BOILED COFFEE RECIPE:
1 cup coffee
1 cup cold water
6 cups boiling water
Scald granite-ware coffee-pot.
Wash egg, break, and beat slightly.
Dilute with one-half the cold water, add crushed shell, and mix with
Turn into coffee-pot, pour on boiling water, and stir thoroughly.
Place on front of range, and boil three minutes.
If not boiled, coffee is cloudy; if boiled too long, too much tannic acid
The spout of pot should be covered or stuffed with soft paper to prevent
escape of fragrant aroma.
Stir and pour some in a cup to be sure that spout is free from grounds.
Return to coffee-pot and repeat.
Add remaining cold water, which perfects clearing.
Cold water being heavier than hot water sinks to the bottom, carrying
grounds with it.
Place on back of range for ten minutes, where coffee will not boil.
Serve at once.