One full coffeecupful of ground coffee, stirred with one egg and part of the shell, adding a half cupful of cold water.  Put it into the coffee boiler, and pour on to it a quart of boiling water; as it rises and begins to boil, stir it down with a silver spoon or fork.  Boil hard for ten or twelve minutes.  Remove from the fire and pour out a cupful of coffee, then pour back into the coffeepot.  Place it on the back of the stove or range where it will keep hot (and not boil); it will settle in about five minutes.  Send to the table hot.  Serve with good cream and lump sugar.  Three-quarters of a pound of Java and a quarter of a pound of Mocha make the best mixture of coffee.

VIENNA COFFEE.

Equal parts of Mocha and Java coffee; allow one heaping tablespoonful of coffee to each person and two extra to make good strength.  Mix one egg with grounds; pour on coffee half as much boiling water as will be needed; let it froth, then stir down grounds, and let boil five minutes; then let it stand where it will keep hot, but not boil, for five or ten minutes, and add rest of water.  To one pint of cream add the white of an egg, well beaten; this is to be put in cups with sugar, and hot coffee added.

FILTERED OR DRIP COFFEE.

For each person allow a large tablespoonful of finely ground coffee, and to every tablespoonful allow a cupful of boiling water; the coffee to be one part Mocha to two of Java.

Have a small iron ring made to fit the top of the coffeepot inside, and to this ring sew a small muslin bag (the muslin for the purpose must not be too thin).  Fit the bag into the pot, pour some boiling water in it, and, when the pot is well warmed, put the ground coffee into the bag; pour over as much boiling water as is required, close the lid, and, when all the water has filtered through, remove the bag, and send the coffee to table.  Making it in this manner prevents the necessity of pouring the coffee from one vessel to another, which cools and spoils it.  The water should be poured on the coffee gradually so that the infusion may be stronger; and the bag must be well made that none of the grounds may escape through the seams and so make the coffee thick and muddy.

Patented coffeepots on this principle can be purchased at most house-furnishing stores.

ICED COFFEE.

Make more coffee than usual at breakfast time and stronger.  When cold put on ice.  Serve with cracked ice in each tumbler.

SUBSTITUTE FOR CREAM IN COFFEE.

Beat the white of an egg, put to it a small lump of butter and pour the coffee into it gradually, stirring it so that it will not curdle.  It is difficult to distinguish this from fresh cream.

Many drop a tiny piece of sweet butter into their cup of hot coffee as a substitute for cream.