246 PREPARING FOR USE, 



be an infusion and not a decoction, for which particular 

 reason alone the after-dinner coffee especially should be 

 an infusion, as the caffeine of coffee, which is the ele- 

 ment most stimulating, is best drawn out by keeping the 

 coffee at the boiling point, but without boiling, for a few 

 minutes before serving, as prolonged boiling extracts 

 the astringent property, tannin. There seems to be, 

 however, a general tendency in favor of the filtering 

 process, by which the use of all foreign substances, such 

 as eggs, isinglass, hartshorn, codfish and sole-skins, to 

 clear and settle it, may be dispensed with altogether. 



To make filtered coffee with cold water, put one 

 teacupful of finely-ground coffee in a small pan and heat 

 over the fire. Stir constantly until hot and then put 

 the hot coffee in the filter of the coffee-pot, placing the 

 coarse strainer on top and pour in a cupful of cold water 

 by degrees, then cover and let stand for half an hour. 

 Next add three cupfuls of cold water, a cupful at a time, 

 and when all the water has passed through the filter, pour 

 it out, and pass it again through the filter, cover closely 

 and heat it to the boiling point before serving. The 

 coffee prepared in this manner will be perfectly clear and 

 sparkling in liquor, smooth, rich and fragrant in flavor, or 

 mix the coffee with the white of an ^^^ together, then 

 pour one-third of the requisite quantity of cold water 

 and set the pot on the range where it will heat up 

 gradually until it begins to boil ; then add another third 

 of cold water, and when it again begins to boil add the 

 balance of cold water and allow it to again reach the 

 boiling point; remove and let stand for a few minutes 

 to settle before serving. By this method boihng water 

 may be used instead of cold if so desired, but the use of 

 cold water makes a richer and stronger infusion, as none 

 of the aroma of the coffee is lost by evaporation, and the 



