This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Coffee; also coffee house.
Good bright breakfast coffee and cognac, equal quantities, with sugar; this can be set on fire with brandy on top.
Frozen coffee well sweetened; no additions but sugar, served semi-fluid in small cups.
Strong, clear coffee, strong sugar syrup, and spirit, equal parts.
A pound of ground coffee steeped ten days in a quart of spirit, strained, added to a quart each of syrup and water, flavored with spices and almonds.
Cafe au lait set .in ice till half frozen; better when made with cream in the coffee, instead of milk.
The same with green coffee flavor.