Proportion as above. Boil the berries in the water 10 minutes or until all of them have burst; rub through a fine strainer — using wooden or granite spoon, as tin or iron will spoil the flavor — add the sugar; cook 10 minutes. Pour out into molds and chill. First Aid to Good Cooking 107 Beverages {See Underlying Principles, page 96.) TEA. 1 scant teaspoon tea. 1 teacup boiling water. Scald an earthen or stone teapot ; put in 1 scant tea- spoon tea for each cup wanted ; pour on same number cups of freshly boiled water. Stand on back of stove, where it cannot boil, 5 minutes. Then serve. COFFEE. Always allow 1 heaping teaspoon of pulverized coffee for the pot and for each cup of coffee wanted, and 1 cup of boiling water for each cup of coffee. Scald the coffee pot ; put in top a bag made of thin unbleached muslin, draw over the top of pot and tie cord around to hold it in place. Put in the pulverized coffee, pour on the boiling water, drain it off and pour through again. Serve at once, before it has chance to cool, for coffee that has cooled and been reheated will never have a fine flavor. Coffee made this way is much less injurious than when "steeped," or boiled, as it contains less caffeine and coffee tannin. A china coffee pot does not effect the flavor of the coffee as any kind of metal one does. A very convenient coffee bag with wire attachment to fit top of pot can be bought for a few cents. The coffee bag must be washed thoroughly in cold water every time after using. CEREAL COFFEE. Six heaping teaspoons Postum cereal to 1 quart of cold water. Stir and put on to cook with butter size of a pea. Boil 15 minutes. After the boiling point is reached, 108 First Aid to Good Cooking strain through a fine sieve. If it is served with milk instead of cream, scald the milk first. A beaten egg stirred into the milk improves it. COCOA. i pint of milk. 2 tablespoons cocoa. 1 pint of water. 2 tablespoons sugar✪ Cocoa. 34 cup boiling water. Mix cocoa and sugar together, pour on the boiling water; cook a few minutes stirring all the time; then add milk and water boiled on asbestos mat or double boiler. Beat with a dover egg beater to make it nicer. A few drops of vanilla improves it. A quart of milk instead of milk and water of equal parts makes it richer. Serve hot. HOT CHOCOLATE. 1 square of unsweetened 1 quart milk or 3 cups chocolate. milk and 1 of water. Dash of salt. Few drops of vanilla✪ Hot Chocolate. Cut up the chocolate in a little hot water and cook ; stir until smooth, bringing the milk to a boil on asbestos mat ; add the chocolate, salt, sweeten to taste ; add the vanilla and serve. First Aid to Good Cooking 109 Breads, Muffins, Etc. (See Underlying Principles, pages 92 to 95.) BREAD. 1 tablespoon butter. 1 cake compressed yeast. 1 tablespoon snowdrift. 3 pounds or quarts of 1 tablespoon sugar. flour. 1 tablespoon salt.

AI-modernized reading of the original text

Proportion as above. Boil the berries in the water 10 minutes or until all of them have burst; rub through a fine strainer — using wooden or granite spoon, as tin or iron will spoil the flavor — add the sugar; cook 10 minutes. Pour out into molds and chill. First Aid to Good Cooking 107 Beverages {See Underlying Principles, page 96.) TEA. 1 scant teaspoon tea. 1 teacup boiling water. Scald an earthen or stone teapot ; put in 1 scant teaspoon tea for each cup wanted ; pour on same number cups of freshly boiled water. Stand on back of stove, where it cannot boil, 5 minutes. Then serve. COFFEE. Always allow 1 heaping teaspoon of pulverized coffee for the pot and for each cup of coffee wanted, and 1 cup of boiling water for each cup of coffee. Scald the coffee pot ; put in top a bag made of thin unbleached muslin, draw over the top of pot and tie cord around to hold it in place. Put in the pulverized coffee, pour on the boiling water, drain it off and pour through again. Serve at once, before it has chance to cool, for coffee that has cooled and been reheated will never have a fine flavor. Coffee made this way is much less injurious than when "steeped," or boiled, as it contains less caffeine and coffee tannin. A china coffee pot does not effect the flavor of the coffee as any kind of metal one does. A very convenient coffee bag with wire attachment to fit top of pot can be bought for a few cents. The coffee bag must be washed thoroughly in cold water every time after using. CEREAL COFFEE. Six heaping teaspoons Postum cereal to 1 quart of cold water. Stir and put on to cook with butter size of a pea. Boil 15 minutes. After the boiling point is reached, 108 First Aid to Good Cooking strain through a fine sieve. If it is served with milk instead of cream, scald the milk first. A beaten egg stirred into the milk improves it. COCOA. i pint of milk. 2 tablespoons cocoa. 1 pint of water. 2 tablespoons sugar. 34 cup boiling water. Mix cocoa and sugar together, pour on the boiling water; cook a few minutes stirring all the time; then add milk and water boiled on asbestos mat or double boiler. Beat with a dover egg beater to make it nicer. A few drops of vanilla improves it. A quart of milk instead of milk and water of equal parts makes it richer. Serve hot. HOT CHOCOLATE. 1 square of unsweetened 1 quart milk or 3 cups chocolate. milk and 1 of water. Dash of salt. Few drops of vanilla. Cut up the chocolate in a little hot water and cook ; stir until smooth, bringing the milk to a boil on asbestos mat ; add the chocolate, salt, sweeten to taste ; add the vanilla and serve. First Aid to Good Cooking 109 Breads, Muffins, Etc. (See Underlying Principles, pages 92 to 95.) BREAD. 1 tablespoon butter. 1 cake compressed yeast. 1 tablespoon snowdrift. 3 pounds or quarts of 1 tablespoon sugar. flour. 1 tablespoon salt.

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Efficiency in home-making and first-aid to good cooking