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.
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The strong, clear, black_infusion, made
8a
abon,
served in small cups, and
di:ink.
with
a 1'irge quan–
tity
of sug:u-,
is
the
cafe
.noir.of
the
_French.
COFFEE-..<:OYER'S PLAN.
Put
two
ounces
of
ground coffee
into
a.
stewpan,
which set on the fire; stirring
it
round
with
a
spoon until quite hot (but not burnt), pour over
it
a pint of boiling water ; cover it closely for
five minutes ;
stram
it,
wan:n
it
again and serve.
CHOCOLATE.
Chocolate
is
prepared
from the
~eeds
of
the
Eheobroma Cacao,
a
native
of
the
West Indies,
and the adjacent
parts
ofAmerica.
T4e
seeds
con–
sist
of a kernel covered
by
a
h118k
or
skin ; ·
the
former contains about
half
its weight of
a
white
solid fat or oil,
called
'butter
of
cacao,'
~
the
peculiar chocolate flavor,
and
remarkable
for
not showing
any
dispoeition
to
became
rancid ;
in •
addition to this oil the kernels contain a very con–
siderable
1>_roportion
of
Btarchy
and
gummy
prin–
ciples. The husks consist
&lmoet
entirely of
woody
matter,
but
yield,
when
boiled
in
water,
a
bro1'nish, mucilaginous decoction.
. .. . .
Chocolate
is
prepared
~
routing
the
eeeds,
and depriving them of
then hush, which
amount
to about one quarter
of
their weight ; the kernels
of
the roasted nuts are
what
is
termed nib cecoa :
they are afterwards
ground
in
a
mill
whole