Put one pound of raw coffee in a small frying pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily ap- pearance. Be careful that none are burned. Kepp it covered, and when still warm (not hot,) add one egg✪ Roasting Coffee and its shell. Beat until every kernel is coated with the egg. The egg will dry quickly. It helps to preserve the flavor, is the cheapest form in which to use egg for clearing, and does not interfere with the grinding of the coffee. Coffee should be kept in air-tight tin cans, and ground only as required. The finer it is ground, the stronger will be the extract. COFFEE. Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or per- colator, put the ground coffee in the upper part, then pour on some boiling water for it to draw— about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table. Use the best white sugar, and is winter let the milk The Complete Cook Book. 263 stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milh. HOW TO ROAST COFFEE. If practicable, procure a small family coffee-roaster. Have three-quarters of a pound of Java, mixed with a quarter of a pound of Mocha, place it in the roaster, and taking one of the lids from off the stove, put the roaster on a moderate fire, and turn the small handle constantly and slowly until the coffee becomes a good brown color; for this it should take about twenty-five minutes ; open the cover to see when it is done, then transfer it to an earthen jar, cover it tightly, and use when needed ; or, a more simple way, and even more effectual, is to take a tin baking dish, butter well the bottom, and placing the same quantity of coffee therein, put it in a moderate oven to let get a good golden color; twenty minutes will suflSce for this, being careful to toss it frequently with a wooden spoon, then remove to an earthen jar, and cover it well. MAKING COFFEE— BY AS OLD COFFEE- MAKER. One of the hardest things to get is a cup of good coffee. In Europe, when I was over there some fifteen years ago serving as maitre d 'hotel, it was the excep- tion to get a cup of poor coffee. The reason was sim- ple : Every morning the coffee was roasted fresh, and from the newly roasted bean the coffee was made. You have no idea of the difference between coffee made in this way and that made from the bean roasted one week, if not for a longer time. In the former case the aroma in the coffee is retained, in the latter it is lost to a large degree. COFFEE A LA FRANCAI8E. The coffee made from this formula received the prize at Paris Exposition. To two-thirds of a pound of bestJI roasted Java coffee mix one-third of a pound of best roasted Mocha coffee. The coffee must be freshly 264 The Complete Cook Book.

AI-modernized reading of the original text

Put one pound of raw coffee in a small frying pan. Place it on the stove, and shake and stir occasionally for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily appearance. Be careful that none are burned. Keep it covered, and when still warm (not hot,) add one egg and its shell. Beat until every kernel is coated with the egg. The egg will dry quickly. It helps to preserve the flavor, is the cheapest form in which to use egg for clearing, and does not interfere with the grinding of the coffee. Coffee should be kept in air-tight tin cans, and ground only as required. The finer it is ground, the stronger will be the extract. COFFEE. Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw— about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table. Use the best white sugar, and in winter let the milk The Complete Cook Book. 263 stand twenty-four hours for the cream to rise. use together with rich cream, a cream jug of boiling sweet milk. HOW TO ROAST COFFEE. If practicable, procure a small family coffee-roaster. Have three-quarters of a pound of Java, mixed with a quarter of a pound of Mocha, place it in the roaster, and taking one of the lids from off the stove, put the roaster on a moderate fire, and turn the small handle constantly and slowly until the coffee becomes a good brown color; for this it should take about twenty-five minutes ; open the cover to see when it is done, then transfer it to an earthen jar, cover it tightly, and use when needed ; or, a more simple way, and even more effectual, is to take a tin baking dish, butter well the bottom, and placing the same quantity of coffee therein, put it in a moderate oven to let get a good golden color; twenty minutes will suffice for this, being careful to toss it frequently with a wooden spoon, then remove to an earthen jar, and cover it well. MAKING COFFEE— BY AS OLD COFFEE- MAKER. One of the hardest things to get is a cup of good coffee. In Europe, when I was over there some fifteen years ago serving as maitre d 'hotel, it was the exception to get a cup of poor coffee. The reason was simple : Every morning the coffee was roasted fresh, and from the newly roasted bean the coffee was made. You have no idea of the difference between coffee made in this way and that made from the bean roasted one week, if not for a longer time. In the former case the aroma in the coffee is retained, in the latter it is lost to a large degree. COFFEE A LA FRANCAISE. The coffee made from this formula received the prize at Paris Exposition. To two-thirds of a pound of best roasted Java coffee mix one-third of a pound of best roasted Mocha coffee. The coffee must be freshly 264 The Complete Cook Book.

Records on this page

CoffeeRoasting Coffee

The complete cook book