Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 19

This is made with a percolator coffee-pot.

1. Fill the upper chamber with as much hot ground coffee as you require, and ram it down firmly.

2. Calculate the exact amount of absolutely boiling water required and pour it a little at a time through the upper strainer upon the powder.

3. The slower the water is added, the more thoroughly the coffee will become soaked and, the dripping being retarded, the essence will be as strong as possible. As soon as the coffee has run through, pour it into the cups.

4. Let the coffee pot stand in a shallow vessel containing boiling water during the process — for, in this way, the liquid can be kept hot for some little time without deterioration. It does not do to heat up cold coffee.

5. Heat the cups as well as the coffee pot.

6. If coffee has to wait, keep the coffee pot in a pan of boiling water.

7. If the scalding hot milk is poured into the cups before the coffee, the flavour is better. Do not boil the milk.