For lol the board with cups and spoons is crowned,

The berries crackle and the mill turns round.

Pope, Rape of the Lock.

Boiled Coffee

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.

Percolator Coffee

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.

Black Coffee

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.

Iced Coffee

Add cream and sugar to freshly made coffee, and chill. Serve in tall glasses, with a spoonful of whipped cream in each glass.

French Coffee

Make according to the recipe for Black Coffee but use milk which has been brought to the boiling point, instead of water.

Cafe Au Lait

To one quart of very strong strained coffee, add one pint of hot milk. Serve with whipped cream and sugar.

Cafe Noir

Boil two cloves in a quart of very strong coffee. Serve with sugar in after-dinner coffee cups.

Turkish Coffee

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.

Coffee For Twenty-Five People

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.

Cereal Coffee

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.

Hot Coffee Souffle

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.

Malted Milk And Coffee No. 1

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.

Malted Milk And Coffee No. 2

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.

Hot Malted Milk And Coffee

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.

Hot Malted Milk With Coffee Syrup

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.

Hot Coffee With Strawberry

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.

Plain Coffee Shake

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.

Coffee Egg Shake

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.

Atlantic City Shake

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.

The Eureka

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.

The Rochester

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.