BEVERAGES

BOILED COFFEE

For 4 cups. Beat half an egg white with three tablespoons cold water and mix with ¾ cup ground coffee; put into scalded coffee pot; add 1 quart boiling water and boil 5 minutes. Add ¼ cup cold water and allow to stand 3 minutes to settle before serving.

FRENCH OR DRIP COFFEE

6 tablespoons finely ground coffee

4 cups boiling water

Put coffee in fine strainer of coffee pot. Keep over hot water or on back of range but do not boil. Pour boiling water slowly over coffee, about one-quarter of a cup at a time, keeping pot covered between each addition of water.

TEA

Water for tea should be freshly heated and just boiling. Teas are of different strength, but a safe rule is 1 teaspoon dry tea to 1 cup water. Scald teapot; put in dry tea and cover with little boiling water for 1 minute. Add boiling water and cover closely. Allow it to stand 3 to 6 minutes and strain off into a second hot pot before serving.

CHOCOLATE

Cut into small pieces 1 ounce unsweetened chocolate; add 1 tablespoon sugar and 2 tablespoons hot water. Boil all together till smooth; add gradually 2 cups scalded milk; cook in double boiler 5 minutes. If desired add ¼ teaspoon vanilla. Serve with whipped cream.

COCOA

The usual rule is 2 teaspoons cocoa, 1 teaspoon sugar, 1 tablespoon cold water and ¾ milk to each cup. Mix dry cocoa with sugar and cold water; cook over slow fire until thick; add milk, and boil 1 minute.

COCOA SYRUP

2 cups water

2 cups sugar

1 cup cocoa

½ teaspoon salt

Stir water and sugar in saucepan until dissolved; boil 5 minutes; mix cocoa with cold water to make a paste and add to boiling water and sugar; boil slowly for 10 minutes; add salt. When cold put into bottle or glass jar in refrigerator. Take 2 tablespoons of syrup for each glass or cup of milk. Served with whipped cream either hot or cold this is a nourishing and delicious beverage.