RULES FOR MAKING GOOD
COFFEE

Use fresh coffee, or vacuum packed, and
a glass perculator, or silex, if possible.
Measure both coffee and water. Use 1
heaping tablespoon of coffee for each
measuring cup of water. Best when pot
is filled to capacity with water. Perco-
late very gently for 10 minutes; remove
grounds at once.

COFFEE FOR 100

2 Ibs. medium ground coffee
5 gallons boiling water
I teaspoon salt

Tie coffee loosely in cheesecloth bag.
Drop bag into kettle of boiling water;
add salt; cover tightly. Keep just under
boiling point for 10 minutes.

IF YOU WASH your pantry shelves with
a hot solution of alum water, it will drive
away all roaches and insects.

RULES FOR MAKING
GOOD TEA

Scald teapot with boiling water; if possi-
ble use an earthen pot. Measure 1 tea-
spoon tea per person into pot; add 1
additional teaspoon for pot. Add 1 cup
of boiling water for each serving. Let
stand 3 to 5 minutes. Pour immediately.

ICED TEA

Make very strong brew of tea. Fill a
large pitcher with cracked ice, add a good
half cup sugar; pour hot tea over ice and
sugar, stiring all the while. Add lemon
juice to taste.

STORED SILVER will not tarnish if a
piece of camphor is put away with it.
ROLLS, heating: A most satisfactory
method of heating rolls, so that they will
taste the same as when freshly baked, is
to sprinkle them with water, place in
covered pan and heat in moderate oven
for five to ten minutes.

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VACUUM PACKED
VITAMIN D INCREASED
PORATE

Makes Good Cooking Better!

Extra Nutritious

Pacific Mill
SAVES TIME
ADDS FLAVOR

Extra Delicious

SAVES MONEY
ADDS RICHNESS

Whenever a recipe calls for milk,
be sure to use PACIFIC MILK.
Pacific is concentrated to double
richness—adds extra smoothness
and flavor to your recipes. And
it whips easily for party desserts.

COOK WITH PACIFIC
FOR COMPLIMENTS

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