Mrs. Haines 'Hot Breakfast Beverages'

from Mrs. Haines Cookbook, 1915 

RECIPE 1. BOILED COFFEE

Allow one heaping tablespoon medium ground coffee for each person, then add one more tablespoon "for the pot." For each spoonful of coffee allow one cup cold water. Some persons add a pinch of salt to coffee. Well washed eggshells are used to clear coffee as it cooks. When strict economy of eggs is not needed an egg can be thoroughly stirred up with the dry coffee, after it is measured. Then put this coffee and egg into a granite coffee pot, add the cold water, stir well, and let it come very slowly to boiling point. The slower it is in cooking the better coffee will be. Do not let it cook more than a minute after it boils. Then add a quarter of a cup of cold water to coffee and set it back to let grounds settle for a few minutes. Cold water is heavier than coffee and carries the grounds to the bottom of pot. Sometimes there are grounds in spout of coffee pot, so it is wise to pour out a cup first, then pour it back into pot. Serve very hot. 

RECIPE 2. PERCOLATED COFFEE.

This method requires no boiling and is preferred by many. Coffee must be ground finer than for boiled coffee. The cold water is placed in the bottom of the pot, the coffee in a receptacle prepared for it. It is then allowed to come slowly to the boil and as it does so it rises through a small tube and falls back over and thereby gradually draws the strength from the coffee. One tablespoon coffee and one cup of cold water is allowed for each person just as in making boiled coffee. No egg is required by this method.

RECIPE 3. BLACK COFFEE.

Allow two tablespoons coffee for each cup water, make in same way as for boiled coffee or percolated coffee.

RECIPE 4. CAFE AU LAIT.

Use milk instead of water in making the coffee, which must be made by the boiled coffee method.

RECIPE 5. COCOA.

For each cup of cocoa allow one teaspoon grated cocoa. Wet the cocoa with a little water or milk. Allow one cup milk or water for each cup of cocoa. Put the liquid on to boil, add the moistened cocoa, stir in smoothly, let come to boil. Serve at once. Milk makes the nicest cocoa.

RECIPE 6. CHOCOLATE.

Allow one teaspoon melted chocolate or grated chocolate for each cup of milk. Follow directions for making cocoa. Whipped cream served with chocolate makes a very delightful addition and is very nutritious.

RECIPE 7. TEA.

Allow one generous pinch of tea for each person, and one cup boiling water. Scald teapot, pour out water, add tea, cover with freshly boiled water. Let stand only a moment or two. Serve hot. If desired, one or two whole cloves or a slice of lemon may be put in the teacup before pouring the tea. In this case do not serve cream with it.

RECIPE 8. ICED TEA.

Make a nice infusion of tea, let stand a few minutes, then pour off the grounds and set away to get cold. If hot tea is used allow plenty of ice to chill. Lemon juice, pineapple juice, mint leaves are all pleasant additions to iced tea.

RECIPE 9. ICED COFFEE.

Iced coffee is made in the regular way, then chilled and served usually with cream and sugar.