Boiled Coffee

Put into the coffeepot threequarters of a teacup of ground coffee. Mix this with one teacup of cold water. For settling it, use a piece of dried codfish skin two inches square, or onequarter of an egg, the yolk and white mixed together (not beaten). Stir in a piece of the shell. Add two teacups of boiling water. Set it on the stove and boil hard ten minutes, covering the pot tight. Stir the coffee down from the sides as it rises. When it is done, it will no longer rise. After boiling it quickly, set it back on the stove and boil ten minutes more. When this is done, pour in onequarter of a teacup (scant) of cold water to settle it. Keep hot to serve, and boil no more. A good way to keep anything hot is to set an asbestos plate underneath, back from the fire. Otherwise the cooking will continue.

How To Clear Coffee

Two things are good for clearing coffee, one is egg, the other is the skin of a salt codfish. The codfish clears coffee much better than egg. Take a salt codfish, peel off and dry the skin in a warm place. When dried, cut into pieces about two inches square. When you have mixed your coffee with cold water, throw into it a piece of the skin, and add the boiling water, and boil. There will not be any flavor of the salt fish in the coffee.

Drip Coffee

Allow one tablespoon of ground coffee to one cup of boiling water. Put the ground coffee in the strainer of a French coffeepot. Slowly pour the boiling water, half a cup at a time, over the ground coffee. Cover the pot tight between the half cups. When the water is filtered through, pour through a second time. Take the strainer from the pot. Carry the coffee to the table boiling hot

Black Coffee

In the strainer of a drip coffeepot put finely ground coffee, allowing two tablespoons of coffee to one cup of boiling water. Pour fresh boiling water over the coffee, let stand a moment and then serve. To ensure getting the strength of the coffee, be sure the coffee is finely ground and the water is boiling hot.

Turkish Coffee

Have freshroasted coffee ground to a fine powder. In a small coffee cup put a heaping teaspoon of the ground coffee and a lump of sugar, or sugar to your taste. Fill up the cup with boiling water, stirring as you pour in the coffee, so that the boiling water will touch all the powder. The grounds are drunk with the liquid. The strength of this cup may be increased by doubling the quantity of the ground coffee.

How To Make Tea

Scald an earthen teapot and put in one teaspoon of tea for each cup you will need, allowing one teaspoon for the teapot Pour in fresh boiling water, not water that has boiled some time, but water that has just begun to boil. Stand in a warm place five minutes for the leaves to steep, not on a hot stove, but on a water tank or other warm place where the teapot is kept warm. Serve a slice of lemon with each cup, or cream or milk.

Cool Beverages For Summer Days

One always associates tinkling ice and crystal with warm weather, and there is nothing more appreciated by the weatherworn and thirsty than a homemade, cooling, nonintoxicating beverage.

Summer drinks should be served from crystal pitchers and in thin glasses. One can buy such pretty articles in pressed glass nowadays that heavy earthenware receptacles and thick, inartistic glasses are out of place and inexcusable.

The simplest lemonade tastes better when sipped through straws. A box of one hundred straws may be purchased for a small sum, and they are well worth the investment.

Iced tea is a favorite beverage for summer tables, but the receipt given here is as unlike that usually masquerading under this title as black is from white.

Iced Coffee

For ice coffee to serve in the afternoon or evening make the coffee in the morning. Sweeten to taste, and set to cool.

Put a tablespoon of cracked ice in each glass in which the coffee is served, and drop a spoonful of whipped cream on top of each glass of the beverage.

Iced Tea

Fill thin glasses full of shaved ice, placing a thin slice of lemon on top of each and also one teaspoon of powdered sugar. Make a pot of strong tea and pour into the glasses over the ice. There will not be any danger of breaking them, as the ice cools the tea immediately, and herein lies the secret of the delicious flavor obtained. [See illustration, Plate XXIX.]

Summer Cocoa

Mix a heaping teaspoon of cocoa with the same quantity of sugar in enough boiling water to dissolve both cocoa and sugar. Fill the tumbler with fresh cold milk or with thin cream.

Iced Cocoa

Boil a heaping teaspoon of cocoa in half a pint of boiling water for five minutes. Sweeten to taste and add after it is cool half a cup of cream. Beat light with an egg beater, and serve in tall glasses half filled with powdered ice.

Lemonade

To every glass allow one small lemon, or a large lemon to two glasses. Squeeze the juice, add a glass of water for each glass, and sugar to taste. Put the pitcher on ice and serve thoroughly cold, but not with ice in the glass.

Lemon Squeezer.

Apollinaire Lemonade

Use icecold Apollinaire water instead of common water, follow the directions just given, and serve as soon as made.