Temperance cook book

One tablespoonful of coffee for each person, white of one egg, and crushed shell of same. The best way to make a real delicious cup of coffee, is to grind the berry in the mill just before you wish to use it, not as some people do, the night before. It should not be ground to a fine powder, but into fragments a little larger than a mustard seed. Have the kettle of water boiling; mix the coffee well, and add enough cold water to thoroughly moisten it; place in a well scalded coffee boiler, pour in half the quantity of boiling water needed; roll a cloth tightly and stop up the nose or spout, thus keeping in all the coffee flavor. If you want to have the coffee clear, let it come to a gradual boil, and the coffee will be as clear as crystal; let it boil five minutes, then place on the back part of the stove or range where it will only simmer for ten minutes longer. When ready to serve, add the remainder of the boiling water, and serve with rich cream. Or, take fresh, new milk, set it in a pan or pail, where it will slowly simmer but not boil, nor reach the boiling point; stir frequently, to keep the cream from separating and raising to the top, and allow to simmer until it is rich, thick, and creamy. Serve hot. To MAKE COFFEE — Without Boiling. There are so many patent coffeepots for this purpose, and the directions sold with them, that I do not need to explain; but you can make one equally as desirable, and more simple. Make a sack of fine flannel, as long as the coffeepot is deep, and a little larger than the top; bend a piece of small, but rather stiff wire in a circle, and slip it through a hem made around the top of the sack, bringing the ends together at the opening left at the top of the side seam. Having put the coffee in the, sack, lower it into the coffeepot, with the ends apart slightly, and push it down over the top of the pot; the top of the sack will then be turned down a little over the outside of the pot, a part of it covering the "nose," and keeping in all the aroma. When the sack, with the coffee in it, is in its place, pour boiling water over the coffee, close the lid tightly, and let simmer (not boil) from fifteen minutes to half an hour. In pouring for $he table, raise the sack off the nose but do not lift it off the pot. This makes good coffee, without eggs to settle it. COFFEE WITH WHIPPED CREAM. For six cups of coffee, of fair size, take one cup of sweet cream, whipped light, with a little sugar; put into each cup the desired amount of sugar, and about a tablespoonful of boiling milk; pour the coffee over these, and lay upon the surface of the hot liquid, a large spoonful of the frosted cream, giving a gentle stir to each cup before serving. This is known to some as meringued coffee, and is an elegant French preparation of the popular drink. COFFEE FOR ONE HUNDRED. Take five pounds of roasted coffee, grind, and mix with six eggs; make small muslin sacks, and in each place a pint of coffee, leaving room for it to swell; put five gallons of boiling water in a large coffee urn, or boiler, having the faucet at the bottom; put