CARAMEL COFFEE NO. 2.—­Take one cup each of white flour, corn meal, unsifted Graham flour, and molasses.  Mix well, and form into cakes half an inch thick and a little larger around than a silver dollar.  If the molasses is not thin enough to take up all the dry material, one fourth or one half a cup of cold water may be added for that purpose.  Bake the cakes in the oven until very dark brown, allowing them to become slightly scorched.  When desired for use, take one cake for each cup of coffee required, pour sufficient water over them, and steep, not boil, twenty minutes.

CARAMEL COFFEE NO. 3.—­To three and one half quarts of bran and one and one half quarts of corn meal, take one pint of New Orleans molasses and one half pint of boiling water.  Put the water and molasses together and pour them over the bran and corn meal which have been previously mixed.  Rub all well together, and brown slowly in the oven, stirring often, until a rich dark brown.  Use one heaping tablespoonful of coffee to each small cup of boiling water, let it just boil up, then steep on the back of the stove for five or ten minutes.

CARAMEL COFFEE NO. 4.—­Beat together four eggs and one pint of molasses, and mix thoroughly with four quarts of good wheat bran.  Brown in the oven, stirring frequently.  Prepare for use the same as the preceding.

MRS. T’S CARAMEL COFFEE.—­Make a rather thick batter of Graham grits or Graham meal and milk, spread it in shallow pans and bake in a moderate oven until evenly done throughout.  Cut the cake thus prepared into thin strips, which break into small uniform pieces and spread on perforated tins or sheets and brown in the oven.  Each piece should be very darkly and evenly browned, but not burned.  For each cup of coffee required, steep a small handful in boiling water for ten or fifteen minutes, strain and serve.

PARCHED GRAIN COFFEE.—­Brown in the oven some perfectly sound wheat, sweet corn, barley, or rice, as you would the coffee berry.  If desired, a mixture of grains may be used.  Pound or grind fine.  Mix the white of an egg with three tablespoonfuls of the ground grain, and pour over it a quart of boiling water.  Allow it to come just to the boiling point, steep slowly for twelve or fifteen minutes, and serve.

WHEAT, OATS AND BARLEY COFFEE.—­Mix together equal quantities of these grains, brown in the oven like ordinary coffee, and grind.  To one quart of boiling water take three tablespoonfuls of the prepared coffee mixed with the white of an egg, and steep in boiling water ten or fifteen minutes.

RECIPES FOR COLD BEVERAGES.

BLACKBERRY BEVERAGE.—­Crush a quart of fresh blackberries, and pour over them a quart of cold water; add a slice of lemon and a teaspoonful of orange water, and let it stand three or four hours.  Strain through a jelly bag.  Sweeten to taste with a syrup prepared by dissolving white sugar in hot water, allowing it to become cold before using.  Serve at once with bits of broken ice in the glasses, or place the pitcher on ice until ready to serve.