1920 What to Drink E L Bertha

— COFFEE, CHOCOLATE, COCOA AND TEA

VIII

A book of beverage recipes which did not give directions for making coffee, tea and cocoa would surely fail in its mission. I have given recipes from many countries, and by many men famous for coffee making, feeling sure that each reader will find the exact one to please the fancy of himself or herself and family. COFFEE Even though we as Americans are coffee drinkers to almost an alarming degree, it is not often that we find a cook who really makes excellent coffee. When purchasing coffee one must be influenced by one's taste; whether all Java, whether equal parts of Mocha and Java, or whether a blend of one's own or a commercial blend is used. One thing should be remembered, and that is : good coffee is served as soon as it is made. The pot should always be hot before the coffee is made. The late Francis B. Thurber, a coffee importer, who made coffee a study both as it came to this country and as it was grown in its native state, gives the following recipe as his idea of unexcelled coffee To one cupful of coffee ground moderately fine add one egg with shell, and enough cold water to wet the grounds. Pour on one pint of boiling water and let it boil for fifteen minutes. Remove the pot from the fire and allow it to stand for three minutes to settle, then strain into a warm coffee pot. Serve in cups half filled with boiling milk, or if cream is used dilute with hot water. 105