1869 Cooling Cups and Dainty drinks by William Terrington

140

Coffee Liqueurs. A mode of making coffee is to put £lb. fresh- ground coffee in a basin, and to break into it an egg entire, shell and all ; and then mix it with a spoon to the consistence of mortar. Place this in a coffee-pot with tepid water, let it boil up and break three times ; allow it to stand by the fire, but be careful it does not boil. It will soon come as clear as amber, a deliciously rich drink. Cafe au Lait. — Make the coffee with boiling milk, instead of water ; sugar to taste. Cafe Gloria. — Equal quantities of strong, bright coffee and Cognac ; sugar to taste. Cafe au Lait. — Pint of good coffee, pint of boiled milk, \ pint of boiled cream, 1 drop essence of vanilla ; sugar to taste. Cafe Noir. — Half-cupful strong, bright coffee, half-cupful Cognac ; sugar and vanilla to taste. Coffee Milk. — Boil a dessert-spoonful of coffee (2 drachms) in a pint of milk for a quarter of an hour ; add shavings of isinglass, to clear it ; let it boil a few minutes ; let it rest and settle clear. Coffee Ratafia {Ratafia de Cafe). — lib. of roasted fresh-ground Mocha coffee; macerate for 10 days in

strain clear, and add 2 pints

quart of spirit ;

1

clarified syrup, and of water 1 quart. Cofee Ratafia. —

1 |~lb. best roasted and fresh-