Have your coffee ground very fine and use a French drip coffee-pot. Instead of pouring through water, pour milk through, brought just to the boiling point. The milk passes through slowly, and care must be taken not to let scum form on the milk.
COFFEE FOR TWENTY PEOPLE
Add and mix one pound of coffee finely ground, with one egg and enough cold water to thoroughly moisten it, cover and let stand several hours. Place in thin bag and drop in seven quarts of boiling water. Boil five minutes, let stand ten minutes. Add cream to coffee and serve.
After-dinner coffee is made double the strength of boiled coffee and is served without cream or milk.
BREAKFAST COCOA
Mix two tablespoons prepared cocoa with two tablespoons of sugar and a few grains of salt, dilute with one-half cup of boiling water to make a smooth paste, then add one-half cup of boiling water and boil five minutes, turn into three cups of scalded milk and beat two minutes, using Dover beater and serve.
RECEPTION COCOA
Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grains of salt (that have been well mixed) in a saucepan; let boil five minutes, stirring constantly. Heat three cups of milk in a double boiler, add the cocoa mixture and one-half teaspoon of vanilla; beat with egg-beater until foamy and serve hot in chocolate cups, with a tablespoon of whipped cream on top of each cup, or take the cheaper marshmallows, place two in each cup and fill cups two-thirds full of hot cocoa.
HOT CHOCOLATE
Scrape two ounces of unsweetened chocolate very fine, add three tablespoons of sugar, small piece of stick cinnamon and one cup of boiling water; stir over moderate heat until smooth, then add three cups of hot milk. Return to the fire for a minute, do not let it boil, remove, add one teaspoon of vanilla. Beat with an egg-beater and serve.