table salt, which must be well diffused through the flour. Then add
two ounces of fresh, good butter. Take one pint of pure, sweet cream,
put in it two even teaspoonfuls of soda and then add it to the flour.
The dough ought to be very soft; but should it be too soft, add a
little more flour. Work it well, roll it out half an inch thick, cut
with a biscuit cutter and bake in a quick oven five minutes.--_Mrs. J.
H. F._
EXCELLENT LIGHT BISCUIT.
Boil four large Irish potatoes. While hot, mash them with a piece of
lard the size of an egg. Add one teacup of milk and one of yeast. Stir
in enough flour to make a good batter and set it to rise. It will take
about two quarts of flour. When light, make up the dough. You
generally have to add more water or milk. Roll thick, let them rise
slowly, but bake them quickly.--_Mrs. M. G. H._
LIGHT BISCUIT.
Two quarts flour, one large tablespoonful lard, and the same of
butter. Salt to the taste. One teaspoonful soda and enough buttermilk
to make a soft dough. Bake quickly.--_Mrs. Dr. S._
THICK BISCUIT.
One quart flour, one large tablespoonful lard and butter mixed, one
teaspoonful salt, enough morning's milk to make a stiff dough. Work
well and beat with a rolling-pin or iron pestle, at least half an
hour. Make into small biscuit and bake in a quick oven. This will make
sixteen biscuit.--_Mrs. M. A. P._
THIN BISCUIT OR CRACKERS.
One quart of flour, one tablespoonful lard and butter mixed, a little
salt. Make a stiff paste with water. Beat the dough till it blisters.
Roll thin, stick, and bake quickly.--_Mrs. A. C._
SODA CRACKERS.
1 quart of flour.
1 tablespoonful of lard and butter mixed.
1 egg; a little salt.
1 teaspoonful of soda, sifted into the flour.
Make a stiff paste with buttermilk, beat until light, roll tolerably
thin, cut in squares, prick, and bake quickly.--_Mrs. A. C._
HUNTSVILLE CRACKERS.
Take a lump of risen dough, as large as your double fist, a heaping
teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with
the dough a lump of butter the size of a hen's egg and an equal
quantity of lard, a tablespoonful of soda, dissolved in a cup of
cream. Beat a long time, stirring in flour all the while, till quite
stiff. Roll out, cut in square cakes and bake in a brisk oven.--_Miss
E. P._
WATER CRACKERS.
1 lb. of flour.
1 teaspoonful of salt and the same of soda.
1 tablespoonful of lard.
Make up with sweet milk, beat well, roll thin, and bake quickly.
WAFERS.
1 quart flour.
Yolk of one egg.
1 heaping tablespoonful lard.
A little salt.
Mix with milk, as stiff as you would for biscuit. Beat well with the
biscuit beater, roll out thin and put in the wafer irons. Put in the
fire and bake.--_Mrs. W. S._
NUN'S PUFFS.
Boil one pint of milk with half a pound of butter. Stir them into
three-quarters of a pound of flour and let them cool. Then add nine
eggs, yolks and whites to be beaten separately, and whites to be added
last. Fill cups or tins half full and bake. When done, sprinkle with
white sugar while hot. Very nice for tea.--_Mrs. A. D._
_Miscellaneous Flour Breads._
LAPLAND BREAD.
1 quart of flour.
1 quart of cream.
1 teaspoonful of salt.
Twelve eggs (whites and yolks beaten separately and very light). Put
the whites in the batter the last thing, beat very light, bake in a
quick oven, in small tins, which must be perfectly dry and sprinkled
with a little flour before being greased. A delicious bread.--_Mrs.
Dr. J._
_A Plainer Recipe for the Same._
1 pint of flour.
1 pint of milk.
2 eggs.
Beat the eggs well and stir in the flour and milk. Bake in little
pans.
NEW BREAD.
1 quart of flour.
1 dessertspoonful of lard and the same of butter.
1 teaspoonful of soda.
Work the lard and butter in the flour, and sprinkle in the soda, with
salt to taste. Mix with buttermilk or clabber to the consistency of
biscuit. Roll it round to the size of a teaplate. Made just before
eating.--_Mrs. F._
HENRIETTA BREAD.
1 pint of flour.
1 pint of sweet milk.
2 eggs, beaten separately.
1 tablespoonful of lard or butter.
Make the consistency of poor man's pudding. Bake in cups.--_Mrs. K._
JENNY LIND BREAD.
1 quart of sifted flour.
A lump of butter the size of an egg.
