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Beverages
—
Non-Alcoholic
1
oz.;
essence
of
celery,
4
dashes.
Stir
while
adding
hot
soda.
Serve
with
spices.
Coffee
Extract
1.
—
Select
a
good
brand
of
coffee.
It
should
be
freshly
ground
each time
you
prepare
your
extract.
Moisten
1
lb.
of
fine
ground,
but
not
powdered,
coffee
with
4
oz.
of
cold
water.
Pack
in
a
glass
percolator.
Add
1
pt.
of
boiling
water,
cover
lightly
and
let
stand
for
1
hour;
draw
the
cork
and add
sufficient
boiling
water
to
percolate
1
pt.
Heat
to
the
boiling
point
and
allow
it
to
pass
through
the
coffee
a
couple
of
times.
The
strength
should
now
be
exhausted
and you
should
have
a
pint
of
good
coffee
extract.
2.
—
Moisten
10
oz.
of
Mocha
and
Java
or other
good
coffee
with
a
little
water.
Pack
in
a
glass
percolator.
Add
1
oz.
of
good
French
brandy
with
sufficient
boiling
water
to
percolate
30
oz.
Cover
tightly
and
let
macerate
for
about
an
hour;
then
percolate.
3.
—
Moisten 20
oz.
of
good
freshly
roasted
and
ground
coffee
in
a
mixture
of
2
oz.
of
glycerine
and
4
oz.
of
cold
water.
Pack
in
a
glass
percolator.
Add
2
oz.
of glycerine
and
let
stand
for
half
an
hour.
Then
add
14
oz.
of
boiling
water
and
macerate
for
an
hour.
Then
percolate
until
about
a
pint
of
good
strong
extract
is
obtained.
Some
formulas
call
for
dilute
alcohol
as
a
menstruum,
but
the
above
is
preferable
for
hot
soda
purposes,
since
alcoholic
extracts
of
coffee
do
not
retain
either
the
flavor
or
the
aroma
that
the
others
do.
Burnt
Coffee.
—
Allow 3
teaspoonfuls
of
good
coffee
to
each
J^
pt.
of
water.
Sweeten
it
rather
more
than
or-
dinarily,
and
strain
it
into
small
cups.
Pour
a
little
brandy
into
each
over
a
spoon,
set
fire
to
it,
and
when
the
spirit
is
partly
consumed
the
flame
should
be
blown
out,
and
the
coffee
drunk
immediately.
Roasting
Coffee
(a
French
recipe).
—
Add,
before
roasting,
to
every
3
lb.
of
coffee
a
piece
of
butter the
size
of
a
nut
and
a
dessertspoonful
of
powdered
sugar.
It
is
then
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