1931 Cuban Cookery by Blanche Z de Baralt

. 110

must be kept at the boiling point when poured on the coffee and this done very slow ly. _ Let the water pass through the grounds before pouring on more. It takes time and patience to make it right. ·· If you prefer the coffee less strong. serve a small pitcher of hot water and graduate the strength of the beverage to the taste of each guest. Unnecessary to say that coffee must be freshly made each time. Never reheat– ' ed. To make coffee and milk, Cuban etyle: Fill cup with hot milk and put a spoonful or two of strong' black coffee into it. Milk simply substitutes water and is much more nutritious for early break– fast when coffee, rolls and fruit constitute a meal.