1919 Home made beverages

—

Beverages

Non-Alcoholic

1 oz.; essence of celery, 4 dashes.

Stir while adding hot

Serve with spices.

soda.

Coffee Extract

1. — Select a good brand of coffee. It should be freshly ground each time you prepare your extract. Moisten 1 lb. of fine ground, but not powdered, coffee with 4 oz. of cold water. Pack in a glass percolator. Add 1 pt. of boiling water, cover lightly and let stand for 1 hour; draw the cork and add sufficient boiling water to percolate 1 pt. Heat to the boiling point and allow it to pass through the coffee a couple of times. The strength should now be exhausted and you should have a pint of good coffee extract. 2. — Moisten 10 oz. of Mocha and Java or other good coffee with a little water. Pack in a glass percolator. Add 1 oz. of good French brandy with sufficient boiling water to percolate 30 oz. Cover tightly and let macerate for about an hour; then percolate. 3. — Moisten 20 oz. of good freshly roasted and ground coffee in a mixture of 2 oz. of glycerine and 4 oz. of cold water. Pack in a glass percolator. Add 2 oz. of glycerine and let stand for half an hour. Then add 14 oz. of boiling water and macerate for an hour. Then percolate until about a pint of good strong extract is obtained. Some formulas call for dilute alcohol as a menstruum, but the above is preferable for hot soda purposes, since alcoholic extracts of coffee do not retain either the flavor or the aroma that the others do. Burnt Coffee. — Allow 3 teaspoonfuls of good coffee to each J^ pt. of water. Sweeten it rather more than or- dinarily, and strain it into small cups. Pour a little brandy into each over a spoon, set fire to it, and when the spirit is partly consumed the flame should be blown out, — Add, before roasting, to every 3 lb. of coffee a piece of butter the size of a nut and a dessertspoonful of powdered sugar. It is then 120 and the coffee drunk immediately. Roasting Coffee (a French recipe).