Temperance cook book

in part of the sacks, and boil two hours; five or ten minutes before serving, raise the lid and add one or two more sacks; and if you continue serving several times, add fresh sacks at regular intervals, taking out, from time to time, those first put in, and filling up with boiling water, as needed. In this way the full strength of the coffee is secured, and the fresh supplies impart that delicious flavor consequent on a few moments boiling. To make coffee for twenty persons, use one and one-half pints of ground coffee, and one gallon of water. x VIENNA COFFEE. Filter instead of boiling the coffee, allowing one tablespoonful of ground coffee to each person, and one for the pot; put a quart of cream in a custard kettle, or pail, set in boiling water and put it where the water will keep boiling; beat the white of an egg to a froth, and mix well with three tablespoonfuls of cold milk; as soon as the cream is hot, remove from the fire, add the mixed egg and milk, stir together briskly for a minute, and serve. The less time the coffee is cooked the more coffee is required, but the finer the flavor. Some cooks do not boil the coffee at all; they say that -the aroma evaporates, and only leaves the bitter flavor. ITALIAN CHOCOLATE. One quart of sweet milk, yolks of three eggs, well beaten, four squares of German chocolate. Set the milk on the stove in a basin within another of boiling water; sweeten it to taste, and when it comes to boil, pour into cups, and make a frosting of the whites of eggs; put on top, and serve hot. CHOCOLATE. Six tablespoonfuls of grated chocolate to each pint of water, as much milk as you have water, sweeten to taste. Put on the water boiling hot; rub the chocolate smooth in a little cold water, and stir into the boiling water; boil twenty minutes, add the milk, and boil ten minutes more, stirring frequently. PREPARED COCOA. One quart of boiling milk, two ounces of prepared cocoa, one quart of milk. Make as you do chocolate, only boil nearly an hour before you add the milk, and afterwards heating almost to boiling. Sweeten to taste. TEA. If you wish to keep the flavor of tea, never use the tin teapot which has come into such general use, because the earthen pots split and break so soon. You can use an earthen pot a lifetime if, instead of setting it on the top of a hot stove, you set it in a tin dish in which there is hot water. The best tea is made by mixing equal quantities of green and black together. If it is the good, old fashioned green tea, you must put it to draw, not boil, in a thoroughly scalded teapot. If "English breakfast," or best black tea, the water must not only be boiling, at the very moment of pouring it on, but the tea must actually boil for at least five or ten minutes. One teaspoonful of tea to one cupful of hot water, is the usual allowance for each person. Freshly boiled, soft water, is best for either tea or coffee. Always have a water pot of hot water on the waiter, with which to weaken the tea if desired. ICED TEA.