Coffee (second cup)

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    This is the second in a series of coffee terms.

MACMAHON'S LATEST RECIPES AND AMERICAN SODA WATER DISPENSERS' GUIDE
(self-published in Chicago, 1893) by Albert C. MacMahon.
     Coffee Syrup; Frappe; Hot Coffee; Coffee Bausha.

STEWARD'S HANDBOOK (self-published in Chicago, 1893) by Jessup Whitehead.
    Coffee:
French coffee; Turkish coffee; Russian Coffee; Iced coffee.

COOKING FOR PROFIT (self-published in Chicago, 1893) by Jessup Whitehead.
     Coffee:
and cognac; family; French; iced; ice cream; trouble with the; white.

THE EPICUREAN (self-published in New York, 1894) by Charles Ranhofer.
     Coffee, Turkish.

STAR COOK BOOK (Star Publishing, Jersey City, NJ, 1895) by Grace Townsend.
     Coffee:
filtered; picnic; pot.

THE CHICAGO RECORD COOK BOOK (Chicago Record, Chicago, IL, 1896).
     Coffee:
After Dinner; Army; Cafe au lait; Crust; German; Shredded cereal; Vienna;
White.

THE BOSTON COOKING-SCHOOL COOK BOOK (Boston, MA, 1896) by Fannie Merritt
Farmer.
     Beverages:
Coffee; Filtered Coffee; Boiled Coffee; After-Dinner Coffee (Black Coffee, or
Cafe Noir).

THE PICAYUNE'S CREOLE COOK BOOK (The Picayune, New Orleans, LA, 1900).
     Coffee:
Creole...5.

THE STANDARD MANUAL OF SODA AND OTHER BEVERAGES (G. P. Engelhard & Co.,
Chicago, 1900) by A. Emil Hiss.
     Coffee:
bouche; Boushea; Boushea, hot; Cream syrup; Creme; Egg; Egg, hot; Egg-nog;
Extract; Frappe; Frozen; French, hot; Hot; Iced; Liqueur; Malted milk; Malted
milk, hot; Punch; Ratafia; Soda, egg; Syrup; Syrup, hot; Syrup, vanilla.

MRS. RORER'S NEW COOK BOOK (Arnold and Co., Philadelphia, PA, 1902) by Sarah
Tyson Rorer.
     Coffee:
A Perfect; Boiled; Breakfast; Percolated.

MARION HARLAND'S COMPLETE COOK BOOK (Bobbs-Merrill Co., Indianapolis, IN,
1903).
     Coffee:
cafe au lait, frappe, noir, parfait; for breakfast; iced; jelly; junket.

THE INTERNATIONAL COOK BOOK (Doubleday, Page & Co., NY, 1906) by Alexander
Filippini:
     Coffee:
to roast in a simple way; by coffee roaster; to make after-dinner; with milk,
Swiss style.

LOWNEY'S COOK BOOK (Walter M. Lowney, Boston, 1908) by Maria Willett Howard.
     Coffee:
After Dinner; Black; Boiled; French; Iced.

THE WHITE HOUSE COOK BOOK (Saalfield Publishing Co., Akron, OH, 1910) by Hugo
Zieman and Mrs. F. L. Gillette.
     Coffee:
Filtered or Drip; Vienna.

THE COLONIAL COOK BOOK (Ladies' Union, Brooklyn, NY, 1911).
     Coffee:
Boiled; Chicory in, Test for; Vienna Bakery.

THE LUNCH ROOM (Hotel Monthly, Chicago, 1911) by Paul Richards.
     Coffee frappe; glace; iced...70.

THE INSTITUTE COOK BOOK (E. A. Merriam, Springfield, MA, 1913) by Helen Camp.
     Coffee:
instantaneous...391.

FAVORITE RECIPES COOK BOOK (F. M. Lupton, NY, 1918) by Marion Harris Neil.
     Coffee:
Drip; Iced; Punch; Steeped; Turkish.

