This section of the book is from the "Household Companion: The Model CookBook" book
The water for tea should be freshly boiled. An earthenware pot should be used. Scald the pot, put in one teaspoonful tea and pour on one cup of boiling water. Cover it and let it steep five minutes. Never allow tea to boil.
To one tablespoonful ground coffee add an eggshell or one-half teaspoon-ful white of egg and one tablespoonful cold water. Mix together and pour on one cup freshly-boiled water. Let it come to a boil; then steep five minutes. A little boiling water may be poured in the spout of the coffee-pot to clear away the grounds. Serve with loaf sugar and hot cream or milk.
Left-over coffee may be used if poured off the grounds immediately. Keep it in a cool place until needed. Wash the pot out carefully after using.
Use pulverized coffee. Put one teaspoonful into the upper part of a double coffee-pot and pour one cup boiling water through it. Let it stand a few minutes on the back part of the stove, where it will not boil. Then remove it, and serve.
Put two tablespoonfuls cereal coffee into the pot and pour a pint of boiling water over it. Let it boil fifteen minutes. Strain and serve with sugar and hot cream or milk. As cereal coffee is made of browned grain, it is a wholesome drink, and is not stimulating.
Grate chocolate, allowing six tablespoonfuls for one quart of water; mix smooth with a little water, and boil ten minutes; add one quart rich milk, boil five minutes longer, and serve hot with sugar.
For one cup, take one teaspoonful of cocoa, add either boiling milk or water, or half each; sweeten to taste.