Home › Canning and Preserving › Coffee

Coffee

5 tablespoons ground coffee White of 1 egg (or less) 4 cups boiling water 1 cup cold water Use an aluminum or granite-ware pot and always make the coffee fresh, scalding the pot each time before using. , scalding the pot each time before using.

Wash the egg; break and beat slightly. Add half the cold water; mix some with the coffee; put in the pot and add the boiling water. Bring to the boiling point; add the remainder of the cold water to hasten the grounds in settling. Stand. the pot where it will keep hot but not boil for five minutes; then serve at once, as coffee allowed to stand becomes flat and loses its aroma. The egg is not necessary; but most cooks use a clean shell or a little of the white of an egg. Others beat the whole egg with a of the white of an egg. Others beat the whole egg with a little water, but use only a portion of it, keeping the rest for further use in a covered glass in the ice chest.