Every one has her own pet way of making coffee. Here are two rules, both good, though differing widely.
Heat the coffee-pot. Throw into it one tablespoonful of coffee allowed to each person, and one for the coffee-pot. Put in the shells of an egg, and pour on one cupful of boiling water for each tablespoonful of coffee. Boil hard, eight or ten minutes. Then pour a little cold water down the spout, and set the pot where it will keep hot, but not boil, for three minutes. Serve at once, as it spoils by standing.
Mix the coffee smooth in cold water, with a little white of an egg. Add one cupful cold water to each tablespoonful coffee, and set the coffee-pot on the stove, stopping up the spout with a cork. This will preserve all the aroma. Let it just come to a boil, but not boil.
Coffee to be in perfection should be freshly browned and ground, but this cannot always be attained. Mocha and Java, mixed in the proportion of one of Mocha to two of Java, are usually considered best. Java alone ranks next. Water both for coffee and tea should be freshly boiled, never use that which has stood in the tea-kettle over night. The directions given above are for coffee made in an ordinary coffee-pot. This must be washed every time it is used and put away dry, or you will never have good coffee. The least particle of stale coffeegrounds burnt on the sides, will give a bitter flavor.
Make coffee by either of the ways given above, but make it a trifle stronger than usual. Clear it well, and pour it off the grounds at once. Add an equal quantity of hot boiled milk, and set it on the fire for a moment to ensure its being very hot when served.
One third the quantity of cream may be used instead of milk.
This is an excellent substitute for coffee, for thosd whose nerves do not allow them to drink the real article.
l 1/2 pints molasses.
1/2 peck coarse wheat bran.
1 pound best ground coffee.
Rub the molasses through the bran thoroughly. It can be done best with the hands. Then put it in the oven, stirring often until perfectly dry; it may take all day. Or you may put it in the oven, with the door open over night, and it will not take so long. Then separate it into thirds (so that your dripping-pan will not be too full at one time) and burn it on the top of a moderate fire, stirring continually until the whole is of a very dark brown. When all is done, and while still hot, mix through it one pound of the best ground coffee. When perfectly cold, put it into a tightly-closed tin box, or into glass jars, and usd like real coffee.