2 teacups of milk.
4 eggs.
1½ teaspoonfuls of soda.
2 teaspoonfuls of cream of tartar.
Bake twenty minutes.--_Mrs. L._
LUNCH BREAD.
1 pint of flour.
1 tablespoonful of butter.
3 tablespoonfuls of sugar.
1 teaspoonful of soda.
2 teaspoonfuls cream of tartar.
2 eggs.
1 cup of milk and a little salt.
Bake in a flat pan in a quick oven. To be eaten hot with
butter.--_Mrs. I. H._
BREAKFAST PUFFS.
One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk
and milk together, then add the flour, and lastly the white of the
egg. Bake a few minutes in a hot oven.--_Mrs. I. H._
_Another Recipe for the Same._
Take two eggs well beaten and stir into a pint of milk; add a little
salt, two spoonfuls of melted butter, one and one-half pints of flour.
Stir thoroughly, so as to avoid lumps. Grease the cups in which you
pour the batter, and fill them two-thirds full.
SALT-RISEN BREAD.
Make into a thin batter:
1 pint of flour.
1 tablespoonful of corn meal.
Half-teaspoonful salt.
Set in a warm place to rise. After it has risen, pour into it two
quarts of flour, with sufficient warm water to make up a loaf of
bread. Work it well, set it to rise again, and when risen
sufficiently, bake it.--_Mrs. T. L. J._
_Another Recipe for the Same._
Into a pitcher, put one teacup of milk fresh from the cow, two teacups
of boiling water, one tablespoonful of sugar, one teaspoonful of salt.
Into this stir thoroughly a little less than a quart of flour. Set the
pitcher in a kettle of moderately warm water and keep it at a uniform
temperature. Keep a towel fastened over the mouth of the pitcher. Set
the kettle in front of the fire to keep the water warm. Let it stand
three hours, then beat it up well, after which do not interrupt it. If
in two hours it does not begin to rise, put in a large slice of apple.
As soon as it rises sufficiently, have ready two quarts of flour, half
a tablespoonful of lard and more salt, and make up immediately. Should
there not be yeast enough, use warm water. Put into an oven and set
before a slow fire to rise, after which bake slowly. The yeast must be
made up at seven o'clock in the morning.--_Miss N. C. A._
WAFFLES.
1 pint milk.
3 tablespoonfuls flour.
1 tablespoonful corn meal.
1 tablespoonful melted butter.
1 light teaspoonful salt.
Three eggs, beaten separately, the whites added last. To have good
waffles, the batter must be made thin. Add another egg and a teacup
of boiled rice to the above ingredients, if you wish to make rice
waffles.--_Mrs. S. T._
WAFFLES.
1 quart of flour.
1 quart of sour cream (or buttermilk, if you have no cream).
6 eggs.
1½ teaspoonful of soda.
Half a tablespoonful of melted lard, poured in after the batter
is mixed.
This may be baked as flannel cakes or muffins.--_Mrs. H. D._
_Another Recipe for Waffles._
1 quart of flour.
6 eggs beaten very light,
1½ pint of new milk.
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast.
Set it to rise at night, and stir with a spoon, in the morning, just
before baking. When you want them for tea, make them up in the
morning, in winter, or directly after dinner, in summer.--_Mrs. Dr.
J._
SODA WAFFLES.
1 pint of flour.
1 pint of milk.
1 teaspoonful of soda, dissolved in the milk.
2 teaspoonfuls of cream of tartar, mixed in the flour.
2 eggs.
1 tablespoonful of butter.
Beat up and bake quickly.
_Another Recipe for Waffles._
1 quart of flour, with a kitchen-spoonful of corn meal added.
3 eggs beaten separately.
1 quart of milk.
1 teacup of water.
1 teaspoonful of salt.
Lump of butter large as a walnut, melted and poured in.
Bake in hot irons.
One secret of having good waffles is to have the batter thin.--_Miss
R. S._
SUPERIOR RICE WAFFLES.
1 quart flour.
3 eggs.
1 cup boiled rice, beaten into the flour.
1 light teaspoonful soda.
Make into a batter with buttermilk. Bake quickly in waffle irons.
Batter made as above and baked on a griddle makes excellent breakfast
cakes.--_Mrs. D. B. K._
RICE WAFFLES.
1 pint of flour.
1 pint of new milk.
The yolks of three eggs.
Lump of butter the size of an egg.
Half teacup of boiled rice.
A pinch of salt and a pinch of soda, sprinkled in the flour and
sifted with it.
