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i
I
T
BllBADAST. BEVERAGES.
acquires
a musty flavor,
that
epoi1s
the
best
tea
or coffee.
The cheapest,
and
perhaps the
best,
coffee-potlt are those ma.de·on the
French
plan,
called
cafetieres~
·
If
you have not one of those,
adopt the followina plan :-put your freshly–
ground coffee
into
th.e coffee-pot, previously made
warm,
and p<>ur upon it water
actually boiling
;
set
the pot by the side of the. :fire for
a.
few
sec–
onds, but
<lo
not let it boil up, then pour
a.
cup–
full out and return it
back
again
to
the pot,
m
order to clear it ; having done this, let it stand
on the hob or centre to settle, and, in less than
five minutes,
a
transparent, strong, aromatic cup
of
coffee
may
be
poUI·ed out. The proportions
of coffee, (which should not
be
too
finely ground)
recommended,
are an
ounce to
a.
pint, or pint
ana
a
half
of
water.
•The
milk
used
·with
coffee·
should alwa.Yll
be
boiled
and
used
as
hot
as possible ;
the
ooiling
of
milk
imparts
a
peculiar
and exceedingly plea–
sant :fla.vor
to
the
coffee. . White sugar is recom–
mended, as the molasses-like flavor of moist sugar
quite
overpowera the delicate
aroma.
cui
AU LAIT.
The
French
are
justly celebrated for this break–
fast coffee, which may
be
made as follows :-use
an infusion, made as above directed, or in a caf–
etiere; only of
double
the strength, and, when
clear, pour it into the breakfast cups, which have
been previously half or three parts filled with
toiling milk, sweetened with loaf-sugar.
· ·'
'
•