This section is from the book "On Uncle Sam's Water Wagon; 500 Recipes For Delicious Drinks, Which Can Be Made At Home", by Helen Watkeys Moore . Also available from Amazon: On Uncle Sam's Water Wagon.
For lol the board with cups and spoons is crowned,
The berries crackle and the mill turns round.
Pope, Rape of the Lock.
Allow one tablespoonful of finely ground coffee to one cup of boiling water. Put clean eggshells in the pot, or a whole egg is beaten with a little cold water and mixed with the coffee before the boiling water is poured on. Put on the stove, and when it comes to a boil, take off cover and remove from fire. Let stand two or three minutes, then cover and return to the fire until it again comes to a boil. Remove at once, let stand five minutes, and it is then ready to serve.
Allow one heaping tablespoonful of coffee to each cup of boiling water. Place the coffee in the strainer of the percolator, put on the stove, and pour on gradually the water. Allow it to filter, and serve at once.
Put six tablespoonfuls of pulverized coffee into a percolator. Pour slowly over it three cups of boiling water. Let it stand for a few minutes after it has filtered, and then serve in after-dinner coffee cups, with sugar if desired.
Add cream and sugar to freshly made coffee, and chill. Serve in tall glasses, with a spoonful of whipped cream in each glass.
Make according to the recipe for Black Coffee but use milk which has been brought to the boiling point, instead of water.
To one quart of very strong strained coffee, add one pint of hot milk. Serve with whipped cream and sugar.
Boil two cloves in a quart of very strong coffee. Serve with sugar in after-dinner coffee cups.
This coffee should be made over an alcohol lamp in a brass Turkish pot, of pulverized coffee. Put in pot as many after-dinner coffee cupfuls of water as you desire, and bring to a boil. On top of the water, drop a heaping teaspoonful of pulverized coffee to each cup of water, and allow it to settle. Then add powdered sugar, one, two, or three teaspoonfuls to a cup, and bring to a boil three times. Pour into the cups and allow the grounds to settle before drinking.
Take one egg to a pound of finely ground coffee, moisten thoroughly with cold water, and let stand for several hours. Tie coffee in a muslin bag, and put in eight quarts of freshly boiling water, and boil for five minutes. Let stand ten minutes before serving. Serve with cream.
Put eight tablespoonfuls of cereal coffee into a coffeepot, with one quart of cold water, and a piece of butter the size of a pea. Boil twenty minutes, and serve with hot milk or cream and sugar. Omit butter if cooked in a percolator.
To make cereal coffee at home, take three pounds of whole wheat, one pound of whole barley, and roast in the oven, stirring constantly until well browned. When it is the color of coffee, add three tablespoonfuls of molasses and three tablespoonfuls of butter. Stir well, and when the grains become separated, set aside to cool and add one cupful of ground chicory. Grind and use as above.
To the well beaten yolk of one egg, add four tablespoonfuls of hot cream, and enough sugar to sweeten. Add hot coffee and fold in the beaten white of the egg. Serve immediately.
Mix to a smooth paste two tablespoonfuls of malted milk with two tablespoonfuls of coffee syrup. Put into a shaker, and add eight tablespoonfuls of milk. Shake well, strain into a glass, and fill up with ice-cold milk.
Put two tablespoonfuls of malted milk into a shaker with eight tablespoonfuls of rich milk, or cream. Add about a tablespoonful of coffee syrup and a teaspoonful of grape juice. Shake well, and strain into a glass one fourth full of chopped ice.
Mix one teaspoonful of malted milk and one teaspoonful of ground coffee with enough hot water to fill a cup. Boil three minutes, sweeten to taste, and strain.
Mix one tablespoonful of malted milk with two tablespoonfuls of coffee syrup to a smooth paste. Fill up with hot water. Stir well and serve with whipped cream. Season with a little salt.
Break one egg into a shaker with one and one half tablespoonfuls each of vanilla and strawberry syrups and two tablespoonfuls of rich cream. Shake well, pour into glass, and fill up with hot coffee. Add whipped cream.
Fill a tall glass one half full of cracked ice, and pour over three tablespoonfuls of coffee syrup and two tablespoonfuls of sweet cream. Shake well, fill up glass with soda water, and add a spoonful of whipped cream.
Mix two tablespoonfuls of coffee syrup with two tablespoonfuls of sweet cream, add one egg and cracked ice. Shake thoroughly, strain into glass, and fill up with cold milk.
Put into a shaker two tablespoonfuls of coffee syrup, one tablespoonful of cream, one table-spoonful of vanilla syrup, and six tablespoonfuls of milk. Shake well, and pour into a glass which is half full of cracked ice. Add more milk to fill glass and serve with straws.
Put three tablespoonfuls of coffee syrup into a shaker with one tablespoonful of rich cream. Add cracked ice and shake briskly. Add enough carbonated water to fill a glass. Pour from shaker to glass several times to thoroughly blend, and serve with whipped cream and a spoonful of ice cream.
Add two tablespoonfuls of coffee syrup to a glassful of milk. Stir thoroughly and add a ladleful of coffee ice cream and a spoonful of chopped English walnuts.