Compilation of household science by Ryan Mary

Author:Ryan, Mary. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Home economics, Cookery, American, cbk
Publisher: [Peoria, Ill., E. Hine]
Published: 1913-03-25T05:00:00+00:00

Chemistry of Coffee

A high grade coffee, perfectly roasted, properly ground, requires twelve ounces to the gallon for morning coffee, while for after dinner coffee, >vhich is generally served en demi-tasse, sixteen ounces to the gallon are required; fresh boiling water the moment it reaches the bubbling point, then only a little at first to open the pores of the coffee and get it ready to receive the remainder, which is to be put on a little at a time until all the good and none of the bitterness (tannin) is extracted, for if it be too strong it can be easily diluted with boiling water when in cups—hot cups first, then the sugar, then warmed (not boiled) milk, then the coffee, and if you can afford it, put on the top a teaspoonful of whipped cream.

Coffee made in a metal vessel forms "tannate of iron" which is the tannin eating the metal, an ink, so to speak, and if let stand over night makes a very fair writing fluid.

BOILED COFFEE.

For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and V2 white 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee pot, put in prepared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly i/4 cup cold water, let stand 3 minutes to settle. Strain into hot pot or have strainer on table.

COFFEE FOR SIX PERSONS.

Take 1 full cup ground coffee, 1 egg, a little cold water, stir together, add 1 pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving; add speck salt.

FRENCH COFFEE.

One quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl; pour over about i/^ pint cold water and let stand 15 minutes; bring remaining water to a boil; take coffee in bowl, strain through fine sieve, then take French coffee pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee pot on stove 5 minutes; must not boil. Take off and pour in cold water from bowl that coffee was first soaked in to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use 3 parts Java, 1 part Mocha.

VIENNA COFFEE.

Equal parts Mocha and Java Coffee; allow 1 heaping tablespoon of coffee to each person, and two extra to make good strength. Mix one egg with grounds, pour on coffee one-half as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes; then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes; and add rest of water. To 1 pint cream add white of an egg, well beaten; this is to be put in cups with sugar, and hot coffee added.

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