Filtered Coffee.

Put one-half cup of fine coffee in the strainer of a French coffee pot on the back of the stove. Gradually pour in one quart of boiling water, half a cup at a time, keeping the pot covered between times. The coffee may be poured through a second time if desired. Less water may be used when hot milk is to be served with the coffee. Remove the strainer before taking the pot to the table.

After Dinner Coffee

Filtered coffee is preferred for this purpose. It is made doubly strong, using one-fourth cup of coffee to each cup of water.

Coffee without Egg

Allow one heaping tablespoon of coffee for each cup. Scald the coffee pot. Pour the boiling water on the coffee and boil five minutes. Set it back where it will keep hot, but not boil. Add a little cold water; pour out a little and pour back again, to clear the spout.

Or the coffee and cold water may be put together in the pot over night and brought to the boiling point in the morning.

Coffee With Egg.

Mix one cup of ground coffee with one egg slightly beaten, add one cup of cold water, and put in an agate coffee pot with three pints of boiling water. Boil five minutes or less, pour off some to clear the spout, pour back, and add one-half cup of cold water to finish clearing. Let it stand five minutes before serving, then strain from the grounds into another pot for the table.

Coffee For Fairs And Sociables.

On account of the difficulty in straining a large quantity, the ground coffee is usually placed in bags, not more than a pound in each, and put into the boiler with cold water.

Then it is covered closely, heated slowly, and allowed to boil about ten minutes. It should then be kept hot, but not boiling, and be dipped out into hot pitchers as desired. By allowing one-half ounce, or one rounded tablespoon, for each half-pint cup of water, and one cup for each person, one can easily compute the amount required for any number of people. At this rate, one pound of coffee, or thirty-two half ounces, would make thirty-two half-pint cups, or eight quarts, and would be sufficient for about thirty persons. One pound of ground coffee will be about one quart in measure.

This proportion makes coffee of medium strength, but much depends upon the kind of coffee used. Usually it is safer to make it quite strong, as in the haste and confusion incident to such gatherings it is easier to dilute it than to remedy it if too weak.