=Boiled Coffee.=—For 4 heaping tablespoons ground coffee allow 1 quart
freshly boiling water and ½ white 1 raw egg. Mix the egg white with 3
tablespoons cold water, beating with fork. Add coffee and stir till
well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling
water, cover spout, and boil 5 minutes. Pour in quickly ¼ cup cold
water, let stand 3 minutes to settle. Strain into hot pot or have
strainer on table.
=Coffee for Six Persons.=—Take 1 full cup ground coffee, 1 egg, a
little cold water; stir together, add 1 pint boiling water, boil up;
then add another pint boiling water, and set back to settle before
serving.
=French Coffee.=—1 quart water to 1 cup very fine ground coffee. Put
coffee grounds in bowl; pour over about ½ pint cold water and let
stand for 15 minutes; bring remaining water to a boil. Take coffee
in bowl, strain through fine sieve, then take French coffee-pot, put
coffee grounds in strainer at top of French pot, leaving water in
bowl. Then take boiling water and pour over coffee very slowly. Then
set coffee-pot on stove 5 minutes; _must not boil_. Take off and pour
in cold water from bowl that coffee was first soaked in, to settle.
Serve in another pot. The French, who have the reputation of making
the best coffee, use 3 parts Java, 1 part Mocha.
=Vienna Coffee.=—Equal parts Mocha and Java coffee; allow 1 heaping
tablespoon of coffee to each person, and 2 extra to make good
strength. Mix 1 egg with grounds, pour on coffee ½ as much boiling
water as will be needed, let coffee froth, then stir down grounds and
let boil 5 minutes; then let coffee stand where it will keep hot,
but not boil, for 5 or 10 minutes, and add rest of water. To 1 pint
cream add white of an egg, well-beaten; this is to be put in cups with
sugar, and hot coffee added.
=Tea.=—Water for tea should be freshly heated and just boiling. Teas
are of differing strengths, but a safe rule is 1 teaspoon dry tea to
½ pint boiling water. Scald tea-pot; put in dry tea and cover for 1
minute. Add boiling water, cover closely. Let stand 3 to 6 minutes,
strain off into second hot pot. A wadded cozy will keep tea hot for a
long time off the fire.
=Cocoa.=—The usual rule is 1 teaspoon cocoa to each cup. Mix dry cocoa
with little cold water, add scalded milk or boiling water, and boil 1
minute.
=Chocolate.=—1 square unsweetened chocolate, 1 tablespoon sugar, 2
tablespoons hot water. Grate chocolate, boil all together till smooth,
add gradually 1 pint scalded milk, cook in double boiler 5 minutes.
Some like to add 1 teaspoon vanilla. It can be made stronger by using
more chocolate.
[Illustration: (Decorative Design)]