Where six cupfuls are required, place in a bowl six tablespoonfuls of coffee. In another bowl put the white of one egg, add to this, half a cup of cold water, beat until thoroughly mixed and add half of this mixture to the coffee, reserving the balance for another time. Mix thoroughly and turn into the coffee pot. Pour over it six cupfuls (three pints) of boiling water; fill the spout with soft paper or cheese cloth, to keep in the steam; place over the fire and watch carefully until it boils, lift quickly from the fire. In a few seconds place it over the fire again, until it boils up a second time, then remove, stir down with a spoon, cover securely and put where it will keep hot, but cannot possibly boil, for ten minutes. Pour a small quantity to clear the spout, return this to the pot, and it is ready to serve, and should be a beautiful amber and perfectly clear.

When the coffee has had egg added to it as soon as ground, omit the addition of egg and cold water, at time of making.