1920 What to Drink E L Bertha

COFFEE, CHOCOLATE, COCOA AND TEA

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COFFEE, BATAVIA STYLE (As made by the Dutch coffee planters in Java) The coffee is ground fine and packed tightly in the top of a French pot. The required amount of cold water is poured over it and allowed to drip through. It requires about five hours for the process if the coffee is packed as tightly as it should be. The coffee is then heated and from three to four times its volume of hot milk added. TURKISH COFFEE A heaping dessertspoonful of powdered coffee is added to one small cupful of cold water. This is brought to a boil, and the coffee and grounds are poured into the cup. Turkish coffee is drunk grounds and all, without cream or sugar. KAFFEE " KULTUR " It is the unanimous observation of civilized travelers that good coffee is unobtainable in Germany. The foremost scientist of that race, the famous Baron von Liebig, nearly a hundred years ago wrote an exhaustive treatise on the subject of coffee and coffee-making, and devised the con- coction which among Germans now passes for coffee. Was it not given them by authority ? This is von Liebig's recipe Put three-quarters of the amount of coffee to be used on the fire in boiling water; boil from ten to fifteen minutes. Then put in the remaining one-quarter of the coffee, cover and let it stand for five minutes. Stir, strain and serve with an equal amount of milk.

EXCELLENT COFFEE

Use a drip pot, one having a cloth bag. Wet the bag, place the coffee in this, and pack as tightly as possible around the sides and bottom. Pour in slowly three cupf uls of boil-

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