The Swedish, French, American cook book

Put one and a half cups ground coffee in a coffee pot with the white of an egg and one and a half cups cold water; mix well, let stand to draw for about ten minutes on a low fire — -take care not to let it burn. Then pour five cups of boiling water over the coffee and let come to a boil. Let simmer about three or four minutes — gently. Coffee made in this way needs no straining. Serve with cream. Hot milk should always be served at the side. After-dinner Coffee ( Cafe du Dessert ) Take a French coffee pot, put in boiling water on the stove, then put one and a half cups of finely ground coffee into the drainer, pour over four cups boiling water. When the water has gone through, pour in a cup, pour over the coffee again, and so on until the essence gets sufficiently strong. Serve in small cups after dinner. Cocoa (Cacao) Two cups water, five cups milk, five tablespoons cocoa. How to Make It. Have the water and milk boiling. Put the cocoa into the water, whisk it well, strain it into the hot milk, sweeten according to taste. Serve in cups with whipped cream on top. Chocolate ( Chocolat ) Is made in the same way as preceding [see recipe Cocoa]. Dissolve the chocolate in the water, then strain it into the hot milk. Make it strong or weak according to taste (some prefer it weaker than others). When serving cocoa or chocolate, hot milk should be placed at the side. Tea (The) To four cups of hot water take two tablespoons tea. Put the tea in a warm tea pot, pour a little of the hot water on, let stand to draw for a few seconds. Then pour over the boiling water and serve immediately. Hot water should always be at the side, as some prefer tea much weaker than others. PRESERVES ( Confitures ) Quince Jelly (Ge/ee de Coings) [illustration: Quinces for jelly should not be quite ripe — they should be pale yellow.] Rub off the down, core and cut them in small pieces. Put them in a preserving kettle with a teacupful of water for each pound, let stew gently until soft — without mashing. Put them in a thin muslin bag with the liquid, press them very lightly. To each pint of the liquid add a pound of sugar, stir until it is all dis¬ solved, then set it over the fire and let boil gently (remove all the skum); by cooling some on a plate, you will find when it is ready. Then turn it into pots or tumblers, put a piece of brandied paper on top, secure as directed for jellies. Raspberry Jelly (Ge/ee de Framboises) To each pint of raspberries allow one pound sugar. Let the raspberries be freshly gathered, quite ripe, picked from the stalks. Put them into a large jar then break the raspberries a little with a wooden spoon and place this jar — covered — in a saucepan of boiling water on the stove. When the juice is well drawn (which will be from three-quarters of an hour to one hour) strain the fruit through a fine sieve or cloth. Measure the juice and to every pint allow the above proportion of white sugar. Put the juice and sugar into a preserving pan, place it over the fire, and let boil gently until the jelly thickens. Pour the jelly into small pots, cover, and keep in a dry place ready for use. Currant Jelly (Ge/ee de Raisins de Corinthe)