Measure 12 cups cold water into an old-fashioned enamel coffee pot.
(Blue and white preferred.) Bring water to boiling and add a pinch salt.
Mix 1 cup Folger's coffee or your favorite brand of ground coffee in a mixing bowl.
Add 1 raw egg and mix thoroughly.
Turn the boiling water down to a simmer and then add the coffee and egg mixture.
Mix well with a long wooden spoon. Bring the heat back up and continue stirring because
the coffee will foam up and otherwise boil over. Slow boil or simmer for 2 to 3 minutes
(enjoy the aroma). Add 1/4 cup cold water, coffee grounds will sink to the bottom of the pot.
Strain through a coffee strainer into thermal carafes. Very tasty and golden clear color.
This recipe has been handed down from my mother, Edith Anderson, and my Grandmother, Emily Nordeen. (Also used at church Ladies Aid meetings.)
- Lois Barott