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Beverages page 1 >  Coffee (1906)


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The Inglenook Cook Book (1906)

No person can make a cup of good coffee out of an inferior grade of the berry. The best is a mixture of 1/2 Mocha and Java, half and half, ground together. The coffeepot must be rinsed clean, and a cup of ground coffee put in it, then add either 6 or 8 cups of water that has been freshly boiled. Then set where it is as near the boiling point as possible without actually boiling. It should remain on the stove, steeping, for 20 minutes, and an hour will not hurt it. The secret of making good coffee is not allowing it to boil. Use no so-called extract of coffee, which is nothing but burned sugar and does nothing but color the decoction. To make cafe au lait, take half as much strong coffee as may be needed and pour in the pot as much more rich, sweet milk. Let this just come to the boil and serve.

Sister Bessie Royer, Elgin, Ill.



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