Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using.
Wash the egg; break and beat slightly. Add half the cold water; mix with the coffee; put in the pot and add the boiling water. Bring to a boil and boil for one minute; add the remainder of the cold water to assist the grounds in settling. Stand the pot where it will keep hot but not boil for five minutes; then serve at once, as coffee allowed to stand becomes flat and loses its aroma.
The egg is not necessary; but most cooks use a clean shell or a little of the white of an egg if they do not use the whole. Others beat the whole egg, with a little water, but use only a portion of it, keeping the rest for further use in a covered glass in the ice chest.
6 tablespoons pulverized coffee 6 cups boiling water
A variety of pots are on the market for making instantaneous coffee, all containing a strainer to hold the coffee, which must be pulverized, not simply ground. Put the coffee in the strainer; scald out the pot; adjust the strainer and set the pot where the coffee will keep hot but not boil. Pour on freshly boiled water slowly, covering between additions. When filtered pour off one cup and let it run again through the strainer. Serve at once,
Cream is usually served with coffee, but scalded milk renders the coffee more digestible than does cream. Fill the cup one fourth full of hot scalded milk; pour on the freshly-made coffee, adding sugar if desired.
Whether cream or milk is used, it is better to pour the coffee on the cream or milk.
After-dinner coffee should be made very strong and served black.
1 pound ground coffee 9 quarts water
Mix the coffee with the egg that has been thinned by a little water, and tie it into four muslin bags. Let these soak in the water for three or four hours; bring to a boil and serve.
This amount will serve fifty persons.