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Coffee
Liqueurs.
A
mode
of
making
coffee
is
to
put
£lb.
fresh-
ground
coffee
in
a
basin,
and
to
break
into
it
an
egg
entire,
shell
and
all
;
and
then
mix
it
with a
spoon
to
the
consistence
of
mortar.
Place
this
in
a
coffee-pot
with
tepid
water,
let
it
boil
up
and
break
three
times
;
allow
it
to
stand
by
the
fire,
but
be
careful
it
does
not
boil.
It
will
soon
come
as
clear
as
amber, a
deliciously
rich
drink.
Cafe
au
Lait.
—
Make
the
coffee
with
boiling
milk,
instead
of
water
;
sugar
to
taste.
Cafe
Gloria.
—
Equal
quantities
of
strong,
bright
coffee
and Cognac
;
sugar
to
taste.
Cafe
au
Lait.
—
Pint
of
good
coffee,
pint of
boiled
milk,
\
pint
of
boiled
cream,
1
drop
essence
of
vanilla
;
sugar
to
taste.
Cafe
Noir.
—
Half-cupful
strong,
bright
coffee,
half-cupful
Cognac
;
sugar
and
vanilla
to
taste.
Coffee
Milk.
—
Boil
a
dessert-spoonful
of
coffee
(2
drachms)
in
a
pint
of
milk
for
a
quarter
of
an
hour
;
add
shavings
of
isinglass,
to
clear
it
;
let
it
boil
a
few
minutes
;
let
it
rest
and
settle
clear.
Coffee
Ratafia
{Ratafia
de
Cafe).
—
lib.
of roasted
fresh-ground
Mocha
coffee;
macerate
for
10
days
in
1
quart
of
spirit
;
strain
clear,
and
add
2
pints
clarified
syrup,
and
of
water
1
quart.
Cofee
Ratafia.
—
1
|~lb.
best
roasted
and
fresh-