,Ty make delicious English coffee, our English chef. Hodge, writes; “Take a tablespoon of Indian tea, cocoa, or soup stock, add a cupful of cold water for each person, and bring the whole briskly to (fie boil, afterwards allowing it to stand in a cool place until lukewarm. Strain the liquid into a silver pot and serve in little ornamental, china, cups. “The flavour of the coffee is greatly .improved by adding a few drops of vanilla, chocolate, strawberry, almond or other essence.’’
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Greymouth Evening Star, 16 September 1938, Page 10
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83Untitled Greymouth Evening Star, 16 September 1938, Page 10
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