The National Cook Book, 9th ed.

by Hannah Mary Peterson

TO ROAST COFFEE.

544. Pick the black or imperfect grains from the coffee. Put it in a pan, and stir it all the time it is roasting; when done it should be the color of the hull of a ripe chestnut. It should be brown all through, but not black. About ten minutes before it is done add to two pounds of coffee half an ounce of butter. Whilst hot put it in a box and cover it closely.