Two cupfuls whole barley, three cupfuls wheat, one- half cupful rye. Roast until brown. Use of this blend three tablespoonfuls to a quart of water. Prepare as fol- lows : Over your pot put a flannel cloth or two layers of cheesecloth ; into this place your finely-ground cereal, and pour one cupful of boiling water✪ Oil Drink over it. Let it stand for one minute, then pour the rest of the boihng water on it. Cover tight as quickly as possible. Set over small fire for a minute, but do not allow it to boil up. As soon as all the water has passed the grounds, take off the cloth, throw away the dregs and serve the hot coffee at once, pouring it over fresh cream, and do not pour the cream into the coffee. 29 HOME COFFEE. Mix six cupfuls cracked wheat and one cupful New Orleans, maple or sorghum molasses; put in slow oven until well browned, stirring occasionally to prevent burn- ing. Put six tablespoonfuls in two quarts water✪ Home Coffee and boil over slow fire for ten minutes. Serve with cream. HEALTH COFFEE. Take a quantity of whole barley (not pearl barley) and soak twenty-four hours in as much water as the barley will absorb✪ Health Coffee. Keep in a warm place. Dry the barley by slow heating and brown in a slow oven, stirring occa- sionally. Prepare and serve same as Wisdom Coffee. COCOA. To one pint boiling water add three tablespoonfuls cocoa mixed with three tablespoonfuls granulated sugar; boil slowly for ten minutes and add one quart boiling milk, white of one egg and a little dash of vanilla extract, with a speck of salt✪ Cocoa. Mix thoroly and serve hot. COCOA FROM COCOA SHELLS. Put four tablespoonfuls of washed cocoa-shells in cof- fee-pot and pour over them one quart hot water; add egg shell and the white of one egg and boil ten to fifteen min- utes. Flavor with one teaspoonful vanilla extract✪ Cocoa from Cocoa Shells and serve with cream and sugar to taste. VEGETABLE COFFEE. Cut into very small pieces one cupful of carrots, one- half cupful of parsnips, one-quarter cup of sweet corn✪ Vegetable Coffee, and roast to a golden brown. Grind only when needed. CEREAL COFFEE BLEND. One pound of roasted corn to three pounds of roasted wheat is found an excellent drink in cold weather. Grind fine and drip twice. 30 BANANA COFFEE Is made by first drying bananas, then roasting them Hghtly. An excellent drink with cream and wholesome if used moderately. Used largely to flavor cocoa shell tea with. COCOA SHELLS Are better than cocoa or chocolate, when a daily hot drink is necessary. Heating in winter. CooHng when used cold in summer. It is best to grind the shells. To cook them for five minutes; to strain thru cloth and to serve with or without cream. If without cream, vanilla and sugar may be used. Best drink for invalids. BARLEY COFFEE. Put a quantity of whole barley (two-row barley, some- times called coffee barley) into a large pan, and brown in a slow oven, stirring occasionally to prevent burning. Use the same way as Health Coffee. CHOCOLATE. Put in graniteware saucepan four ounces shaved choco- late, three tablespoonfuls of granulated sugar, and three tablespoonfuls hot water; stir over hot fire until smooth. Have heated to boiling point in double-boiler one quart milk, into which pour the melted chocolate, beating the while with whisk or fork. Flavor with one teaspoonful vanilla extract and serve with whipped cream. HERB TEAS.

AI-modernized reading of the original text

Two cupfuls whole barley, three cupfuls wheat, onehalf cupful rye. Roast until brown. Use of this blend three tablespoonfuls to a quart of water. Prepare as follows : Over your pot put a flannel cloth or two layers of cheesecloth ; into this place your finely-ground cereal, and pour one cupful of boiling water over it. Let it stand for one minute, then pour the rest of the boihng water on it. Cover tight as quickly as possible. Set over small fire for a minute, but do not allow it to boil up. As soon as all the water has passed the grounds, take off the cloth, throw away the dregs and serve the hot coffee at once, pouring it over fresh cream, and do not pour the cream into the coffee. HOME COFFEE. Mix six cupfuls cracked wheat and one cupful New Orleans, maple or sorghum molasses; put in slow oven until well browned, stirring occasionally to prevent burning. Put six tablespoonfuls in two quarts water and boil over slow fire for ten minutes. Serve with cream. HEALTH COFFEE. Take a quantity of whole barley (not pearl barley) and soak twenty-four hours in as much water as the barley will absorb. Keep in a warm place. Dry the barley by slow heating and brown in a slow oven, stirring occasionally. Prepare and serve same as Wisdom Coffee. COCOA. To one pint boiling water add three tablespoonfuls cocoa mixed with three tablespoonfuls granulated sugar; boil slowly for ten minutes and add one quart boiling milk, white of one egg and a little dash of vanilla extract, with a speck of salt. Mix thoroly and serve hot. COCOA FROM COCOA SHELLS. Put four tablespoonfuls of washed cocoa-shells in coffee-pot and pour over them one quart hot water; add egg shell and the white of one egg and boil ten to fifteen minutes. Flavor with one teaspoonful vanilla extract and serve with cream and sugar to taste. VEGETABLE COFFEE. Cut into very small pieces one cupful of carrots, onehalf cupful of parsnips, one-quarter cup of sweet corn, and roast to a golden brown. Grind only when needed. CEREAL COFFEE BLEND. One pound of roasted corn to three pounds of roasted wheat is found an excellent drink in cold weather. Grind fine and drip twice. BANANA COFFEE Is made by first drying bananas, then roasting them lightly. An excellent drink with cream and wholesome if used moderately. Used largely to flavor cocoa shell tea with. COCOA SHELLS Are better than cocoa or chocolate, when a daily hot drink is necessary. Heating in winter. CooHng when used cold in summer. It is best to grind the shells. To cook them for five minutes; to strain thru cloth and to serve with or without cream. If without cream, vanilla and sugar may be used. Best drink for invalids. BARLEY COFFEE. Put a quantity of whole barley (two-row barley, sometimes called coffee barley) into a large pan, and brown in a slow oven, stirring occasionally to prevent burning. Use the same way as Health Coffee. CHOCOLATE. Put in graniteware saucepan four ounces shaved chocolate, three tablespoonfuls of granulated sugar, and three tablespoonfuls hot water; stir over hot fire until smooth. Have heated to boiling point in double-boiler one quart milk, into which pour the melted chocolate, beating the while with whisk or fork. Flavor with one teaspoonful vanilla extract and serve with whipped cream. HERB TEAS.

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Mazdaznan encyclopedia of dietetics and home cook book