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Classic
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page 183
sufficiently, pour it through a colander, and put the curd or cheese away in a
cold place, and just before going to table, season it with salt and pepper to
your taste, and pour some sweet cream over it.
Roasting Coffee.
Pick out the stones and black grains from the coffee, and if it is green, let it
dry in an oven, or on a stove; then roast it till it is a light-brown: be
careful that it does not burn, as a few burnt grains will spoil the flavor of
the whole.
White coffee need not be dried before roasting, and will do in less time. Two
pounds is a good quantity to roast for a small family. The whites of one or two
eggs, well beaten, and stirred in the coffee when half cold, and well mixed
through it, are sufficient to clear two pounds, and is the most economical way
of using eggs. It will answer either for summer or winter. Some persons save egg
shells for clearing coffee.
Many persons use coffee roasters,--but some old experienced housekeepers think
that the fine flavor flies off more than when done in a dutch-oven, and
constantly stirred.
If you are careful, it can be done very well in the dripping-pan of a stove. Let
the coffee get quite cold, and put it away either in a canister or tight box,
and keep it in a dry place. Coffee may be roasted in a dripping-pan in a brick
oven. After the bread is taken out, there will be heat sufficient; put about two
pounds in a pan; stir it a few times--it will roast gradually, and if not
sufficiently brown, finish in a stove or before the fire. If you have a large
family, by using several pans, six pounds of coffee can thus be roasted, and but
little time spent on it.
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