BOILED COFFEE
Scald a clean coffee pot, and into it put 12 level tablespoonfuls of ground coffee. Add several crushed egg shells or the white of one egg, pour in 1 cupful of cold water, and shake until the whole is well mixed. Add 5 cupfuls of freshly boiling water and put over the fire to boil. After the coffee has boiled for 5 minutes, pour 1/4 cupful of cold water down the spout. Allow it to stand for a few minutes where it will keep hot and then serve.
CEREALS
EXAMINATION QUESTIONS
(1) (a) Mention the eight cereals that are used for food. (b) How may the universal consumption of cereals be accounted for?
(2) (a) Explain why cereals and cereal products are economical foods. (b) What factors should be considered in the selection of cereals?
(3) (a) Why are cereals not easily contaminated? (b) What care in storage should be given to both prepared and unprepared cereals?
(4) (a) Explain briefly the composition of cereals. (b) Describe the structure of cereal grains.
(5) What food substance is found in the greatest proportion in cereals?