HOME MADE BEVERAGES: THE MANUFACTURE OF NON-ALCOHOLIC AND ALCOHOLIC DRINKS IN
THE HOUSEHOLD (Scientific American, NY, 1919) by Albert A. Hopkins.
     Coffee Cream; Coffee Drink; Coffee Extract; Coffee Extract, Hot; Coffee
Frappe; Coffee Malted Milk; Coffee Punch; Coffee Syrup; Coffee Syrup,
Alcoholic.

AUNT CAROLINE'S DIXIELAND RECIPES (Gold Seal Corp., Chicago, 1922) by Emma
and WIlliam McKinney)
     Louisiana Coffee...23.

EVERYBODY'S COOK BOOK (Henry Holt & Co., NY, 1925) by Isabel Ely Lord.
     Coffee:
After-dinner; Black; Boiled; Cereal; Crust; Cup; Drip; Filtered; Fruit Punch;
Iced; Percolated; Steeped; Substitute; Turkish; Vienna.

EVERY WOMAN'S COOK BOOK (Cupples & Leon Co., NY, 1926) by Mrs. Charles F.
Moritz.
     Coffee:
Cafe au Lait; Cafe Noir; Boiled; Delmonico; Drip; Iced; Percolated.

FAVORITE OLD RECIPES (Privately printed in Chicago, 1927) by Joseph Leiter.
     Coffee:
A la Creole; Cafe au Lait; Percolated.

GOOD HOUSEKEEPING'S BOOK OF GOOD MEALS (1927).
     Coffee:
Boiled; Drip; Egg Nog; Iced; Milk Shake; Percolated.

MODERN PRISCILLA COOK BOOK (Priscilla Publishing Co., Boston, 1928).
Cafe au lait--Coffee with hot milk.  (Pg. 5, col. 1)
Cafe noir--Black coffee; i.e., coffee served without milk or cream. (Pg. 5,
col. 2)
Demi_tasse--A term applied both to a half size cup and the coffee which it
holds.  (Pg. 5, col. 2)
("Mexican Chocolate" is on pg. 17--ed.)

THE MODERN COOK BOOK (Colonial Press, Boston, 1928) by K. Camille Den Dooven.
     Beverages:
Cafe-au-Lait; Coffee, Boiled; Coffee, Filtered; Coffee, Vienna.

THE BLUE GINGHAM COOK BOOK (William & Morrow, NY, 1928) by Imogene B. Wolcott.
     Coffee:
After Dinner; Boiled; Eggnog; Iced Russian; Iced Yuban Fluff; Instantaneous;
Percolator; Vienna.

GENERAL FOODS COOK BOOK (NY, 1932).
Cofee You'll Be Proud to Serve; Percolated Coffee; Drip Coffee; Boiled
Coffee; Steeped Coffee; After-dinner Coffeer or Demi-tasse; Coffee for the
Crowd; Vienna Cafe au Lait; Mocha; Iced Coffee; Sanka Coffee.

IDA BAILEY ALLEN'S WINES AND SPIRITS COOK BOOK (Simon and Schuster, NY, 1934).
      Cafe Brule; Cafe Diable; Cafe Royale.

GOOD COOKING (Houghton Mifflin, Boston, 1936) by Marjorie Heseltine and Ula
M. Dow.
     Coffee:
after-dinner; Bavarian cream; boiled; cafe au lait; campfire; de-caffeinated;
drip; filtered; for a crowd; ice-cream; iced; jelly; marshmallow whip;
parfait; percolated; soluble.

IT'S FUN TO COOK (John C. Winston, Philadelphia, 1938) by Lucy Mary Maltby.
     Coffee:
after-dinner; boiled; drip; iced; instant; percolated; picnic; with cheese.

GOURMET'S GUIDE TO NEW ORLEANS (1939) by Natalie Scott.
     Cafe Brulot; Dripped Coffee Creole.

WORLD WIDE COOK BOOK (Julian Messner, In., NY, 1939)  by Pearl V. Metzelthin.
     Coffee:
Turkish (Turkey) Turk Kahvesi, 313.

COFFEE COOKERY (George W. Stewart, NY, 1940) by Helmut Ripperger.
     Beverages:
Cafe a la Creme Frappe de Glace; Cafe au Lait; Cafe Brulot; Cafe Diable;
Choco; Cocktail Adelita; Coffee Roayl; Coffee Soda; Cuban Coffee; Frothed
Coffee; Hot Coffee Rum; Iced Mocha; Mexican Coffee; Mocha Chocolate; Spiced
Mocha Chocolate; Turkish Coffee.

