ICED COFFEE — Make a quart of extra strong coffee and let it get cold; beat 2 eggs very light, stir into them 2 cups milk and 4 tablespoons cream; sweeten to taste, and stand in the refrigerator 5 or 6 hours. Serve with a lump of ice in the pitcher. If no refriger- ator is at hand the pitcher can be set for 1 hour in a i^ail of ice and salt (|- ice to ^ salt); take care that it does not freeze. Iced tea can be cooled the same way. CARAMEL COFFEE — Use caramel made as directed for "Pre- pared Caramel" in the article on "Colors for Frosting, etc.," in the chapter on "Cake." Add 1 teaspoon of good ground coffee for each ^ cup of the caramel; let it boil for a minute, strain it, and add an equal'amount of hot milk, or milk and cream. Children like it; so do " children of a larger growth." SUBSTITUTES FOR COFFEE.— Take 4 cups unground loheat or rye, add |- cup molasses, rub all together with your hands, and brown it in the oven like genuine coffee. When used, grind and put it in a muslin bag and boil it in a coffee pot; very good and slightly nutritious. If desired, it can be mixed with genuine coffee when used. Oatmeal, grouad barley or graham flour can be browned and used also. In using them allow 1 tablespoon to a cup of water; moisten it with a little cold water, pour on the water✪ Coffee with Cold Water boiling hot, and let stand 10 minutes. Corn Coffee. — Roasted sweet corn, browned without pojjping or hardening, is easily broken in a mortar, and makes a delicious drink for invalids, children, and those who cannot drink coffee. Try it. Cornmeal can also be roasted brown and used; boil 5 minutes and strain; a little salt can be added to improve the flavor. These substitutes for coffee contain no caffeine, nor anythiii},' similar to it. so than they possess no power as stimulants. Their value is simply that of hot water containing a little flavoring and nourishment, which is increased by the milk and sugar used. 36 562 BEVERAGES COFFEE. Coffee. — The origin of the use of coffee is involved in obscurity. It was not known to the Greeks and Romans. It was introduced into Europe in the 17th century. Mocha is an Arabian coffee. The brands from Central and South America were formerly considered inferior, but some of the best cofifees now come from those regions. Maracaibo is often sold for Java, and is quite as good. Unground coSee is adulterated very little, but the ground coffee is almost universally adulterated. "Coffee," says Prof. Johnstone, "exhilarates, arouses and. keeps awake; it counteracts the stupor occasioned by fatigue, by disease, or opium. It allays hunger to a certain extent; it gives to the weary increased strength and vigor, and it imparts a feel- ing of comfort and repose." It appears to make the brain more active, and the demand for food less, by checking the change and waste of the body. Taken in excess, it produces tremors and contractions of the muscles, and an exhilaration somewhat like that of alcohol. It is not so stimulating as tea, and it does not increase the perspiration so much. It owes its stimulating effect to the caffeine and aromatic oils. It contains only about 1% of caffeine and ifc of tannin, and is therefore less injurious than tea to the coatings of the stomach.

AI-modernized reading of the original text

ICED COFFEE — Make a quart of extra strong coffee and let it get cold; beat 2 eggs very light, stir into them 2 cups milk and 4 tablespoons cream; sweeten to taste, and stand in the refrigerator 5 or 6 hours. Serve with a lump of ice in the pitcher. If no refrigerator is at hand the pitcher can be set for 1 hour in a i^ail of ice and salt (|- ice to ^ salt); take care that it does not freeze. Iced tea can be cooled the same way. CARAMEL COFFEE — Use caramel made as directed for "Prepared Caramel" in the article on "Colors for Frosting, etc.," in the chapter on "Cake." Add 1 teaspoon of good ground coffee for each ^ cup of the caramel; let it boil for a minute, strain it, and add an equal'amount of hot milk, or milk and cream. Children like it; so do " children of a larger growth." SUBSTITUTES FOR COFFEE.— Take 4 cups unground wheat or rye, add |- cup molasses, rub all together with your hands, and brown it in the oven like genuine coffee. When used, grind and put it in a muslin bag and boil it in a coffee pot; very good and slightly nutritious. If desired, it can be mixed with genuine coffee when used. Oatmeal, grouad barley or graham flour can be browned and used also. In using them allow 1 tablespoon to a cup of water; moisten it with a little cold water, pour on the water boiling hot, and let stand 10 minutes. Corn Coffee. — Roasted sweet corn, browned without popping or hardening, is easily broken in a mortar, and makes a delicious drink for invalids, children, and those who cannot drink coffee. Try it. Cornmeal can also be roasted brown and used; boil 5 minutes and strain; a little salt can be added to improve the flavor. These substitutes for coffee contain no caffeine, nor anything' similar to it. so than they possess no power as stimulants. Their value is simply that of hot water containing a little flavoring and nourishment, which is increased by the milk and sugar used. COFFEE. Coffee. — The origin of the use of coffee is involved in obscurity. It was not known to the Greeks and Romans. It was introduced into Europe in the 17th century. Mocha is an Arabian coffee. The brands from Central and South America were formerly considered inferior, but some of the best coffees now come from those regions. Maracaibo is often sold for Java, and is quite as good. Unground coffee is adulterated very little, but the ground coffee is almost universally adulterated. "Coffee," says Prof. Johnstone, "exhilarates, arouses and. keeps awake; it counteracts the stupor occasioned by fatigue, by disease, or opium. It allays hunger to a certain extent; it gives to the weary increased strength and vigor, and it imparts a feeling of comfort and repose." It appears to make the brain more active, and the demand for food less, by checking the change and waste of the body. Taken in excess, it produces tremors and contractions of the muscles, and an exhilaration somewhat like that of alcohol. It is not so stimulating as tea, and it does not increase the perspiration so much. It owes its stimulating effect to the caffeine and aromatic oils. It contains only about 1% of caffeine and ifc of tannin, and is therefore less injurious than tea to the coatings of the stomach.

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