RECIPES FOR HOME ECONOMICS CLASSES. 23

. Mix coffee, salt, egg white and shell; add cold water; mix.
. Turn into scalded pot; add boiling water. Fill spout with soft paper.
. Boil very gently 3 to 5 min.; set back on stove.
4. Pour out a little coffee to clear the spout; return it to the coffee-pot;
let stand 3 min. to settle.

Notr.—A tbsp. of cold water should be used to settle grounds where an egg-white is
not used.

Cob eH

BOILED COFFEE (WITH COLD WATER).

1. Proportions: Same as above.

2. Mix coffee and egg (if used) and full amount of water.

3. Bring to a boil and boil for 1 min.

4, Treat the same as when made with boiling water.

Notr.—This method is simple, and generally used for making coffee in large quantities
and at picnics.

PERCOLATED COFFEE.

1-1% tbsp. finely ground coffee. f.g. salt.
1 ec. boiling water.
1. Scald percolator; put in coffee and salt.
. Add boiling water; percolate 5-8 min.
3. Serve with cream or hot milk.

i)

COFFEE (BY INFUSION).

. Proportions: Same as above,

. Coffee must be finely ground.

Use enamel or porcelain coffee-pot.
Scald pot.

Add coffee and boiling water.

. Steep for 2 min.

. Filter or add cold water to settle.

. Serve at once.

DBNaow1r WD eH

Notre.—This gives a coffee of a very delicate flavour.

LEMONADE (ror 10-12 Peopte).

1% ¢@ sugar. Rind of 1 lemon (thin shavings).
1c. water, - Juice of 6 lemons.
1. Make syrup of water, sugar, and lemon-rind.
2. Boil 5 min.; cool.
3. Add lemon-juice; strain; dilute with cold water to taste—about 2 tbsp.
syrup to 1 glass.

FRUIT PUNCH.

1 ¢ orange-juice. % tbsp. grated orange-rind.
% ec. lemon-juice. % to 1c sugar.
% tbsp. grated lemon-rind, 1 qt. boiling water.

1. Boil sugar, water, and fruit-rind 5 min.
2. Cool; add fruit-juices; strain and chill.
3. Dilute with iced water.