The farm cook & rule book

1 cupful coffee 2^4 cupfuls cold water 1 egg or 3 egg shellB 6 cupfuls boiling water Mix coffee, egg and 2 cupfuls of cold water together. Boil 3 minutes. Add boiling water and allow to boil up at once. Draw to the back of the range, add the % cupful of cold water and let stand a minute to settle. Add the egg or egg shells to clear the decoction. Drip or Filtered Caffee Va cupful finely ground coffee 4 cupfuls boiling water Put coffee into strainer or pot. Gradually pour in the water, a half cupful at a time, keeping the pot covered between times. The coffee may be poured through the grounds a second time if desired. Another way to make this coffee is to place the grounds in an unbleached muslin bag and pour hot water through this steadily, letting this drain into a pitcher from which it may be served. After-dinner Coffee Make coffee double strength and serve it clear in small cups. Steeped Coffee Use 1 tablespoonful of medium fine ground coffee for every cupful of water. Add 1 extra tablespoonful of coffee. Place the coffee in the pot and pour the boiling water over it. Steep 5 minutes or longer, according to taste, over a slow fire. Settle with a dash of cold water and serve at once. Iced Coffee Make a strong coffee infusion, using the recipe for Percolated or Boiled Coffee. Pour the beverage into a pitcher and allow to cool. Serve iced with cream and sugar. A tablespoonful of whipped cream or vanilla ice cream may be added to every glass filled with iced coffee. Tea 6 teaspoonfuls tea 6 cupfuls water Scald the earthenware utensil or pot, put in the tea leaves and pour over them the fresh water just brought to the boiling point. Cover and steep 3 minutes. Strain and serve at once. BEVERAGES 7 Iced Tea Use one-fourth more tea than is used in making hot tea and prepare in the same way, only steep o minutes instead of 3. Pour off from the leaves and let cool. When cool, dilute with ice water if a weaker beverage is desired and add ice. For special occasions a tablespoonful of lemon ice may be added to every glass filled with iced tea, or orange ice may be used instead. A few sprigs of crushed mint and slices of lemon provide other variations. Cocoa 6 tablespoonfuls cocoa 4% cupfuls milk 5 tablespoonfuls sugar 1% cupfuls water ■14 teaspoonful salt % teaspoonful vanilla Mix cocoa, sugar and salt. Add the boiling water and boil until the mixture is smooth and glossy. Add milk and heat to the scalding point. Beat with a Dover egg beater if one is available and add the vanilla just before serving. A marshmallow or spoonfuls of whipped cream may be added to every cupful of the hot cocoa. Breakfast Cocoa with Egg 1% teaspoonfuls cocoa % cupful milk 1% teaspoonfuls sugar % teaspoonful salt 2 tablespoonfuls boiling water 1 egg Mix the cocoa, sugar and salt and add the water. Bring to the boiling point, stirring constantly, and boil 2 minutes. Turn into the scalded milk and beat. Beat an egg to a light froth and add the cocoa gradually, beating constantly. This makes a nutritious beverage for a child or a person who is ill. Chocolate 1% squares chocolate 1½ cupfuls boiling water 6 tablespoonfuls sugar 414 cupfuls scalded milk % teaspoonful salt