Coffee
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Use 2 tablespoons of finely ground coffee to each cup of water. If an ordinary coffee-pot is used instead of a percolator, mix a little beaten egg with the ground coffee before it is put into the pot. It will also help to clear the coffee if a tablespoon or so of cold water is dashed into the boiled coffee just before the pot is taken from the stove. The coffee should boil three minutes if cold water is used at the start, or five minutes if hot water is used.
The coffee-pot or percolator should be aired well after washing. At least once a week fresh water containing a little soda (1 teaspoon to a quart of water) should be boiled for several minutes in the pot or percolator; the latter should then be washed out in fresh hot water, and set in the sun to air.
Tea
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Use 1 teaspoon of tea to each cup of water. At the beginning pour a little boiling water into the teapot, cover the pot and let it stand for a few minutes. Pour out the water, put in the tea leaves, cover the pot and again let it stand for a few minutes. Then pour in as much freshly boiling water as will be required, and let the tea leaves steep in this for five minutes before serving.
Cocoa
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For two cups of cocoa.
- Ingredients
- 4 teaspoons cocoa
- 4 teaspoons sugar
- ½ cup water
- 1 cup milk
- ¼ teaspoon vanilla
- Utensils
- Saucepan
- Tablespoon
- Directions
- Put the cocoa, sugar, and water together in the saucepan, and stir over the fire until the boiling-point is reached.
- Add the milk, and stir again until the mixture boils.
- Take from the fire, stir in the vanilla, and serve.
- Remarks
If the cocoa is well beaten with a dover beater just after it is taken from the stove, the flavor will be much improved.
Chocolate
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For two cups of chocolate.
- Ingredients
- ¾ square bitter chocolate
- 2 tablespoons sugar
- 1½ cups milk
- ½ cup boiling water
- Utensils
- Small saucepan
- Double-boiler
- Tablespoon
- Dover beater
- Directions
- Melt the chocolate in a small saucepan set over the top of a teakettle containing boiling water.
- Heat the milk in the double-boiler.
- Stir the sugar into the melted chocolate, and add the boiling water, stirring constantly.
- Place the saucepan directly over the fire and let its contents boil for one minute, stirring all the time.
- Pour the contents of the saucepan into the milk in the double-boiler, and beat with a dover beater until the mixture becomes frothy.
- Place the top of the double-boiler directly over the fire, and allow its contents to reheat slowly, stirring constantly.
- Remarks
Serve with whipped cream.
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- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
