COFFEE CREAM
Take three cups of good clear coffee, sweeten it well and boil with it a pint of cream until reduced one-third.
COFFEE
Old Java and Mocha are the best coffees. A coffee roaster is the best thing to roast coffee in, but an iron pot is very good; coffee should be dried gradually before being roasted. “Dripped” coffee is the French mode, but many make it in the old-time way by boiling. It is a matter of personal taste, not to be interfered with in this “land of the free.” To make dripped coffee we grind a cupful for four persons, put this ground coffee in the top of the dripper and pour on half a pint of boiling water. It is served with boiling milk at breakfast.
CANDIES AND CREAM DROPS
CREAM CANDY
To make cream candy take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it boil briskly for twenty minutes, then try it by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream.
ANOTHER CREAM CANDY
Three cups of sugar, half a cup of vinegar, and one-third of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before filling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions.