Make Your Own Coffee Substitutes

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Coffee drinkers of the world, unite! Take a stand against skyrocketing java prices!

The South American plantation owners who produce the raw product . . . the people who buy and sell coffee on the "commodities market . . . the makers of Maxwell House; Yuban Nescafe, and other major brands of Java.. . all would have us believe that the only way are can indulge oar thirst for an aromatic . dark-brown breakfast drink is to buy their wares and pay their prices, no matter how outrageous those prices might be. It simply ain't so:

There's no reason in the world to spend up to $5:00 a pound for ground roast coffee (or up to $10 a pound for instant). . when you can brew your own perfectly satisfying coffee substitutea from inexpensive, readily available (not to mention wholesome and nutritious) cereal grains and vegetables. Yes, cereal grains and vegetables. Back in the 30's-when money (and coffee) was a good deal scarcer than it is now-many people couldn't afford to drink real coffee. Instead, they brewed . a variety of mock javas from barley, rye, wheat, oats; flax, and other common foodstuffs. And in some cases, the dark-brown beverages that resulted were said to have a significantly better flavor than real coffee.

Whether the mock Javas listed below are better- or worse-tasting than your favorite freeze-dried or ground roast coffee is something you'll have to decide for yourself. One thing is certain, however: Unless you do try one or more of the following concoctions, you'll never know bow satisfying coffee substitutes can be . : . and you'll never know how mach "coffee money" you might have been able to save!

PARSNIP POSTUM

Marjorie Meschke of Calder, Idaho claims it's possible to make a richly satisfying coffee-like drink from-of all things parsnips: "It's true" she says: "I served some parsnip coffee to my husband recently; and he thought it was the real thingl I had to tell him what it was. Even then, I don't think he believed me: He was amazed!"

Here's all you do to duplicate Marjorie's recipe: Cut a batch of fresh parsnip roots (skins and all) into very small pieces, or grate the roots as you would hashbrown potatoes. Dehydrate the bits well, then roast 'em in a 400°F oven until they're a very dark brown (about 20 minutes). Turn the oven` off and allow the crunchy morsels to cool as the oven itself cools: