To make coffee without boiling, you must have a biggin, the best
sort of which is what in France is called a Grecque. They are to
be had of various sizes and prices at the tin stores. Coffee made
in this manner is much less troublesome than when boiled, and
requires no white of egg or isinglass to clear it. The coffee
should be freshly roasted and ground. Allow two cupfuls of ground
coffee to sis cupfuls of boiling water. Having first scalded the
biggin, (which should have strainers of perforated tin, and not of
linen,) put in the coffee, and pour on the water, which should be
boiling hard at the time. Shut down the lid, place the pot near
the fire, and the coffee will be ready as soon as it has all
drained through the coarse and fine strainers into the receiver
below the spout. Scald your china or silver pot, and pour the
coffee into it. But it is best to have a biggin in the form of an
urn, in which the coffee can both be made and brought to table.
For what is called milk coffee,--boil the milk or cream
separately; bring it to table in a covered vessel, and pour it hot
into the coffee, the flavour of which will be impaired if the milk
is boiled with it.