Put a coffee-cupful into a pot that will hold three pints of water; add the white of an egg, or two or three clean eggshells, or a well cleansed and dried bit of fish-skin of the size of a ninepence. Pour upon it boiling water, and boil it ten minutes. Then pour out a little from the spout, in order to remove the grains that may have boiled into it, and pour it back into the pot. Let it stand eight or ten minutes where it will keep hot, but not boil; boiling coffee a great while makes it strong, but not so lively or agreeable. If you have no cream, boil a saucepan of milk, and after pouring it into the pitcher, stir it now and then till the breakfast is ready, that the cream may not separate from the milk.

If you use a coffee-biggin, let the coffee be ground very fine and packed tight in the strainer; pour on boiling water, stop the spout of the pot, shut the lid close, and place it upon a heater kept for the purpose. This is made at the table.

Coffee Milk

Put a dessert spoonful of ground coffee into a pint of milk; boil it a quarter of an hour with a shaving or two of isinglass; then let it stand ten minutes and pour it off.