|
Classic
Cook Books
< last page | next page >
page 116
serving. This is known to some as meringued coffee, and is an elegant French
preparation of the popular drink.--Marion Harland.
COFFEE FOR ONE HUNDRED.
Take five pounds roasted coffee, grind and mix with six eggs; make small muslin
sacks, and in each place a pint of coffee, leaving room for it to swell; put
five gallons boiling water in a large coffee urn or boiler having a faucet at
the bottom; put in part of the sacks and boil two hours; five or ten minutes
before serving raise the lid and add one or two more sacks, and if you continue
serving several times add fresh sacks at regular intervals, taking out from time
to time those first put in and filling up with boiling water as needed. In this
way the full strength of the coffee is secured and the fresh supplies impart
that delicious flavor consequent on a few moments boiling.
To make coffee for twenty persons, use one and a half pints ground coffee and
one gallon of water.--Mrs. C. S. Ogden.
VIENNA COFFEE.
Filter instead of boiling the coffee, allowing one table-spoon ground coffee to
each person and "one for the pot;" put a quart of cream into a custard-kettle or
pail set in boiling water, and put it where the water will keep boiling; beat
the white of an egg to a froth, and mix well with three table-spoons cold milk.
As soon as the cream is hot, remove from fire, add the mixed egg and milk, stir
together briskly for a minute, and then serve.
Another method is to pour boiling water over the coffee, cover closely, boil one
minute, remove to the side of the stove a few minutes to settle, and serve.
Allow two heaping table-spoons coffee to a pint of water.
The less time the coffee is cooked the more coffee is required, but the finer
the flavor. The late Professor Blot protested against boiling coffee at all, as
in his opinion the aroma was evaporated, and only the bitter flavor left.
CHOCOLATE.
Take six table-spoons scraped chocolate, or three of chocolate and three of
cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one
quart of rich milk, let scald and serve hot;
< last page | next page >
Classic
Cook Books
|
