Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra, which will give a delightful aroma to the Java.
Scald the pot. Then put in a teacup of coarsely ground coffee, parched a light brown and mixed with cold water till it forms a paste, to six cups of boiling water. Before you put in the boiling water, add to the grounds one or more egg-shells or whites of eggs, to keep it clear. Let it boil ten or fifteen minutes. Before taking it off the fire, drop in about a teaspoonful of cold water, which will settle all the floating grounds.—Mrs. J. P.
Dripped or Filtered Coffee.
If one quart of coffee is desired, grind three gills of coffee, put it in the filterer and pour boiling water over it. If not sufficiently strong, pour out and return to the filterer. Then set on the fire and boil up, taking from the fire immediately.—Mrs. S. T.
Dripped Coffee.
One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time.—Mrs. J. R. McD.
Café au Lait.
1 cup German chiccory.
2 cups ground coffee.
Put in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percolator it will be better. Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.—Mrs. J. W. S.