Farm and home cook book and housekeeper's assistant

The coffee for filtering should always be ground very fine, but for boiled coffee, it should be ground coarse. For the latter put the coffee right into the pot, pour over the boiling water, cover closely, let boil up 1 minute, then move to back of stove and let draw 5 minutes, but no longer, pour off carefully through a fine sieve into another hot coffee pot, and serve at once. If properly prepared, the coffee will not be muddy and no egg nor shells will be required to "settle'* it. The "settling," if necessary, is accomplished just as well with a dash of cold water. A good quality coffee, well roasted, is essential to good results. Do not grind a lot of coffee at once, and keep the beans in a tightly covered canister, so that they may not take on any other flavors, and that none of the aroma escapes. If the beans are in the slightest degree damp, they will be hard to grind. They can be made fresh and crisp by placing in a hot oven a few minutes, and cooling quickly. — [Mrs. J. C. N. Y. Cereal Coffee The directions which are printed on the package in which •cereal coffee is bought should be carefully followed, and the same rules for tea and coffee, regarding fresh water and clean pots, are applicable here too. Cereal coffee requires long cooking, and when properly prepared is not only harmless, l)ut delicious, nutritious and easily digested. — [A. G., Mass. Homemade Cereal Coffee To 1 qt wheat bran add 1 pt corn meal, ⅜ cup molasses, and 1 egg. Mix well together, then spread in a pie pan about ½ inch thick, and brown slowly and evenly in the oven. Watch carefully, as it burns easily, and if burned it would spoil the flavor. Some people like to add a very little butter or salt to the mixture. When browned and dry, store in covered tin cans. To make coffee use 1 cup of this cereal mixture for 1 qt coffee, and let boil 1 hour or more — it requires long CHOCOLATE AND LEMONADE 199 boiling to bring out the flavor. If desired, 1 tablesp ground coffee may be added during the last 5 minutes of boiling. Serve with cream and sugar. — [Mrs. V. R. L., Pa. Cocoa and Cocoa Shells Use half and half scalded milk and boiling water in a double boiler, allow 1 level teasp each of cocoa powder and sugar for each cup of liquid, mix these well in a cup, fill gradually with the boiling mixture, stirring to free from lumps, and then turn into the rest of the milk, boil 5 minutes, and serve at once, with or without extra thick, sweet cream. First boiling the cocoa in the water and then adding the scalded milk is an improvement. Cocoa shells or "nibs" are cheap and make a delicious drink. Be sure they are fresh. Allow ⅜ cup cocoa shells or more to 1 qt boiling water and boil gently at least 3 hours, then strain and serve hot with cream and sugar. A little vanilla flavor added to cocoa or cocoa shell "tea," after removing from fire, is liked by come. — [A. V. N., N. Y. Chocolate Allow 2 ozs bitter chocolate for 1 qt boiling water and scalded milk — half and half — and 4 level tablesp sugar. Melt the chocolate and sugar in a very little hot water, stir smooth, then gradually add the rest of the boiling water and boil 5 minutes, after which add the scalded milk and boil from 3 to 5 minutes longer, stirring to prevent boiling over and a skin from forming on the top. — [A. V. M., N. Y. Quick Lemonade