Three pints of water to 1 cup of ground coffee. Put the coffee grounds in a bowl, pour over it about ½ pint of cold water, and let stand for 15 minutes; bring remaining 2½ pints water to a boil. Take coffee in bowl, strain through a fine sieve, then take a French coffee pot, put coffee grounds in strainer at top of French pot, leaving the water in the bowl. Then take the boiling water and pour over the coffee very slowly; then set the coffee pot on the stove for five minutes; must not boil. Take off and pour in the cold water from the bowl that coffee was first soaked in to settle. Serve in another pot. The French have the reputation of making the best coffee. Use 3 parts Java and 1 part Mocha.
No. 270.
BISCUIT GLACE.
One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound in a mortar to dust; stir into the macaroon dust another tablespoonful extract of vanilla. Mix the cream, sugar, eggs, and extract. Place on the fire and stir this until it begins to thicken. Strain and rub through a hair sieve into a basin; put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing.
No. 271.
NOYEAU CORDIAL.
To 1 gallon of proof spirits add 3 pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together, and allow to stand 48 hours, covered closely; now strain through thick flannel and bottle. This liquor is much improved by adding ½ pint of apricot or peach juice.
No. 272.
RED CURRANT FRUIT-ICE.
Put 2 pints ripe currants, 1 pint red raspberries, ½ pint water in a basin. Place on the fire and allow to simmer a few minutes, then strain through a hair sieve. To this add 12 ounces of sugar and ½ pint of water. Place all into a freezing-can and freeze.
No. 273.
TOUTES FRUITS ICE-CREAM.
Take 2 quarts richest cream and add to it 1 pound pulverized sugar and 4 whole eggs. Mix all together; place on the fire, stirring constantly, and bring just to the boiling point; remove immediately and continue to stir till nearly cold; flavor this with 1 tablespoonful of extract of vanilla; place in freezer and freeze, after which mix thoroughly into it 1 pound of preserved fruit in equal parts of peaches, apricots, gages, cherries, pineapple, etc. All of these fruits are to be cut up into small pieces and well mixed with the cream, frozen. Should you wish to mould this ice, sprinkle it with a little carmine dissolved in a teaspoonful of water with 2 drops of spirits of ammonia. Mix in this color so that it will be streaky or in veins like marble.