1903 The still-room by C. Roundell

— Old and New

Drinks

essential oil from the peel of a lemon by rubbing four lumps of sugar upon it. Pare another lemon as thinly as you can. Put the paring and the sugar into a large jug, and pour in a quart of claret. Mix all well together, and set the jug on ice for one hour. Just before serving add a pint of spark- ling moselle and two bottles of soda-water. Put a few sprigs of borage or of balm into the jug. — /. i?. To make Coffee, — Purchase whole, and preferably unroasted, berries of good quality from a reliable source. Roast freshly as required, grind as soon as roasted, and make as soon as ground. Some admir- ably simple coffee-roasters are now obtainable. In the absence of a proper roaster, a frying-pan may be used, a few berries being roasted at a time. A very little butter should be placed in the pan, a low fire should be employed, and the berries should be kept on the move till they are of a light brown colour. It should be remembered that a single burnt berry will spoil the coffee. Coffee should be most carefully strained, and therefore some form of coffee-pot with percolator is desirable. Pack the freshly ground coffee tightly in the strainer, and slowly pour boiling water on it. As soon as the coffee has percolated through, it should be served. Boiling it drives off the aroma. A table- spoonful of ground coffee should be allowed to each cafe noir cup, or each large cup of cafe au hit. Cafe au lait consists of an equal mixture of coffee and boiled milk. 119