The royal baker and pastry cook : $b A manual of practical cookery

one horse-radish. Boil all together till reduced to half the quantity. Pour off, and when cold bottle tight. Use in 3 months. [Illustration: (Decorative Design)] Beverages =Boiled Coffee.=—For 4 heaping tablespoons ground coffee allow 1 quart freshly boiling water and ½ white 1 raw egg. Mix the egg white with 3 tablespoons cold water, beating with fork. Add coffee and stir till well wet. Scald coffee-pot, put in prepared coffee. Pour in boiling water, cover spout, and boil 5 minutes. Pour in quickly ¼ cup cold water, let stand 3 minutes to settle. Strain into hot pot or have strainer on table. =Coffee for Six Persons.=—Take 1 full cup ground coffee, 1 egg, a little cold water; stir together, add 1 pint boiling water, boil up; then add another pint boiling water, and set back to settle before serving. =French Coffee.=—1 quart water to 1 cup very fine ground coffee. Put coffee grounds in bowl; pour over about ½ pint cold water and let stand for 15 minutes; bring remaining water to a boil. Take coffee in bowl, strain through fine sieve, then take French coffee-pot, put coffee grounds in strainer at top of French pot, leaving water in bowl. Then take boiling water and pour over coffee very slowly. Then set coffee-pot on stove 5 minutes; _must not boil_. Take off and pour in cold water from bowl that coffee was first soaked in, to settle. Serve in another pot. The French, who have the reputation of making the best coffee, use 3 parts Java, 1 part Mocha. =Vienna Coffee.=—Equal parts Mocha and Java coffee; allow 1 heaping tablespoon of coffee to each person, and 2 extra to make good strength. Mix 1 egg with grounds, pour on coffee ½ as much boiling water as will be needed, let coffee froth, then stir down grounds and let boil 5 minutes; then let coffee stand where it will keep hot, but not boil, for 5 or 10 minutes, and add rest of water. To 1 pint cream add white of an egg, well-beaten; this is to be put in cups