CHAPTER VI.

COFFEE AND TEA.--MUSH, JOHNNYCAKE AND HOECAKE.--SLAPJACKS, CORN DODGERS, ASH CAKES, BISCUITS, CAMP BREAD.--EGGS.

Coffee.

THE simplest way to make good coffee is to put into the pot two tablespoonfuls of the ground and browned berry to each cupful of the beverage. Pour on cold water to the required amount, remove it from the fire when it first boils up, let it stand a few moments in a warm place, and then pour into the pot half a cup of cold water to settle it.

Coffee, No. 2.

If the ground coffee is running low or the cook wishes to economize and has plenty of time and utensils, I will give him a recipe which requires much less of the berry to produce the required strength, as follows: Put the dry coffee into the pot, and heat it, stirring it constantly. Then pour over it one quart of boiling water to every two tablespoonfuls of coffee, and set the pot where it will keep hot but not boil. After standing ten or fifteen minutes it is ready to drink.

Tea.

For most teas the right proportion is one tablespoonful of tea for every teacup that is to be drawn and one "for the pot." The simplest method of making it is to put cold water on the tea in the pot, set over the fire and let it almost boil. Just as it begins to steam remove it to a place less hot, where it will simmer and not boil for five minutes. If it boils or simmers too long the tannin will be dissolved, and the tea will have a disagreeable astringent taste. When the liquid is all used out of the pot I do not throw away the "grounds," but add one-half the quantity for the next drawing, and so on till the pot is one-third full of grounds, when it is all emptied and the pot thoroughly washed.

Cornmeal Mush.

The main difficulties in making good cornmeal mush are the care necessary to prevent the formation of lumps and the long time required to cook it. The surest way to avoid lumps is to mix the meal first with cold water enough to make a thin batter, and then pour this batter into the pot of boiling water (slightly salted) very gradually, so as not to stop the boiling process. Sufficient of the batter should be stirred in to make a thin mush, and the latter should then be boiled until it is of such consistency that it will hang well together when taken out with a spoon. The longer it is allowed to boil the better it will be, and if long boiling makes it too thick, add more boiling water. It can be advantageously boiled two hours, but is eatable after twenty minutes' boil. If it is sprinkled into the pot of boiling water dry, do so very gradually and stir it constantly to prevent its lumping.

Fried Cold Mush.

Cut cold cornmeal mush into slices half an inch thick, and fry on both sides in boiling pork fat or butter. Or, dip each slice into beaten egg (salted), then into bread or cracker crumbs, and fry. If fried in lard add a little salt.

Oatmeal Mush.

Is made the same as cornmeal mush, but must always be sprinkled dry into the pot of boiling water.

Johnnycake.

Make a thick batter by mixing warm (not scalding) water or milk with one pint of cornmeal, and mix in with this a small teaspoonful of salt and a tablespoonful of melted lard. Grease your bake-tins (described in