1920 What to Drink E L Bertha

WHAT TO DRINK FRENCH DRIP COFFEE

106

For cafe noir use two tablespoonfuls of finely ground coffee for each cup. Coffee should be packed tightly as possible in the upper part of the French pot, and the boiling water poured through. When this has dripped through, redrip and serve. Parisian housekeepers, before throwing out the grounds, pour boiling water through the coffee again, reserving this for use the next time coffee is made. Much of the flavor of French coffee is said to be due to this practice. VIENNA COFFEE The pot required to make coffee after this method is the style with a cloth bag in the top. Use two level tablespoonfuls of coffee to the cup, and place in the bag, pouring the boiling water through. Serve with hot milk. ENGLISH COFFEE After the recipe of M. Soyer, a former chef of the Savoy. Place two ounces of moderately fine ground coffee in a stew-pan, and without adding water, hold over the fire, stirring with a spoon until the coffee is very hot. Pour over the coffee a pint of boiling water and cover closely ; remove at once from fire and let stand for five minutes, then strain through a cloth, heat and serve with or without cream. COFFEE, BRAZILIAN STYLE In Brazil, whence practically all of the world's supply of coffee comes, the popular method is to place the coffee in a woolen bag, which is placed in a pot and boiling water poured over it. The coffee is immediately poured off.