This section is from the book "Progressive Cookery", by E. M. Hinckley. Also available from Amazon: Progressive Cookery.
Heat coffee, and grind it very fine. Put in the filterer, and place the coffee-pot in a saucepan of boiling water on the back of stove. For one cup of coffee add one cup of boiling water. Cover, and let stand five minutes. Then add another cup of water. Continue adding boiling water every two minutes till four cups have been used.
One tablespoon of coffee for the coffee-pot, and one tablespoon for each person, for one cup of coffee, or allow one cup of coffee to every quart of water. Let it soak over night. In the morning set on the stove, and let it just come to a boil. Remove and let settle.
Cream, cube sugar and scalded milk are essential to good breakfast and lunch coffee. The milk should be hot. Boiled milk gives an unpleasant flavor. Put sugar, cream, and milk in the cup before pouring in the coffee. No milk or cream for dinner parties.
Allow one teaspoon to the teapot, and one for each person. Put tea in earthen teapot, and pour boiling water over ; let stand in hot place a few moments. Put sugar and cream in the cup, and then pour over tea.
Fill a glass with chipped ice ; lay on the ice three or four lumps of sugar ; squeeze over this the juice of half a lemon, then pour over the mixture freshly made hot tea. Less lemon juice may be used, or more sugar added, as preferred.
Russian tea is made on the table by the hostess. Three heaping tablespoons of black tea, pour over boiling water enough to cover ; let it infuse for a short time. Then add boiling water as needed. Into each tumbler squeeze a little lemon juice, add a slice of lemon, and sweeten ; pour over the tea. The old Russian style is to serve with rum.
Two ounces of chocolate to a pint of milk, and one teaspoon of cinnamon. Break the chocolate into a tin saucepan, with two tablespoons of water ; set on a slow fire ; stir until melted. Heat the milk in another pan, and when hot turn into the chocolate little by little, working well with a moudliere or a Dover beater. Cook six minutes, and serve with whipped cream piled on each cup.
One cup of cocoa shells, three pints of cold water. Pour the water over them ; soak over night. Boil in the same water one-half hour. Cocoa shells are wholesome and inexpensive, and are better when the nut is broken in with them.
Beat the yolk of one egg, add one teaspoon of sugar, heat again, and add a teaspoon of brandy and one cup of milk. Beat the white of the egg and pile on the top. Grate over a little nutmeg.
Put one teaspoon of black tea in a bowl with one clove, a small piece of cinnamon, and a lemon cut in small pieces ; pour over this one quart of boiling water. Put one-half of a bottle of brandy in an earthen bowl, and add over half a cup of sugar. Set on fire ; when it stops burning, add to the tea mixture. Have a lump of ice in punch bowl, and add the strained punch.
Grate the rind of one lemon and two oranges, the yellow only, on a piece of sugar, put in a bowl with pint of cold water to dissolve it, add two gills of pineapple syrup, a pint of claret, one pint of Catawba, Sauterne, or Rhine wine, one pint of Cham-pagne. and a gill of brandy ; sweeten to taste, strain, and put on ice for some time before serving.
Press the juice from ripe currants, strain, add one-half pound of sugar to every pint of juice. The sugar may be dissolved either by stirring it in the juice in a saucepan over the fire, or by putting it in bottles, setting them over the fire in a saucepan of cold water, allowing them to become gradually heated to a boiling point. When cold, cork, seal, and put in a cool, dry place. Mix with ice water for a beverage. The juice of other acid fruits may be preserved in a like manner.
Raspberry vinegar or shrub. Cover berries with vinegar and soak over night. Drain off or squeeze out the juice, to every pint of which add one pound of sugar. Let it simmer about fifteen minutes. When cool, bottle.