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Bits & Pieces

Recently I was in a conversation where we were talking about egg coffee, a seemly lost art. Most younger people would look at you with a puzzled expression as to why you would put egg in coffee. At one time, because of the hard water I suppose, an egg would be added to the grounds to make the coffee clear and would take away the bitter taste. My mother made egg coffee until she "got modern" and received a percolator coffee maker, thus ending the lost art. I found a recipe for Egg Coffee in a cookbook I received as a gift. It was submitted to this cookbook by Jan Urban and is Egg Coffee for a Crowd.

1 egg (shell and all) 1 cup cold water

1 1/4 lbs ground coffee 9 quarts cold water

Mix the egg into the coffee grounds. Add the 1 cup cold water. Tie this mixture in a cheesecloth bag large enough to allow room for the coffee to expand. Measure the 9 quarts of water into a large coffee pot. Immerse bag of coffee mixture into the water and bring to a boil. Remove from the heat, leave the bag in the water for 3-4 minutes, keep hot. Makes 48 cups.

Probably one problem with this recipe is to find a old coffee pot to make it in. One place to check would be in the kitchen of a church.

I also found a recipe for Instant Coffee with creamer and chocolate mix, which would be great for the cool evenings coming soon, too soon.

This was submitted by Jill Augeson and here are the ingredients...

1 cup Swiss Miss chocolate milk 1 cup sugar

1 cup dry coffee creamer 1/4 teas. nutmeg

1 cup instant coffee 1/4 teas. cinnamon

Mix well. Add 4 to 8 ounces of boiling water.

Enjoy and have a good day!