There are two ways of making good coffee in an ordinary pot. (I) Put coffee in pot with cold water (one heaped tablespoonful freshly ground to one pint, or more coffee if canned ground) and hang over fire. Watch it, and when water first begins to bubble, remove pot from fire and let it stand five minutes. Settle grounds with a tablespoonful of cold water poured down spout. Do not let the coffee boil. Boiling extracts the tannin, and drives off the volatile aroma which is the most precious gift of superior berries. (2) Bring water to hard boil, remove from fire, and quickly put coffee in. Cover tightly and let steep ten minutes. A better way, when you have a seamless vessel that will stand dry heat, is to put coffee in, place over gentle fire to roast until aroma begins to rise, pour boiling water over the coffee, cover tightly, and set aside.
Tea is best made in a covered enameled pail. Leave the lid off until the water boils hard, then drop the tea in (one heaped teaspoonful to the pint is a common rule, but it depends on the strength of the brand you use), remove from the fire at once, stir it to make tea settle, cover tightly, and steep away from fire four minutes by the watch. Then strain into a separate vessel. A better way is to use a tea-ball, or put the tea in a small square of cheesecloth, tie it up in loose bag form, and leave some string attached to remove it with.
A good deal of the aroma escapes from a teapot, but little from a covered pail.
If tea is left steeping more than five or six minutes the result is a liquor that would tan skin into leather. To boil is — well, it is like watering a rare vintage. You know what the old Colonel said: " My friend, if you put water in that wine, God'll never forgive you!"
For each quart of boiling water scrape up four tablespoonfuls of chocolate. Boil until dissolved. Then add half a pint milk. Stir with a peeled stick until milk has boiled up once. Let each man sweeten his own cup.
Follow directions on can.