CHAPTER Vn. 



MAKING THE COFFEE. 



Foe this there are many recipes, and farther on ■vdll be found for- 

 mulas for making Turkish coffee as made at Constantinople, French 

 coffee as made in Paris, and the celebrated coffee of the Yienna 

 caf (5s ; also various methods in vogue in different coffee-producing 

 countries, for all of which there are a certain number of admirers. 

 The first consideration has been to provide a recipe adapted to 

 the tastes of the great mass of the American people, and also to 

 the facilities usually at command, while economizing material. 

 "With these conditions in mind I have ignored many so-called 

 " improved " or " patent " coffee-pots, which, within my own 

 knowledge, have yielded good results, but the expense of which, 

 together with the fact that, as a rule, they do not utilize the full 

 strength of the bean, makes them undesirable for many persons. 

 The following recipe wiU be found plain, convenient, good, and 

 economical, with the additional good feature that it may be 

 slightly varied in regard to the quantity of coffee used, so that 

 those who prefer a greater or less strength may be suited : I pre- 

 sent it as 



THE thurbee eecipe. 



Grind moderately fine a large cup or small bowl of coffee ; 

 break into it one egg with shell ; mix well, adding enough cold 

 water to thoroughly wet the grounds ; upon this pour one pint of 

 boiling water : let it boil slowly for ten to fifteen minutes, accord- 

 ing to the variety of coffee used and the fineness to which it is 

 ground. Let it stand three minutes to settle, then pour through 

 a fine wire-sieve into a warm coffee-pot ; this will make enough 

 for four persons. At table, first put the sugar into the cup, then 

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