Coffee

Directions To Make "Good Coffee"

In the preparation of Coffee, experts generally all agree on the following rules:

1 - To make coffee to perfection, you must use one tablespoonful of good coffee for each cup and one for the pot.

2 - The water must be fresh drawn from the faucet and let come to a boil, because water that has once been boiled has lost a large amount of the air or oxygen it contains.

3 - The percolation method is best; coffee, preferably, should not be boiled, but if you must boil it, do not boil it over five minutes or a bitter concoction of tannin results.

4 - The infusion must be drunk soon after making or its aroma and fine flavor are missed.

5 - Whatever pot is used, it must be strictly clean and scalded with hot water so that it is thoroughly heated throughout.

6 - To obtain the full aroma and flavor, the coffee must be freshly roasted and ground.

Vienna Coffee

Put in strainer of a percolator, a heaping tablespoonful of finely ground coffee for every ordinary size cup of coffee, press the coffee down in the strainer slightly, and pour on your required amount of boiling water; put the lid on the strainer and leave the water to filter through. Add to coffee, when serving, to two parts coffee, one part hot milk and a tablespoonful of whipped cream, which will float on top of coffee, adding to it a rich flavor and a very inviting appearance. When you prepare coffee after this recipe, you will have a very delicious coffee, such as served in all first-class cafes on the Karthner Ring in Vienna.

French Drip Coffee "Cafe Noir"

For every one ordinary cup, take two tablespoonfuls of finely ground coffee, which press down slightly in the strainer, then pour on your boiling hot water, put lid on strainer and leave water to filter "through. When the water is all filtered through, you have "Cafe Noir," a very strong black coffee which is usually drunk with brandy, the latter being poured in saucer with sugar and then ignited, leaving the spirits burn out. Sometimes it is diluted with hot water.

Milk Coffee Or "Cafe Au Lait"

Prepare the coffee the same as "Cafe Noir," with a little chicory added, about 3 ounces chicory to the pound of coffee, and when serving, add to it an equal amount of hot milk. When serving "Cafe au Lait" in the French cafes, the waiter brings the coffee pot in one hand and the vessel containing hot milk in the other and pours into the cup from both vessels at the same time. These recipes are followed in all the prominent cafes in Paris.

Coffee Boiled

Take one tablespoonful medium ground coffee to a cup, and one for the pot. Draw fresh water from the faucet, boil in kettle for five minutes, pour the water on coffee in pot and allow it to steep for five minutes, then remove the grounds from the liquor, and you can use it several hours afterwards.

Coffee Steeped

Take one tablespoonful medium ground coffee to a cup, and one for the pot. Put the coffee in the required amount of cold water, and then bring it to a boil, and boil for a few minutes, and then strain grounds from liquor and serve while hot.

Meringued Coffee

Make coffee after any approved formula. Put sugar and scalding milk in each cup and add the coffee. Have a meringue made by mixing the white of an egg, well beaten, with half a pint of whipped cream. Lay a heaping spoonful on top of each cup before serving.

Chocolate And Cocoa

Meringue Chocolate

Make chocolate according to general directions. Beat an egg separately, pour the liquid over the beaten yolk (one egg to pint). Whip the whites to a stiff froth and put a spoonful on the top of each cupful of hot chocolate before serving. Half cupful of whipped cream mixed lightly with the beaten white is a great improvement.

Ordinary Chocolate

Mix one tablespoonful of Ghirardelli's Chocolate for every ordinary cup, with two tablespoonfuls of Cream. Dissolve the above with boiling water, the quantity required, or dissolve the quantity required in the corresponding quantity of boiling milk. Boil half minute, stirring continuously. The delicious beverage is then ready.

Cocoa

Use a teaspoonful of Ghirardelli's Cocoa in a breakfast cup, add a tablespoonful of boiling water, or two tablespoonfuls of Cream, and mix thoroughly. Then fill balance of cup with boiling milk or water. Two minutes' boiling will improve it.

Chocolate

Take one tablespoonful of Ghirardelli's Ground Chocolate for an ordinary breakfast cup or half pint. Dissolve the quantity required in the corresponding quantity of boiling milk. Boil for half a minute, stirring continuously. The delicious beverage is then ready.

Directions To Make "Tea" To Perfection

To have tea in perfection, it is only necessary to follow the following rules:

1 - Let the water be fresh from the faucet.

2 - Let the water boil furiously five minutes before using.

3 - Let the water remain on the leaves not less than seven nor over ten minutes, then be poured off into another heated vessel.

4 - Use one full teaspoonful of tea for every cup of water, and if too strong, reduce the quantity.

Adherence to these simple rules procures the best and most harmless tonic, the most exquisite flavor and most inexpensive beverage known to civilization, averaging two hundred to three hundred cups to the pound. No water sold in bottles is cheaper than this.

A thoroughly good tea can be purchased at retail at 50c per pound, but by no means a choice one. Hence it is better to buy no tea under 60c per pound, but better still, $1.00, and be assured of receiving both the bouquet and maximum tonic properties.

If you want the best brand of teas, ask for the following:

Black Teas

Indian or Assam, Ceylon, English Breakfast and Oolong.

Green Teas

Gunpowder, Young Hyson, Basket Fired or Uncolored Japan, Porcelain Fired Japan.