Chapter XXVI: Beverages

FILTERED WATER

[Sidenote: Boiling the water.]

It is a recognized fact that many diseases are contracted through drinking impure water, yet many are so careless as not to take the simple means of removing this danger. It only requires boiling the water to destroy the germs. This, however, does not remove the foreign matter, such as decayed vegetable growth and other substances, therefore it is well to filter as well as to boil water. Many good filters are made which are cheap and easy to clean. The Gate City Stone Filter is perhaps the simplest one, being an earthen crock with a porous stone bottom. Although all filters claim to remove germs as well as impurities from water, it is safer to boil it first. Bright, crystal-like water in clear glass carafes is an ornamental addition to the table service as well as a convenient way of serving it. If the carafes are stopped with cotton and placed in the refrigerator for several hours, the water will be refreshingly cool, and cracked ice, which many do not use, in the belief that it arrests digestion, will not be required.

TO FREEZE CARAFES

[Sidenote: Packing.]

Fill the bottles a little less than half full. The water should be below the largest part of the bulb; stop the bottles with cotton, and over the top of each one invert a tin cup. Individual timbale-molds may be used. Cover the bottom of a tub with ice and salt, place the bottles on it, leaving some space around each one, then fill the tub with ice and salt, the same as in packing ice-creams, and cover it. Within two or three hours the water will become frozen. Care must be taken that the water in the tub is never high enough to flow into the top of the carafes. When ready to serve, wipe the frozen carafes and fill them with ice water.

TEA

[Sidenote: The water.]

You cannot have first-rate tea or coffee unless you use freshly-boiled water. Water that has been boiled for an hour or more lacks life, and gives a dull taste to the decoction. Draw freshly filtered water and let it come to a hard boil before using.

Scald the pot and immediately put into it the tea-leaves.

When the water boils hard, pour upon the tea-leaves the required quantity of water. Shut down the cover of the tea-pot and let it stand just five minutes before serving.

[Sidenote: Proportions.]

[Sidenote: Steeping.]

To give the proportions of tea and water is impossible, as such different degrees of strength are demanded. One teaspoonful of tea to a pint of water, steeped five minutes, makes a weak tea. Two teaspoonfuls give the color of mahogany, if an English breakfast tea is used. Oolong tea does not color the water very much, so its strength cannot be as well judged in that way. Tea, to be perfect, should not steep longer than five minutes; it may continue to grow stronger after that time, but the flavor is not as good, and if the leaves remain too long in the water the tea becomes bitter.

The Russians, who are reputed to have the best tea, prepare it at first very strong, getting almost an essence of tea; this they dilute to the strength desired, using water which is kept boiling in the samovar. Water removed from the kettle and kept in a pot where it falls below the boiling-point, will not give satisfactory results in diluting a strong infusion.

[Sidenote: The tea-bag.]

Where a quantity of tea is to be used, as at receptions, it is well to put the tea into a swiss muslin bag, using enough to make a very strong infusion. Place the bag in the scalded pot; add the boiling water; after five minutes remove the bag. Keep a kettle of water boiling over an alcohol flame, and use it to dilute the tea as needed. The tea will then be as good as though freshly made. If, however, the leaves are allowed to remain in the pot the tea will not be fit to use after a short time, and no matter how much it may be diluted, it will still have an astringent taste.

[Sidenote: The tea-ball.]

Silver balls are convenient to use where one or two cups at a time only are to be made for the friend who drops in for the afternoon cup of tea. The ball holding the tea is placed in the cup, water from the boiling kettle poured over it, and the ball removed when the water has attained the right color.

[Sidenote: Russian tea.]

[Sidenote: Tea punch.]

[Sidenote: Iced tea.]

Various preparations of tea are made by adding flavorings. The so-called Russian tea is made by adding sugar and a thin slice of lemon to each cup; tea punch by soaking the sugar first in rum or brandy. These, however, as well as milk, destroy the flavor of tea and change the character of the drink. Iced tea is a very refreshing drink in summer. It is served in glasses, with plenty of cracked ice, and should not be made very strong, or it will become clouded when the ice is added. Iced tea is improved by adding lemon. One tablespoonful of lemon-juice to a glass of tea is a good proportion.

