of tea, and the other is a form of tannic acid. While we may like the flavor of coffee boiled a long time, it is much better to boil it only a minute or two, or to make drip coffee. The long boiling draws out the harmful tannic acid. Also the liquid coffee should be poured off the grounds at once. Here are pictures (Figs. 68 and 69) that show the different kinds of coffeepots. In the " percolator '^ the water boils up through the coffee ; in the drip coffeepot the water is poured on from above and slowly drips through the coffee grounds. // you buy a percolator^ the directions usually come with it. Boiled coffee. fFhat. Ground coffee, water, cold or boiling, white of egg or eggshell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee ; to a finer powder for the percolated and drip coffee. Hozv much. One part of coffee to 5 or 6 of water, depending upon the strength desired. One eggshell or half the white of an egg✪ Boiled Coffee, to i cup of ground coffee. How to make. Measure the coffee and water. Stir the white or the shell of an egg with the coffee, adding a little of the water. Put this into the pot. Add the remaining water cold. Stir thoroughly. Allow the water to rise slowly to THE HOME BREAKFAST 155 the boiling point and to boil one minute. Remove the pot from the fire. Pour in a small amount of cold water. Then let the coffee stand for five minutes or until the grounds settle. During the cooking close the lip with clean, soft paper, if the lip has no lid. The actual boiling is continued for a brief period only. Coffee made by this method is consid- ered by some people to have a flavor lacking in drip or perco- lator coffee. The egg is added to clear the coffee. Pour off the liquid coffee from the grounds, and keep hot until it is time to serve it. A second method differs from this in that the water is poured on at the boiling temperature, allowed to reach the boiling point in two or three minutes, and boiled for five minutes. The first gives uniformly better results. It is true, however, that different kinds of coffee need different treatment. There is room here for much experimenting. Dri^ coffee. How to make. In this method the coffee is put in the upper part of the pot, and the water passes slowly through, collect- ing below in the pot from which it is served. Stand the lower part of the pot in a pan of hot water, or where it will keep hot. Measure and bring the water to the boiling point. Heat the ground coffee slightly, put it in the upper section of the pot, and pour on the water very slowly. Of course the water is not actually boiling when it touches the coffee. If the liquid coffee is not strong enough, pour it from the lower part and pass it through the grounds again. EXERCISES AND PROBLEMS 1. Take one of the breakfast plans most nearly like the break- fast you have at home, and make several breakfast menus, writing in the names of the different dishes, as is done on page 147. 2. Look up the meaning of the word "menu." iS6 FOOD AND HEALTH 3. Explain, as you would to your mother and father, why fat pork would be better for breakfast in winter than in summer. 4. When you are quiet, why do you need different foods from those when you are exercising all day ? •5. Here is a question that you perhaps cannot answer yet; it will set you thinking. If you have slept out of doors, are you hungrier in the morning than if you had slept in a closed room all night ? 6. Explain why coffee should be poured off the coffee grounds at once. 7. Why is drip coffee supposed to be less harmful than boiled coffee i Lesson 18 breakfast cereals Why are breakfast cereals a valuable food ?

AI-modernized reading of the original text

of tea, and the other is a form of tannic acid. While we may like the flavor of coffee boiled a long time, it is much better to boil it only a minute or two, or to make drip coffee. The long boiling draws out the harmful tannic acid. Also the liquid coffee should be poured off the grounds at once. Here are pictures (Figs. 68 and 69) that show the different kinds of coffeepots. In the " percolator," the waterr boils up through the coffee ; in the drip coffeepot the water is poured on from above and slowly drips through the coffee grounds. If you buy a percolator, the directions usually come with it. Boiled coffee. What. Ground coffee, water, cold or boiling, white of egg or eggshell for boiled coffee. The coffee should be ground to medium fineness for boiled coffee ; to a finer powder for the percolated and drip coffee. How much. One part of coffee to 5 or 6 of water, depending upon the strength desired. One eggshell or half the white of an egg, to i cup of ground coffee. How to make. Measure the coffee and water. Stir the white or the shell of an egg with the coffee, adding a little of the water. Put this into the pot. Add the remaining water cold. Stir thoroughly. Allow the water to rise slowly to the boiling point and to boil one minute. Remove the pot from the fire. Pour in a small amount of cold water. Then let the coffee stand for five minutes or until the grounds settle. During the cooking close the lip with clean, soft paper, if the lip has no lid. The actual boiling is continued for a brief period only. Coffee made by this method is considered by some people to have a flavor lacking in drip or percolator coffee. The egg is added to clear the coffee. Pour off the liquid coffee from the grounds, and keep hot until it is time to serve it. A second method differs from this in that the water is poured on at the boiling temperature, allowed to reach the boiling point in two or three minutes, and boiled for five minutes. The first gives uniformly better results. It is true, however, that different kinds of coffee need different treatment. There is room here for much experimenting. Drip coffee. How to make. In this method the coffee is put in the upper part of the pot, and the water passes slowly through, collecting below in the pot from which it is served. Stand the lower part of the pot in a pan of hot water, or where it will keep hot. Measure and bring the water to the boiling point. Heat the ground coffee slightly, put it in the upper section of the pot, and pour on the water very slowly. Of course the water is not actually boiling when it touches the coffee. If the liquid coffee is not strong enough, pour it from the lower part and pass it through the grounds again. 1. Take one of the breakfast plans most nearly like the breakfast you have at home, and make several breakfast menus, writing in the names of the different dishes, as is done on page 147. 2. Look up the meaning of the word "menu." 3. Explain, as you would to your mother and father, why fat pork would be better for breakfast in winter than in summer. 4. When you are quiet, why do you need different foods from those when you are exercising all day ? •5. Here is a question that you perhaps cannot answer yet; it will set you thinking. If you have slept out of doors, are you hungrier in the morning than if you had slept in a closed room all night ? 6. Explain why coffee should be poured off the coffee grounds at once. 7. Why is drip coffee supposed to be less harmful than boiled coffee i Lesson 18 breakfast cereals Why are breakfast cereals a valuable food ?

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