The white and shell of an egg are sometimes- mixed with ground coffee in order to “clear ’’the solution. If eggs are allowed, they answer their purpose excellently, and should be mixed with the ground coffee before the boiling water is poured on. They can, however, be dis- pensed with. There is a good deal of difference of opinion about the quantity of coffee which should be used in making the beverage. This must, of course, varj' with the degree of Haw to Make Tea and Cojfce. 143 strength required. Thrifty housekeepers who consider strong coffee injurious, declare that a teaspoonful of coffee is sufficient for half a pint of water. Ordinary individuals will, however, in all probability prefer to drink coffee made with a heaped tablcspoonful of coffee to the half pint of water. If caj^ au tail, or three parts coffee and one part milk is wanted, only half the above measure of water should be used, and the coffee (which will then be strong) should be weakened with milk, but never with water. If coffee and chicory are preferred, three tablespoonfuls of the mi.xture will be needed for a pint of water. Whatever the quantity may be, put the coffee into the coffee-pot, and pour over it the requisite measure of boil ing water. Let it stand a minute or two, then put it back on the fire, and bring it gently to the boil. Take it off, pour out a cupful, and return it to the pot from a good height. Repeat this operation twice. Throw a table- spoonful of cold water into the coffee, let the pot stand by the side of the fire for three or four minutes, then strain the liquid through muslin into the heated vessel from which it is to be served, and send it at once to table. Now for making coffee with the cafeiiire. On no ac- count stint the coffee. French people always use plenty of the fragrant powder. An ounce of coffee✪ Coffee to a break- fast-cupful of water will be about right. First fill the cafeti^re with boiling water, let it stand a minute or two, then pour it out. Put the coffee (heated in the oven, and freshly ground, remember : these details ar‘ important) upon the perforated bottom of the upper co'mpartment ; press this down with the piston, and put the strainer on the top ; then pour on gently and gradually as much boiling water as is required. Put the cover over the spout of the cafeti^re to keep in the steam and fra- grance ; or, if this is wanting, fill the end of the spout with soft paper to prevent their escape. Cover the cafetiere and leave it in a hot place for a few minutes, and when the coffee has drained from the upper compartment into the lower one the coffee is ready for use. There is no difficulty here, is there ? Yet here is good coffee, as good as we need desire. Mixed with sugar and scalded milk, it is caf^ au laitj when very strong, and without cither 144 The Girl’s Own Cookery Boon. sugar or milk, it is cafd noir; with cognac, and sugar to taste, it is cafi gloria. If we decide to drink this coffee with milk, there is still an important point to be considered. The milk must be quite hot, but it must be scalded, not boiled. That is, the milk must be put in a jug, the jug set in a saucepan of water, and thus heated over the fire. No one who had not tried would believe what a difference attention to this detail makes in the flavour of coffee.

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The white and shell of an egg are sometimes- mixed with ground coffee in order to “clear ’’the solution. If eggs are allowed, they answer their purpose excellently, and should be mixed with the ground coffee before the boiling water is poured on. They can, however, be dis- pensed with. There is a good deal of difference of opinion about the quantity of coffee which should be used in making the beverage. This must, of course, varj' with the degree of Haw to Make Tea and Cojfce. 143 strength required. Thrifty housekeepers who consider strong coffee injurious, declare that a teaspoonful of coffee is sufficient for half a pint of water. Ordinary individuals will, however, in all probability prefer to drink coffee made with a heaped tablcspoonful of coffee to the half pint of water. If caj^ au tail, or three parts coffee and one part milk is wanted, only half the above measure of water should be used, and the coffee (which will then be strong) should be weakened with milk, but never with water. If coffee and chicory are preferred, three tablespoonfuls of the mi.xture will be needed for a pint of water. Whatever the quantity may be, put the coffee into the coffee-pot, and pour over it the requisite measure of boil ing water. Let it stand a minute or two, then put it back on the fire, and bring it gently to the boil. Take it off, pour out a cupful, and return it to the pot from a good height. Repeat this operation twice. Throw a table- spoonful of cold water into the coffee, let the pot stand by the side of the fire for three or four minutes, then strain the liquid through muslin into the heated vessel from which it is to be served, and send it at once to table. Now for making coffee with the cafeiiire. On no ac- count stint the coffee. French people always use plenty of the fragrant powder. An ounce of coffee to a break- fast-cupful of water will be about right. First fill the cafeti^re with boiling water, let it stand a minute or two, then pour it out. Put the coffee (heated in the oven, and freshly ground, remember : these details ar‘ important) upon the perforated bottom of the upper co'mpartment ; press this down with the piston, and put the strainer on the top ; then pour on gently and gradually as much boiling water as is required. Put the cover over the spout of the cafeti^re to keep in the steam and fra- grance ; or, if this is wanting, fill the end of the spout with soft paper to prevent their escape. Cover the cafetiere and leave it in a hot place for a few minutes, and when the coffee has drained from the upper compartment into the lower one the coffee is ready for use. There is no difficulty here, is there ? Yet here is good coffee, as good as we need desire. Mixed with sugar and scalded milk, it is caf^ au laitj when very strong, and without cither 144 The Girl’s Own Cookery Boon. sugar or milk, it is cafd noir; with cognac, and sugar to taste, it is cafi gloria. If we decide to drink this coffee with milk, there is still an important point to be considered. The milk must be quite hot, but it must be scalded, not boiled. That is, the milk must be put in a jug, the jug set in a saucepan of water, and thus heated over the fire. No one who had not tried would believe what a difference attention to this detail makes in the flavour of coffee.

The girl's own cookery book