GOURMET, November 1948.
     Cafe Diable Creole...3; Turkish Coffee...87.

GOURMET, July 1953, pg. 39.
     Swedish Coffee.

GOURMET, December 1954.
     After-Dinner Beverages:
Cafe:
     Brulot; Diable; Noir.
Cafe Royale:
     Cognac; Kirsch; Vodka.

COFFEE RECIPES: CUSTOMS, FACTS, FANCIES (Red Rose Publications, Woodstock,
VT, 1963) by Jean Gordon.
      Beverages (cold):
Coffee Flip I; Coffee Ginger Sip; Coffee Malted; Frosted Coffee Hawaii; Iced
Cofee; Mocha Frosted; Spicy Iced Coffee.
     Beverages (hot):
Cafe au Lait; Caffe Borgia; Caffe Cappuccino; Coffee and Chocolate Espagnole;
Cuban Coffee; Italian Coffee; Java For A Crowd; Mexican Coffee; Turkish
Coffee.
     Beverages (cold and hot):
Breakfast Cocktail; Cafe au Kirsch; Cafe Brulot; Choco; Coffee Alexander;
Coffee Flip II; Coffee Grog; Coffee Rum Float; Creme de Cafe; Irish Coffee;
New Year Coffee Nog.

THE COFFEE COOKBOOK (Doubleday & Co., Garden City, NY 1964) by William I.
Kaufman.
     Coffee Mazagran; Cafe African; Cafe Cacao; Coffee Columbian; Cafe au
Lait; Irish Coffee; Italian Coffee; Caffe Cappuccino; Caffe Brogia; Cafe
Cointreau; Italian Coffee Foam; Coffee Granito; Cappuccino Cup; Instant
Cappuccino; Mexican Coffee; Cinnamon-Stick Coffee; Turkish Coffee; Honeypot
Coffee; Viennese Chocolate; Cafe Brulot; Coffee Grog; Hot Mocha; Hot Mocha
Java; Mochachino; Viennese Velvet; Breakfast Coffee Nog; Halloween Coffee;
Sleigh Rides; Coffee-Banana Milk Punch; Mocha Milk Punch; Royale Punch;
Southern Coffee Punch; Vanilla-Cocoa Punch WIth Cofee Ice Cream;
Vanilla-Mocha Punch; Cafe Tropicana; Chilled Cafe a la Creme; Coffee-Banana
Float; Coffee-Butterscotch Foam; Coffee Cardamom; Coffee-Peach Shake; Creamed
Cinnamon Coffee; Creamy Coffee Foam; De-Luxe Frsoty Mocha; Double-Coffee
Ice-Cream Soda; Frosted Cofee Hawaii; Holiday Mocha Eggnog Iced Vanilla
Mocha; La Shake Francaise; Luscious Coffee Frosted; Panama Cooler.

COFFEE CUISINE (Artists & Writers Publications, San Rafael, CA, 1972) by
Diane De Lorme MacMillan.
     Beverages:
Cafe de Toulouse; Cafe au Lait; Cafezihno (Brazil); Caffe Tuscano; Cafe
Brulot; Cafe a la Orange; Cafe a la Jet Set; Cafe Royal; Cafe Cardamom; Caffe
Espresso; Espresso Gallino; Irish Coffee; American Mocha-Java; Cafe
Martinique; Hot "Coffee" Toddy; Russian Coffee; Cafe Creme Chantilly; Cafe
Ole; Parisian Coffee; Viennese Coffee; Turkish Coffee; Arabian Coffee;
rmenian Coffee; El Salvador Coffee; Iced Cafe au Lait; Calypso Cooler; Coffee
Cola Soda; Napoleon Frappe; Frostbitten Shamrock; Mocha's Summer Float;
Continental Float; Kona Kooler; Espresso a la Capri; Cardmom Cooler; Cafe a
la Russe; Cafe Sacre Coeur; Danish Kaffe; Espresso alla Freddo; Espresso alla
Chocolate; Coffee Alexander; Frosted Java-Java; Kelly's Kooler (Frosted Irish
Coffee); Kapu Kope (Coffee Liqueur).

