Coffee, To Make
INGREDIENTS. -Allow 1/2 oz., or 1 tablespoonful, of ground coffee to each person; to every oz. of coffee allow pint of water.
To make coffee good, it should never be boiled, but the boiling water merely poured on it, the same as for tea. The coffee should always be purchased in the berryif possible, freshly roasted; and it should never be ground long before it is wanted for use. There are very many new kinds of coffee-pots, but the method of making the coffee is nearly always the same, namely, pouring the boiling water on the powder, and allowing it to filter through.
Our illustration shows one of Loysel's Hydrostatic Urns, which are admirably adapted for making good and clear coffee, which should be made in the following manner: - Warm the urn with boiling water, remove the lid and movable filter, and place the ground coffee at the bottom of the urn. Put the movable filter over this, and screw the lid, inverted, tightly on the end of the centre pipe. Pour into the inverted lid the above proportion of boiling hot and clear. The coffee made in these urns generally turns out very good, and there is but one objection to them-the coffee runs rather slowly from the tap; this is of no consequence where there is a small party, but tedious where there are many persons to provide for. A remedy for this objection may be suggested, namely, to make the coffee very strong, so that not more than one third of a cup would be required, as the rest would be filled up with 豆豆 LOYSEL'S HYDROSTATIC URN, milk. Making coffee in filters or percolaters does away with the necessity of using isinglass, white of egg, and various other preparations, to clear it. Coffee should always be served very hot, and, if possible, in the same vessel in which it is made, as pouring it from one pot to another cools, and consequently spoils it. Many persons may think that the proportion of water we have given for each ounce of coffee is rather small; it is so, and the coffee produced from it will be very strong; one third of a cup will be found quite sufficient, which should be filled with nice hot milk, or milk and cream mixed. This is the café au lait for which our neighbours over the Channel are so justly celebrated. Should the ordinary method of making coffee be preferred, use double the quantity of water, and, in pouring it into the cups, put in more coffee and less milk.
COFFEE, TO ROAST.
Coffee, To Roast. (A French Recipe.)-It being an acknowledged fact that French coffee is decidedly superior to that made in England, and as the roasting of the berry is of great importance to the flavour of the preparation, it will be useful and interesting to know how they manage these things in France. In Paris there are COFFEE CUSTARD, two houses justly celebrated for the flavour of their coffee-La Maison Corcellet and La Maison Royer de Chartres; and to obtain this flavour, before roasting, they add to every 3 lbs. of coffee a piece of butter the size of a nut, and a dessertspoonful of powdered sugar; it is then roasted in the usual manner. The addition of the butter and sugar develops the flavour and aroma of the berry; but it must be borne in mind, that the quality of the butter must be of the very best description.
College Puddings. INGREDIENTS for 6 puddings. pint of bread-crumbs, 6 oz. of suet finely chopped, lb. of currants, a little candied peel, 3 oz. of sugar, 3 eggs, 3 tablespoonfuls of brandy, a grate of nutmeg. AVERAGE COST, 1s. 2d. Put the bread-crumbs into a basin with the sugar, candied peel, currants, suet and nutmeg, and stir these ingredients till well mixed. Beat up the eggs, and moisten the pudding with these and the brandy, beaten well, then form the mixture into round balls, which fry in hot lard or clarified dripping, turning them several times, and letting them stew till thoroughly done.
Drain on blotting-paper and serve with wine sauce.
TIME.-15 to 20 minutes.
SEASONABLE at any time.
Collops, Scotch. (Cold Meat Cookery.)-INGREDIENTS.-The remains of cold roast veal, a little butter, flour, 1/4 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom COMPÔTE. ketchup. AVERAGE COST, exclusive of the cold meat, 6d.
Cut the veal the same thickness as for cutlets, rather larger than a crown piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and add 1/2 pint of water, pouring it in by degrees ; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about hour; flavour the gravy with lemon-juice, peel, wine and ketchup, in the above proportion; give one boil, and serve.
TIME. hour.
SEASONABLE from March to October.
Collops, Scotch, White. (Cold Meat Cookery.) - INGREDIENTS.-The remains of cold roast veal, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour, 1/4 pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonfuls of cream, 1 tablespoonful of sherry. AVERAGE COST, exclusive of the cold meat, 7d. Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on them the nutmeg, mace, cayenne and salt, and fry them in a little butter. Dish them, and make a gravy in the pan by putting in the remaining ingredients. Give one boil, and pour it over the collops; garnish with lemon and slices of toasted bacon, rolled. Forcemeat balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.
TIME. About 5 or 7 minutes.
SEASONABLE from May to October.
Compôte. -By this is generally understood a confiture made at the moment of need, and with much less sugar than would be ordinarily put to preserves. They are very wholesome things, suitable to most stomachs which cannot accommodate themselves to raw fruit or a large portion of sugar: they are the happy medium, and far better than ordinary stewed fruit. For Fruit Compôtes refer to the recipes relating to the various fruits. A compôte of fruit makes a nice dinner dish if served in a crust of puff-paste after the style of a vol au vent, or in a sponge cake, the centre of which is scooped out to contain the fruit, with a little whipped cream put on the top of the fruit. By many the sponge-cake crust is preferred if soaked with a little sherry as a tipsy cake.
CONFECTIONERY.