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    Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making
    Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making
    Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making
    Ebook102 pages58 minutes

    Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making

    By Marion Harland, Maria Parloa, Helen Campbell and

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    About this ebook

    "Six Cups of Coffee" by Marion Harland, Maria Parloa, Helen Campbell, Catherine Owen, Juliet Corson, Mary J. Lincoln, Hester M. Poole. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
    LanguageEnglish
    PublisherGood Press
    Release dateMay 19, 2021
    ISBN4057664635129
    Six Cups of Coffee: Prepared for the Public Palate by the Best Authorities on Coffee Making

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      Book preview

      Six Cups of Coffee - Marion Harland

      Marion Harland, Maria Parloa, Helen Campbell, Catherine Owen, Juliet Corson

      Six Cups of Coffee

      Prepared for the Public Palate by the Best Authorities on Coffee Making

      Published by Good Press, 2022

      goodpress@okpublishing.info

      EAN 4057664635129

      Table of Contents

      PREFACE.

      INDEX.

      SIX CUPS OF COFFEE

      COFFEE—I. As Prepared By Maria Parloa.

      Filtered Coffee Made with Cold Water.

      Filtered Coffee Made with Boiling Water.

      Boiled Coffee Made with Cold Water.

      Boiled Coffee Made with Boiling Water.

      COFFEE—II. As Prepared by Marion Harland.

      COFFEE—III. Two Ways with Coffee, as Described by Mrs. Helen Campbell.

      COFFEE—IV. As prepared by Juliet Corson.

      A French Chef's Method

      Cafe au Lait.

      Cafe Noir.

      Filtered Coffee.

      Breakfast Coffee.

      COFFEE—V. The Right and Wrong Ways of Making Coffee, as Described by Mrs. D. A. Lincoln.

      The Wrong Way.

      The Right Way.

      COFFEE—VI. A Cup of Good Coffee, as Described and Prepared by Catherine Owen.

      To Make French Coffee.

      French Coffee in a Pitcher.

      Boiled Coffee.

      THE STORY OF COFFEE. Its History, Properties and Powers, as described by Hester M. Poole.

      A FEW FACTS ABOUT GOOD COFFEE.

      PREFACE.

      Table of Contents

      It is not much to say that nine-tenths of that decoction which passes under the name of coffee, is unworthy to be so called, and that many persons live and die without ever tasting a really good cup of that delicious beverage.

      As a nation, the American people want the best of everything, and intend to have that best. Furthermore, they are very properly and intelligently eager to turn it to the greatest advantage. But what avails the best raw material if it be not prepared in such a manner as to develop and secure its subtle, delicate, volatile and enlivening qualities? The very same ingredients may be injurious and depressing, or wholesome and exhilarating, according to the way in which they are treated.

      The six cups of coffee offered to the reader, by six of the foremost authorities regarding cooking, will bring a new and healthful stimulus to prepare that refreshing drink in a manner which shall leave nothing to be desired. They are not made from old grounds re-heated for the occasion, but are as fresh as the intelligence and the experience which have produced them.

      A country which expends nearly thirty-five millions of dollars each year for the aromatic berry, can well afford to study the best methods of extracting its desirable qualities.

      In those family circles where Good Housekeeping is the rule, not the exception, it is to be hoped that this little book will be welcomed as a useful friend and interesting companion.

      INDEX.

      Table of Contents

      SIX CUPS OF COFFEE

      Table of Contents

      COFFEE—I.

      As Prepared By Maria Parloa.

      Table of Contents

      I

      IN war times, after a battle or a long march, how the soldiers enjoyed their coffee! And in many cases it was pretty poor coffee, too, though to them it seemed fit for the gods. The delicious aroma which arose made their feelings of weariness or depression vanish for a while, and the beverage itself cheered them in a marked degree. Nothing could take its place; nothing can take its place to-day. The consumption of coffee in this country is enormous. Rich and poor alike must have it. But it is a common complaint that a cup of good coffee is the exception rather than the rule. Considering the low price of the raw material, this should not be the case. People are prone to think that they know all there is to be known about coffee, and do not take pains to learn what special qualities different brands possess, and what the most approved modes of making coffee are.

      Time was when a Mexican or South or Central American coffee was considered an inferior article. To-day some of the best coffees come from these places. For example, one of the most delicious coffees which is brought into this country comes from Guatemala. It bears the name of Las Nubes (The Clouds), which it takes from the plantation where it is grown. There is an odd bit of history

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