Mrs. Lincoln's Boston cook book

Put one pound of raw coffee in a small frying-pan. Place it on the stove, and shake and stir occasion all}' for fifteen minutes, or till yellow. Then cover it, and increase the heat, and shake till the kernels are all a deep cinnamon or chestnut color, and have an oily appearance. Be careful that none are burned. Keep it covered, and when still warm, not hot, add one egg and its shell. Beat until every kernel is coated with the egg. The egg will dry quickly. It helps to preserve the flavor, is the cheapest form in which to use egg for clearing, and does not interfere with the grinding of the coffee. Coffee should be kept in air-tight tin cans, and ground only as required. The finer it is ground, the stronger will be the extract. The Boston Cook Book. Coffee (Common Coffee-Pot). 1 heaping tablesp. ground coffee. I 1 egg shell. 1 square inch isinglass, or | 1 cup freshly boiling water. Scald the coffee-pot. Put in the coffee and isinglass. Add the boiling water. Cover the spout, and boil just five minutes. Stir it well. Set the pot on the back of the stove, where it will keep hot, but not boil. Add half a cup of cold water. Pour out a little of the coffee and pour it back again to clear the grounds from the spout. Let it stand at least ten minutes. If served in the pot, be careful not to roil the coffee by shaking the pot or b}^ careless pouring. A tablespoonful of caramel mixed with the ground coffee gives additional flavor and color. Steamed Coffee. The same proportions as in the preceding rule. Place the coffee-pot in a kettle of boiling water, or make the coffee in a granite double boiler kept expressly for that purpose, and steam twenty minutes. Pour it from the grounds into a hot coffee-pot for serving. Coffee made with Cold Water. — Put the required proportion of cold water and coffee into a china or granite coffeepot, cover closely, and let it stand over night. In the morning let it just come to the boiling-point, and serve at once. It needs no straining nor clearing. {Miss Devereux.) Coffee made with an Egg. One egg is sufficient to clear one cup of ground coffee. If a smaller quantity be desired, half an egg may be used, as, if fresh, the remainder will keep till the next day. Or the whole egg may be beaten with the ground coffee, and such portion of it used as is needed, keeping the remainder closely covered. To mahe the coffee^ add half a cup of cold water to the portion of egg to be used and one third of a cup of coffee. 1 1 6 The Boston Cook Book. Beat well ; put it in the hot coffee-pot ; add one pint of hoiling water and boil five minutes. Keep it hot, but not boiling, for ten minutes. Pour out a little and pour it back to clear the spout. Filtered Coffee. This is made in a French biggin, or an}^ double coffee-pot fitted with one or more strainers. The coffee, which is ground very fine, is placed in the strainer ; this is put into the receptacle for holding the made coffee, the boiling water is poured in and allowed to drip slowly through the coffee. If there be only two parts to it, the coffee-pot should stand where the coffee will keep hot, but not boil. Many of the coffee-pots made on this principle are placed in another vessel containing boiling water. To serve Coffee.