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TEA,
COFFEE,
AND
COCOA
67
Coffee
(To
Make).
Soyer.
Warm
the
freshly-ground
coffee
mixed
with
a
soupqon
of
celery
over
the
fire,
stirring
it
till
quite
hot.
Then
pour
boiling
water
on
it,
and
let
it
stand
for
ten
minutes,
and
serve
with
milk
and
sugar.
Quantities
—
quarter of
coffee
and
quarter-
ounce
of
chicory
for
every
three
quarts of
water.
Coffee
(To
Make).
Another
Way.
Buy
the
best
coffee
and
grind
it
to
the
con-
sistency
of
ordinary
corn
meal.
Into
a
French
tea-pot
put
an
ounce
of
coffee
for
every
person.
One
pound
of
coffee
will
make
sixteen
cups.
As
soon
as
the
water
in
the
tea-kettle
begins
to
boil,
moisten
the
coffee
gently,
and
leave
it
to
soak
and
swell
for
three
minutes.
Then
add
a
little
more
water,
continue
to
add
water
till
you
have
obtained
not
more
than
a
large
coffee-cupful
of
the
extract.
If
carefully
done
the
entire
virtue
of
the
coffee
will
be
in
the
cupful
of
liquor
at
the
end
of
five
minutes.
For
four
persons
use
a
quart
of
pure
milk
and
have
it
boiling
hot
;
heat
the
coffee-cups
by
pouring
hot
water
into
them.
Now
divide
the
coffee
into
the
cups
—
each
one
should
be
a
quarter
full
;
fill
up
with
boiling
milk.
Frozen
Coffee.
Take
a
quart
of
clarified
sugar
and
boil
it
in
a
pint
of
water
till
it
becomes
a
syrup,
when
pour
it
F
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