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BREAKFAST, LUNCH AND TEA. |
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brated for the flavor of their coffee. La Maison Circelett and La Maison Soger de Chartres^ and to obtain this flavor before roasting they add to every 3 lbs, of coffee a piece of butter the size of a nut, and a dessert spoonful of powdered sugar; it is then roasted in the usual manner. The addition of the butter and sugar devel-ope the flavor and aroma of the berry: it must be borne in mind, that the quality of the butter must be of the very best description.
Coffee, Turkish Fashion.—When the water has just come to boil, add the coffee and sugar ; mix well, as above, and give just a boil and serve. The grounds of coffee will in a few seconds fall to the bottom of the cups. The Turks wisely leave it there; and I would advise every one to do the same.
Cafe au Lait.—This is merely very strong coffee, added to a large proportion of good hot milk, about 6 tablespoonfuls of strong coffee being quite sufficient for a breakfast-cupful of milk. Of the essence which answers admirably for Cafe au Lait, so much would not be required. This preparation is infinitely superior to the weak, watery coffee so often served at tables. A little cream, mixed with the milk, if the latter cannot be depended on for richness, improves the taste of the coffee, so also the richness of the beverage. Six table-spoonfuls of strong coffee, or 2 tablespoonfuls of the essence, to a breakfast-cupful of milk.
The Ordinary English Method.—The coffee and water are put into the pot at the same time, and boiled for 10 nainutes ; a cupful is then turned off and returned to the pot, and allowed to stand 5 minutes, when it will, or ought to become clear.
BREAKFAST, LUNCH AND TEA.
Carolina Rolls—D. C.—Take 1-2 pint of yeast, 1 quart of water, warm sweet milk and flour enough to make a light sponge; next morning add 1-2 pint of cold water and 1-2 lb. of butter; stir it well and add flour enough to make it tolerably stiff, let it stand 1 hour and bake in a hot oven after making it into small cakes.
Breakfast Rolls—Stella.—Two quarts of flour, 1 tablespoon-ful even of sugar and butter, 1-2 cup of yeast, 1 pint of scalded milk or warm water ; if milk is scarce, a little salt. Set to rise until light, then knead until hard, and set to rise, and when wanted make into rolls, then oil each roll with sweet butter or lard and and set them rather upright and close together in the oven, and in the centre place 3 long rolls; set to rise and bake in a slow oven.
Yeast Rolls.—For this kind of roll take the same dough as for steam nudels; it is best to fill them with boiled fruit. After the dough has risen roll it as thin as possible, then the fruit spread |
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