1891 Drinks à La Mode by Mrs de Salis

TEA, COFFEE, AND COCOA

67

Coffee (To Make).

Soyer.

Warm the freshly-ground coffee mixed with a soupqon of celery over the fire, stirring it till quite hot. Then pour boiling water on it, and let it stand for ten minutes, and serve with milk and sugar. Quantities — quarter of coffee and quarter- ounce of chicory for every three quarts of water. Coffee (To Make). Another Way. Buy the best coffee and grind it to the con- sistency of ordinary corn meal. Into a French tea-pot put an ounce of coffee for every person. One pound of coffee will make sixteen cups. As soon as the water in the tea-kettle begins to boil, moisten the coffee gently, and leave it to soak and swell for three minutes. Then add a little more water, continue to add water till you have obtained not more than a large coffee-cupful of the extract. If carefully done the entire virtue of the coffee will be in the cupful of liquor at the end of five minutes. For four persons use a quart of pure milk and have it boiling hot ; heat the coffee-cups by pouring hot water into them. Now divide the coffee into the cups — each one should be a quarter full ; fill up with boiling milk. Frozen Coffee. Take a quart of clarified sugar and boil it in a pint of water till it becomes a syrup, when pour it F 2