Virginia Cookery-book

To make two quarts take half a pound of ground coffee, put it into a coffee-pot that will hold a gallon, the best shape being one with a broad base and narrow mouth. Pour the right quantity of water upon it, which should be fresh and boiling at the time. Stir well, and let it boil up twice; when it rises near the brim stir it repeatedly, to prevent its running over ; pour out some, but return it to the pot, repeating this three times, in order to clear the spout. Put it on the fire again, and, when it boils, dash a gill of cold water into it ; take it off instantly, and let it stand a few minutes to clear itself. Have a little cap fitted over the top of the coffee-pot spout, attached to it by a little chain. To Boil Coffee, No. 2. Grind a teacupful of coffee in the evening, and, having first seen that your coffee-pot has been thoroughly cleansed and scalded, put in your ground coffee, with d little white of egg and a crashed egg-shell, if it has not been already glazed with egg, and pour over it three pints of fresh, cold spring water Cover lip, excluding every particle of air, and in the morning, about half an hour before breakfast, set the pot on the back part of the stove, and let it come to a boil only just when you are ready to send it to the table. By this platl of infusion all of the virtue in the coffee seems to be brought out. It is an admirable method. Coffee. (Mrs. Randolph, of Mooticello.) To one measure of coffee meal pour three measures of boiling water ; boil it oil hot ashes mixed with coals till the meal subsides ; pour it three times through a flannel strainer ; it will yield two and a half measures of clear coffee. This recipe is given because it has more of interest than most autographs, havirig been copied from Ihe MS. book of the daughter who wds at the head oi Mr. Jefferson's household during thfe many years that he dispensed such generous and elegant hospitality at his Montieello home. French Coffee. In the first place, let the coffee be roasted only until it is of a cinnamon color ; do not grind fine, and, where one chooses to pound ihe beans in a mortar, there is said to be advantage of more of the aroma retained than in the usual method. For two persons, place three table-spoonfuls of coffee, freshly roasted and coarsely ground, in the filter of a French coffee-pot ; pour over it a pint of lively boiling water; set the coffee-pot where its contents will keep hot, but not boil. When all has dripped through, poUr it Off into a small pitcher and Return to (he pot) VIHGINIA COOKJSHY-BOOK. 9d Where it may again pass through the broken grains, and gain the proper strength. Keep hot, and serve promptly. Coffee thus made without cream or milk is the cafe noir, which is the last thing served at a dinner-party. When used with hot boiled milk it becomes cafe-au-lait and is indispensable at a French breakfast-table. A trslVeller observes that in Paris each cup is filled by ^ sittiultaneous stream of both liquids, poured from separate vessels, And says that soinehow there results an incomparably good drink. Coffee. (Monsiear Soyer.) To make one pint, put two ounces of ground coffee into a stewpan of small iron or tin saucepan, Which set dry upbfa a tiioderate fire, stirring the coffee with a wooden spoon until it is quite hot through, but not in the least burnt; then pour over it a pint of boiling water, cover close, and let stand by the side of the fire (but not to boil) for five minutes, when strain it through a piece of cotton cloth. Place it on the fire, and when nearly boiling serve it with hot milk or cream. To one pint of coffee the French add one pint of boiling milk, iand warm both together till nearly boiling for breakfast. Cream or a little cold milk are used for dinner. ViBtNNA Coffee.