Domestic science, principles and application

Method. — Mix coffee, egg, and cold water. Allow it to come to a boil and boil for 1 minute. Pour a little cold water into the spout to settle coffee. Allow it to stand in a warm place for 10 minutes. Strain and serve in usual way. 3. Filtered Coffee Y2 c. coffee 4 c. boiling water Method. — Put finely ground coffee into upper part or strainer in the top of a coffeepot, and pour the boiling water slowly upon it. Allow the water to filter slowly through, then pour it out, and let filter through again. The coffeepot must be kept hot while coffee is being made, but filtered coffee must never be boiled. This produces a clear, bright coffee and requires about 5 minutes for making. Serve at once, or the bright flavor will be lost. (Makes 4 cups of coffee.) 4. Percolated Coffee Method. — Use same proportion of coffee as for Filtered Coffee. Place the coffee in the strainer in the upper part of the pot and let the water boil up through the tube, percolating through the coffee into the lower part, where it is sent boiling to the tube again. The glass top renders it easy to see when the coffee is strong enough. The flame can be turned low so as to keep the coffee hot but not boiling. 5. After-Dinner Coffee Method. — Allow 2 tablespoons finely ground coffee to each large coffee cup of freshly boiled water. Filter according to directions given. 6. Chocolate 1 sq. Baker's chocolate Pinch of salt 2 tbsp. sugar 1 qt. hot milk 2 tbsp. hot water Method. — Put chocolate, sugar, salt, and 2 tablespoonfuls of hot water in a pan. Boil until smooth, stirring constantly, add gradually the hot milk. Boil for several minutes. Serve with whipped cream or a marshmallow on the top of each cup. (Basis for 2 girls, 3^ rule.) 7. Cocoa 1 pt. scalded milk 2 tbsp. cocoa 1 pt. boiling water 2 to 4 tbsp. sugar Method. — Mix cocoa and sugar in a saucepan, stir in the water gradually, and boil 5 minutes. Add the milk, and cook 5 minutes longer or until smooth. Note. — If this is to stand, beat well to prevent the albuminous skin from forming. 8. Lemonade 1 lemon (juice) 2 tbsp. sugar 1 c. boiling water 1 thin slice lemon Method, — Wash the lemon, cut a thin slice from the center, and remove the seeds. Squeeze the juice into a bowl, add the sugar and the boiling water, cover, and set on ice to cool. Strain into a glass and put the slice of lemon on top. Add ice if liked. Note. — Variations of this lemonade may be made by adding fruit juices or mineral water. QUICK BREADS— THIN BATTERS Quick breads are mixtures of flour and liquid, together with some sugar, salt, shortening, and a leavening agent. They are so named to distinguish them from the yeast breads, which require a longer time in making. Quick-bread mixtures are either batters or doughs, depending upon the amount of liquid used. Batters are mixtures that are beaten. There are two kinds: — 1. Pour hatters, which are in the proportion of 1 measure of liquid to 1 of flour. 2. Drop batters, which are in the proportion of 1 measure of liquid to 2 of flour. Dough Is a mixture that is kneaded. There are two kinds: — 1. Soft dough, in the proportion of 1 measure of liquid to 3 of flour. 2. Stiff dough, in the proportion of 1 measure of liquid to 4 or more of flour.