The International Jewish Cook Book Part 78

BOILED COFFEE

Allow one tablespoon of coffee to each cup of boiling water. Mix coffee with two tablespoons of cold water. Clean egg sh.e.l.ls and put in the pot.

Allow this to come to a boil and add boiling water, bring to a boil and boil for one minute; add a tablespoon of cold water to a.s.sist the grounds in settling. Stand the pot where it will keep hot, but not boil, for five minutes; then serve at once, as coffee allowed to stand becomes flat and loses its aroma. Most cooks use a clean sh.e.l.l or a little of the white of an egg if they do not use the whole. Others beat the whole egg, with a little water, but use only a part of it, keeping the rest for further use in a covered gla.s.s in the ice-chest. Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream. Fill the cup one-fourth full of hot scalded milk; pour on the freshly made coffee, adding sugar.

FILTERED COFFEE

Place one cup of finely ground coffee in the strainer of the percolator; place the strainer in the pot and place over the heat. Add gradually six cups of boiling water and allow it to filter. Serve at once.

TURKISH COFFEE

For making this the coffee must be pulverized, and it should be made over an alcohol lamp with a little bra.s.s Turkish pot. Measure into your pot as many after-dinner coffee cups of water as you wish cups of coffee. Bring the water to a boil and drop a heaping teaspoon of the powdered coffee to each cup on top of the water and allow it to settle.

Add one, two or three coffeespoons of powdered sugar, as desired. Put the pot again over the flame; bring the coffee to a boil three times, and pour into the cups. The grounds of the coffee are of course thick in the liquid, so one lets the coffee stand a moment in the cup before drinking.

FRENCH COFFEE

Have your coffee ground very fine and use a French drip coffee-pot.

Instead of pouring through water, pour milk through, brought just to the boiling point. The milk pa.s.ses through slowly, and care must be taken not to let sc.u.m form on the milk.

COFFEE FOR TWENTY PEOPLE

Add and mix one pound of coffee finely ground, with one egg and enough cold water to thoroughly moisten it, cover and let stand several hours.

Place in thin bag and drop in seven quarts of boiling water. Boil five minutes, let stand ten minutes. Add cream to coffee and serve.

After-dinner coffee is made double the strength of boiled coffee and is served without cream or milk.

BREAKFAST COCOA

Mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt, dilute with one-half cup of boiling water to make a smooth paste, then add one-half cup of boiling water and boil five minutes, turn into three cups of scalded milk and beat two minutes, using Dover beater and serve.

RECEPTION COCOA

Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grains of salt (that have been well mixed) in a saucepan; let boil five minutes, stirring constantly. Heat three cups of milk in a double boiler, add the cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater until foamy and serve hot in chocolate cups, with a tablespoon of whipped cream on top of each cup, or take the cheaper marshmallows, place two in each cup and fill cups two-thirds full of hot cocoa.

HOT CHOCOLATE

Sc.r.a.pe two ounces of unsweetened chocolate very fine, add three tablespoons of sugar, small piece of stick cinnamon and one cup of boiling water; stir over moderate heat until smooth, then add three cups of hot milk. Return to the fire for a minute, do not let it boil, remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.

CHOCOLATE SYRUP

Dissolve two cups of sugar in one cup of water and boil five minutes.

Mix one cup of cocoa with one cup of water and add to the boiling syrup.

Boil slowly for ten minutes, add salt; cool and bottle for further use.

This syrup will keep a long time in the ice-chest in summer and may be used for making delicious drinks.

CHOCOLATE NECTAR

Put into a gla.s.s two tablespoons of chocolate syrup, a little cream or milk and chopped ice, and fill up the gla.s.s with soda water, apollinaris, or milk. Drop a little whipped cream on top.

ICED CHOCOLATE

Follow recipe for boiled chocolate, but do not beat, add one egg, finely chopped ice and three-fourths cup of milk, put in a bowl and beat thoroughly with a Dover beater or pour into jar with cover and shake thoroughly. Serve in tall gla.s.ses.

ICED COFFEE

Take boiled coffee, strain, add sugar to taste and chill. When ready to serve, add one quart of coffee, one-half cup of cream and pour in pitcher. Serve in tall gla.s.ses. Have ready a small bowl of whipped cream and, if desired, place a tablespoon on top of each gla.s.s.

TEA

Scald the tea-pot. Allow one teaspoon of tea to each person, and one extra. When the water boils, pour off the water with which the pot was scalded, put in the tea, and pour boiling water over it. Let it draw three minutes. Tea should never be allowed to remain on the leaves. If not drunk as soon as it is drawn, it should be poured off into another hot tea-pot, or into a hot jug, which should stand in hot water.

TEA (RUSSIAN STYLE)

Use a small earthenware tea-pot, thoroughly clean. Put in two teaspoons of tea leaves, pour over it boiling water to one-fourth of the pot, and let it stand three minutes. Then fill the pot entirely with boiling water and let it stand five minutes. In serving dilute with warm water to suit taste, or serve cold, but always without milk. A thin slice of lemon or a few drops of lemon juice is allowed for each cup. Preserved strawberries, cherries or raspberries are considered an improvement.

RUSSIAN ICED TEA

Make tea for as many cups as desired, strain and cool. Place in ice-box, chill thoroughly and serve in tall gla.s.s with ice and flavor with loaf sugar, one teaspoon of rum or brandy, one slice of lemon or one teaspoon preserved strawberries, raspberries, cherries or pineapple, or loaf sugar may be flavored with lemon or orange and packed and stored in jars to be used later to flavor and sweeten the tea. Wash the rind of lemon or orange and wipe dry, then rub over all sides of the sugar.

HOT WINE (GLUEH)

Mix one quart claret, one pint water, two cups of sugar, one-half teaspoon of whole cloves, one teaspoon of whole cinnamon, lemon rind cut thin and in small pieces. Boil steadily for fifteen minutes and serve hot.

FRUIT DRINKS

The success of lemon-, orange- and pineapple-ades depends upon the way they are made. It is best to make a syrup, using one cup of granulated sugar to one cup of water. Put the sugar in cold water over the fire; stir until the sugar is dissolved; then cook until the syrup spins a fine thread. Take from the fire and add the fruit juices while the syrup is hot. If lemonade is desired, lemon should predominate, but orange or pineapple juice or both should be added to yield the best result. Small pieces of fresh pineapple, fresh strawberries and maraschino cherries added at time of serving will make the drink look pretty and will improve the flavor. Shaved or very finely cracked ice should be used.

PINEAPPLE LEMONADE

Pare and grate a ripe pineapple; add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quant.i.ty of water. Mix and add a quart of water. When quite cold strain and ice. A cherry, in each gla.s.s is an agreeable addition, as are a few strawberries or raspberries.