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Classic
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page 114
MAKING COFFEE.
"One for the pot" and a heaping table-spoon of ground coffee for each person, is
the usual allowance. Mix well, either with a part or the whole of an egg and
enough cold water to thoroughly moisten it, place in a well-scalded
coffee-boiler, pour in half the quantity of boiling water needed, allowing one
pint less of water than there are table-spoons of coffee. Roll a cloth tightly
and stop up the nose or spout, thus keeping in all the coffee flavor. Boil
rather fast five minutes, stirring down from the top and sides as it boils up,
and place on back part of stove or range where it will only simmer for ten or
fifteen minutes longer. When ready to serve add the remainder of the boiling
water. Coffee boiled a long time is strong, but not so well flavored or
agreeable as when prepared as above.
FILTERED COFFEE.
The National Coffee-pot is so widely known as not to need description here, but
the "gude wife" can improvise one equally as desirable and much simpler. Make a
sack of fine flannel, or canton flannel, as long as the coffee-pot is deep, and
a little larger than the top; stitch up the side seam to within an inch and a
half of the top, bend a piece of small but rather stiff wire in a circle, and
slip it through a hem made around the top of the sack, bringing the ends
together at the opening left and the top of the side seam. Having put the coffee
in the sack, lower it into the coffee-pot with the ends of the wire next to the
handle, spread the ends of the wire apart slightly, and push it down over the
top of the pot. The top of the sack will then be turned down a little over the
outside of the pot, a part of it covering the "nose," and keeping in all the
aroma, the elasticity of the wire causing it to close tight around the pot,
holding the sack close to its sides. Instead of a wire (which must be removed to
wash the sack after using), a tape may be used by tying the ends after turning
the top of sack down. When the sack, with the coffee in it is in its place, pour
the boiling water over the coffee, close the lid tightly, and let simmer (not
boil) fifteen minutes to half an hour. In pouring for the table raise the sack
off the nose but not out of pot. This makes good coffee without eggs or any
thing else to settle it.
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