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BUTTERED TOAST
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Bread for toasting should as a rule be 48 hours or more old. Cut the desired number of slices, making each about 1/4 to 1/2 inch thick. Place the slices on a toaster over a bed of clear coals or on a broiler under a slow gas flame. Turn the bread frequently until it assumes an even light brown on both sides. Remove from the heat, spread each slice with butter, and serve while hot and crisp.
COCOA
2 c. scalded milk
3 Tb. cocoa
3 Tb. sugar
1/4 tsp. salt
2-1/2 c. boiling water
Scald the milk in a double boiler. Mix the cocoa, sugar, and salt. Stir the boiling water into this mixture gradually, and let it boil for several minutes over the fire. Then turn the mixture into the hot milk in the double boiler, and beat all with an egg beater for several minutes. A drop of vanilla added to the cocoa just before serving adds to its flavor.
BOILED COFFEE
Scald a clean coffee pot, and into it put 12 level tablespoonfuls of ground coffee. Add several crushed egg shells or the white of one egg, pour in 1 cupful of cold water, and shake until the whole is well mixed. Add 5 cupfuls of freshly boiling water and put over the fire to boil. After the coffee has boiled for 5 minutes, pour 1/4 cupful of cold water down the spout. Allow it to stand for a few minutes where it will keep hot and then serve.
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