COFFEE

CARE OF THE COFFEE-BEAN

It is generally understood that tea becomes air-drawn if not kept closely covered. It is also desirable to keep coffee in the same way.

COFFEE MIXTURES AND BRANDS

[Sidenote: 2/3 Java, 1/3 Mocha.]

Mandhaling coffee, which is grown by the Dutch government on the island of Sumatra, is considered the finest coffee in the world. The finest Mocha which comes to this market contains twenty per cent. of "Long Bean." The best-known mark of this coffee in New York is H. L. O. G. A favorite mixture is two thirds Mandhaling to one third Mocha. The ordinary mixture of two thirds Java to one third Mocha is misleading, as there are an indefinite number of inferior qualities of both "Mocha" and "Java." The best Java comes from the port of Padang in Sumatra, and the only true Mocha comes from Aden in Arabia. The finest grades of Mexican, Maracaibo, Bogota, and Jamaica coffees are highly esteemed. High grades of "Washed Rio" are also richly flavored coffees. These high-class coffees are difficult to get unadulterated. Another difficulty in buying coffee is that each variety has many grades, so the only assurance one can have of the quality received is the good faith of the grocer with whom one deals. A practice among grocers is to make mixtures which they sell under their own trademark.

=TO MAKE COFFEE=

To have the coffee right is one of the difficulties of the housekeeper. The making of coffee is a very simple operation, but the nicety and care with which it is prepared mark the difference between the good and bad decoction. The best quality of coffee carelessly made is not as acceptable as that well made from an inferior bean. Coffee readily absorbs foreign flavors. If the pot is wiped out with a soiled cloth, or if the coffee is strained through a flannel not perfectly sweet, the coffee betrays it. If the spout is allowed to collect a film of stale coffee, it will ruin all the fresh coffee put into the pot. To have perfect coffee, use an earthen or china pot, and have the water boiling when turned onto the coffee. Like tea, the results will not be right if the water is allowed to fall below the boiling-point before it is used. Have the coffee ground to a fine powder in order to get its full flavor as well as strength. There is great waste in having coffee ground coarse. A pound will go three times as far in the former as in the latter case, therefore a good coffee-mill is an economy in a household. Like tea, it should also be freshly made. It seems to lose its fine flavor if kept hot for any considerable time. Black coffee is usually made by dripping. Any coffee is better made in that way, using less coffee if less strength is desired, but a strong infusion diluted with hot milk makes a better drink than weak coffee flavored with milk.

=DRIP COFFEE=

One heaping tablespoonful of coffee to a cupful, or half pint, of water will make black coffee. Put the coffee powder into a felt bag, or on a thick flannel laid on a strainer and pour the boiling water over it. The flannel must be thick, and close enough to prevent the fine powder straining through. If enough coffee is used to make it of much depth in the strainer, the water will pass through very slowly and the coffee will be cold, therefore have the pot hot before beginning, and stand it in a pan of hot water while it is dripping. Coffee will not be right unless the water is violently boiling when poured on the grounds. Serve the coffee at once.

=BOILED COFFEE=

Put the ground coffee into the pot, pour over it boiling water; let it come to the boiling-point; remove, and stir into it the slightly beaten white of an egg and the crushed shell; replace it on the fire and let it boil one minute. This is to clear the coffee of the fine particles held in suspension. Pour a tablespoonful of cold water down the spout and place it on the side of the range where it will be perfectly still for five minutes, then pour off carefully the liquid coffee. Do not let the coffee boil three minutes altogether. The aroma of the coffee is the escaped volatile oils--all that is lost detracts just so much from the flavor of the drink.

=ICED CAFE AU LAIT=

Add enough cold black coffee to milk to give it the desired strength and flavor. Sweeten to taste and let it stand on ice until ready to serve. Serve it in glasses instead of cups. Any coffee left from breakfast prepared in this way makes a refreshing and acceptable drink for luncheon in summer.

=CHOCOLATE=

Maillard's chocolate is excellent; his receipt is given below. For each cup of chocolate use one cupful of milk and one bar of chocolate. With Maillard's chocolate this is nearly one and a quarter ounces. Put the cold milk into a porcelain-lined saucepan, break the chocolate into small pieces, and add them to the milk. Place the saucepan on the fire, and with a wooden spoon stir constantly and rapidly until the chocolate is dissolved and the milk has boiled up once. Beat it vigorously to make it smooth, and serve at once. More milk may be added if this is too rich. Chocolate should not be kept standing.[553-*]

FOOTNOTES:

[553-*] Huyler's, Baker's, and other brands of chocolate may be prepared in the same way, the proportions being regulated by the richness desired.--M. R.

