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Classic
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page 409
fire, and pour out a cupful of coffee, then pour back into the coffee-pot. Place
it on the back of the stove or range, where it will keep hot, (and not boil); it
will settle in about five minutes. Send to the table hot. Serve with good cream
and lump sugar. Three-quarters of a pound of Java and a quarter of a pound of
Mocha make the best mixture of coffee.
VIENNA COFFEE.
Equal parts of Mocha and Java coffee; allow one heaping tablespoonful of coffee
to each person, and two extra to make good strength. Mix one egg with grounds;
pour on coffee half as much boiling water as will be needed; let coffee froth,
then stir down grounds, and let boil five minutes; then let coffee stand where
it will keep hot, but not boil, for five or ten minutes, and add rest of water.
To one pint of cream add the white of an egg, well-beaten; this is to be put in
cups with sugar, and hot coffee added.
FILTERED OR DRIP COFFEE.
For each person allow a large tablespoonful of finely ground coffee, and to
every tablespoonful allow a cupful of boiling water; the coffee to be one part
Mocha to two of Java.
Have a small iron ring made to fit the top of the coffee-pot inside, and to this
ring sew a small muslin bag (the muslin for the purpose must not be too thin).
Fit the bag into the pot, pour some boiling water in it, and, when the pot is
well-warmed, put the ground coffee into the bag; pour over as much boiling water
as is required, close the lid, and, when all the water has filtered through,
remove the bag, and send the coffee to table. Making it in this manner prevents
the necessity of pouring the coffee from one vessel to another, which cools and
spoils it. The water should be poured on the coffee gradually so that the
infusion may be stronger; and the bag must be well made that none of the grounds
may escape through the seams and so make the coffee thick and muddy.
Patented coffee-pots on this principle can be purchased at most house-furnishing
stores.
ICED COFFEE.
Make more coffee than usual at breakfast time and stronger. When cold put on
ice. Serve with cracked ice in each tumbler.
SUBSTITUTE FOR CREAM IN COFFEE.
Beat the white of an egg put to it a small lump of butter and pour the coffee
into it gradually, stirring it so that it will not curdle. It is difficult to
distinguish this from fresh cream.
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