National Health Society's penny cookery book / by Edith A. Barnett.

  • Edith A. Barnett
Date:
1880
Catalogue details

Licence: Public Domain Mark

Credit: National Health Society's penny cookery book / by Edith A. Barnett. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    95. Coffee. Coffee is best when it is roasted and ground just before using. It is easy to roast coffee in an old frying-pan or tin, either over the fire or in the oven, if care be taken to prevent burning. Coffee, whether ground or not, must be kept in a covered tin. Add 2 oz. of chicory to I lb. of coffee; it makes the coffee a darker colour. Warm the coffee-pot, put in the coffee, allowing one tablespoon- ful for every pint, and pour boiling water over. Press the coffee down, that the water may not run through too quickly. Let the milk be boiling. A French tin coffee-pot is the best to use. They can be bought at any ironmonger’s, and should not be too large. Never boil coffee. 93. Cocoa. The nibs must be boiled slowly for five or six hours, and the fat must be taken off. Prepared cocoa is more generally used ; it can be made by pouring boiling water upon it, but it goes further and tastes better if it is boiled for a few minutes. Cocoa is more nourishing than either tea or coffee, even if it has no milk with it. An excellent drink is made with cocoa and the following oatmeal drink, using about half of each. It should be hot. 97. Oatmeal Drink. Put £ lb. of coarse oatmeal into a saucepan with three quarts of cold water. Boil half-an-hour. Sweeten with brown sugar. It can be drunk hot or cold, and flavoured with cloves, lemon-peel, etc. Most people like it best strained. 98. Barley Water, or Rice Water. To I oz. of barley or rice add one quart of cold water. Boil half an hour, sweeten to taste and strain. 99. Lemonade. Wipe with a cloth and peel very thinly 2 lemons. Use none of the white pith. Put the peel in a jug with the pulps of the lemons cut into slices. Take out all the pips: Add 2 ozs. of sugar and 2 pints or more of boiling water, according to the size of the lemons. Cover, and let it stand till cold. Wanted : 2 lemons and 2 oz. sugar. 100. Apple Tea. Wipe with a cloth and cut into pieces 5 or 6 apples. Add lemon-peel, cloves, and sugar to taste, with i quart or more of boiling water. Cover-and let it stand till cold.
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