ing heat but not higher. This management does not draw out but revives the glutinous, and enlivens the nutritious substance in them, and leaves the fish tender and delicious.
coffee.
Art of making Coffee.
THE celebrated Count Rumford observes, "There is no culinary process that is liable to so much uncertainty in its results, as the making of Coffee; and there is certainly none, in which any small variation in the mode of operation produces more sensible effects—Of the various modes recommended, we believe the following the most advantageous.
Take of ground coffee one ounce, to one pound or a pint of water; this proportion agrees pretty nearly with that presented by the count;—put the coffee into a coffee pot, the shape of it cylindrical, and the spout placed near the top; pour the water upon it boiling; place the pot over a slow fire or a lamp; there will appear, upon the surface, almost immediately, innumerable small bubbles; in a few seconds these will form themselves into one hemispherical bubble, extending to the side of the pot; on this bursting; ebullition follows, and it must be taken from the fire; throw into it the white of an egg, a small piece of isinglass, hartshorn shavings, or any other tasteless mucilaginous substance; and in three or four minutes the grounds will be carried down, the liquor left perfectly clear and fit for use. If no mucilaginous substance is at hand, in two or three minutes more, the grounds will subside of themselves, and the liquor be left sufficiently clear.
coffee—How made of Rye, &c.
SEE Rye Coffee in the following pages.
