The household cook book

BOILED COFFEE WITHOUT EGG.— Scald the coffee pot; put in the coffee, pour on the water boiling hot, stir it well, bring it to a boil, move it to the back of the range keeping it hot, without further boiling; add | cup of cold water, let stand 5 minutes, turn out 1 cup coffee, pour back into the pot, do the same agaiu, let stand 5 minutes to settle, and serve. Boiled coffee has a different flavor from the filtered, and many prefer it. BOILED COFFEE WITH EGG — Scald the coffee pot; put in the coffee and egg shell, (or the egg or isinglass if they are used instead); add the water, boiling hot, cover closely, and boil 3 to 5 minutes — no more. Set where it will keep hot but not boil; pour in ^ cup of cold water; pour out 1 cup of coffee to clear the spout, and pour it back again; let stand 10 minutes, and serve. FRENCH COFFEE WITH COLD WATER — Heat the coffee, put it in the filter of a French coffee pot or biggin, add a very little cold water, a tablespoon at a time; let it stand 30 to 60 minutes, then pour in the balance of the water slowly, a cupful at a time; when it has all filtered through turn it out, and pour it through the filter again; cover it tightly, and when ready to serve bring it just to a boil (never boil it) and serve immediately. Coffee can be made thus at your leisure, and not heated until ready to serve it. FRENCH COFFEE WITH BOILING WATER.— Heat the coffee, put it into the filter of the biggin, and pour on just enough boiling water to moisten it well; let stand 5 minutes, and pour on the balance of the water slowly, a cupful at a time, and wait 2 or 3 minutes between each cup; if wanted very strong turn out the coffee and pour it through the filter again; serve at once. This coffee should never boil; the best way to avoid this is to set the coffee pot in a pan of boiling water while the water is being filtered through the coffee. COFFEE BY A SIMPLE METHOD— Heat the coffee and tie it in a muslin bag; scald the coffee pot, suspend the bag in it, pour on the water boiling hot (be sure it covers the bag), let it stand 10 minutes where it will keep hot but not boil, and serve. This answers somewhat the same purpose as the French biggin, but can be used by those who do not have one. STEAMED COFFEE.— This can be made in a double boiler kept for the purpose, or by setting the coffee pot in a pan of boiling water; steam 20 minutes, then strain it into a heated coffee pot, and serve. COFFEE WITH COLD WATER.— Let the coffee and water stand all night in an earthen or china pot, closely covered; in the morning bring to the boiling point merely, and serve. No clearing or straining is needed. CAFE NOIR.— This is a French term meaning literally " black coffee." It can be made like other coffee, but very strong, using twice as much coffee (2 tablespoons) for each cup of water. It is served in small cups with sugar, but no milk or cream are served with it. CAFE AU LAIT. — This is a French term meaning " coffee and milk." It is simply very strong coffee, to which is added a large proportion of good hot milk — half and half being the proportions. Sweeten to taste. VIENNA COFFEE. — This consists simply in adding to each cup of coffee 3 tablespoons of whipped cream. Equal parts of whipped cream and beaten white of egg are sometimes used.