Coffee for Four Persons
Put into an earthenware saucepan a teacupful of roasted coffee freshly ground, and pour over one pint and a half of boiling water. Bring to a boil twice. Tip a tablespoonful of cold water into the boiling coffee. Let it stand for five minutes and strain through a strainer into a warmed coffee pot.
[Pg 63] SOUPS, STOCKS
General Remarks
If the vegetables are used for flavouring only, they may remain in the soup all the time it is cooking. If, on the other hand, they are intended to be dished in the soup they should be put in only in time to be cooked thoroughly.
Every kitchen should contain in a cupboard always a bottle of cooking sherry, a bottle of mushroom catsup, one of Worcester sauce, one of tomato (bottled) sauce, some fresh lemons, vinegar, the best salad oil, a packet of sweet herbs, bovril, nutmeg, cloves, and spice.
The object in adding sugar is to clear the soup or stock and will be found as effective as eggshells.
In preserving stocks for soups, gravies, etc., care should be taken never to allow the receptacle containing it to be covered—after it is strained—except with a perforated meat cover.
Stock cannot be kept for more than two days without being reboiled. Never neglect to dash cold water into it while still boiling or the object of settling the solid particles and raising the fat will not be attained.
[Pg 64]