Arthur Byron
PERFECT COFFEE
Use an ordinary coffee pot. Ten-cent one is good as any other.
Don't use egg or egg shell to settle coffee. It will require no settling.
Before putting the coffee pot on the fire, put in five heaping tablespoonfuls of medium-ground coffee.
Add one cup of cold water, and let stand for fifteen or twenty minutes. Then add four cups of hot water and put pot on fire. Keep lid off and watch coffee; as soon as it boils, lift it off till it stops boiling. Put it on fire again and as soon as it begins to boil again remove it as before; put it back and when it boils for the third time, allow it to boil furiously for three or four seconds, then put it on low fire and let it simmer for seven minutes.
This will make four cups of perfect coffee. Put sugar and cream in cup and take cup to fire and pour the boiling coffee into the cream; that is the best way to serve it.
This is a perfect cup of coffee and can be made in camp, on the boat, in the flat-ANY PLACE.
Nhin Bupon
BELGIAN HARE-SOUR CREAM SAUCE
One hare cleaned and split. Lard the back and the hind legs. Cook one cup diced carrots and one-half a small onion in a little bacon fat five minutes. Place hare in pan and pour a cup of brown stock around it. Bake three-quarters of an hour and baste often. Now add one cup of cream and juice of one lemon. Cook fifteen minutes longer and baste every five minutes. Remove hare, strain and thicken sauce, season with pepper and salt and pour around hare and serve.
This is my one culinary accomplishment and while making it I always insist that some other fellow is busily engaged at hot biscuit-making at the same time, because the two are necessary to a perfect meal. Gastronomically yours,