piece stick cinnamon 1 teaspoon vanilla
Scrape the chocolate very fine; add the sugar, cinnamon and water; stir over the fire until the mixture is smooth; then add the mUk. Return to the fire for a minute; remove; add the vaniUa; beat well; pour into a chocolate pot and serve plain or with whipped cream.
COCOA I
Records on this page
TeaInstantaneous CoffeeTeaTea PunchHot ChocolateCocoa I