1869 Cooling Cups and Dainty drinks by William Terrington

139

Coffee.

them to another quart of water ; boil for half an hour, strain clear, and make your coffee with the

; it will taste like vanilla coffee.

liquid

Clarification , as practised by the Arabs, is to wrap a wet cloth around the pot containing the made coffee ; this method is only applicable to an infusion of pure coffee. A French mode of effecting this is, while the biggin is by the fire, to pour on the top of the liquid half a cup of cold water, which soon clarifies the coffee. A French method of making coffee is to allow 1 oz. of fresh-ground coffee to nearly half a pint of water ; the coffee is put into the upper chamber of the cafetiere, which is previously heated, and the mouth of the spout stopped with a cork ; pour in the water, and let it slowly percolate by the side of the fire, with as much heat as it can have with- out allowing it to boil. In making coffee in an old-fashioned coffee-pot, put in the coffee first, then pour on the boiling water ; pour out a cupful, return it again ; repeat this twice, it will soon clear itself ; but it must not boil incessantly, for violent boiling will spoil it keep it closely covered, so as to retain the aroma. In making coffee, allow, at least, one teaspoonful to each person.