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Home-made Beverages.
a little of the cold liquid, add the remainder
boiling, pour into a saucepan, bring to boiling
point and serve.
Cocoa, Iced.
Mix four table-spoonfuls of cocoa smoothly
with a little cold milk, add a quart of boiling
milk,pour into a pan,and bring to boiling point,
then sweeten to taste,ice, and serve with a tea-
spoonful of whipped and sweetened cream in
each cup.
Coffee.
Allow a heaped up table-spoonful of freshly
ground cofiee to every half-pint of water. If a
cafetiere is not at hand follow the instructions
given in the recipe for Cai& au Lait, and when
ready, pour into a heated cofiee pot.
Coffee, Burnt.
Sweeten some very strong cofiee to taste, pour
it into small cups, place a teaspoonful of brandy
in each, set fire to it, and when the spirit is
partly consumed, blow out the flame and drink
the cofiee at once.
Coffee, Iced.
To a quart of very strong cofiee, add a wine-
glassful of maraschino or brandy, and 3 oz. of
castor sugar. Embed the jug in ice for three
hours, and serve whipped and iced cream with
the cofiee.
Coffee Liqueur.
Put a pound of cane brown sugar and half
a pint of water into a pap, for five minutes,
skimming well, then add t36 freshly roasted
cofiee berries, and let them infuse by the side of
the fire for 10 minutes. Pour the syrup and
berries into a jar, add a quart of good brandy,
cover and infuse for a month,shaking the bottle
daily,then filter and bottle.
Coltsfoot Wine.
Boil six gallons of water, 12 lb. pure cane
sugar, and the strained juice of six lemons
together for half an hour, removing the scum
asit rises, then pour it on to one and a half pecks
of freshly gathered coltsfoot flowers, 5 lb. of
stoned and chopped Malaga raisins and the