When possible it is desirable that coffee be roasted shortly before it is to be prepared and ground at the time of making, as the flavor is quickly lost after roasting, particularly if the coffee be ground. Therefore unless purchased in small quantities, it is best kept unroasted. Roasted coffee must be kept in well covered containers.

The purpose in cooking coffee is to extract the essential oil and caffeine and at the same time draw out as little of the tannic acid as possible.

Coffee is prepared by filtration, percolation, and boiling. The first two methods extract the essential oil and caffeine with but little of the tannic acid. If boiled coffee is carefully made the amount of tannic acid drawn out is small. Coffee should not be boiled for more than eight minutes.

When coffee is to be reheated, it should not be left on the grounds as added cooking tends to draw out the tannic acid.

Two level tablespoons of coffee are allowed for each cup to be served.

Coffee is at its best served "black" or clear. Hot milk and cream are served in coffee. When milk or cream and sugar are added the food value of the coffee is increased, as is also the work of digestion.

Boiled Coffee

1 cup coarsely ground coffee 1/2 cup cold water 1/3 white of egg and egg shell (crushed)

5 cups boiling water (freshly boiling) 1/2 cup cold water.

Mix the coffee with 1/2 cup cold water, the white of egg and shell and add boiling water. Boil 8 minutes, pour out 1 cup of coffee, and return to the coffee pot; add 1/2 cup cold water and let settle 5 minutes. A rich coffee, excellent for after-dinner coffee. Serves 8 to 10 cups.

The egg may be omitted and the coffee grounds tied in a small piece of cheesecloth and removed from the coffee pot after the coffee has been boiled 8 minutes.

Filtered Coffee

1 cup very finely ground coffee

5 cups boiling water (freshly boiling)

Scald a filter coffee pot. Put the coffee into the upper part of the coffee pot and pour the boiling water slowly through it. The coffee pot must be kept hot while the coffee is being made. Serves 8.

Percolated Coffee

1/2 cup finely ground coffee

3 cups water

Put the coffee in the upper part of the percolator and the water in the lower part. Heat the water and allow it to percolate through the coffee for 20 minutes. Serves 6.

Cereal Coffee

1 cup cereal coffee. 1/2 cup cold water

5 cups boiling water (freshly boiling)

Mix the coffee with cold water, add the boiling water; boil 20 minutes, let settle 5 minutes, and serve hot. Serves 8.