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To toast Coffee.

Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the darkest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma.

Two pints of coffee become three pints after toasting.—Mrs. S. T.

Boiled Coffee.

To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil twenty minutes, scraping from the sides and stirring occasionally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just at the boiling point. Do not let it boil, however. Serve in the same coffee-pot.

Coffee should never be glazed.

Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee.

If the members of the family drop in at intervals, it is well to keep the coffee over a round iron weight, heated just enough to keep the coffee hot, without boiling it. This answers better than a spirit lamp for keeping coffee hot.—Mrs. S. T.

Coffee.

Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping tablespoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw—about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table.

Use the best white sugar, and in winter let the milk stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milk.—Mrs. M. C. C.

Coffee.

Buy Java and Laguayra mixed, two-thirds Java and one-third Laguayra, which will give a delightful aroma to the Java.

Scald the pot. Then put in a teacup of coarsely ground coffee, parched a light brown and mixed with cold water till it forms a paste, to six cups of boiling water. Before you put in the boiling water, add to the grounds one or more egg-shells or whites of eggs, to keep it clear. Let it boil ten or fifteen minutes. Before taking it off the fire, drop in about a teaspoonful of cold water, which will settle all the floating grounds.—Mrs. J. P.

Dripped or Filtered Coffee.

If one quart of coffee is desired, grind three gills of coffee, put it in the filterer and pour boiling water over it. If not sufficiently strong, pour out and return to the filterer. Then set on the fire and boil up, taking from the fire immediately.—Mrs. S. T.

Dripped Coffee.

One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time.—Mrs. J. R. McD.

Café au Lait.

1 cup German chiccory.

2 cups ground coffee.

Put in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percolator it will be better. Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.—Mrs. J. W. S.

Green Tea.

Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen or twenty minutes, add boiling water till it has the strength desired.—Mrs. J. R. McD.

Green Tea.

Scald the teapot. If you wish a pint of tea, put in one heaping teaspoonful tea after putting in a pint boiling water. Set this where it will keep hot, but not quite boil.—Mrs. S. T.

A good Cup of Green Tea.

Before putting in any water, set the teapot with the tea in it before the fire and let it get thoroughly hot. Then fill the pot with boiling water and let it stand five minutes.—Mrs. M. E. L. W.

Black Tea.

If you wish a quart of tea, put that quantity of boiling water into the teapot, after scalding it. Add four teaspoonfuls of tea. Boil twenty minutes. It is a great improvement to put in a little green tea.—Mrs. S. T.

Black Tea.

Add one and one-half pint boiling water to a half-teacupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water.—Mrs. J. R. McD.

Iced Tea.

After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.—Mrs. S. T.

Chocolate.

Scrape fine one square of Baker's chocolate (which will be an ounce). Put it in a pint of boiling water and milk, mixed in equal parts. Boil it ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully. Sweeten to the taste, at table.—Mrs. S. T.

Cocoa.

To one pint milk and one pint cold water add three tablespoonfuls grated cocoa. Boil fifteen or twenty minutes, milling or whipping as directed in foregoing recipe. Sweeten to taste, at the table. Some persons like a piece of orange-peel boiled with it.—Mrs. S. T.

Broma.

Dissolve one large tablespoonful broma in one tablespoonful warm water. Pour on it one pint boiling milk and water (equal parts). Boil ten minutes, milling or whipping as above directed. Sweeten to the taste.—Mrs. S. T.

A cream-pitcher of whipped cream should always accompany chocolate or any preparation of it, such as cocoa or broma.—Mrs. S. T.