PUT into the coffee-pot three-quarters of a teacup of ground coffee. Mix this with one teacup of cold water. For settUng it, use a piece of dried codfish skin two inches square, or one-quarter of an egg, the yolk and white mixed together (not beaten). Stir in a piece of the shell. Add two teacups of boiling water. Set it on the stove and boil hard ten minutes, covering the pot tight. Stir the coffee down from the sides as it rises. When it is done, it will no longer rise. After boiling it quickly, set it back on the stove and boil ten min- utes more. When this is done, pour in one-quarter of a tea- cup (scant) of cold water to settle it. Keep hot to serve, and boil no more. A good way to keep anything hot is to set an asbestos plate underneath, back from the fire. Otherwise the cooking will continue. TO CLEAR COFFEE Two things are good for clearing coffee, one is egg, the other is the skin of a salt codfish. The codfish clears coffee much better than egg. Take a salt codfish, peel off and dry the skin in a warm place. When dried, cut into pieces about BEVERAGES: HOT AND COLD 377 two inches square. When you have mixed your coffee with cold water, throw into it a piece of the skin, and add the boihng water, and boil. There will not be any flavor of the salt fish in the coffee. DRIP COFFEE Allow one tablespoon of ground coffee to one cup of boil- ing water. Put the ground coffee in the strainer of a French coffee-pot. Slowly pour the boiling water, half a cup at a French Coffee-Pot and its Filter time, over the ground coffee. Cover the pot tight between the half cups. When the water is filtered through, pour through a second time. Take the strainer from the pot. Carry the coffee to the table boilinsf hot. BLACK COFFEE In the strainer of a drip coffee-pot put finely ground coffee, allowing two tablespoons of coffee to one cup of boil- ing wate✪ Drip Coffeer. Pour fresh boiling water over the coffee, let stand a moment and then serve. To ensure getting the strength of the coffee, be sure the coffee is finely ground and the water is boiling hot. TURKISH COFFEE Have fresh-roasted coffee ground to a fine powder. In a small coffee cup put a heaping teaspoon of the ground coffee 378 THE HOME COOK BOOK and a lump of sugar, or sugar to your taste. Fill up the cup with boiling water✪ Turkish Coffee, stirring as you pour in the coffee, so that the boiling water will touch all the powder. The grounds are drunk with the liquid. The strength of this cup may be increased by doubling the quantity of the ground coffee. TO MAKE TEA Scald an earthen teapot and put in one teaspoon of tea for each cup you will need, allowing one teaspoon for the teapot. Pour in fresh boiling water, not water that has boiled some time, but water that has just begun to boil. Stand in a warm place five minutes for the leaves to steep, not on a hot stove, but on a water tank or other warm place where the teapot is kept warm. Serve a slice of lemon with each cup, or cream or milk. COOL BEVERAGES FOR SUMMER DAYS One always associates tinkling ice and crystal with warm weather, and there is nothing more appreciated by the weather-worn and thirsty than a homemade, cooling, non- intoxicating beverage.

AI-modernized reading of the original text

PUT into the coffee-pot three-quarters of a teacup of ground coffee. Mix this with one teacup of cold water. For settling it, use a piece of dried codfish skin two inches square, or one-quarter of an egg, the yolk and white mixed together (not beaten). Stir in a piece of the shell. Add two teacups of boiling water. Set it on the stove and boil hard ten minutes, covering the pot tight. Stir the coffee down from the sides as it rises. When it is done, it will no longer rise. After boiling it quickly, set it back on the stove and boil ten minutes more. When this is done, pour in one-quarter of a teacup (scant) of cold water to settle it. Keep hot to serve, and boil no more. A good way to keep anything hot is to set an asbestos plate underneath, back from the fire. Otherwise the cooking will continue. TO CLEAR COFFEE Two things are good for clearing coffee, one is egg, the other is the skin of a salt codfish. The codfish clears coffee much better than egg. Take a salt codfish, peel off and dry the skin in a warm place. When dried, cut into pieces about two inches square. When you have mixed your coffee with cold water, throw into it a piece of the skin, and add the boihng water, and boil. There will not be any flavor of the salt fish in the coffee. DRIP COFFEE Allow one tablespoon of ground coffee to one cup of boiling water. Put the ground coffee in the strainer of a French coffee-pot. Slowly pour the boiling water, half a cup at a French Coffee-Pot and its Filter time, over the ground coffee. Cover the pot tight between the half cups. When the water is filtered through, pour through a second time. Take the strainer from the pot. Carry the coffee to the table boiling hot. BLACK COFFEE In the strainer of a drip coffee-pot put finely ground coffee, allowing two tablespoons of coffee to one cup of boiling water. Pour fresh boiling water over the coffee, let stand a moment and then serve. To ensure getting the strength of the coffee, be sure the coffee is finely ground and the water is boiling hot. TURKISH COFFEE Have fresh-roasted coffee ground to a fine powder. In a small coffee cup put a heaping teaspoon of the ground coffee and a lump of sugar, or sugar to your taste. Fill up the cup with boiling water, stirring as you pour in the coffee, so that the boiling water will touch all the powder. The grounds are drunk with the liquid. The strength of this cup may be increased by doubling the quantity of the ground coffee. TO MAKE TEA Scald an earthen teapot and put in one teaspoon of tea for each cup you will need, allowing one teaspoon for the teapot. Pour in fresh boiling water, not water that has boiled some time, but water that has just begun to boil. Stand in a warm place five minutes for the leaves to steep, not on a hot stove, but on a water tank or other warm place where the teapot is kept warm. Serve a slice of lemon with each cup, or cream or milk. COOL BEVERAGES FOR SUMMER DAYS One always associates tinkling ice and crystal with warm weather, and there is nothing more appreciated by the weather-worn and thirsty than a homemade, cooling, nonintoxicating beverage.

Records on this page

Drip CoffeeBlack CoffeeTurkish Coffee

The home cook book