This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"To make Turkish coffee you need a mill, which grinds the coffee to a very fine powder; when the water is boiling, add a sufficiency of lump sagar according to taste, and then, when the sugar is quite dissolved, the coffee, in the proportion of a large tablespoonful to each small cup. Stir round vigorously, and let the boiling water rise once. The coffee is then ready and should be served in a copper or brass pot. Special verseuses (out-pourers) for the purpose can be obtained and are very oanamental. Turkish coffee is, of course, for postprandial use".
" Russian coffee is still more easy to make. Fill your cup half full of coffee ground as above, and pour the boiling water on it, and sweeten to laste. When the coffee has been properly ground, the grounds, far from being unpleasant, form a delicious cream at the bottom of the cup, the dregs of which in this case are the best part of the draught.
Best made with pure cream with sugar and strong clear coffee; custard can be used, or part cream.
A popular beverage consisting of coffee with cream and sugar the ordinary way, with shaved ice added; shaken up; imbibed through a straw.