Coffee, as drunk in England, debilitates the stomach, and produces a slight nausea. In France and in Italy it is made strong from the best coffee, and is poured out hot and transparent.
In England it is usually made from bad coffee, served out tepid and muddy, and drowned in a deluge of water, and sometimes deserves the title given it in “the Petition against Coffee,” 4to. 1674, page 4, “a base, black, thick, nasty, bitter, stinking puddle water.”
To make Coffee fit for use, you must employ the German filter,—pay at least 4s. the pound for it,—and take at least an ounce for two breakfast-cups.
No coffee will bear drinking with what is called milk in London.
London people should either take their coffee pure, or put a couple of tea-spoonfuls of cream to each cup.
N.B. The above is a contribution from an intelligent traveller, who has passed some years on the Continent.
Suet Pudding, Wiggy’s way.—(No. 551.)
Suet, a quarter of a pound; flour, three table-spoonfuls; eggs, two; and a little grated ginger; milk, half a pint. Mince the suet as fine as possible, roll it with the rolling-pin so as to mix it well with the flour; beat up the eggs, mix them with the milk, and then mix all together; wet your cloth well in boiling water, flour it, tie it loose, put it into boiling water, and boil it an hour and a quarter.
Mrs. Glasse has it, “when you have made your water boil, then put your pudding into your pot.”