Coffee Strainer
To prepare, take three and one-half quarts of fresh bran, one and one-half quarts corn-meal, two cupfuls of molasses, and one cupful of boiling water; mix all together thoroughly, bake in a large dripping-pan in the oven till a rich brown color; stir often to prevent scorching. Make the same as ordinary coffee, only let boil a little longer.
CRUST COFFEE
Brown stale pieces of brown or white bread in the oven slowly to a golden brown; then crush with a rolling-pin. Put the crumbs in a thin cloth bag, filling only half full, and tying near the top; put the bag in the coffee-pot and turn on hot water, allowing seven parts of water to one of crumbs. Boil five or ten minutes. Remove the bag, bring the coffee to a boil again, and serve with cream and sugar. This makes a very smooth drink, and is especially nice for the sick.
CORN COFFEE
Coffee Mill
Brown common field corn as brown as possible without burning; then pound, or grind coarsely in a coffee-mill, and place in a covered can ready for use. In making the coffee, mix the white of an egg with three tablespoonfuls of the ground grain, pour over three or four cups of boiling water, and steep for ten or fifteen minutes. Serve with cream and sugar.
Peas, wheat, barley, or rice may be prepared in the same way.