Coffee

A mixture of one-third Mocha and two-thirds Java makes the best coffee; the Mocha is used for flavor and the Java for strength. Coffee, if bought ground, should be kept in an air-tight can; if left open it will lose much of its delicious flavor.

Coffee should not be boiled longer than one or two minutes; when coffee is boiled for a long time we lose from our beverage the delicious aroma which permeates the room, leaving the coffee bitter. Allow one tablespoonful of coffee, for each cupful.

Four tablespoonfuls of finely ground coffee, Two cupfuls of cold water,

One egg white, or two egg shells, Two cupfuls of boiling water.

Have the coffee ground very fine (not pulverized); mix the dry coffee with the egg white; add the cold water and mix thoroughly; let come to the boiling point, slowly; boil one or two minutes; then add the boiling water and set on the back part of the stove where it will keep hot, but will not boil, for fifteen or twenty minutes; serve with hot milk and cream. Do not boil, simply scald the milk; boiled milk gives an unpleasant flavor. The egg is used to clear the coffee.

Vienna Coffee

To one-fourth of a cupful of hot milk add two tablespoonfuls of whipped cream; fill the cup with hot coffee.

Chocolate

Scrape fine an ounce and a half of chocolate; put into a saucepan with one tablespoonful of water; cook until smooth; add to it one quart of scalding hot milk; mix thoroughly and serve with whipped cream. If unsweetened chocolate is used add two tablespoonfuls of sugar. If chocolate is allowed to boil it becomes oily.

Tea

In making tea an earthen teapot is best; fill the teapot with boiling water and let stand five minutes; empty, and put in the tea; allowing one teaspoonful for each cupful; cover with freshly boiled water and allow it to stand on the stove where it will keep hot, but will not boil, for five minutes.

Lemonade

Juice of three and grated rind of one large lemon,

Half a cupful of sugar, Four cupfuls of water.

Cook the sugar and grated rind of the lemon in half a cupful of water for five minutes; let cool; squeeze the lemons; add the syrup and the remainder of the water; strain and serve ice cold.