Left-Over Coffee

With the most careful calculation often there is some coffee left over, not enough perhaps for another serving as a beverage, but there are many ways in which it may be utilized. Do not leave it in the pot with the grounds, but pour it off, or strain it carefully, and if to be used again hot let it just come to the boil-ing point. This will be much nicer than to reheat it with the grounds. It may be used to dilute the egg for the next morning's coffee, or as a flavoring in custards and creams and ices, or as the liquid in place of or with milk in gingerbread, cookies, cakes, etc., or when there is sufficient quantity it can be made into jelly.

Corn Coffee

Choose well-matured ears of yellow corn, shell, wash, and steam or boil for two hours in as little water as possible, drain in colander, then put it in large dripping pans, and dry in a slow oven, stirring it occasionally; when dry put it away in a bag until it is desired for use, then put one or two pounds in a pan and brown in the oven, stirring it every two minutes until it is the color of browned coffee. Do not burn any, as one or two grains which are burned will spoil the entire lot. After it is cool put away in tin or glass vessels. Grind as used. Take a heaping tablespoon of the ground corn for each cup of cold water used. Let it boil for a minute, set where it will keep hot, and steep for fifteen minutes. Serve with good rich cream.

Fruit Punch.

Make a sirup of one quart of water and one pound of sugar, and mix with one can of best grated pineapple and one pint of fruit juice (oranges and lemons or currants). Add water and ice to make one gallon, and more sugar if required. When a fine quality of pineapple is used the drink need not be strained.

Bits of candied cherries and banana may be added.

The juice and pulp of almost any fruit or combination of fruits may be the basis of an acceptable cold drink for hot weather.

Fruits like the banana and peach should be combined with lemons or other fruits having acid juices. When fresh fruits are not abundant bottled grape juice, canned grated pineapple, currant jelly, stewed raisins, the water in which dried apricots have soaked, the sirup from preserved fruits, the acidulated gelatins, etc., may be useful. Cold tea is also helpful in extending such drinks. A few cloves, or bits of cinnamon bark, and a little salt are sometimes used to give more flavor. Where there is a lack of lemons a little cream of tartar may be added, but nothing can take the place of fresh lemons. A very little gelatin gives smoothness, and pink gelatin is sometimes helpful when more color is desirable.

The most satisfactory means of sweetening such beverages is a sirup made by boiling together for ten minutes or more one pound of sugar and one quart of water. This sirup may be made in large quantities and kept bottled ready for use.