Drip (Or Filter) Coffee

The principle behind this method is the quick contact of water at full boiling point with coffee ground as fine as it is practical to use it. The filtering medium may be of cloth or paper, or perforated chinaware or metal. The fineness of the grind should be regulated by the nature of the filtering medium, the grains being large enough not to slip through the perforations.

The amount of ground coffee to use may vary from a heaping teaspoonful to a rounded tablespoonful for each cup of coffee desired, depending upon the granulation, the kind of apparatus used and individual taste. A general rule is the finer the grind the smaller the amount of dry coffee required.

The most satisfactory grind for a cloth drip bag has the consistency of powdered sugar and shows a slight grit when rubbed between thumb and finger. Unbleached muslin makes the best bag for this granulation. For dripping coffee reduced to a powder, as fine as flour or confectioner's sugar, use a bag of canton flannel with the fuzzy side in. Powdered coffee, however, requires careful manipulation and cannot be recommended for everyday household use.

Put the ground coffee in the bag or sieve. Bring fresh water to a full boil and pour it through the coffee at a steady, gradual rate of flow. If a cloth drip bag is used, with a very finely ground coffee, one pouring should be enough. No special pot or device is necessary. The liquid coffee may be dripped into any handy vessel or directly into the cups. Dripping into the coffee cups, however, is not to be recommended unless the dripper is moved from cup to cup so that no one cup will get more than its share of the first flow, which is the strongest and best.

The brew is complete when it drips from the grounds, and further cooking or "heating up" injures the quality. Therefore, since it is not necessary to put the brew over the fire, it is possible to make use of the hygienic advantages of a glassware, porcelain or earthenware serving pot.

Steeped Coffee

For steeping use a medium grind. The recipe is a rounded tablespoonful for each cup of coffee desired or - as some cooks prefer to remember it - a tablespoonful for each cup and "one for the pot." Put the dry coffee in the pot and pour over it fresh water briskly boiling. Steep for 5 minutes or longer, according to taste, over a low fire. Do not boil. Settle with a dash of cold water or strain through muslin or cheesecloth and serve at once.

Percolated Coffee

Use a rounded tablespoonful of medium fine ground coffee to each cupful of water. The water may be poured into the percolator cold or at the boiling point. In the latter case, percolation begins, at once. Let the water percolate over the grounds for 5 to 10 minutes, depending upon the intensity of the heat and the flavor desired.

How To Make Tea

Scald an earthen or china teapot; put in 1 teaspoon tea and pour on 2 cups boiling water; let stand on back of range or in a warm place 5 minutes; strain and serve immediately with milk or without sugar and milk. Avoid second steeping of leaves with addition of a few fresh ones. If this is done, so large an amount of tannin is extracted that various ills are apt to follow.