Page:Meier - The Art of German Cooking and Baking.djvu/289



The ingredients and preparation are the same as given under No. 25, Tea. After the tea has steeped long enough, pour it off, cool it and put in pieces of clean ice, sugar and into each glass 1 to 3 slices of lemon.


 * 6 tbsps. of ground coffee

14 cups of boiling water

Preparation: It is best to grind the coffee fresh and fine every time you wish to make some. The water must boil when you pour it on. Close the pot well.

Remarks: There are various ways of making coffee. A. An egg may be stirred into the ground coffee before pouring on the hot water. B. It may be made in a machine in which the water boils and little water gets onto the coffee at a time. This is the best way. C. Pour the hot water on the coffee, simmer 5 minutes and strain. This is the quickest way of making coffee.


 * For a 6 gallon cask use 18 lbs. of sugar

3–4 gallons of juice

Water to fill the cask

Clean and pick over the berries, wash them and press out the juice well. The cask must be very clean and odorless. Scald it several times and then dry it in the fresh air, put in the sugar and enough water to dissolve it while shaking the cask. When the sugar is dissolved, add the strained juice. Place the cask into a place like the garret where it is warm. It will soon ferment, then remove the foam from the bunghole every morning, stir the wine with a clean wooden stick and fill in fresh water so the cask remains full. After about 6 weeks the fermenting will cease, then close the bunghole with a cork, leave it in the cask another 3 to 4 months and then put the wine into bottles. Cork and seal them well and set them upright in the cellar, where it is dark and cold.