How To Make Coffee - Boiled

One tablespoonful of coffee for each person, white of one egg, and crushed shell of same. The best way to make a real delicious cup of coffee, is to grind the berry in the mill just before you wish to use it, not as some people do, the night before. It should not be ground to a fine powder, but into fragments a little larger than a mustard seed. Have the kettle of water boiling; mix the coffee well, and add enough cold water to thoroughly moisten it; place in a well scalded coffee boiler, pour in half the quantity of boiling water needed; roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor. If you want to have the coffee clear, let it come to a gradual boil, and the coffee will be as clear as crystal; let it boil five minutes, then place on the back part of the stove or range where it will only simmer for ten minutes longer. When ready to serve, add the remainder of the boiling water, and serve with rich cream. Or, take fresh, new milk, set it in a pan or pail, where it will slowly simmer but not boil, nor reach the boiling point; stir frequently, to keep the cream from separating and raising to the top, and allow to simmer until it is rich, thick, and creamy. Serve hot.

How To Make Coffee - Without Boiling

There are so many patent coffeepots for this purpose, and the directions sold with them, that I do not need to explain; but you can make one equally as desirable, and more simple. Make a sack of fine flannel, as long as the coffeepot is deep, and a little larger than the top; bend a piece of small, but rather stiff wire in a circle, and slip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the sack, lower it into the coffeepot, with the ends apart slightly, and push it down over the top of the pot; the top of the sack will then be turned down a little over the outside of the pot, a part of it covering the "nose," and keeping in all the aroma. When the sack, with the coffee in it, is in its place, pour boiling water over the coffee, close the lid tightly, and let simmer (not boil) from fifteen minutes to half an hour. In pouring for the table, raise the sack off the nose but do not lift it off the pot. This makes good coffee, without eggs to settle it.

Coffee With Whipped Cream

For six cups of coffee, of fair size, take one cup of sweet cream, whipped light, with a little sugar; put into each cup the desired amount of sugar, and about a tablespoonful of boiling milk; pour the coffee over these, and lay upon the surface of the hot liquid, a large spoonful of the frosted cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee, and is an elegant French preparation of the popular drink.

Coffee For One Hundred

Take five pounds of roasted coffee, grind, and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons of boiling water in a large coffee urn, or boiler, having the faucet at the bottom; put in part of the sacks, and boil two hours; five or ten minutes before serving, raise the lid and add one or two more sacks; and if you continue serving several times, add fresh sacks at regular intervals, taking out, from time to time, those first put in, and filling up with boiling water, as needed. In this way the full strength of the coffee is secured, and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, use one and one-half pints of ground coffee, and one gallon of water.

Vienna Coffee

Filter instead of boiling the coffee, allowing one tablespoonful of ground coffee to each person, and one for the pot; put a quart of cream in a custard kettle, or pail, set in boiling water and put it where the water will keep boiling; beat the white of an egg to a froth, and mix well with three tablespoonfuls of cold milk; as soon as the cream is hot, remove from the fire, add the mixed egg and milk, stir together briskly for a minute, and serve. The less time the coffee is cooked the more coffee is required, but the finer the flavor. Some cooks do not boil the coffee at all; they say that the aroma evaporates, and only leaves the bitter flavor.

Coffee

Crumb bread, or dry toast, into a bowl, put on plenty of sugar or molasses, put in one-half milk and one-half boiling water. To be eaten with a spoon, or drank if preferred. Molasses for sweetening is prefrred by most children.