Cooking for profit

Put a large cup of coarsely ground coffee shaken in and heaped up (4 ounces) into the perforated top of a coffee pot and pour over it 6 cups of boiling water. Keep the pot at boiling heat without actual boiling. When the water has run through, pour it off into another vessel and pour it through again and then once or twice more. Whatever sediment may have passed through in spite of the re- peated filtering through the coarse coffee will remain at the bottom if never disturbed by boiling, and the coffee will pour off clear and strong. But very bad coffee is often made by careless people by this method. 33— To Make Coffee—Restaurant. If there is no properly constructed coffee urn, provide a tin one having a faucet near the bottom, and a muslin bag running down to a point hanging inside from a hoop that rests on the rim of the urn and is covered by the lid. Put in the coarse ground coffee — J pound to 4 quarts of water. Keep a coffee pot specially to boil the water in, you will know how much it holds, and use it for nothing else. Pour the boiling water upon the coffee in the bag, draw it off at the faucet and pour it through again and again. Keep the urn where it will be at boiling heat almost, yet not boil. This is often very hard to manage where there is no steam-heated stand, but some wav must be found if the coffee is to be good. , Where there ip a regular-built coffee urn kept hot either by steam or gas that can be regulated at will, the way is to put into the urn the proper amount of water and the coffee tied securely in a muslin or canvas sack and there let it draw. The addition of eggs to the raw coffee if not positively necessary to make the coffee clear seems to give it a raild taste like the addition of milk. It is most useful when the coffee is ground too fine. If eggs are to be used put the coffee in a pan, mix 1 or 2 eggs with a cup or two of cold water, wet the coffee with it, then put on in the big coffee pot and boil before pouring it into the filtering bag in the urn. 34— Cream For Coffee. Use the very small individual creampitchers that hold only 2 tablespoonfuls and serve one with each cup of coffee. With this careful apportionment it is often found practicable to procure cream enough for the purpose where otherwise the serving of real cream could not be attempted . / Cost of coffee with cream and sugar — / with coffee at 20c. , and -J ounce or a ta- ' blespoon to each cup, and 2 teaspoons or 1 ounce sugar and 2 tablespoons cream to each cup, and cream 90c., gall. — coffee 5, cream -J pt, 6., sugar 5; 16c., for 8 cups or 2c. a cup for material, 35— Tea. 1 teaspoonful makes 1 large cup. 4 teaspoonfuls make a quart of tea. 1 heaping cupful is 14 teaspoonfuls, and makes 1 gallon of tea if mixed tea is used and allowed some time to draw. 2 heaping cupfuls of tea is a quarter of a pound, and makes 2 gallons, or the Rame number of cups as a pound of coffee, or about 30 as cups are filled.