Cookery for every household

Pour some boiling water through it, and when it is well warmed, pour the water away. Put the coffee into the bag, and proceed as before. Coffee can also be made in a jug. Heat the jug thoroughly with boiling water, and pour the water away. Put the coffee into the jug, and stand it on the top of the stove for a few minutes until the coffee is hot. Then pour the proper quantity of boiling water over it, and stir with a spoon. Cover the jug with a lid or thickly-folded cloth, and let it stand by the side of the stove for fifteen minutes. Have the jug or pot in which the coffee has to be served made very hot. Stretch a piece of muslin over it, and strain the coffee through. 2967. Coffee with Milk (Café au Lait) When milk is served with coffee, it should be scalded, but not quite boiled. The proportions are equal quantities of strong coffee and milk, or two- thirds milk to one-third of coffee. A little cream may be added. 2968. Black Coffee (Café Noir) This is very strong, clear coffee, served without milk. No chicory should enter into its composition. It is served after luncheon or dinner, and large crystals or small cubes of sugar should be handed separately. Or, some people prefer raw sugar ; this is a matter of taste. 2969. Iced Coffee, Black (Cafe Frappe) 1 pt. strong clear coffee. I 2 oz. sugar. 1 table-sp. brandy. Mix the ingredients together in a jug, and set deep in ice until wanted. Before serving, add a lump of ice, and hand-whipped and iced cream separately. 2970. Iced Coffee (White) Cafe au lait is also very good if put in a jug, sweetened to taste, and stood on ice until icy cold. It makes a very refreshing drink in hot weather. 2971. Viennese Coffee Make good, black coffee and serve it with a spoonful of whipped cream on the top of each cup. 2972. Turkish Coffee This is a very strong form of black coffee, which is generally made in a special pot and served in special cups, which are very small. The pot, which is much wider at the base than at the top, Turkish Coffee Pot ' is placed on a stand over a spirit lamp, and the little cups have generally an outer case of metal by which to hold them. Good Java and Mocha coffee are the best to use, and they should be freshly ground and roasted. Allow 1 tea-spoonful of coffee to each cup required. Measure the necessary amount of water into the pot, and bring it to the boil. Stir in the coffee, and bring just to boiling point again. Remove the pot from the flame, let it stand a minute, and then bring it to the boil again. Repeat this three times, bringing the coffee each time to boiling point and no more. At the last boil up, throw in a tea-spoonful of cold water, and extinguish the flame. Let the coffee settle, and then pour off the clear liquid very gently into the cups. Serve sugar in large crystals separately, and if liked, some thinly-sliced lemon as well. 2973. Chocolate, To Drink 2 oz. chocolate. I 1 pt. milk. 2 or 3 table-sps. water. ) Sugar to taste.