Ingredients
- five pounds roasted coffee
- one pint of coffee
- five gallons boiling water in coffee urn
- one buys good coffee properly browned
- nine out of ten cases the coffee has been boiled too long
- six eggs
Directions
BEVERAGES.
Here's to a temperance supper,
With water and lemonade, And nice black coffee to end with,
And this is how it is made.
When one buys good coffee properly browned and ground, and then the infusion is not satisfactory, in nine out of ten cases the coffee has been boiled too long, or the water has not been freshly boiled when poured over the coffee, or the water may have been lukewarm. It is better to start with perfectly cold water than with water not boiling-hot. If coffee is made in the old-fashioned tin, by courtesy called a "coffee-pot," it should be mixed first with cold water, then covered with boiling water and brought slowly to the boiling point. As soon as it actually boils stand it aside for a moment to settle, and drain it off into another pot. A five minutes' rest on the grounds will ruin the best decoction ever made. If coffee is made after the French fashion, by percolation, the water must be freshly boiled, the coffee finely ground, and it must be used as soon as made. — Mrs. Rorer.
Coffee for 100. — Take five pounds roasted coffee, grind and mix with six eggs; make small muslin sacks, and in each place one pint of coffee, leaving room for it to swell ; put five gallons boiling water in coffee urn, having a faucet at the bottom. Put in part of the sacks and boil two hours. Five or ten minutes before serving raise the lid and add one or two more sacks, and if you continue serving several times, add fresh sacks at regular intervals, taking out the first sacks put in, and filling up with boiling water. To make for twenty persons use one