2 pounds of Java to 1 of Mocha is considered as furnishing the best coffee. The utmost care should be taken in browning coffee. Cool slowly, keeping the coffee from the air as much as possible. When partly cool, stir in a beaten egg and a small piece of butter. This serves to clarify the coffee in liquid. A pinch of salt, a bit of codfish skin, or a tablespoonful of cold water poured in just before serving will answer use same purpose. Keep in tin box or a glass can closely covered. Coffee should be ground only as required for use. A coffee-mill attached to the wall is. much more convenient than one that must be held while using. The coffee-pot must be kept clean and bright. To ensure this it should be washed out carefully each time after using. Boil it out, occasionally with a strong soap-suds, or a little baking-soda in pure water. If milk is used instead of cream, it should always be scalding hot.
Java, Mocha and Bio in equal parts make a very good mixture for daily use.
Coffee for Festivals should be tied up in small bags with room to swell, not more than half a pound of coffee should be put in one bag.
2 tablespoonfuls ground coffee to 1 pint of water. Put the required amount of coffee in the pot, pour a cupful of cold water over it and let steep. When the water in the tea-kettle boils, add the necessary amount and let it boil quickly four or five minutes. Long boiling does not make coffee stronger, but destroys its color. Pour out half a cupful before serving to clear the strainer, and this turned back into the can from a little distance above it, will usually clear the liquid perfectly. The aroma will be retained by closing up the spout while the coffee is boiling. If coffee is to be decanted, scald out the silver coffee-pot, or heat the urn with the spirit lamp before using.
Take the required amount of coffee, cover with cold water and set on the back of the stove. When the water in the tea-kettle boils, add half the desired quantity of liquid, let the coffee come to the boiling point, pour in the remainder of the water, return the coffee-pot to the back of the stove there to steep until ready to serve. Settle with crushed egg shells, cold water, etc. Sugar and cream should be put in the cup before the coffee is added.
Put the required amount of coffee and water in the coffee-pot. Set this in a kettle of boiling water. Let it boil half an hour or longer. The coffee will need no settling, and will be clear as crystal; or, a tin inside may be made for the coffee-pot, after the style of a dripper, only without the perforations and somewhat deeper. Put 3 or 4 inches of water in the coffee-pot. Hang the inner compartment inside, and in this put the coffee and water. Let boil. This is one of the best ways known for preparing coffee, and also an economical one, as stronger coffee can be made from a less amount than in any other way.
Have a dripper made fitting in closely at the top of the coffee-pot and 2/3 as long. The bottom of the dripper should be finely perforated. Put the coffee in the dripper and pour into it the required amount of boiling water. Do this a, few moments before serving. Keep hot on the stove but do not allow to boil. A delicious and fragrant drink.
This dainty way of preparing coffee is very common in France. Prepare 1 quart of strong hot coffee in any preferred manner. Strain into a hot urn or coffee-pot. Add an equal amount of boiling milk. Cover closely with a thick cloth for five minutes before serving. Whip the whites of 3 eggs to a stiff froth. Sweeten to the taste, and put 1 large spoonful of this in each cup. Cafe-au-lait may be made without this last addition, simply using the hot coffee and milk and sweetening to taste.
Make coffee after any approved formula. Put sugar and scalding milk in each cup and add the coffee. Have a meringue made by mixing the white of an egg, well beaten, with ½ pint of whipped cream. Lay a heaping spoonful on the top of each cup before serving.
1 quart of milk set in a cool place twenty-four hours will yield cream sufficient, when well beaten, to furnish 10 cupfuls of strong coffee.
Beat up the whole of a fresh egg in a basin, and then pour boiling tea over it gradually, stirring constantly to prevent curdling. Use enough tea with the egg to make it the consistency of thick cream. This is the best substitute for cream known. Another way is to boil milk in a double boiler, or in a pail set in a kettle of boiling water. Boil until it thickens and grows rich. The beaten yolk of an egg added to this makes it more creamy still.
Take 1 peck of rye; look over carefully. Cover with water and let steep or boil until the grain swells, then drain and dry. Roast to a deep brown color, and prepare according to recipe for Boiled Coffee, allowing twice the time for boiling, or about half an hour. "While boiling put in 2 or 3 tablespoonfuls of molasses, this improves color and flavor. Serve with boiling hot milk, and if more sweetening is necessary, add sugar at the table. This forms a very agreeable beverage, and will be found to agree with dyspeptics where coffee cannot be used.