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Classic
Cook Books
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page 283
with a bruised clove and a bit of white sugar. Simmer ten minutes; if too thick,
add a spoonful or two of milk, and serve with thin toast.
To mull Wine.
Boil some spice in a little water till the flavour is gained, then add an equal
quantity of port, some sugar and nutmeg; boil together, and serve with toast.
Another way.--Boil a bit of cinnamon and some grated nutmeg a few minutes, in a
large tea-cupful of water; then pour to it a pint of port wine, and add sugar to
your taste: heat it up and it will be ready.
Or it may be made of good British wine.
To make Coffee.
Put two ounces of fresh ground coffee, of the best quality, into a coffee-pot,
and pour eight coffee-cups of boiling water on it; let it boil six minutes, pour
out a cupful two or three times, and return it again; then put two or three
isinglass-chips into it, and pour one large spoonful of boiling water on it;
boil it five minutes more, and set the pot by the fire to keep hot for ten
minutes, and you will have coffee of a beautiful clearness.
Fine cream should always be served with coffee, and either pounded sugar-candy,
or fine Lisbon sugar. If for foreigners, or those who like it extremely strong,
make only eight dishes from three ounces. If not fresh roasted, lay it before a
fire until perfectly hot and dry; or you may put the smallest bit of fresh
butter into a preserving pan of a small size, and, when hot, throw the coffee in
it, and toss it about until it be freshened, letting it be cold before ground.
Coffee Milk.
Boil a desert-spoonful of ground coffee, in nearly a pint of milk, a quarter of
an hour; then put into it a shaving or two of isinglass, and clear it; let it
boil a few minutes, and set in on the side of the fire to grow fine.
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