Bohemian-American Cook Book/Beverages
Beverages.—Nápoje.
984. COFFEE.
Káva.
For five cups of coffee three heaping tablespoons of coarsely ground coffee are generally used. Add the coffee to water boiling in the pot, let it boil up a few times, then take from the fire and let it settle. A bit of cold water added after it is done, or a small quantity of the white of an egg, or a bit of whole beaten egg mixed with water, stirred into the coffee grounds before boiling, clears coffee.
985. FRENCH COFFEE.
Káva po francouzsku.
For this you must use the coffeepot for the purpose, which has a small muslin bag, attached inside. This has to be washed each time after using it. The coffee must be ground fine. Put it in the bag, pour in the requisite amount of boiling water, let the pot stand on the back of the stove a few moments (it must not boil) and it is ready to serve. Pouring the clear coffee over the bag once more makes it stronger.
986. TURKISH COFFEE.
Káva po turecku.
Use the requisite amount of ground coffee, adding to each cup a teaspoon of pulverized coffee and a piece of sugar. Boil two minutes and pour unstrained into cups. You may add a few drops of orange juice.
987. TEA.
Čaj.
There are several different kinds of tea, the principal ones being black or green. On the continent tea is served with rum and lemon, but in England and America cream is used instead. Use a teaspoon of tea to three cups of water. Pour the boiling water on the tea leaves, let it steep a few moments and serve immediately.
988. TEA WITH EGGS.
Čaj s vejci.
Prepare tea as directed in the preceding recipe, strain, add sugar and cream, or rum and lemon juice.Beat several yolks with a bit of cold water, pour them into the tea, beating constantly. Beat over the fire until it foams, (it must not boil), and serve.
989. COCOA.
Kakao.
It is better to buy the whole cocoa beans, roast them in the oven as coffee beans, and then grind them to a powder. The prepared cocoa is not as pure. Use one teaspoon of ground cocoa to each cup of milk. When the milk comes to a boil, add the cocoa which has been mixed smooth with hot or cold water. This is the average proportion, it can be varied to suit the individual taste.
990. CHOCOLATE.
Čokoláda.
Melt a pound of grated sweet chocolate in a quart of boiling water stirring constantly, then serve with sugar and hot cream. Or you may boil half a pound of grated chocolate in a pint of milk or cream. When it has thoroughly dissolved, add a pint of cream, beat smooth and serve. You may beat in a few beaten yolks. Some housewives boil a bit of vanilla bean with the chocolate. Serve with whipped cream.
991. ALMOND MILK.
Mandlové mléko.
Pound a fourth of a pound of blanched sweet almonds to a paste, adding a few drops of water while pounding, in order that they do not become oily. Place in a saucepan, add a quart of water, stir well, let it stand a while, then strain through a fine cloth and sweeten to taste. A few bitter almonds add flavor, but these must be omitted when preparing the milk for people who are ill.
992. HARVEST DRINK.
Nápoj ženců.
Add a tablespoon of ground and sifted ginger to a quart of cold water, three tablespoons of sugar and a cup of vinegar. Very pleasant and wholesome.
993. LEMONADE.
Limonáda.
Add the juice of three lemons and six tablespoons of sugar to a quart of water. Let it stand until the sugar dissolves, stir thoroughly and serve. The water should be very cold, or contain ice. Hot lemonade is made in the same manner, using hot water of course. For orangeade use oranges.
994. CLARET CUP.
Limonáda s vínem.
Prepare lemonade as directed in the preceding recipe, using however, half water and half claret wine. The addition of a few strawberries, raspberries or pieces of pineapple adds a good flavor.
995. FRUIT LEMONADE.
Ovocná limonáda.
To a quart of cold water add a cup of raspberry, blackberry, strawberry, cherry, currant or other fruit juice, the juice of two lemons, sweeten to taste, mix and serve.
996. GROG.
Grog.
Dissolve three fourths of a pound of sugar in a quart of boiling water, add a pint of good rum or arac, let it heat thoroughly and serve hot. You may add lemon juice to taste.
997. SPICED WINE.
Kořeněné víno.
To two bottles of red sour wine add half a pound of sugar, the grated rind of one lemon, a piece of cinnamon and several cloves. Place on the back of stove, so it blends together, but it must not boil. Strain and serve hot.
998. CHERRY LIQUOR.
Višňovka.
Fill a large glass jar or bottle half full with ripe pitted cherries, add sugar to taste (half a pound of sugar to two pounds of fruit is the average) a few pieces of cinnamon, a few cloves, an ounce and a half of sweet flag and a few cracked cherry pits. Fill the bottle with good rye whiskey or wine alcohol, cork tight and set in a place where the sun shines. Shake occasionally. It is ready for use in three weeks.
999. DANDELION WINE.
Pampeliškové víno.
To a market basket of dandelion leaves, add five gallons of cold water and boil one hour. Then let it stand twelve hours, or over night, and strain. Then add seven pounds of white sugar and five pounds of brown, the pulp of half a dozen oranges chopped fine, and the same of five lemons, stir and when the sugar has dissolved, place in a jug to ferment. When it has fermented, cork tight.
1000. ELDER BLOSSOM WINE.
Bezinkové víno.
Pick over ten quarts of nice elder blossoms. Put five gallons of water to boil. When it boils add the blossoms, stir thoroughly, take the kettle off the stove, cover and let it stand twenty-four hours. The next day strain through a four sack into a vessel. Put five gallons of water to boil, add twenty-five or thirty pounds of sugar, seven large or ten small lemons, sliced and seeded, and, of you like, a quantity of raisins. Boil about fifteen minutes, then strain and cool and add it to the elder blossom water. The lemons must not soak too long, or they will impart a bitter flavor. When the mixture has become tepid, add five cakes of dissolved compressed yeast, stir well, cover and let it stand a few hours. When it begins to foam, strain into a keg but do not cork. As the wine ferments, the quantity lessens somewhat, so reserve enough to add, keeping the keg full. If you do not have enough, boil water and sugar and use that. When the wine ferments but slightly, put the cork in the opening, but do not press it in. As the fermenting grows weaker, tighten the cork. When you see that the wine does not ferment at all, cork tightly. Let it stand two months, then drain with the aid of a small hose into another keg, as the bottom of the first keg will be covered with a sediment. It can than be used, but the older it is, the better.