The 1918 Fanny Farmer Cookbook

added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part

cream may be used, if a diluted cup of coffee is desired. Coffee percolators are preferably

used

when coffee is made at table.

Boiled Coffee

cup coffee

cup cold water

egg

cups boiling water

Scald granite−ware coffee−pot. Wash egg, break, and beat slightly. Dilute with one−half the

cold water, add crushed shell, and mix with coffee. Turn into coffee−pot, pour on boiling

water,

and stir thoroughly. Place on front of range, and boil three minutes. If not boiled, coffee is

cloudy; if boiled too long, too much tannic acid is developed. The spout of pot should be

covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a

cup to be sure that spout is free from grounds. Return to coffee−pot and repeat. Add

remaining

cold water, which perfects clearing. Cold water being heavier than hot water sinks to the

bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will

not

boil. Serve at once. If any is left over, drain from grounds, and reserve for making of jelly or

other dessert.

Egg−shells may be saved and used for clearing coffee. Three egg−shells are sufficient to

clearing where one cup of ground coffee is used. The shell performs no office in clearing

for the albumen which clings to it. One−fourth cup cold water, salt fish−skin, washed, dried,

cut in inch pieces, is used for same purpose.

effect

except

and

Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy

necessary, if great care is taken, egg may be omitted. Coffee so made should be served from

range, as much motion causes it to become roiled.

Tin is an undesirable material for a coffee−pot, as tannic acid acts on such metal and is apt

form a poisonous compound.

When coffee and scalded milk are served in equal proportions, it is called Café au lait.

Chapter III − BEVERAGES