Beat well.--_Mrs. F._
_Another Recipe for the Same._
Two gills of rice, mixed with three ounces of butter, three eggs,
three gills of flour, a little salt, and cream enough to make the
batter. Beat till very light.--_Mrs. Dr. S._
MUSH WAFFLES.
With one pint of milk, make corn mush. When cool, add a tablespoonful
of butter, a little salt, and thicken with flour to a stiff batter.
Bake quickly in irons.--_Mrs. C. L. T._
BREAKFAST CAKES.
In the morning take the dough of a pint of flour. Beat two eggs light
and mix them with a half pint of milk, then add these ingredients to
the dough, let it stand an hour to rise, and then bake as buckwheat
cakes.--_Mrs. Dr. J._
MADISON CAKES.
Two pounds of flour, two eggs, two ounces of lard, three
tablespoonfuls of yeast. Make up with new milk, the consistency of
roll dough, at night. Flour the biscuit board and roll out the dough
in the morning about three quarters of an inch thick, cutting the
cakes with a dredging-box top. Let them rise, covered with a cloth,
till fifteen minutes before breakfast.--_Mrs. L._
ORANGE CAKES.
1 quart of flour.
1 teacup of butter.
4 eggs.
1 tablespoonful of yeast.
Make into a stiff batter with milk, the over-night. Next morning, add
a teacup of Indian meal. Beat well and put in cups to rise before
baking.--_Mrs. A. C._
VELVET CAKES.
1 quart of flour.
1 quart of milk.
1 tablespoonful of yeast.
1 tablespoonful of melted butter.
3 eggs.
Bake in muffin rings.--_Mrs. A. C._
FLANNEL CAKES.
1 quart of flour.
1 pint of meal.
1 teacup of milk.
1 teacup of yeast.
3 eggs.
2 teaspoonfuls of salt.
Beat well together and let it rise till usual time in a warm place.
Excellent.--_Mrs. W. B._
_Another Recipe for Flannel Cakes._
1 quart of flour.
2 eggs.
1½ pint boiled milk (used cold).
2 teaspoonfuls of salt.
3 tablespoonfuls of yeast (added after the other ingredients have
been mixed).
Beat light, and set to rise till morning.
Bake on a griddle.--_Mrs. Dr. J._
_Another Recipe for the Same._
4 eggs.
1 quart of milk.
Half teacup of butter or lard.
2 tablespoonfuls of yeast.
1 teaspoonful of salt.
Flour to make the batter like pound cake.--_Mrs. S._
BUCKWHEAT CAKES.
1 quart buckwheat flour.
1 pint sifted corn meal.
Half teacup of yeast.
1 teaspoonful of salt.
Enough water to make a stiff batter.
After rising, stir in a half teacup of butter or lard. Let it rise a
second time, grease the griddle, dip the spoon in lightly, and cook
quickly.--_Mrs. P. W._
_Another Recipe for Buckwheat Cakes._
1 pint of buckwheat flour.
1 tablespoonful of meal.
1 tablespoonful of yeast.
1 teaspoonful of salt.
Make up with water the over-night, and beat till it bubbles. In the
morning beat again, and just before baking stir in a pinch of soda
dissolved in milk or water.--_Mrs. Col. W._
BUCKWHEAT CAKES.
1 quart buckwheat flour.
1 pint wheat flour.
½ teacup yeast.
A pinch of salt.
Make into a batter with warm water. Set to rise. Thin the batter with
a cup of milk (to make them brown well). Add a pinch of soda and bake
quickly on a griddle. Butter and send to the table hot.--_Mrs. D. B.
K._
_Another Recipe for the Same._
1 pint buckwheat.
½ pint sifted meal.
2 teaspoonfuls of salt.
4 tablespoonfuls of yeast.
1½ pint lukewarm water.
Beat well and set to rise till morning.--_Mrs. Dr. J._
CREAM CAKES.
1 pint of flour.
1 pint of cream (or milk).
2 eggs, well beaten.
Lump of butter size of an egg.
Put the milk and butter on the fire till it boils. Mix and bake
quickly in pans. Salt to taste.
_Another Recipe for Cream Cakes._
1 quart of cream (sour is preferable).
4 eggs.
1 teaspoonful of soda.
1 teaspoonful of salt.
Flour for a thick batter.--_Mrs. G._
_Another Recipe for the Same._
1 quart of flour.
3 eggs.
1 tablespoonful of lard.
1 pint of cream.
1 teaspoonful of salt.
