,238 PREPARING FOR USE. 



4. A quick, convenient and economical method for 

 producing a cup of good coffee is to first heat some 

 freshly-roasted and finely-ground coffee — an ounce to 

 each quart of water — in a pan over a brisk fire and fill a 

 muslin bag with it, then so arrange as to suspend it mid- 

 way in the pot, and pour on absolutely boiling water 

 slowly, so as to allow it to trickle through the bag. 

 After which allow it to stand for about ten minutes 

 where it will keep hot without boiling, and serve with milk 

 and sugar. But the simplest, most rapid and effective 

 method is to place about two ounces of ground coffee in a 

 stew or saucepan, and set it on a bright fire, stirring the 

 coffee meantime with a spoon until quite hot, and then 

 pouring over it a pint of briskly boiling water, covering 

 it over closely for five minutes and passing it through a 

 thin muslin cloth, warming the Hquid again before 

 serving. 



6. For the " ideal cup of coffee," take one part genuine 

 Arabian Mocha and two parts finest Java ; roast each 

 separately and blend well together, and grind fine imme- 

 diately before preparing. Fill an ordinary tea-cup two- 

 thirds full of the coffee, with one raw egg and shell. 



Place the whole in a strainer or percolator and pour on 

 one quart of briskly boiling water, then let stand for 

 about ten minutes where it will keep hot without boil- 

 ing, and serve with cream and sugar to suit, or, better 

 still, with hot milk. But should a vessel without a 

 strainer or percolator be used let the infusion boil up 

 once, and pour in a cup of cold water, after which let it 

 stand for at least five minutes to thoroughly settle, and 

 you have a beverage brown, creamy, rich, fragrant and 

 delicious. 



A most convenient, simple and inexpensive method of 

 roasting coffee by families, travelers or others desiring to 



