china pot, and have the water boiling when turned onto the coffee. Like
tea, the results will not be right if the water is allowed to fall below
the boiling point before it is used. Have the coffee ground to a fine
powder in order to get its full flavor as well as strength.

BOILED COFFEE

Allow one tablespoon of coffee to each cup of boiling water. Mix coffee
with two tablespoons of cold water. Clean egg shells and put in the pot.
Allow this to come to a boil and add boiling water, bring to a boil and
boil for one minute; add a tablespoon of 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. 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 part of it, keeping the rest
for further use in a covered glass in the ice-chest. 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.

FILTERED COFFEE

Place one cup of finely ground coffee in the strainer of the percolator;
place the strainer in the pot and place over the heat. Add gradually six
cups of boiling water and allow it to filter. Serve at once.

TURKISH COFFEE

For making this the coffee must be pulverized, and it should be made
over an alcohol lamp with a little brass Turkish pot. Measure into your
pot as many after-dinner coffee cups of water as you wish cups of
coffee. Bring the water to a boil and drop a heaping teaspoon of the
powdered coffee to each cup on top of the water and allow it to settle.
Add one, two or three coffeespoons of powdered sugar, as desired. Put
the pot again over the flame; bring the coffee to a boil three times,
and pour into the cups. The grounds of the coffee are of course thick in
the liquid, so one lets the coffee stand a moment in the cup before
drinking.

FRENCH COFFEE

Have your coffee ground very fine and use a French drip coffee-pot.
Instead of pouring through water, pour milk through, brought just to the
boiling point. The milk passes through slowly, and care must be taken
not to let scum form on the milk.

COFFEE FOR TWENTY PEOPLE

Add and mix one pound of coffee finely ground, with one egg and enough
cold water t