=COCOA=

Dissolve a teaspoonful of cocoa in half a cupful of boiling water; then add a half cupful of boiling milk and boil it for one minute, stirring vigorously all the time. Sweeten to taste.

Brioche or Bath buns are good to serve with chocolate or cocoa for a light lunch.

=LEMONADE=

Squeeze the lemons, allowing two lemons for every three glasses of lemonade; remove any seeds that may have fallen in, or strain the juice if the lemonade is wanted clear. Sweeten the juice with sugar, or, better, with sugar syrup. When ready to use, add the necessary amount of water and a large piece of ice if served in a bowl, or put cracked ice into the glasses if only a few glassfuls are made. Put a thin slice of lemon or a few shavings of lemon-zest into each glass.

=ORANGEADE=

To two and one half cupfuls of orange-juice, the juice of two lemons, and the grated rind of one orange, add two cupfuls of syrup at 32 deg. (see page 513), or sweeten to taste; add enough water to bring it to 11 deg. on the syrup gauge, or to taste; strain and place it on ice until ready to use.

=COBBLERS=

Put a claret-glassful of claret into a tumbler; add a teaspoonful of sugar, or sweeten to taste; fill the glass with ice cracked fine, and add a little water if desired. Place a shaker over the glass and mix it well; add a strawberry, raspberry, bit of pineapple, orange, or any fruit convenient; add, also, two straws. Cobblers may be made of sherry, Catawba, or any wine, using a quantity in proportion to the strength desired. They are meant as light cooling drinks, and should not be strong of wine.

=CLARET CUP No. 1=

1 pint of claret.
1 pint of soda.
Juice of 1 lemon.
1 sherry-glassful of liqueur.
1 slice of cucumber rind.
1 orange.
Grapes.
Bunch of mint.
Large piece of ice.

=CLARET CUP No. 2=

1 quart of claret.
1 glassful of white Curacao.
1 glassful of sherry.
1 slip of borage, or a slice of cucumber.
1 pint of soda.
Juice of 1 orange.

Sweeten to taste.

=CHAMPAGNE CUP No. 1=

Juice of 1/2 lemon.
1 teaspoonful of powdered sugar.
1 sherry-glassful of liqueur.
1 pint of champagne.
1 pint of soda.
1 slice of cucumber.
1 slice of pineapple.
1 orange cut in pieces.
Bunch of mint.
Large piece of ice.

=CHAMPAGNE CUP No. 2=

1 quart of champagne.
1 glassful of white Curacao.
1 glassful of sherry.
Juice of 1 orange.
1 slip of borage, or a slice of cucumber, or green celery-tops.
1 pint of Apollinaris.

=MOSELLE CUP=

1 quart of Braunberger or Zeltinger.
1 pony of brandy.
Juice of 1 orange.
Juice of 1 lemon.
1 slip of borage or a slice of cucumber.
1 pint of Apollinaris.
No sugar.

=SAUTERNE CUP=

Use brand "Graves."

To a quart of Sauterne add the strained juice of four large lemons. Sweeten with powdered sugar to taste, add a cocktail glassful of brandy, two thirds glassful of maraschino (noyau can be used, but it is not so good), and a teaspoonful of Angostura bitters. Put it on ice until ready to use, and then, not before, add a bottle of Delatour soda, also chilled, or the same amount of soda from syphon. Lastly, add six thin slices of cucumber and a few pieces of any fruit convenient, such as pineapple, raspberries, strawberries, etc., and a piece of ice. Borage is better than cucumber for cups if it can be had.

=CIDER CUP=

1 pint of cider.
1 sherry-glassful of sherry.
1 sherry-glassful of brandy.
1 liqueur-glassful of Curacao.
Piece of ice.
1/2 of 1 orange sliced.
1 yellow rind of 1 lemon.
1 slice of cucumber.
A dash of nutmeg.
Sugar to taste.

