1872 Cooling Cups and Dainty Drinks (Mixellany)

Coffee. 139 them to another quart of water; boil for half an hour, strain clear, and make your coffee with the liquid ; it will taste like vanilla coffee. 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 i t; keep it closely covered, so as to retain the aroma. In making coffee, allow, at least, one teaspoonful fco each person.