No. 3502 — Rye Coffee

Choose large clean rye grains, sieve, wash and dry them. Roast in a roaster or frying pan as for coffee, stirring often so that they neither scorch nor become over-roasted.

Grind and brew like ordinary coffee, but use 2–3 full teaspoons of the rye powder per cup instead of one. Place in a flannel bag, cover with boiling water, boil thoroughly and allow to settle. Serve with milk or cream.

An alternative begins by soaking selected sieved rye in cold water for 24 hours, then cooking until the grains start to split. Drain in a sieve.

Spread the rye on linen in a warm room or in the summer sun until dry, then roast small batches, avoiding over-roasting. Transfer immediately from the roaster to a large covered bowl.