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VIII
—
COFFEE,
CHOCOLATE,
COCOA
AND
TEA
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.
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