36. PERCOLATED COFFEE.--The coffee used for percolated coffee should be
ground finer than for boiled coffee, but not so fine as for filtered
coffee. This is perhaps the easiest way in which to prepare coffee and
at the same time the surest method of securing good coffee.
PERCOLATED COFFEE
(Sufficient to Serve Six)
1/2 c. finely ground coffee
1 qt. cold water
Place the coffee in the perforated compartment in the top of the
percolator and pour the cold water in the lower chamber. As the water
heats, it is forced up through the vertical tube against the top. It
then falls over the coffee and percolates through into the water below.
This process begins before the water boils, but the hotter the water
becomes the more rapidly does it percolate through the coffee. The
process continues as long as the heat is applied, and the liquid becomes
stronger in flavor as it repeatedly passes through the coffee. When the
coffee has obtained the desired strength, serve at once.
37. AFTER-DINNER COFFEE.--After a rather elaborate meal, a small cup of
very strong, black coffee is often served. To prepare after-dinner
coffee, as this kind is called, follow any of the methods already
explained, but make it twice as strong as coffee that is to accompany
the usual meal.
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