Here is page 10 and part of page 11 from the vintage booklet The Enterprising Housekeeper, sixth edition (1906). If you’d like to follow along and browse through more pages of the book, I’m filing them in the Enterprising Housekeeper Category.
There seem to be as many variations in the making of coffee as there are grades of the raw material, and all supplied by the same person. Java and Mocha are usually considered the best varieties, and the proportion of two-thirds Java to one-third Mocha seems agreeable to most people. It must be remembered, however, that each variety of coffee has different grades, and the best assurance of good quality is the name of a reputable dealer on a certain grade or mixture of coffee of which he has made a specialty. The best quality of coffee can be spoiled in the making, and while that seems to be a very simple operation, to have it always right is one of the difficulties of house-keeping. It is, ordinarily, better to purchase roasted coffee, for much of the flavor depends upon the evenness and degree of this process, and few homes have the facilities for doing it properly. Keep it in air-tight cans and grind as needed for use, for ground coffee loses its strength, even when kept most carefully. The Enterprise Coffee Mills have gauges with which to regulate the fineness or coarseness of the grinding, and this depends upon the method of making employed. For an infusion, the coffee should be pulverized; for a decoction, ground more coarsely. Too good care cannot be taken of the coffee-pot, which should be of granite-ware or porcelain, and kept scrupulously clean.
The proportions remain the same, one heaping tablespoonful of coffee to one cup of boiling water, whether drip or boiled coffee is to be made; but something does depend upon the number of people. One-half cupful of ground coffee and one quart of water will make coffee for five people, but for one person one tablespoonful of coffee and one cupful of water will not suffice, for the old idea of allowing so much for the pot has reason in its being.
Scald the coffee-pot and see that it is thoroughly heated. Grind the coffee to a fine powder. Have the water boiling but use it at its first boil before the gases have disseminated. Put the coffee in the percolator and pour the water on the upper sieve. When there is much coffee to be made it takes some time for the percolation and in order to have the coffee hot it is wise to stand the pot in hot water during the process. Drip coffee must be served at once.
Scald out the coffee-pot, and see that it is thoroughly heated. Grind the coffee, put it in the coffee-pot, add the water boiling, cover the spout and let the water come to the boiling point. Stir in an egg-shell, crushed, and mixed with one tablespoonful of cold water. Let the coffee boil one minute. Let it stand where it will keep hot, but not boil, for ten minutes, and serve.
To Make With Cold Water
Mix the required amount of ground coffee with its proportion of water and let stand until ten minutes before breakfast is ready to serve. Let it come fully to the boiling point without the addition of hot water or egg and serve at once.
I too have hundreds of vintage recipes and booklets. I have kept them over the years and pull one out now and then. I just want to say I know the time and effort it took to compile all of these and we ladies do appreciate it greatly. Thank you for sharing.