The 1918 Fanny Farmer Cookbook

Coffee

served with whipped cream is called Vienna Coffee.

To Make a Small Pot of Coffee. Mix one cup ground coffee with one egg, slightly beaten,

and crushed shell. To one−third of this amount add one−third cup cold water. Turn into a

scalded

coffee−pot, add one pint boiling water, and boil three minutes. Let stand on back of range ten

minutes; serve. Keep remaining coffee and egg closely covered, in a cool place, to use two

successive mornings.

To Make Coffee for One. Allow two tablespoons ground coffee to one cup cold water.

Add coffee to cold water, cover closely, and let stand over night. In the morning bring to a

boiling−point. If carefully poured, a clear cup of coffee may be served.

After−Dinner Coffee

(Black Coffee, or Café Noir)

For after−dinner coffee use twice the quantity of coffee, or half the amount of liquid, given in

previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is

always

the case with black coffee. Serve in after−dinner coffee cups, with or without cut sugar.

Coffee retards gastric digestion; but where the stomach has been overtaxed by a hearty

café noir may prove beneficial, so great are its stimulating effects.

meal,

KOLA

The preparations on the market made from the kola−nut have much the same effect upon the

system as coffee and chocolate, inasmuch as they contain caffeine and theobromine; they are

also valuable for their diastase and a milk−digesting ferment.

COCOA AND CHOCOLATE

The cacao−tree (Theobroma cacao) is native to Mexico. Although successfully cultivated

between the twentieth parallels of latitude, its industry is chiefly confined to Mexico, South

America, and the West Indies. Cocoa and chocolate are both prepared from seeds of the cocoa

bean. The bean pod is from seven to ten inches long, and three to four and one−half inches in

diameter. Each pod contains from twenty to forty seeds, embedded in mucilaginous material.

Cocoa beans are dried previous to importation. Like coffee, they need roasting to develop

flavor. After roasting, outer covering of bean is removed; this covering makes what is known

cocoa shells, which have little nutritive value. The beans are broken and sold as cocoa nibs.

Chapter III − BEVERAGES