Bake in tins.--_Mrs. A. C._
BOSTON CREAM CAKES.
2 cups of flour.
2½ cups of water.
1 cup of butter.
5 eggs.
Boil the butter and water together, stir in the flour while boiling;
after it is cool, add the eggs, well beaten. Put a large spoonful in
muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows:
Put over the fire one cup of milk and not quite a cup of sugar, one
egg, mixed with three teaspoonfuls of corn starch and one
tablespoonful of butter. Boil a few moments only. When cool, add
vanilla to the taste.
Open the cakes and fill them with this cream.--_M. H. K._
BUTTERMILK CAKES.
1 quart of flour.
2 eggs, well beaten.
1½ pint of buttermilk.
1 teaspoonful of salt.
Beat very light, after mixing the ingredients. Just before baking,
stir in a little soda, mixed in a little of the buttermilk.
Bake on a griddle, free from grease.--_Mrs. L._
SOUR MILK CAKES.
1 pint sour milk.
1 pint flour.
Butter size of a small egg.
1 tablespoonful of sugar.
1 saltspoonful of salt.
Half teaspoonful of soda.
Bake in hot and well greased iron clads.
FARINA CAKES.
Melt together one pint of milk and one tablespoonful of butter. Then
add four tablespoonfuls of farina and boil till quite thick. Set aside
to cool. When ready to bake, add three well beaten eggs, a few
spoonfuls of flour, and salt to your taste.--_Mrs. S._
RICE CAKES.
Put one pound of rice in soak the over-night. Boil very soft in the
morning, drain the water from it and mix with it, while hot, a quarter
of a pound of butter. After it has cooled, add to it one quart of
milk, a little salt, and six eggs. Sift over it and stir into it
gradually a half pound of flour. Beat the whole well and bake on a
griddle like other batter cakes.--_Mrs. W._
_Another Recipe for Rice Cakes._
One cup of cold boiled rice, rubbed in a quart of milk, one pint of
flour, a teaspoonful of salt, two eggs beaten light. Beat all till
free from lumps. Bake as soon as made, on a well greased griddle.
BATTER CAKES.
Two eggs beaten separately. Pour into the yolks a pint of buttermilk,
then put in two handfuls of meal and one of flour, then the whites of
the eggs, half a teaspoonful of soda and a little salt. Fry with very
little grease, or with egg shells. Put two spoonfuls of batter to a
cake.--_Mrs. C. L. T._
_Another Recipe for Batter Cakes._
1 quart of flour.
1 pint of meal.
1 teaspoonful of soda.
1 teaspoonful of salt.
3 eggs.
Make up with buttermilk.--_Mrs. Dr. J._
_Batter Cakes made of Stale Bread._
Put a loaf of stale bread to stand all day in a pint of milk. Just
before tea add three eggs and one large spoonful of butter. If too
thin, add a little flour.--_Mrs. R._
_Old Virginia Batter Cakes._
Beat two eggs very light in a bowl. Add one teacup of clabber, one of
water, one of corn meal, a teacup of flour, one-half teaspoonful of
salt. Just before baking, sift in half a teaspoonful of soda and stir
well. It is better to grease the griddle with fat bacon than with
lard.
The above proportions will make enough batter cakes for two or three
persons.--_Mrs. S. T._
_Another Recipe for the Same._
1 quart sweet milk.
1 heaping pint corn meal.
4 eggs.
1 teaspoonful of salt.
Half teaspoonful of soda.
1 tablespoonful of warmed butter or fresh lard.
Break the eggs, whites and yolks together, beat slightly, then add the
milk, stir in the meal and beat until it looks light. Bake on a
griddle.--_Mrs. J. P._
_Cheap Recipe for Batter Cakes._
1 pint of sour milk.
1 teaspoonful of soda.
1 tablespoonful of flour.
Enough meal to make a good batter.
Bake on a hoe.--_Miss E. P._
INDIAN GRIDDLE CAKES.
1 quart of sour milk.
1 large tablespoonful of butter, melted after measuring.
2 eggs.
1 teaspoonful of soda.
Half a teaspoonful of salt.
Make a thin batter, with two-thirds Indian meal, and one-third flour.
A small bag made of coarse but thin linen or cotton, and filled with
common salt, is much better to rub over the griddle than lard, when
cakes are to be fried or baked.
BATTER BREAD.
