The "Queen" cookery books: Breakfast and Lunch Dishes

the strainer and drink tlie tea, insuring a second supply of water tlirougli tlie leaves if necessary. Cream, milk, sugar, or sliced lemon, are all accessories to the tea-drinker’s comfort, and should always be in evidence. With regard to lemon, it must be remembered that the lemon used should be a small one, and thinly sliced, a delicate slice cut through shin and pulp, about the size and thickness of haK a crown being to be p)referred. It may be observed that in these days of diet, lemon cut through pulp and peel is much to be preferred “ for the stomach’s sake ” to either milk, cream, or sugar, tempting though these may be. (Incidentally it must be remarked that cold tea, a very favourite drink for “ the hill,” or the turnips, should be made as above and poured off the moment it is ready, a fresh lemon and a sharp knife being sent out with it. Never shall I forget the face of a sportsman when, in answer to his request for “ some cold tea for my flask, please,” his hostess proceeded to fill that receptacle from the already twice watered teapot, which had been standing under the cosy for nearly two hours.) For invalids many doctors advise “ Milk tea,” or, as it is sometimes called, “ Sir A. Clarke’s tea,” from the name of its introducer. This is simply tea made with boiling milk instead of water, in exactly the same way. For invalids, only the best tea should be used ; moreover, it is well to study the water you use, as on this will be foued to depend a great deal of the quality of the tea. If informed of any peculiarities in this way, a first-class tea-merchant Will always be able to advise as to Ijest kinds and blends of tea (and even coffee) to use under the circumstances. Coffee. — The great points about coffee are that it should be freshly roasted, freshly ground, and generously used. As a rule in this country we stint the quantities most painfully. A full tablespoonful for each fair-sized breakfastcup is the proper allowance. In the country the coffee should be always bought raw, and roasted in small quantities as required, keeping the result if necessary in an airtight tin, from one meal to the other, but grinding it most conscientiously each time it is used. There are many coffee-roasters on the market, varying in size and simplicity; personally, the little fireproof earthenware Diable rousset apj)eals to me most from its simplicity. It consists of two small earthenware stewpans, one fixing over the other, into which you put the coffee; place the pan, covered with its match, on the fire and jn’oceed to toss the berries over the fire (turning and returning the pan from time to time to ensure the even roasting of the berries) for about twenty to twenty-five minutes, till they are richly coloimed, rather moist, and very fragrant. Now toss them for a minute or two in a wooden sieve to cool, and then at once put them ujd in an airtight canister. Grind as wanted. Abroad cooks quietly fry the coffee with the best possible results, thus : Lightly butter, or brush over with a very little salad oil, a frying or saute pan, and place a handful or so of berries into this according to its size (do not do too many at once), and stir them over