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On coffee...

1903 recipes for my favourite life-sustaining beverage. Stumbled upon while doing research for Pandemonium stuff:


To make Coffee. 

Oftentimes the coffee leaves its flavor in the kitchen by too long a cooking. There are now many reliable coffee cookers that can be used on the table. Coffee made in this  way is preferable, as it s served as soon as made. The coffee pot should be kept scrupulously clean and aired. Great care should be taken to have the spout free from grains. Coffee will go  much farther if finely ground, and should always be freshly made.


The white of one egg is sufficient to clear one cup of ground coffee. Use one level tablespoonful of coffee for every cup.  Mix the coffee in a bowl with the white of egg and a very little cold water (onefourth cup to a cup of ground coffee), put into the scalded pot and pour on the boiling water; let boil three minutes. Remove to the back of the stove, add two tablespoonfuls of cold water, let settle for ten minutes, pour the coffee from the grounds and send to the table. If stronger coffee is required, increase the proportion of coffee. 


Use one rounding tablespoonful of coffee to a cup, put tlie coffee in a flannel bag, lay on tlie strainer and pour the boiling water over it.  Have the pot hot to begin with and stand in a pan of hot water while dripping.


This is to be mixed the night before.  Mix six tablespoonfuls of coffee with the white of an egg (or smaller quantity if you like) . Put into a small covered earthen dish, pour over it two cups of cold water, cover tightly, a preserve jar would do, and the next morning put into the coffee pot, pour the boiling water over it, using a cup to every tablespoonful, let it boil up just once, pour into it half a cup of cold water, let settle a few minutes before serving. This can be  made for after-dinner coffee by preparing in the morning.


Have the coffee very finely ground, using a tablespoonful to a cup, put in a pot, add cold water. When it touches the boiling point it is ready to serve. The Turk does not use cream or sugar.


Is made by any of the above receipts, using about double the proportion of coffee.

[Caroline Trask Norton's The Rocky Mountain Cook Book (1903)]