Break two eggs into a bowl. Beat to a stiff froth. Pour in one teacup
of clabber or butter-milk, one of water, one of corn meal, one of
flour, half teaspoonful of salt, a heaping teaspoonful of butter
melted. Beat all well together. Have already heated on the stove or
range, iron-clad muffin moulds (eight or ten in a group). Grease them
well with a clean rag, dipped in lard. Fill each one nearly full with
the batter, first sifting in half a teaspoonful soda. Set in a hot
oven and bake a nice brown. Oblong shapes are the nicest. If
preferred, sweet milk may be used instead of sour milk and water. In
this case add another egg and dispense with the soda.--_Mrs. S. T._
BATTER BREAD.
Four cups of meal, two cups sweet milk, four eggs, two tablespoonfuls
flour, one tablespoonful lard, one teaspoonful salt, half teaspoonful
soda.--_Mrs. F._
BATTER BREAD.
One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one
tablespoonful butter, one tablespoonful flour, half teaspoonful of
salt, and same of soda. Bake in cups.--_Mrs. G._
CORN MUFFINS.
3 eggs, beaten light.
1 pint of buttermilk (if very sour, use less).
1 teacup of cream or milk.
1 small teaspoonful of soda.
Lard or butter size of an egg.
Meal enough to make the batter of the consistency of pound-cake
batter.--_Mrs. I._
CORN MEAL WAFFLES.
One pint of corn meal scalded. While hot add to it, two tablespoonfuls
of lard or butter, three well beaten eggs, a cup of boiled rice, a
pint of flour, a teaspoonful of salt. Thin to the proper consistency
with milk.--_Mrs. Dr. S._
ST. NICHOLAS' PONE.
1 quart of meal.
1 quart of milk.
4 eggs.
1 tablespoonful of melted butter.
1 teaspoonful of salt.
2 teaspoonfuls cream of tartar.
1 teaspoonful of soda.--_Mrs. C. C._
GRIT OR HOMINY BREAD.
2 eggs, beaten separately.
1 pint of milk.
Small piece of butter.
Add enough meal and hominy to make a batter, and bake quickly.--_Mrs.
C. L. T._
HOMINY BREAD.
Mix with two teacups of hot hominy a very large spoonful of butter.
Beat two eggs very light and stir into the hominy. Next add a pint of
milk, gradually stirring it in. Lastly, add half a pint of corn meal.
The batter should be of the consistency of rich boiled custard. If
thicker, add a little more milk. Bake with a good deal of heat at the
bottom, but not so much at the top. Bake in a deep pan, allowing space
for rising. When done, it looks like a baked batter pudding.--_Mrs. F.
D._
CORN CAKE.
1 pint of corn meal.
1 pint of sweet milk.
2 eggs.
1 tablespoonful of butter.
2 tablespoonfuls of flour.
1 teaspoonful of salt.
Boil the milk and pour it over the meal, flour, and butter. Beat
light. When cool, add eggs well beaten. Bake in a buttered pan.--_Mrs.
G. W. P._
MUSH BREAD.
Make a thin mush of corn meal and milk (or hot water, if milk is
scarce). Cook till perfectly done, stirring all the time to keep it
smooth. Then add a good lump of butter; and, after it cools a little,
two eggs, one at a time. Beat in a very small pinch of soda and a
little salt.
Butter a yellow dish and bake slowly till brown.--_Mrs. C. L. T._
LIGHT CORN BREAD.
Pour one quart of boiled milk over one pint of corn meal. Add a
teaspoonful of salt, a teaspoonful of cream of tartar, half
teaspoonful of soda, three well beaten eggs, four tablespoonfuls of
flour, a little butter.--_Miss E. P._
SOFT EGG BREAD.
1 quart of milk.
Half pint of meal.
3 eggs.
Large spoonful of butter.
Make in a pudding dish. Rice is an improvement to the above.--_Mrs.
P._
OLD-FASHIONED EGG BREAD.
1 pint of meal.
3 eggs well beaten.
1 teaspoonful of salt.
1 tablespoonful melted butter.
Add enough sweet milk to make a rather thin batter. Bake
quickly.--_Mrs. S. T._
_Another Recipe for Egg Bread._
1 quart of milk.
3 eggs.
1 tablespoonful of butter.
1 pint of corn meal.
1 teaspoonful of salt.
Beat the eggs very light and add to the other ingredients. Bake in a
pan or dish. Add a little soda dissolved in milk, if you desire
it.--_Mrs. I. H._
INDIAN BREAD.
