Coffee made in this way must
be made in a biggin. It would not be clear in a common coffee-pot.
A bit of fish-skin as big as a ninepence, thrown into coffee while
it is boiling, tends to make it clear. If you use it just as it comes
from the salt-fish, it will be apt to give an unpleasant taste to the
coffee: it should be washed clean as a bit of cloth, and hung up till
perfectly dry. The white of eggs, and even egg shells are good to
settle coffee. Rind of salt pork is excellent.
Some people think coffee is richer and clearer for having a bit of
sweet butter, or a whole egg, dropped in and stirred, just before it
is done roasting, and ground up, shell and all, with the coffee. But
these things are not economical, except on a farm, where butter and
eggs are plenty. A half a gill of cold water, poured in after you take
your coffee-pot off the fire, will _usually_ settle the coffee.
If you have not cream for coffee, it is a very great improvement to
boil your milk, and use it while hot.
CHOCOLATE.
Many people boil chocolate in a coffee-pot; but I think it is better
to boil it in a skillet, or something open.
Pages:
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146