The complete Indian housekeeper & cook

Coffee is best made double or treble strength in the morn- ing, and diluted with boiling w-ater when wanted. If not sufficiently hot, the bottles containing it can be placed in a saucepan of boiling water. This is the most economical plan, as this strong coffee will keep several days ; it is also the most satisfactory, as it enables the mistress to be sure of the quality of her coffee. A recipe for this coffee will be found under the chapter on the “ Khitmutgdr.” Hot milk and cold- whipped cream should be served with coffee, and brown crystallised sugar, or what is still nicer, pounded sugar- candy. For other beverages, claret cup, hock cup, and cider cup may be mentioned, and if a novelty is desired, it will be found that in the hot weather granitos and sorbets will be much liked. They are simply claret and hock, or sauterne cujis made with water, and frozen to a semi-liquid state. A good recipe will be found under the heading Ices in the Cook s Guide. In the matter of cups, the common nistake is to make them too compliciited I heir chief object in India being to quench the thirst, it is tnikiiid to have them too strong. Indeed, if once jieople begin it, they will find that Housekeeper and Cook 49 a quarter of a tumbler of liard-iced milk with a bottle of soda poured over it is about the best tennis drink in the world. In cold Aveather ginger Avine, cherry brandy, milk punch, and other liqueurs may be given. In regard to eatables, plain bread and butter should invariably be a standing dish. Many people do not care for cakes, and yet find a cup of tea or coffee better for something to eat Avith it. BroAvn bread and Devonshire cream is a great favourite, and so are. freshly made and buttered scones enriched Avith an egg or a little cream. Cakes and bonbons suitable for tennis parties are legion, and, as a rule, the one thing to be observed in selecting them is to avoid stickiness or surprises. It is not pleasant to find the first bite of a firm- looking cake result in a dribble of liqueur or cream down your best dress. In this connection, it may be mentioned that the ordinary large teaspoon is a fearful weapon of destruction at garden parities, especially when one’s saucer is crowded up with cakes ; and people who go in for this form of entertain- ment should always use small apostle spoons, which are to be had very cheap. A supply of small plates is also a great boon. The refreshment tables should be very neatly laid, and adorned Avith flowers. The trays give an opportunity for many little daintinesses in the shape of embroidered cloths, and there should always be a sprinkling of small tables covered with tea-cloths for the convenience of the guests. In ordinary tennis parties in small stations it is infinitely more convenient and pleasant to have two Sutherland tables with trays on them — one for coffee and the other for tea — Avhence the lady of the house, or, in her absence, the guests themselves, can supply a cup of tea or eoffee without calling for the khilmulgdr. There should be room on the table for a plate of bread and butter, and one of cakes. Ices are best served in India in regular ice-glasses, as they do not melt so fast, being less exposed to the air.