The coffee should be ground as fine as the mill will
make it. Allow half a cupful of the ground coffee to a
generous quart of water✪ Filtered Coffee; this makes sufficient for five
cupfuls of coffee. Place the coffee in the cloth or strainer
in the top of the pot, arranged for the purpose, pour the
boiling water upon it, and set the pot back, allowing the
water to filter slowly through. When it is all through,
set the pot over the heat, and when the coffee is just at
the bubbling point, pour it out, and at once return it to
BEVERAGES. t^^'j
the top of the pot to filter once more. Do this still
again, making three times in all that the water has
been poured upon the coffee ; and serve at once. This
produces a clear, bright coffee and requires, at the most,
not longer than five minutes in the making, if the heat is
properly brisk. Coffee should be served as soon as
made, or the bright tiavor will be lost.
BOILED COFFEE. (iN COMMON COFFEE-POT.)
One cupful of unground coffee.
One egg.
One quart of boiling water.
Three table-spoonfuls of cold water✪ Boiled Coffee.
Grind the coffee coarsely, and put it into the pot,
which should be well scalded. Beat the ^gg well," add to
it the cold water, and stir this mixture into the dry coffee
in the pot ; then pour on the boiling water, and place the
pot on the fire. Stir the coffee until it boils, and then
set it on the back of the stove where it will just bubble
for ten minutes. Pour a little of the coffee into a cup
and return it to the pot, to clear the grounds from the
spout. Let the coffee stand for five minutes where it
will not bubble, pour it through a fine sieve into a hot
serving pot, and send to the table at once. This makes
a very strong coffee, and more or less water may be
used, according as the coffee is liked weak or strong.
A cup of coffee is not perfect without cream. If
cream cannot be used, the next best thing for many
tastes is condensed milk. When this is disliked, hot
milk may be substituted. The milk should be heated to
the boiling point, but should not boil. Never serve cold
milk with coffee. The cups should be warmed with hot
558 THE PA TTERN COOK-BOOK.
water before being used for the coffee, as the latter can
scarcely be served hot enough and is simply a disas-
trous failure when half cold.
AFTER-DINNER BLACK COFFEE.
This is made by either of the recipes given, double the
proportion of coffee being used. It should be very
strong and clear and should be served in small cups,
with block sugar, if desired, but never with cream or
milk.
VIENNA COFFEE.
This is the same as the ordinary coffee, with the addi-
tion of whipped cream at serving.
CAFE AU LAIT,
This is made of equal quantities of filtered coffee and
boiled milk.
COCOA.
Cocoa or chocolate nuts are the seeds of a tree growing
in Mexico, the West Indies and South America. These
seeds are roasted the same as coffee, until the aroma is
brought out. They are then pounded to a paste in a hot
moi tar or ground between rollers. The substance thus
produced, when mixed with sugar, starch, vanilla and
cinnamon, forms the chocolate of commerce.
Cocoa is made by grinding the bean fine, partly extract-
ing the oil, and mixing a small proportion of sugar with
the remaining powder.
Cocoa nibs are the bean deprived of its husks and
then broken into small pieces. This is the purest and
✪ Cocoa
Page 242 · 3 recipe records on this page
Presented as published in 1890. 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
The coffee should be ground as fine as the mill will make it. Allow half a cupful of the ground coffee to a generous quart of water; this makes sufficient for five cupfuls of coffee. Place the coffee in the cloth or strainer in the top of the pot, arranged for the purpose, pour the boiling water upon it, and set the pot back, allowing the water to filter slowly through. When it is all through, set the pot over the heat, and when the coffee is just at the bubbling point, pour it out, and at once return it to
BEVERAGES. t^^'j
the top of the pot to filter once more. Do this still again, making three times in all that the water has been poured upon the coffee; and serve at once. This produces a clear, bright coffee and requires, at the most, not longer than five minutes in the making, if the heat is properly brisk. Coffee should be served as soon as made, or the bright flavor will be lost.
BOILED COFFEE. (iN COMMON COFFEE-POT.)
One cupful of unground coffee.
One egg.
One quart of boiling water.
Three table-spoonfuls of cold water.
Grind the coffee coarsely, and put it into the pot, which should be well scalded. Beat the egg well, add to it the cold water, and stir this mixture into the dry coffee in the pot ; then pour on the boiling water, and place the pot on the fire. Stir the coffee until it boils, and then set it on the back of the stove where it will just bubble for ten minutes. Pour a little of the coffee into a cup and return it to the pot, to clear the grounds from the spout. Let the coffee stand for five minutes where it will not bubble, pour it through a fine sieve into a hot serving pot, and send to the table at once. This makes a very strong coffee, and more or less water may be used, according as the coffee is liked weak or strong.
A cup of coffee is not perfect without cream. If cream cannot be used, the next best thing for many tastes is condensed milk. When this is disliked, hot milk may be substituted. The milk should be heated to the boiling point, but should not boil. Never serve cold milk with coffee. The cups should be warmed with hot
water before being used for the coffee, as the latter can scarcely be served hot enough and is simply a disastrous failure when half cold.
AFTER-DINNER BLACK COFFEE.
This is made by either of the recipes given, double the proportion of coffee being used. It should be very strong and clear and should be served in small cups, with block sugar, if desired, but never with cream or milk.
VIENNA COFFEE.
This is the same as the ordinary coffee, with the addition of whipped cream at serving.
CAFE AU LAIT,
This is made of equal quantities of filtered coffee and
boiled milk.
COCOA.
Cocoa or chocolate nuts are the seeds of a tree growing in Mexico, the West Indies and South America. These seeds are roasted the same as coffee, until the aroma is brought out. They are then pounded to a paste in a hot mortar or ground between rollers. The substance thus produced, when mixed with sugar, starch, vanilla and cinnamon, forms the chocolate of commerce.
Cocoa is made by grinding the bean fine, partly extracting the oil, and mixing a small proportion of sugar with the remaining powder.
Cocoa nibs are the bean deprived of its husks and then broken into small pieces. This is the purest and
Records on this page
Filtered CoffeeBoiled CoffeeCocoa