Wholesome cookery

For each small coffee-cupful of water allow half am ounce of coffee. Put the coffee in the upper part of the coffee-pot (the ordinary French cafetière, which is made in tin and in china) ; pour the boiling water over, and let it stand till the water has run through. Must be as clear as wine. Be sure to lift off that part of the coffee-pot which holds the grains before you move the coffee-pot, or you may get a little coffee grounds shaken into the coffee. There is no excuse for not always having good coffee, provided two things are remembered : 1st. That the coffee provided must be coffee and not chicory. 2nd. That the cook must measure the water and weigh the coffee on each occasion : if she once attempts to guess at her quantities, bad coffee will be the result. It is better always to roast and grind the coffee at home, which is easily done. Put the beans on a baking tin in the oven, each bean separately ; leave them about 10- minutes, or until they are a rich brown. I always roast each day the coffee which is required for that day. If there is any coffee not used, it ought not to he thrown away. The coffee will keep if put in a bottle at once and tightly corked. It can then be used for a coffee custard or cream. 427. — To make Coffee (Turkish Fashion). Grind the coffee very fine. Take the same proportions you would for French -made coffee (perhaps rather more water to allow of boiling away). Put the water into a saucepan, with a lump of sugar ; when boiling hard, throw in the coffee ; let it come to a boil. Lift it off the fire as soon as it bubbles, then put it on the fire again ; lift it oft’ as soon as it bubbles ; do this a third time. Now throw in a spoonful of cold filtered water to settle the grounds ; leave it quiet one minute, and pour carefully into cups. Will have a thick yellow froth at the top. Serve without milk. The coffee, as usual, to be freshly roasted, and on this occasion ground. 428. — To make Chocolate. Cut up 1 tablet of chocolate in very small pieces , blend it in a little hot water or hot milk ; then add enough hot water or hot milk to make up a breakfast cup. Boil 2 or 3 minutes, stirring all the time. N.B. — Some people find chocolate made with milk SUNBmES. alone does not agree with them. In those cases use water, and add a little cold milk when you drink it. I find the best chocolate for this purpose is that of the Compagnie Coloniale, ivithout vanilla. 429. — Meat Tea. Take 1 pound of lean beef, mutton, or chicken. Cut it into very small pieces ; put it in a jar with 1 pint of cold water ; put the jar in a saucepan of cold Avater, and let it gradually become warm, and let it simmer for 3 or 4 hours. It must not boil. Pass it through a hair sieve ; flavour with salt, and, if liked, pepper. This meat tea can be taken plain, or thickened with sago, arrowroot, or bread-crumbs ; or a little cream can be stirred in, or a couple of yolks of eggs, if the patient is allowed eggs. 430. — Barley Cream.