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Drinks
—
Old
and
New
essential
oil
from
the
peel
of
a
lemon
by
rubbing
four
lumps
of
sugar
upon
it.
Pare
another
lemon
as
thinly
as
you
can.
Put
the
paring
and
the
sugar
into
a
large
jug,
and
pour
in
a
quart
of
claret.
Mix
all
well
together,
and
set
the
jug
on
ice
for
one
hour.
Just
before
serving
add
a
pint
of
spark-
ling
moselle
and
two
bottles
of
soda-water.
Put
a
few
sprigs
of borage
or
of
balm
into
the
jug.
—
/.
i?.
To
make
Coffee,
—
Purchase
whole,
and
preferably
unroasted,
berries
of
good
quality
from
a
reliable
source.
Roast
freshly
as
required,
grind
as
soon
as
roasted,
and
make
as
soon
as
ground.
Some
admir-
ably
simple
coffee-roasters
are
now
obtainable.
In
the
absence
of
a
proper
roaster,
a
frying-pan
may
be
used,
a
few
berries
being
roasted
at
a
time.
A
very
little
butter
should be
placed
in
the
pan,
a
low
fire
should
be
employed,
and
the
berries
should
be
kept
on
the
move
till
they
are
of
a
light
brown
colour.
It
should
be
remembered
that
a
single
burnt
berry
will
spoil
the
coffee.
Coffee
should
be
most
carefully
strained,
and
therefore
some
form
of
coffee-pot
with
percolator
is
desirable.
Pack
the
freshly
ground
coffee
tightly
in
the
strainer,
and
slowly
pour
boiling
water
on
it.
As
soon
as
the
coffee
has
percolated
through,
it
should
be
served.
Boiling
it
drives
off
the
aroma.
A
table-
spoonful
of
ground
coffee
should
be
allowed
to
each
cafe
noir
cup,
or
each
large
cup
of
cafe
au
hit.
Cafe
au
lait
consists
of
an
equal
mixture
of
coffee
and
boiled
milk.
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