Percolated Coffee

Percolated Coffee

Ingredients:
1/2 c. finely ground coffee
1 qt. cold water

Directions:
Place the coffee in the perforated compartment in the top of the
percolator and pour the cold water in the lower chamber. As the water
heats, it is forced up through the vertical tube against the top. It
then falls over the coffee and percolates through into the water below.
This process begins before the water boils, but the hotter the water
becomes the more rapidly does it percolate through the coffee. The
process continues as long as the heat is applied, and the liquid becomes
stronger in flavor as it repeatedly passes through the coffee. When the
coffee has obtained the desired strength, serve at once.
37. AFTER-DINNER COFFEE.--After a rather elaborate meal, a small cup of
very strong, black coffee is often served. To prepare after-dinner
coffee, as this kind is called, follow any of the methods already
explained, but make it twice as strong as coffee that is to accompany
the usual meal. Sugar and cream may be added to after-dinner coffee, but
usually this coffee is drunk black and unsweetened.
38. VIENNA COFFEE.--An especially nice way in which to serve coffee is
to combine it with boiled milk and whipped cream. It is then known as
Vienna coffee. The accompanying directions are for just 1 cup, as this
is prepared a cupful at a time.
VIENNA COFFEE
(Sufficient to Serve One)