=THE THORP COCKTAIL=

The following formula is for one cocktail only; the same proportions must be observed in making any number of them. Have the glasses well chilled before beginning, and always use sugar syrup instead of sugar for sweetening.

1 teaspoonful of sugar syrup.
1 teaspoonful of orange bitters.
5 teaspoonfuls of Old Tom gin.
5 drops of noyau or maraschino.

Enough cracked ice to chill but not to dilute. Stir with a spoon until thoroughly chilled and blended. The mixture must not be shaken, as that fills it with air. Lastly, take a piece of lemon zest the size of a ten-cent piece, hold it over the cocktail, and express a little of the oil, then drop it in the glass.

=EGG-NOG=

Beat the yolk of one egg and a teaspoonful of sugar to a light cream; whip the white of the egg to a stiff froth; mix them together; turn them into a glass; add one teaspoonful of rum or brandy and as much milk as the glass will hold. Stir or shake it well together; add more sugar and rum if desired. Grate a dash of nutmeg over the top; whipped cream may be used instead of milk, and will give more nourishment when it is used for an invalid.

=MILK SHAKE=

Fill a glass two thirds full of milk; sweeten it to taste with any fruit syrup, or with a syrup made of boiled sugar flavored with vanilla, orange-flower water, or any liqueur; strained preserve of any kind or liquefied jelly may be used. Fill up the glass with cracked ice and shake together until well mixed.

=MILK PUNCH=

Add to a glass of milk a teaspoonful or more of sherry, brandy, or rum; sweeten to taste; shake well and dust over the top a little grated nutmeg.

=FRUIT SYRUPS=

A refreshing drink can be made of fresh strawberries, raspberries, cherries, or currants. Cook a quart of fruit with a pint of water until well softened; then strain and press out the juice through a heavy cloth. When cold, sweeten and dilute to taste and serve in glasses filled with cracked ice.

=GRAPE-JUICE=

Add a quart of water to three quarts of grapes, free from the stems; let them come slowly to the boiling-point; then strain through a thick cloth. Return the liquid to the fire, let it again come to the boiling-point, and turn at once into glass jars and seal immediately. Use a porcelain-lined kettle and wooden spoon in preparing the juice.

=RASPBERRY VINEGAR=

Put three quarts of ripe raspberries into an earthen bowl; pour over them a quart of vinegar; at the end of twenty-four hours press and strain out the liquor and turn it over another three quarts of fresh ripe berries. Let it stand another twenty-four hours; again express and strain the juice, and to each pint add a pound of sugar, and boil for twenty minutes. Turn it into bottles, and cork when cold. When used dilute the raspberry vinegar with three parts of water.

KOUMISS

Koumiss, which is simply fermented milk, can easily be made at home after the receipt given below, and can then be had sweet and is much more palatable than the acid koumiss sold at pharmacies. It is a valuable drink or diet for invalids with weak digestion, or for dyspeptics.

[Sidenote: Driving the corks.]

[Sidenote: Tying the corks.]

For making koumiss it is necessary to have strong bottles (champagne bottles are best), and they must be scrupulously clean. A corking machine is requisite for driving in the corks. This is placed over the bottle; the cork, which has steamed an hour or more in hot water until softened, is placed in the side opening and the rammer pounded until the cork is free from the machine. The cork must be tied down to insure safety. A loop of twine is placed over it, then drawn tight around the neck of the bottle, brought back, and tied over the top of the cork.

[Sidenote: The champagne tap.]

A champagne tap for drawing the koumiss is also necessary, as it contains so much gas, it is impossible to draw the cork without losing a good part of the contents of the bottle.

RECEIPT.--Fill quart bottles three quarters full of fresh milk; add to each one a tablespoonful of fresh brewer's yeast and a tablespoonful of sugar syrup. The syrup is made by boiling sugar and water together to a syrup (the sugar must be used in this form). Shake the bottles for some minutes to thoroughly mix the ingredients, then fill them nearly full with milk and shake them again. Cork and tie them, and stand them upright in a cool place for two and a half days; then turn them on the side and use as needed. They should be kept in a cool, dark place, so the fermentation will be slow, and the temperature should be about 52 deg., or low enough to prevent the milk from souring.

Brewer's yeast is best and gives the koumiss the taste of beer; but compressed yeast may be used, a fifth of a cake dissolved being added to each bottleful of milk.