Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoonful of salt
- a slice of toast
- a cup of rich milk
- a cup of moderately ground coffee before putting it into the coffee-pot
- a quart of boiling water was poured to both
- 52 what to get
- one giving strength
- 53 after your coffee is roasted
- 54 what to get
- one vessel
- 55 breakfast
- one
- salt
Directions
Have in a spider boiling hot water, yet not lit- erally boiling, and enough to cover an egg, when broken into it. Add a teaspoonful of salt. Place as many muffin rings in the water as is needed. Break each egg into a cup, then turn it gently into a rinof. Let them cook without boilins^. When delicately cooked, or till the eggs are cov- ered with a white film, remove the rings, and lay each egg on a slice of toast. This method gives a much handsomer dish than when dropped the usual way. Toast your bread in season for the eggs when done. Have ready a pan of hot water. Dip each slice quicklj^, only moistening, not soak- ing it, and place in the platter for the eggs.
52 WHAT TO GET FOR BREAKFAST.
should be washed and broken into lengths of live or six inches. Put into a plenty of hot water previously salted. Boil half an hour, or until tender. Meanwhile, for the average quantity, scald half a cup of rich milk, and, while hot, add a table-spoon of butter, which pour over the mac- aroni, when ready to be served. In the winter, when potatoes are poor and unwholesome, this dish makes a very welcome substitute.
The coffee, jmr excellence, is an equal mixture of Java and Mocha, one giving strength, the other flavor and aroma.
Coifee connoisseurs prefer roasting their own coffee, or having a personal supervision of it. First, let your coffee get well dried and heated, then put it where it will roast. It should have undivided attention, and be stirred constanll}^ till done. If left half a minute, the kernels next the kettle may burn black, and these will spoil all the rest. To have good coffee, it must be evenly roasted a dark, rich brown. Black, burnt coffee has a bitter flavor, instead of being finely flavored, like nicely-roasted coffee.
BEEFSTEAK BREAKFASTS. 53
After your coffee is roasted, the next important feature is the grinding, which should be mod- erately fine. If ground too fine and powdery, it is hard to make it clear ; if too coarse, you lose much of the streno^th and aroma. It should be freshly ground each time it is used. Coffee should be kept in a dry place, in a tin can, or glass jar, tightly closed.
The next thing is the cleanliness of your coffee- pot, of which many never suspect the importance, and do not empty their coffee-pot of dregs till obliged to. Coffee is just as imperfect as other food that has been cooked in an unwashed vessel. The coffee-pot should not be allowed to become coated with coffee dregs, but carefully washed every time it is used, in hot suds, rinsed, wiped dry, and set on the stove, where it will get per- fectly dry.
It seems a waste of time to write out a recipe for making coffee, as most housekeepers have their favorite method. Messrs. Blot and Delmon- ico were very emphatic about the impropriety of boiling coffee, preferring it made in a French filter. Without any disrespect to either, the Avriter differs from their sanctioned opinions, and gives her experience of the coffee question.
The ordinary coffee-pot was always used in my
54 WHAT TO GET FOR BREAKFAST.
family. To clear the coffee, an egg, with the shell crushed, was stirred into a cup of moderately ground coffee before putting it into the coffee-pot, when a quart of boiling water was poured to both, the coffee-pot tightly closed, and boiled eight or ten minutes. A cupful was then poured out, to clear the spout from dregs, pouring the same back again. While clearing, which should take six or seven minutes, set on the back of the stove, where it can be kept hot. It is a mistake not to let coffee wait a few minutes after clearing the spout. With good cream, this was as delicious coffee as need be ; and I would say that you do not have coffee in perfection unless you have good cream. No matter how nice your coffee, how well roasted, or how boiled, if you do not have cream for an accompaniment, you do not have delicious and perfect coffee. Never decant coffee, for much flavor is lost by pouring it from one vessel to the other.
Observe the following rules, and, without new inventions, they will give you good coffee. Buy good coffee. Roast it an even brown. Have a clean coffee-pot. Serve it in the vessel in which it was boiled. Boil quickly. Have cream, if you can ; else hot, but not boiled milk.
BEEFSTEAK BREAKFASTS. 55
BREAKFAST No, 2.
Sirloin Beefsteak.
Gravy au naturel.
Buttered Toast. Baked Apple Sauce.
Cocoa. Ripe Fruit.
This simple and easily digested breakfast is a very valuable one for those who need much nour- ishment in a small compass. The accompaniments can be changed to suit one's taste and condition.