Use one tablespoonful of coffee to a cup, and one for the pot. Moisten with cold water and mix well with the white of egg. Make with boiling water and boil five minutes. Then let it stand in a hot place ten minutes. Do not simmer—merely keep hot.
COFFEE.
One cup ground coffee, seven cups cold water, one-fourth an egg. Scald granite-ware pot, dilute the egg with one-half cup of the cold water, stir into the coffee and mix thoroughly. Add the rest of the water and bring to a boil slowly. Remove to back of stove, add one tablespoonful of cold water, and allow it to stand a few minutes.
COMMITTEE JULEP.
Five lemons, two oranges, two cups water, one bunch fresh mint, three bottles ginger ale, one and one-half cup sugar; ice. Squeeze the juice from lemons and oranges, add leaves from mint, sugar and water. Let stand thirty minutes, add a large piece of ice and ginger ale. Serve in small glasses.
GRAPE JUICE.
Many people are not aware of the excellent qualities of this delightful and refreshing beverage. It is soothing to the nerves and aids the appetite. When prepared according to the recipe given below it makes a delicious and wholesome drink for persons in robust health, and in addition to this will prove beneficial to those of frail constitutions.
Stem grapes and put them into a kettle with enough water to show. Heat slowly, until grapes are soft enough to mash. Put them in a cheese-cloth bag, and when cool enough, press till every drop of juice is extracted. To two quarts of juice add one cup of sugar; heat and stir until sugar is thoroughly dissolved. Bottle, cork and seal. When serving this drink, dilute with water according to taste.
TEA.
Scald an earthen or china teapot. Use a teaspoonful of tea for each person and one for the pot. Put into the pot and pour in freshly boiled water, a cupful to each spoonful of tea. Never boil tea, but let it stand in a warm place a few minutes before serving. Serve with or without milk and sugar.