242 PREPARING FOR USE. 



being perforated with small holes, and over which is 

 placed a piece of flannel to cover it entirely. The 

 requisite quantity of finely-ground coffee is placed in 

 the filter and firmly pressed down, cold water being next 

 slowly poured over it, after which it is allowed to stand 

 until all the water has percolated through it into the 

 reservoir beneath; the passing of the water occupying 

 at least four hours, extracting the full strength and flavor 

 of the coffee in that time. The vessel is high and 

 narrow, so as to retard as much as possible the passage 

 of the liquid, but large enough to hold the requisite 

 quantities of both coffee and water at the same time and 

 to avoid the necessity of an additional supply of water. 



Vienna Coffee. — The famous Vienna Coffee is pre- 

 pared in a somewhat complicated contrivance, resem- 

 bling a cylinder or urn, fitted with a coarse sieve, the 

 water being boiled by means of an alcohol lamp under- 

 neath. When the water boils the steam passes through 

 a tube and at the same time through the finely-ground 

 coffee, which has previously been placed loose on the 

 top, but protected by several strainers. A glass top 

 attached to the urn enables the cook to observe when 

 the coffee is properly prepared, the process securing a 

 perfect infusion of the coffee, and at the same time pre- 

 serving its full aroma and other properties. 



Creole Coffee — Is prepared by distillation, the coffee 

 being first roasted until it has assumed a uniformly 

 brown color, after which it is covered up and allowed 

 to cool. It is then ground and covered up carefully 

 again until ready for use, when the requisite quantity is 

 put in a filtered coffee-pot into which it is pressed com- 

 pactly, a little briskly boiling water is then poured on and 

 allowed to filter through the coffee, when more boiling 



