When cooking creamed macaroni plan to have one and half
cups left over. Put this into a well-buttered dish and cover with
cheesed cracker crumbs✪ A Macaroni Dish. Bake, uncovered, in slow oven about
30 minutes. To make the crumbs, put the crackers through
the food chopper, then drop bits of cheese into the crumbs and
pass the whole through the chopper. One usually spends
much time preparing this macaroni dish; but if a leftover is
used in this way it is quickly made ready.
BEVERAGES
REMARKS ON COFFEE AND HOW TO MAKE IT
The Best Way to Make Coffee
Rio coffee is generally provided for use of troops at Eastern
stations, while on the Pacific Coast Central American is pre-
ferred, both being good strong coffees. Coffee should be regular
in grain so as to roast evenly and uniform in color.
The first consideration is the kind to be used. A mixture
of two-thirds Java and one-third Mocha is always excellent.
Mocha coffee has a small irregular grain and is quite strong.
Java coffee is generally yellow or light brown in color and is
of large grain. Coffee should always be bought in the berry
and ground at home as needed. Mocha coffee is undoubtedly
the best variety and is grown in Arabia, the others coming
from South America and the West Indies. The fruit of the
coffee tree is something like the cherry, containing seeds or beans.
Your egg-shells should be washed, well wiped and put
away to be ground for coffee, as this makes it much clearer.
Filtered Coffee
The coffee should be ground as fine as possible. Allow
half a cup of ground coffee to one generous quart of water;
this makes sufficient for five cups of coffee. Place the coffee
in a strainer in top of pot arranged for this purpose ; pour boiling
water upon it, and set pot back, allowing the water to filter
through slowly. When it is all through, set the pot over the
heat, and when the coffee is just at bubbling point pour it out
and at once return it to 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. Coffee should be served as soon
as made, or the bright flavor will be lost.
Boiled Coffee
Allow a dessertspoon to each person and one for the coffee
pot; put the coffee in the bowl and break in an egg, or part of
egg according to amount of coffee (the remainder of the egg
should be put away in covered dish for next morning), stir all
67
\
Beverages
69
together thoroughly, then put in coffee pot, pour boiling water
over it and place on stove; cover the spout of the coffee pot to
preserve the aroma. As soon as it boils up set it on back of
stove to steep and settle. In serving coffee put it over the
cream and sugar in the cups. If milk is used, heat it.
Percolated Coffee
This is quite a popular way of making coffee. The coffee
itself is placed in a strainer in the upper part of pot and the water
boils up through a tube, percolating through the coffee into the
lower part, where it is sent boiling to the tube again. The
glass top renders it easy to see when the coffee is strong enough.
The flame may be turned low so as to keep the coffee hot but
not boiling.
After-Dinner Coffee
Page 29 · 1 recipe record on this page
Presented as published in 1915. 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
When cooking creamed macaroni plan to have one and half cups left over. Put this into a well-buttered dish and cover with cheesed cracker crumbs. Bake, uncovered, in slow oven about 30 minutes. To make the crumbs, put the crackers through the food chopper, then drop bits of cheese into the crumbs and pass the whole through the chopper. One usually spends much time preparing this macaroni dish; but if a leftover is used in this way it is quickly made ready.
BEVERAGES
REMARKS ON COFFEE AND HOW TO MAKE IT
The Best Way to Make Coffee
Rio coffee is generally provided for use of troops at Eastern stations, while on the Pacific Coast Central American is preferred, both being good strong coffees. Coffee should be regular in grain so as to roast evenly and uniform in color.
The first consideration is the kind to be used. A mixture of two-thirds Java and one-third Mocha is always excellent. Mocha coffee has a small irregular grain and is quite strong. Java coffee is generally yellow or light brown in color and is of large grain. Coffee should always be bought in the berry and ground at home as needed. Mocha coffee is undoubtedly the best variety and is grown in Arabia, the others coming from South America and the West Indies. The fruit of the coffee tree is something like the cherry, containing seeds or beans.
Your egg-shells should be washed, well wiped and put away to be ground for coffee, as this makes it much clearer.
Filtered Coffee
The coffee should be ground as fine as possible. Allow half a cup of ground coffee to one generous quart of water; this makes sufficient for five cups of coffee. Place the coffee in a strainer in top of pot arranged for this purpose ; pour boiling water upon it, and set pot back, allowing the water to filter through slowly. When it is all through, set the pot over the heat, and when the coffee is just at bubbling point pour it out and at once return it to 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. Coffee should be served as soon as made, or the bright flavor will be lost.
Boiled Coffee
Allow a dessertspoon to each person and one for the coffee pot; put the coffee in the bowl and break in an egg, or part of egg according to amount of coffee (the remainder of the egg should be put away in covered dish for next morning), stir all
\
Beverages
together thoroughly, then put in coffee pot, pour boiling water over it and place on stove; cover the spout of the coffee pot to preserve the aroma. As soon as it boils up set it on back of stove to steep and settle. In serving coffee put it over the cream and sugar in the cups. If milk is used, heat it.
Percolated Coffee
This is quite a popular way of making coffee. The coffee itself is placed in a strainer in the upper part of pot and the water boils up through a tube, percolating through the coffee into the lower part, where it is sent boiling to the tube again. The glass top renders it easy to see when the coffee is strong enough. The flame may be turned low so as to keep the coffee hot but not boiling.
After-Dinner Coffee
Records on this page
A Macaroni Dish