Beat two eggs very light, mix alternately with them one pint of sour
milk or buttermilk, and one pint of fine corn meal. Melt one
tablespoonful of butter, and add to the mixture. Dissolve one
teaspoonful of soda in a small portion of the milk, and add to the
other ingredients, last of all. Beat hard and bake in a pan, in a hot
oven.
RICE BREAD.
1 pint sweet milk.
1 teacup boiled rice.
2 teacups sifted corn meal,
½ teacup melted butter.
3 eggs, beaten separately,
½ teaspoonful salt.
Bake in a very hot oven, using buttered iron muffin moulds.--_Mrs. S.
T._
CRACKLIN BREAD.
Take one quart sifted corn meal and a teacup of cracklins. Rub the
latter in the meal as fine as you can. Add a teaspoonful of salt and
make up with warm water into a stiff dough. Make into pones, and eat
hot.--_Mrs. P. W._
VIRGINIA ASH CAKE.
Add a teaspoonful of salt to a quart of sifted corn meal. Make up with
water and knead well. Make into round, flat cakes. Sweep a clean place
on the hottest part of the hearth. Put the cake on it and cover it
with hot wood ashes.
Wash and wipe it dry, before eating it. Sometimes a cabbage leaf is
placed under it, and one over it, before baking, in which case it need
not be washed.--_Mrs. S. T._
PLAIN CORN BREAD.
1 pint sifted meal.
1 teaspoonful salt.
Cold water sufficient to make a stiff dough.
Work well with the hands, pat out in long, narrow pones, six or seven
inches long and as wide as the wrist. Bake quickly in a hot
pan.--_Mrs. P. W._
COFFEE, TEA, AND CHOCOLATE.
TO TOAST COFFEE.
Wash and pick the coffee, put it in a very large stove-pan in a hot
oven. Stir often, giving constant attention. It must be toasted the
darkest brown, yet not one grain must be burned. It should never be
glazed, as this destroys the aroma.
Two pints of coffee become three pints after toasting.--_Mrs. S. T._
BOILED COFFEE.
To one quart of boiling water (poured in after scalding the pot) stir
in three gills of coffee, not ground too fine. Boil twenty minutes,
scraping from the sides and stirring occasionally. Five minutes before
breakfast, scrape from the spout, pour out half a teacupful, and
return to the pot. Do this a second time. Set it with the side of the
pot to the fire, so that it will be just at the boiling point. Do not
let it boil, however. Serve in the same coffee-pot.
Coffee should never be glazed.
Have a liberal supply of thick, sweet cream, also of boiled milk, to
serve with the coffee.
If the members of the family drop in at intervals, it is well to keep
the coffee over a round iron weight, heated just enough to keep the
coffee hot, without boiling it. This answers better than a spirit lamp
for keeping coffee hot.--_Mrs. S. T._
COFFEE.
Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have
the coffee roasted a chestnut brown. To every twelve cups of coffee to
be drawn, use eighteen heaping tablespoons of the ground coffee. Have
the water boiling hot, scald the biggin or percolator, put the ground
coffee in the upper part, then pour on some boiling water for it to
draw--about two teacups if you are to make twelve cups of coffee. Let
it stand a few moments and pour again into the upper part of the
percolator the first drawn coffee. Then add, one by one, the cups of
boiling water required. It will take ten minutes for the coffee to be
ready for the table.
Use the best white sugar, and in winter let the milk stand twenty-four
hours for the cream to rise. Use together with rich cream, a cream jug
of boiling sweet milk.--_Mrs. M. C. C._
_Coffee._
Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra,
which will give a delightful aroma to the Java.
Scald the pot. Then put in a teacup of coarsely ground coffee,
parched a light brown and mixed with cold water till it forms a paste,
to six cups of boiling water. Before you put in the boiling water, add
to the grounds one or more egg-shells or whites of eggs, to keep it
clear. Let it boil ten or fifteen minutes. Before taking it off the
fire, drop in about a teaspoonful of cold water, which will settle all
the floating grounds.--_Mrs. J. P._
DRIPPED OR FILTERED COFFEE.
If one quart of coffee is desired, grind three gills of coffee, put it
in the filterer and pour boiling water over it. If not sufficiently
strong, pour out and return to the filterer. Then set on the fire and
boil up, taking from the fire immediately.--_Mrs. S. T._
DRIPPED COFFEE.
One-half pint Java coffee ground and put in the dripper. Pour over it
two and one-half pints boiling water. If not strong enough, pass
through the dripper a second time.--_Mrs. J. R. McD._
CAFÉ AU LAIT.
1 cup German chiccory.
2 cups ground coffee.