COFFEE: A CONNOISSEUR'S COMPANION (Random House, NY, 1994) by Claudia Roden.
     Espresso; Caffe latte; Cappuccino; Espresso macchiato; Latte macchiato;
Cafe Borgia or Viennese Coffe with Chocolate; Irish Coffee; Cafe Brulot
Diabolique; Cafe Liegeois; Iced Coffeee with Milk; Iced Spiced Coffee; Iced
Coffee with Honey; Iced Coffee Mocha; Iced Coffee Cocktail; Cognac Mocha;
Spiced Coffee Frappe; Rum and Coffee Frappe; Cafe Alexander; Moka Helado;
Coffee Rumba; Coffee Ice Cream Soda; Granita al caffe con panna montata.

THE ULTIMATE ESPRESSO MACHINE COOKBOOK (1995) by Tom Lacalamita.
     cafe:
creme anglaise; au lait; au lait pecan pie, New Orleans; mexicano; _de olla_;
a la polonaise.
     caffe:
americano; Borgia; breve; Calypso; corto; latte; lungo; macchiato; mocha;
nerino; ristretto.
     coffee:
Jamaican; Russian; Swiss entlebucher.
     espresso:
brulot; doppio; egg cream; eggnog; fizz; gloria; granita; grog; iced;
incontro; Irish; liqueur; milk shake; rum charlotte; sout-of-the-border;
torino; veneziano.

ESPRESSO QUICK REFERENCE GUIDE (Coffee Time Publications, Seattle, WA, 1995)
by Phillip Janssen.
     Recipes:
Americano; Breve; Cappuccino; Doppio; Espresso; Espresso Con Panna; Espresso
Romano; Iced Espresso based Beverages; Italian Soda; Italian Cream Soda
(Cremosa); Latte; Latteccino; Lungo; Macchiato; Mocha; Ristretto; Steamer.
(Recipes follow on pages 30-130.  "Turtle Sundae" is one example.)
     Espresso Slang (pg. 211):
"A"; Breve; Double; Dry; Foamless; Grande; Harmless; Lungo; Nofun; Quad;
Ristretto; Short; SIngle; Skinny; Sleeper; Solo; Tall; Triple; Wet; Whipless;
With Room.
     Glossary (pages 268-280):
Acidity; Aftertaste; Aged Coffees; Americano; Arabica; Aroma; Balance;
Barista; Bitter; Blend; Body; Boiler; Breve; Brew (Porta-filter) Basket;
Burnt; Caffeine; Cappuccino; Caramelly; Caffeol; Crema; Cupping;
Decaffeinate; Demitasse; Doppio; Doser; Double; Earthiness; Espresso;
Espresso con Panna; Espresso Romano; Estate Coffees; Flavor; Fresh; Grande;
Green Coffee; Grinder; Group; Hard bean; High grown; Iced espresso based
beverages; Italian cream soda (Cremosa); Italian soda; Latte; Latteccino;
Lungo; Macchiato; Milds; Mocha; Moka; Mouth feel; Nutty; Overextraction;
Peaberry; Porta-filter (brew-basket); Pyrolysis; Rancidity; Recovery time;
Richness; Ristretto; Robusta; Short; Single; Sourness; SPecialty Coffees;
Steam wand; Steamer; Tall; Tamper; Under-extraction; Varietal coffees; Whole
bean coffee.

