BOILED COFFEE

One-half cup ground coffee, one egg, one cup cold water, six cups boiling water. Do not use tin coffee pot. Wash Q.^g, break, and beat slightly, dilute with one-half the cold water, add crushed shell and mix with coffee. Turn into coffee pot, pour on boiling water, and stir thoroughly. Boil three minutes. If not boiled, coffee is cloudy ; if boiled too long, too much tannic acid is developed. Add remaining cold water, which perfects clearing. . Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Let simmer for ten minutes, but do not allow cof- fee to boil.