When eggs are very scarce, one egg may be used to clear coffee five times — the white twice, the yelk twice, and the shell once — it being a mistaken idea with many that coffee can be cleared only by using the white of the egg. A more economical way still is to beat the white of an egg and stir it into the coffee just as it is about done toasting, then if mixed carefully it will need no further clearing. Then, in the entire absence of eggs, as is sometimes the case in mid- winter, it may be cleared by wetting in the usual manner with cold water, and adding a small piece of bacon rind (about one inch square) scraped clean, or a small pinch of flour and the* same of salt, which is very good. A little pinch of salt is an improvement to coffee. CHOCOLATE Should only be made for immediate use, as by allowing it to become cold and boiling it again the flavor is injured. Chocolate is considered more nutricious than either tea or coffee, and is without the stimulating effects of either, com- posed, as determined by chemical analysis, of starch, gum, gluten, oil, and a white# crystallizable substance called the- obromine; therefore chocolate and cocoa are considered the least injurious of our fashionable drinks. Baker's choco- late is decidedly the best for all purposes. TO TOAST COFFEE. Wash and carefully pick the coffee, put into a large shal- low stove-pan, place it in a hot oven, watching and stirring frequently until it is a rich, dark brown. Be very careful not The New Kentucky Home Cook Book. 309 to burn it. When nearly clone, a small lump of butter✪ To Toast Coffee may be added and stirred well with the coffee. Put it into a jar or can with a close-fitting cover. GOLDEN COFFEE. To three quarts of water take one tea-cupful of ground coffee mixed with white of egg and cold water, let it boil for ten minutes, then settle with cold water. Beat to a stiff froth say one egg for three cupfuls of coffee✪ Golden Coffee (use the egg- beater), put the cream into the cups, then the beaten egg; hold the coffee-pot high and pour in, and you will have de- licious coffee. TO MAKE GOOD COFFEE. Grind one heaping tea-cupful of coffee; stir into it the half of the white of one egg and wet with cold water ; let it stand for any convenient length of time. Scald the coffee- pot (which of course must always be clean), put in the mixture, or drawn coffee, and pour two quarts of boiling water✪ To Make Good Coffee over; let it boil a very few minutes, stir down and pour out a little of the coffee and pour it back to settle it, or add a little cold water, and you will have nice, clear cof- fee enough for six or eight persons. Mrs. W. C. S. COFFEE. To one tea-cupful of ground coffee use three pints of boil- ing water. Let it boil ten minutes. Set off of the stove, and pour in about two table-spoonfuls of cold water. Serve with rich cream, and you will have good coffee. If cold coffee is left, it can be used once to wet up the next supply of coffee. Mrs. H. C. Ashton. DRIPPED COFFEE. Put one tea-cupful of ground coffee into the upper divis- ion of the coffee-pot and pour over it one quart of boiling water✪ Dripped Coffee. Place it where it will be kept perfectly hot without boiling. If it drips through very quickly, it should be 310 The New Kentucky Home Cook Book. poured through a second time. Serve with boiled milk. It is usually strong enough to admit of using half as much milk as coffee.

AI-modernized reading of the original text

When eggs are very scarce, one egg may be used to clear coffee five times — the white twice, the yelk twice, and the shell once — it being a mistaken idea with many that coffee can be cleared only by using the white of the egg. A more economical way still is to beat the white of an egg and stir it into the coffee just as it is about done toasting, then if mixed carefully it will need no further clearing. Then, in the entire absence of eggs, as is sometimes the case in midwinter, it may be cleared by wetting in the usual manner with cold water, and adding a small piece of bacon rind (about one inch square) scraped clean, or a small pinch of flour and the same of salt, which is very good. A little pinch of salt is an improvement to coffee. CHOCOLATE Should only be made for immediate use, as by allowing it to become cold and boiling it again the flavor is injured. Chocolate is considered more nutricious than either tea or coffee, and is without the stimulating effects of either, composed, as determined by chemical analysis, of starch, gum, gluten, oil, and a white crystallizable substance called theobromine; therefore chocolate and cocoa are considered the least injurious of our fashionable drinks. Baker's chocolate is decidedly the best for all purposes. TO TOAST COFFEE. Wash and carefully pick the coffee, put into a large shallow stove-pan, place it in a hot oven, watching and stirring frequently until it is a rich, dark brown. Be very careful not The New Kentucky Home Cook Book. 309 to burn it. When nearly clone, a small lump of butter may be added and stirred well with the coffee. Put it into a jar or can with a close-fitting cover. GOLDEN COFFEE. To three quarts of water take one tea-cupful of ground coffee mixed with white of egg and cold water, let it boil for ten minutes, then settle with cold water. Beat to a stiff froth say one egg for three cupfuls of coffee (use the eggbeater), put the cream into the cups, then the beaten egg; hold the coffee-pot high and pour in, and you will have delicious coffee. TO MAKE GOOD COFFEE. Grind one heaping tea-cupful of coffee; stir into it the half of the white of one egg and wet with cold water ; let it stand for any convenient length of time. Scald the coffeepot (which of course must always be clean), put in the mixture, or drawn coffee, and pour two quarts of boiling water over; let it boil a very few minutes, stir down and pour out a little of the coffee and pour it back to settle it, or add a little cold water, and you will have nice, clear coffee enough for six or eight persons. Mrs. W. C. S. COFFEE. To one tea-cupful of ground coffee use three pints of boiling water. Let it boil ten minutes. Set off of the stove, and pour in about two table-spoonfuls of cold water. Serve with rich cream, and you will have good coffee. If cold coffee is left, it can be used once to wet up the next supply of coffee. Mrs. H. C. Ashton. DRIPPED COFFEE. Put one tea-cupful of ground coffee into the upper division of the coffee-pot and pour over it one quart of boiling water. Place it where it will be kept perfectly hot without boiling. If it drips through very quickly, it should be The New Kentucky Home Cook Book. poured through a second time. Serve with boiled milk. It is usually strong enough to admit of using half as much milk as coffee.

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