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page 142
CHAPTER XV.
BEVERAGES.
COFFEE.
IT requires a table-spoonful of ground coffee, to every cup of tincture. Take
six tea-spoonsful of ground coffee, add the white of an egg, mix it well
together with a small quantity of cold water, pour on it six or seven
tea-cupsful of boiling water; stir it well, let it boil ten minutes; then let it
stand by the fire, without boiling, ten minutes. It will then be ready to pour
off.
Coffee should never be roasted too much; a light brown is sufficient; when it is
suffered to become black, it looses its flavor, and is bitter and disagreeable.
MILK COFFEE.
Boil a table-spoonful of coffee in a pint of rich milk, a quarter of an hour;
then put in a shaving or two of isinglass, and clear it; let it boil a few
moments; then set it aside by the fire to settle. Sweeten to your taste, when
used.
CHOCOLATE.
Put the milk and water on to boil, then scrape from one to two squares of
chocolate to a pint of
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