Buckeye cookery

make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons boiling water in a large coffee urn or boiler having a 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 a half pints ground coffee and one gallon of water.—Mrs. C. S. Ogden. STEAMED COFFEE. Put coffee into the pot, pour the boiling water on it; place this put (which is made to fit) into the top of the kettle and let cook from ten to twenty minutes, while water in kettle is kept — boiling all the time. This makes a most delicious coffee. Some. _ persons hold that by first wetting the coffee with cold water, bring- - ing it to boiling point, and then pouring in water, more of the strength is extracted. 3 VIENNA COFFEE. | __ Filter instead of boiling the coffee, allowing one table-spoon ground coffee to each person and ‘‘one for the pot;” put a quart of cream ~ into a custard-kettle or pail set in boiling water, and put it where it will keep boiling; beat the white of an egg to a froth, and mix well with three table-spoons cold milk. As soon as the cream is hot, remove from fire, add the mixed egg and milk, stir together _ briskly for a minute, and then serve. . | Another method is to pour boiling water over the coffee, cover closely, boil one minute, remove tc the side of the stove a few minutes to settle, and serve. Allow two heaping table-spoons coffee to a pint of water. The less time the coffee is cooked the more coffee is required, but the finer the flavor. The late Professor Blot pro- _ tested against boiling the coffee at all, as in his opinion the aroma — was evaporated, and only the bitter flavor left. CHOCOLATE. Take six table-spoons scraped chocolate, or three of chocolate and three of cocoa, dissolve in a quart of boiling water, boil hard fifteen minutes, add one quart of rich milk, let scald and serve hot; this is enough for six persons. Cocoa can also be made after this recipe. Some boil either cocoa or chocolate only one minute and then serve, while others make it the day before using, boiling it for one hour, _and when cool skimming off the oil, and when wanted for use, heat it to the boiling point and add the milk. In this way it is equally good and much more wholesome. Cocoa. is from the seed of the fruit of a small tropical tree. There are several forms in which it is sold, the most nutritious and convenient being chocolate, the next cocoa, then cocoa nibs, and last cocoa shells. The ground bean is simply cocoa; ground fine and mixed with sugar it is chocolate; the beans broken into bits are ‘“‘nibs.” The shells are the shells of the bean, usually removed before grinding. The beans are roasted like coffee, and ground between hot rollers. , 3 ‘DRINKS. . : | ay a VIENNA CHOCOLATE. Put into a coffee-pot set in boiling water, one quart of new milk” (er a pint each of cream and milk), stir into it three heaping tablespoons grated chocolate mixed to a paste with cold milk, let it boil two or three minutes, and serve at once. To make good chocolate, good materials are required. ' CIDER. _ Cider should be made from ripe apples only, and for this reason, and to prevent fermentation, it is better to make it late in the season., Use only the best-flavored grafted fruit, rejecting all that are decayed or wormy. The best mills crush, not grind, the apples.