The Skilful Cook Part 23

Bloaters.

Cut the bloaters open down the back, and bone them.

Lay them one on the other with the insides together.

Broil them slowly over a clear fire, turning occasionally.

Serve very hot, with a little b.u.t.ter rubbed over them.

If preferred, they may be broiled unboned.

Red Herrings.

Remove their heads and tails.

Slit them open down the back and remove the bone.

Egg and bread-crumb them, and broil them over a clear fire.

If preferred, they may be broiled unboned.

Tea.

Measure a teaspoonful of tea for each person, and one teaspoonful over.

Make the teapot quite hot by filling it with boiling water; let it stand in it for three minutes; then empty the teapot.

Put in the tea, and pour boiling water over it.

Cover it with a tea-cosy, and let it infuse for five minutes before using. The longer it stands, the darker it will get; but for people of weak digestions, it should be used after five minutes' infusion only.

The water should be fresh spring water, and should be used as soon as it boils. Water that has been boiled for any length of time is flat from the loss of its gases.

Coffee.

To have coffee to perfection it should be freshly roasted and ground, as coffee quickly loses its flavour. If this is not possible, use the best French coffee sold in tins. The water should be freshly boiled; the coffee itself should _not_ be _boiled_, but only infused in the boiling water. Boiling disperses the aroma. It can, however, be made more economically if boiled, and therefore recipes are given for its preparation in this manner. Chicory is generally used with coffee in the proportion of two ounces of chicory to one pound of coffee.

Coffee (Soyer's method.)

_Ingredients_--3 oz. of coffee.

1 pint of boiling water.

_Method._--Put the coffee into a clean stewpan.

Stir over the fire until it smokes, but do not let it burn.

Then pour in the boiling water.

Cover close, and set by the side of the fire for ten minutes.

Strain through thick muslin.

Coffee (another method).

_Ingredients_--3 oz. of coffee.

1 pint of boiling water.

_Method._--Make a jug hot.

Put the coffee in it, and pour over the boiling water.

Let it stand in a hot place for half an hour.

Then strain through thick muslin.

Cafe au Lait.

Half fill a cup with nicely-made coffee, and pour in the same quant.i.ty of boiled milk.

Coffee (economical method).

_Ingredients_-- lb. of coffee.

2 quarts of cold water.

_Method._--Make a bag of rather thick muslin, and put the coffee into it. The bag should be rather large, so that the coffee will have plenty of room.

Tie the ends of the bag securely.

Put it into a saucepan with the water; bring to the boil, and boil steadily for one hour.

Strain through thick muslin.

This will make strong coffee, which can be diluted with boiling water as required.

Coffee made in a Percolator.

_Ingredients_--3 oz. of coffee.

1 pint of boiling water.

_Method._--Make the percolator hot.