Trinity cook book

Use coffee mixed in proportion of one-third Mocha and two-thirds Java. Buy whole grains, and grind as needed. Take one large tablespoon of coffee for each cup, and allow one for the pot. Use the white and shell of one egg, and wet with cold water. Allow one coffee cup of boiling water for each cup of coffee desired. Stop up spout with a cloth to retain flavor. Let boil up well two or three times (stirring down each time). Then pour in half a cup of cold water, and set back on the stove to settle. Pour this from the grounds into another pot which has been heated with boiling water. Coffee is not spoiled by being kept one or two hours provided the grounds are removed and the coffee is kept hot but not boiling. CHOCOLATE For each cup of the beverage required use one cup of new milk, a good teaspoon of powdered chocolate, and a good teaspoon of sugar. Scald milk in a double boiler; mix chocolate and sugar together until thoroughly blended, then mix into a paste with a little hot water, and stir over the fire until smooth and glossy, then stir into the hot milk and cook well together. Strain and add a little vanilla. Put a teaspoon of whipped cream on the top of each cup when serving and have the chocolate pot heated with hot water before pouring the chocolate in. EGG CHOCOLATE To one pint of milk add three rounding tablespoons of shaved Baker's chocolate, the same amount of sugar and a tiny pinch of salt. Let cook for ( 83 ) ten minutes and add one-half teaspoon of vanilla. Allow the yolk of one egg to each pint of milk, beat the yolk, take the chocolate from the fire and pour gradually over the egg and beat hard for several minutes. Serve with whipped cream, marshmallows, or beat the white of an egg with a tablespoon of sugar and use instead of the cream. ICED TEA In the first place, you must have good tea if a savory brew is to be made. The teapot (which should be china or earthenware) must be thoroughly scalded before the dry tea, using a level teaspoonful for each cup of water and one for the pot, and less when many cups are to be made, is put into it. The water must be fresh and just boiling. Water that boils any length of time becomes insipid. Let the infusion brew on the back of the range for three or four minutes, then strain, sweeten to taste and cool. The flavor of iced tea is always much finer if chilled quickly. Serve in tea glasses half filled with crushed ice and garnish with a slice of lemon or a sprig of mint. The tea should always be cold enough to frost the glasses when served. GRAPE JUICE Stem the grapes, cover with boiling water and cook just long enough for the skins to crack open, then squeeze the juice out, strain, measure and put one pound of sugar to one gallon of juice. Put on fire and let boil ten or fifteen minutes. Bottle and seal while hot. PUNCH Two dozen lemons, one dozen oranges, three quarts grape juice, five pints of apollinaris, one gallon of water, sweeten to taste. Serves sixty people. Any other fruit juice may be added. DANDELION WINE