THE COFFEE LOVER'S COMPANION (Birch Lane Press, Carol Publishing, 1997) by
Diana Rosen.
     Cappuccino; Caffe latte; Cafe con leche; Turkish coffee; Arabian coffee;
Cafe au lait; Coffee with calvados; Cafe Brulot (Cafe au diable); Vanilla
coffee liqueur; Strange brew (poor person's cappuccino); Vanilla-cinnamon
coffee; Sunday morning coffee; Irish coffee;
     A Glossary of Coffee Terms (pages 140-154):
Abyssinian; acid; acidity; afloats; after-dinner roast; altura; American
roasts; Approved Coffee Measure (ACM); arabica; arabigo; aroma; baking;
balance; bale; batch roaster; belou; bitter; black beans; bland; blend; body;
bold; briny; broca; bright; brown roast; Bullhead; bunn; bunnu; cafe au lait;
cafe bonifeur; cafe con leche; cafe de panno; cafe despolpadi; cafe macho
(Slang for the very highest class coffee in Latin American countries);
cafeate; cafezinho; caffe latte; caffeine; caracol; caracolilo; carangola;
cerzva; cherry; chicory; chop; cinnamon roast; city roast (Term for New York
City medium-dark-roasted coffee; not as dark as full city roast); coffee
arabica; coffea canephora; coffea excelsa; coffee liberica; coffee; coffee
grader; coffeol, coffee oil, coffee essence; continental roast; continuous
roaster; cupping; dark French roast; dark roast; decaffeinated or
caffeine-free coffee; decortication; dellel or della; demitasse; drip method;
dry fermenting; dry roast; earthy; ensacador; espresso; European preparation;
European roast; excelso; exotic; extra fine; fazenda; fermenting; Filter
method; finca; fines; finjan; flatbean Santos; flavor; fluidized bed roaster;
French roast; full city roast; futures; glazing; Good Hard Bean; goute-cafe;
green coffee; groundy; hacienda; hard; hard bean; harsh; hidy; heavy roast;
high roast; hopper; hulling; husk; husking; ibrik or ibriq; imperfections;
instant coffee; Italian roast; ixicara; kafa; Kaffa; Kaffekranzchen; kahveci;
kahveh; k'hawah; kanaka; kofftafel; koppchen; kernel; kiraathane; kishr;
liberica; light French roast; light roast; Longberry Harar; MAM (Medellin,
Armenia, Manizales); mancalah or manqala; marqaha; mazagran; mazbout; medium
roast, medium high roast; Melior or plunger-type brewe; mellow; Middle
Eastern; mild; murra; musty; nargileh; OID (Oost Indische Bereiding); open
pot coffee; parchment; peaberry; penny universities; percolation; pergamino;
points; pulping; pyrolysis; qahveh khaneh; qahwah; qahwah bunniya; qat;
qishr; quakers; raw coffee; regular roast; Rio coffee; Rio flavor; Rio smell;
Rioy; roast; robusta; rubbery; Rubiaceae; Self-drinker; selo; Shortberry
Harar; silver skin; sizing; skimmings; soft; sorting; sour; Spanish roast;
specialty coffee; spicy; spot; straight coffee; Strictly Hard Bean (SHB);
Strictly High Grown; Strictly High Grown Washed; strong; style; sukar ziada;
summer roast; supremo; sweepings; sweet; tangy; tannin; tinto; tipping;
triage; Turkish coffee; unwashed coffee; vacuum method; Viennese; vintage;
washed coffee; whole bean; wild; winey; WIP (West Indische Bereiding/ West
Indian Preparation); woody; zarf.

MAXWELL HOUSE COFFEE DRINKS & DESSERTS COOKBOOK (Clarkson Potter, NY, 1999).
     Beverages:
almond macaroon coffee; banana coffee cooler; black & white chocolate coffee;
cafe au lait; candy bar shake; chocolate almond coffee; chocolate cherry
coffee; chocolate mousse coffee; cocoa java; coffee chai; coffee ice cubes;
coffee milk; coffee slushie; coffee smoothie; coffee soda; double capped
cappuccino; easy iced coffee latte; exotic Arabian coffee; frozen "hot
chocolate" coffee; fruity coffee; granita de caffe; hot cappuccino float; hot
chocolate cappuccino; hot coffee float; hot white chocolate coffee; iced
caramel coffee; iced coffee; Italian-style coffee; java smoothie; lemon
ginger coffee; maple cinnamon coffee; Mexicali hot chocolate; mocha orange
coffee; mocha punch; old-fashioned coffee sodas; orange cappuccino float;
raspberry java; shake awake smoothie; shake sensation; spiced Brazilian
chocolate; spiced orange coffee; sugar & spice coffee; sugar 'n spice
cappuccino; Thai coffee; toffee coffee; trpocial frappe; vanilla coffee.