Remarks On Mixing Coffee

No. 525. - Coffee is easy to make, but must be made with care. The principal point is not to have your Coffee beans ground or roasted too long before using, and to always use good Coffee. To one pound of Mocha add two pounds of Java, or use one pound of Mocha, one pound of Java, and one pound of Costa Rica or Rio. These mixtures make the best Coffee. Coffee is made best in the so-called French coffee pots, which are made for large or small quantities. When boiling Coffee, the aroma evaporates to a considerable extent, which does not occur in French coffee pots. Ground Coffee should never be boiled when it can be done otherwise. Always use boiled milk or warm cream with Coffee, as cold milk injures the taste of the Coffee. Black Coffee, or cafe noir, is always taken after dinner, and should be made stronger than breakfast Coffee. It is served with brandy, kirschwasser or rum, which is put in the Coffee, or first burnt with sugar, as may be desired. It is called brulo. It facilitates digestion and excites the faculties of the mind.

Coffee For Family Use

No. 526. - To make ordinary breakfast Coffee, use four ounces of ground Coffee to one quart of boiling water. When using the French coffee pot, put the Coffee in the upper vessel with the strainer over it. Pour a little of the boiling water over it slowly, and in five minutes pour over the rest of the water until it is all in the bottom. Keep the pot in a warm place, not letting the Coffee boil. Take about three cupfuls of the Coffee out of the bottom and strain it through the top again. Repeat this once more, as it makes the Coffee stronger and then it will be ready for use.

When making Black Coffee for after dinner, use more Coffee or less water to make it strong.

Boiled Coffee, No. 1

No. 527. - When no French coffee pot is used, the Coffee must be boiled in a saucepan and strained through a double thickness of flannel. When making Coffee in large quantities in a saucepan, put five pounds of ground Coffee in a saucepan, two fresh raw eggs, and a cupful of cold water. Mix it all well together with a wooden spoon, and then pour in, slowly at first, five gallons of boiling water, stirring it at the same time. Then set it on a brisk fire, and as the Coffee rises to the top press it down with a spoon. Let it boil up once, and then set it on the side of the fire to keep warm, not letting it boil. Drop half a cupful of cold water over the top, in drops, and the Coffee will settle immediately. Do this, if in a hurry, otherwise it will settle naturally in five or ten minutes. Strain it all through a double thickness of flannel, and it is ready for use.

Boiled Coffee, No. 2

No. 528. - When using a boiler (in which there is a faucet three inches from the bottom, with a fine strainer inside), and the Coffee is made as in No. 1, it need not be strained through flannel. Set it on the side of the fire to keep the Coffee warm, and put a piece of iron under the boiler to keep it a distance away from the fire. Then sprinkle half a cupful of cold water over the top, put the cover on tight, and in ten minutes run the Coffee out until it runs clear. Then you will pour it back in the boiler. After this it will all run perfectly clear if not allowed to boil.

Coffee, German Style

No. 529. - Mix one quart of made Coffee and one quart of boiled milk, and boil them together. This will impart a pleasant flavor to the Coffee.

Essence Of Coffee, For Creams

No. 530. - Mix half a pound of Mocha and half a pound of Java, and pour over it a pint of boiling water. Cover the saucepan tight and let it stand in a warm place for ten minutes. Then strain it through a French coffee pot, pouring it through the strainer twice again. When cold put the Coffee in bottles, and use it as needed.

Coffee Ice

No. 531. - Take a small cup of Coffee and put it in a tumbler with the same quantity of water and a lump of ice. Sweeten it a little. This makes a delightful, refreshing summer beverage, which will be greatly appreciated at a light luncheon.