This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 Excerpt: ...are used as much as the berry for making coffee. Like tea, coffee must be roasted that the fine flavor shall be developed. There are large establishments now for roasting and grinding coffee. The work is done by machinery, and nearly always the grains are evenly roasted, and just enough to give the right flavor. If the ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 Excerpt: ...are used as much as the berry for making coffee. Like tea, coffee must be roasted that the fine flavor shall be developed. There are large establishments now for roasting and grinding coffee. The work is done by machinery, and nearly always the grains are evenly roasted, and just enough to give the right flavor. If the coffee after roasting is placed in close tin-cans, it will retain its best qualities for a long time. It can be ground when needed for use. Many persons think that heating the dry coffee just before making improves the flavor. There are many modes of making coffee, each one having its advantages and disadvantages. Boiled Coffee.--The old method of boiling coffee is still practiced by at least one half the housekeepers in this country. It is sometimes boiled with an egg, which makes it perfectly clear, and also enriches it. When an egg is not used, a small piece of salt-fish skin is boiled with the coffee, to clear it. Rule for Boiled Coffee.--One small cup of roasted and ground coffee, one third being Mocha, the other two thirds Java, one small egg-shell, and all-broken into the pot with the dry coffee; stir well with a spoon, and then pour on three pints of boiling water. Let it boil from five to ten minutes, beginning to count from the time when it begins to boil. As soon as it has boiled enough pour in one cup of cold water, and turn a little of the coffee into the cup to see that the nozzle of the pot is not filled with coffee grounds; turn this back again, and let stand a few moments to settle. Be sure that it does not boil again. Advantages of the boiled coffee: When the egg is used the yolk gives a very rich flavor, and when the milk or cream is added the coffee has a rich yellow look, which is very pleasing. It also has a peculiar fla...
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Add this copy of First Principles of Household Management and Cookery; a to cart. $7.66, very good condition, Sold by Prominent Trading Company rated 4.0 out of 5 stars, ships from Hereford, HEREFORDSHIRE, UNITED KINGDOM, published 2012 by RareBooksClub. com.
