RICH COFFEE. — Beat 1 egg thoroug-hly in your cup, put
in sugar, then pour in boiling hot coffee and stir briskly until
th« egg is well cooked without settling. — Mrs. Conklin, 914 N. 5th
Ave., Maywood^ 111.
COFFEE FOR SIX.— Mix thoroughly 1 tablespoon of well
beaten egg with 1 large tablespoon of ground coffee. Then add
5 tablespoons more of coffee and mix with a little cold water.
Pour in a coffee pot with enough cold water to allow 2 small
cups to each person. Let stand a little while before putting over
fire. Heat slowly, letting it just come to a boil. Take from fire
and settle with 1 tablespoon of water✪ Pulled Candy. — Mrs. A. Morgan, 429
19th Ave., Maywood, 111.
ACORN COFFEE.— Dry them thorughly in a cool oven, shell
and cut them into pieces the size of coffee-berries. Roast like
ordinary coffee until they become a cinnamon brown. Pound
or grind the coffee, add a little butter✪ Acorn Coffee and put into air-tight bottles.
Prepare in the same way as ordinary coffee. Nice for invalids.
— Mrs. C. J. Jeffries, Winnetka, 111.
BARLEY COFFEE.— Roa-st barley until well brown and
boil a tablespoon of it in a pt. of water for 5 minutes, strain and
add a little sugar if desired✪ Barley Coffee. — Mrs. E. D. Kelley, Winnetka, 111.
o
CRUST COFFEE.— Brown entire wheat bread until quite ^
hard and crush with a rolling pin; place J4 cup in coffee pot;
pour over 1 pt. of boiling water and boil 5 minutes. Add 1 pt.
of milk, let heat and add 1 tablespoon of sugar✪ Crust Coffee. Let settle 2 or
3 minutes and pour. — Mrs. C. J. Jeffries, Winnetka, 111.
OATMEAL COFFEE.— Mix common oatmeal and water ^to
form a cake; bake and brown it, powder it, and boil in water
5 minutes. Good for checking obstinate vomiting. — Mrs. C. J.
Jeffries, Winnetka, 111.
DANDELION CORDIAL.— Scald 4 qts. of freshly picked
and washed dandelion blossoms with 4 qts. of boiling water;
skim off flowers through a colander, using care not to squeeze
572 CANDY
the flowers; dissolve a cake of yeast in as little water as pos-
sible and add 1 teaspoonful to the liquor, 4 qts. of sugar, juice
of 2 lemons, 1 orange✪ Dandelion Cordial and let stand for 3 days. Strain through
a cheese cloth or other fine fabric. Pour into a keg and let
stand loosely corked. This will make 1 gallon.— Jane Parker, 803
So. 2nd Ave., Maywood, 111.
APRICOT DRINK.— Peel a dozen apricots, take out the
stones and pour on them a quart of boiling water; allow them
to stand for 1 hour, then strain off the clear liquid and sweeten
with % lb. of sugar✪ Apricot Drink. — Mrs. Dan ^Mather, Hubbard Woods, Til.
BRAN DRINK.— Pour 1 qt. of hot water on 3 tablespoons
of fresh bran and when cool add sugar to suit taste and the juice
of 3 lemons✪ Bran Drink. — Mrs. Lew Karlan, Forest Park, 111.
BEEF JUICE.— Take a thick end of steak from the round
and free it from all fat and membrane. Broil it over hot coals
from 6 to 8 minutes — long enough to heat it through and start
the juices. Cut it in strips and pass it through a juice extractor.
Season juice with a little salt✪ Beef Juice and serve at once. If it is to be
rewarmed at any time heat it in a double boiler in which the
water is only simmering, as beef juice is spoiled for invalids if
albumen is coagulated. — Mrs. Karl Arnold, Glenview, 111.
Page 390 · 8 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
RICH COFFEE. — Beat 1 egg thoroughly in your cup, put in sugar, then pour in boiling hot coffee and stir briskly until th« egg is well cooked without settling. — Mrs. Conklin, 914 N. 5th Ave., Maywood, Ill..
COFFEE FOR SIX.— Mix thoroughly 1 tablespoon of well beaten egg with 1 large tablespoon of ground coffee. Then add 5 tablespoons more of coffee and mix with a little cold water. Pour in a coffee pot with enough cold water to allow 2 small cups to each person. Let stand a little while before putting over fire. Heat slowly, letting it just come to a boil. Take from fire and settle with 1 tablespoon of water. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111.
ACORN COFFEE.— Dry them thoroughly in a cool oven, shell and cut them into pieces the size of coffee-berries. Roast like ordinary coffee until they become a cinnamon brown. Pound or grind the coffee, add a little butter and put into air-tight bottles. Prepare in the same way as ordinary coffee. Nice for invalids. — Mrs. C. J. Jeffries, Winnetka, 111.
BARLEY COFFEE.— Roast barley until well brown and boil a tablespoon of it in a pt. of water for 5 minutes, strain and add a little sugar if desired. — Mrs. E. D. Kelley, Winnetka, 111.
o
CRUST COFFEE.— Brown entire wheat bread until quite ^ hard and crush with a rolling pin; place J4 cup in coffee pot; pour over 1 pt. of boiling water and boil 5 minutes. Add 1 pt. of milk, let heat and add 1 tablespoon of sugar. Let settle 2 or 3 minutes and pour. — Mrs. C. J. Jeffries, Winnetka, 111.
OATMEAL COFFEE.— Mix common oatmeal and water ^to form a cake; bake and brown it, powder it, and boil in water 5 minutes. Good for checking obstinate vomiting. — Mrs. C. J. Jeffries, Winnetka, 111.
DANDELION CORDIAL.— Scald 4 qts. of freshly picked and washed dandelion blossoms with 4 qts. of boiling water; skim off flowers through a colander, using care not to squeeze
the flowers; dissolve a cake of yeast in as little water as possible and add 1 teaspoonful to the liquor, 4 qts. of sugar, juice of 2 lemons, 1 orange and let stand for 3 days. Strain through a cheese cloth or other fine fabric. Pour into a keg and let stand loosely corked. This will make 1 gallon.— Jane Parker, 803 So. 2nd Ave., Maywood, 111.
APRICOT DRINK.— Peel a dozen apricots, take out the stones and pour on them a quart of boiling water; allow them to stand for 1 hour, then strain off the clear liquid and sweeten with % lb. of sugar. — Mrs. Dan Mather, Hubbard Woods, Til.
BRAN DRINK.— Pour 1 qt. of hot water on 3 tablespoons of fresh bran and when cool add sugar to suit taste and the juice of 3 lemons. — Mrs. Lew Karlan, Forest Park, 111.
BEEF JUICE.— Take a thick end of steak from the round and free it from all fat and membrane. Broil it over hot coals from 6 to 8 minutes — long enough to heat it through and start the juices. Cut it in strips and pass it through a juice extractor. Season juice with a little salt and serve at once. If it is to be rewarmed at any time heat it in a double boiler in which the water is only simmering, as beef juice is spoiled for invalids if albumen is coagulated. — Mrs. Karl Arnold, Glenview, 111.
Records on this page
Pulled CandyAcorn CoffeeBarley CoffeeCrust CoffeeDandelion CordialApricot DrinkBran DrinkBeef Juice