Boiled Coffee.
2 tablespoonfuls of coarsely ground coffee.
1 pint of boiling water.
2 tablespoonfuls of cold water.
1/8 saltspoonful of salt.
Scald the coffee-pot with boiling water. Put the dry coffee into it and pour the boiling water upon it. Place on the fire, and, when it begins to boil, draw the pot back where the coffee will just bubble for five minutes. At the end of that time add the salt and cold water. Set the pot back where the coffee cannot boil, and let it stand for two or three minutes; then serve.
There is a coffee settler in the market which can be used instead of the salt and water.
An egg makes the coffee richer in flavor, and clears it perfectly. One small egg will answer for six or eight tablespoonfuls of coffee. The egg, shell and all, should be broken into a cup and beaten. After using what is required, cover the cup and put it in a cold place. This will keep for two or three days.
When an egg is used for clearing the coffee it should be stirred into the dry grounds, and be cooked with the coffee.
If one wish the beverage stronger or weaker, increase or diminish the amount of the ground berry.