This IB a mixture of chocolate and coffee which is often
served for luncheons or afternoon receptions . To prepare
it mix together one cupful of Huyler's grated chocolate
and one cupful of sugar. Add two tablespoonfuls of
boiling water and stir at the side of the fire until the
chocolate and sugar have entirely dissolved. Gradually
blend with this one cupful of boiling water and three
cupfuls scalding hot milk. Turn into a double boiler,
cover and cook for ten minutes, then add one pint of
clear strong drip coffee. Cook for five minutes longer,
or it may now, if necessary, be kept at the side of the
fire until needed. At the proper time take off, and add
and blend a little of it with the well beaten yolks of two
eggs, stir in one-half of a teaspoonful of vanilla✪ Chooa and
serve at once, dropping a teaspoonful of whipped cream
into each cup. This quantity will serve from twelve to
eighteen cupfuls, according to the size of the cup.
BOILED COFFEE.
Mrs. Sceley's Cook Book.
Use as much ground coffee as is needed, allowing
one tablespoon of coffee to one cup of boiling water.
Place on the range, and when it comes to a boil, un-
cover and remove from the fire. Let it stand two or
three minutes, then cover it, and replace over the fire.
458 KIRMESS CCMDK BOOK.
The instant it boils^ remove and let it stand five minutes.
It is then ready to serve. Sometimes an egg is beaten
up and with a little cold water is mixed witti the coffee
before the boiling water is poured on. This is to clear it.
BLACK COFFEE.
Place six tablespoons of ground coffee in the strainer
of a drip coffee-pot Pour over it three cups of boiling
water. Let it stand a minute or two after it has drained
and then serve. The coffee must be ground very fine
and the water must be boiling.
CAFE AU LAIT.
Make strong black coffee and, while hot, add to it
one-third as much scalding milk. Cover and set in boil-
ing water until needed.
ICED COFFEE.
Set aside cafe au lait until cold. Fill tumblers half-
full of cracked ice; sugar to taste, and pour in the coffee.
Put whipped cream on top.
COFFEE ENOUGH FOR FIFTY AFTEB-DINNEB CUPS.
Mrs. T. R. Chambers.
One pound Mocha and Java, equal parts, wet with
cold water, and add three eggs. Turn on four quarts
of cold water and bring to a boil for fifteen minutes.
RUSSIAN TEA.
Mrs. F. L. Sherwood, Hoboken.
Pour just enough boiling water over three generous
tablespoons of English breakfast tea to cover it. Let
it stand a minute, then draw the water off. Pour in
BEVERAGES, 469
half a pony of Jamaica mm and three pints of boiling
water. Leave it to steep for three or four minutes.
Serve in cups with thin slices of lemon^ powdered sugar,
and a decanter of Jamaica rum on a tray.
TEA. I
Mrs. Seeley's Cook Book.
First scald the teapot and then allow one teaspoonful
of tea for each cup of boiling water, and an extra one
for the pot. Let stand for a few minutes and then
serve. English breakfast tea should stand at least five
minutes before it is served.
ICE TEA.
Mrs. Seeley's Cook Book.
Strain the liquid from the leaves within a few min-
utes after it is poured on. Set away until cold. Half-
fill glasses with cracked ice ; add a slice of peeled lemon,
a squeeze of lemon juice (if desired), and granulated
sugar to taste.
ROOT BEEB.
Marion Harland.
Page 196 · 1 recipe record on this page
Presented as published in 1907. 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
This IB a mixture of chocolate and coffee which is often served for luncheons or afternoon receptions . To prepare it mix together one cupful of Huyler's grated chocolate and one cupful of sugar. Add two tablespoonfuls of boiling water and stir at the side of the fire until the chocolate and sugar have entirely dissolved. Gradually blend with this one cupful of boiling water and three cupfuls scalding hot milk. Turn into a double boiler, cover and cook for ten minutes, then add one pint of clear strong drip coffee. Cook for five minutes longer, or it may now, if necessary, be kept at the side of the fire until needed. At the proper time take off, and add and blend a little of it with the well beaten yolks of two eggs, stir in one-half of a teaspoonful of vanilla and serve at once, dropping a teaspoonful of whipped cream into each cup. This quantity will serve from twelve to eighteen cupfuls, according to the size of the cup.
BOILED COFFEE.
Mrs. Sceley's Cook Book. Use as much ground coffee as is needed, allowing one tablespoon of coffee to one cup of boiling water. Place on the range, and when it comes to a boil, uncover and remove from the fire. Let it stand two or three minutes, then cover it, and replace over the fire.
The instant it boils, remove and let it stand five minutes. It is then ready to serve. Sometimes an egg is beaten up and with a little cold water is mixed with the coffee before the boiling water is poured on. This is to clear it.
BLACK COFFEE.
Place six tablespoons of ground coffee in the strainer of a drip coffee-pot Pour over it three cups of boiling water. Let it stand a minute or two after it has drained and then serve. The coffee must be ground very fine and the water must be boiling.
CAFE AU LAIT.
Make strong black coffee and, while hot, add to it one-third as much scalding milk. Cover and set in boiling water until needed.
ICED COFFEE.
Set aside cafe au lait until cold. Fill tumblers half full of cracked ice; sugar to taste, and pour in the coffee. Put whipped cream on top.
COFFEE ENOUGH FOR FIFTY AFTEB-DINNEB CUPS.
Mrs. T. R. Chambers. One pound Mocha and Java, equal parts, wet with cold water, and add three eggs. Turn on four quarts of cold water and bring to a boil for fifteen minutes.
RUSSIAN TEA.
Mrs. F. L. Sherwood, Hoboken. Pour just enough boiling water over three generous tablespoons of English breakfast tea to cover it. Let it stand a minute, then draw the water off. Pour in
half a pony of Jamaica mm and three pints of boiling water. Leave it to steep for three or four minutes. Serve in cups with thin slices of lemon, powdered sugar, and a decanter of Jamaica rum on a tray.
TEA. I
Mrs. Seeley's Cook Book. First scald the teapot and then allow one teaspoonful of tea for each cup of boiling water, and an extra one for the pot. Let stand for a few minutes and then serve. English breakfast tea should stand at least five minutes before it is served.
ICE TEA.
Mrs. Seeley's Cook Book. Strain the liquid from the leaves within a few minutes after it is poured on. Set away until cold. Half fill glasses with cracked ice ; add a slice of peeled lemon, a squeeze of lemon juice (if desired), and granulated sugar to taste.
ROOT BEEB.
Marion Harland.
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