Shekbaddin, an old Arab author, asserts that the first man who drank coffee was a Mufti of Aden, who lived about A. D. 1500, or, as he puts it, in the ninth century of the Hegira. Even Arab authors should always leave room for a proviso. Perhaps some obscure person whose name has never come down to pos- terity, may have seen goats get "skittish" from eating the berries, as is related of a certain Der- vish who is also credited with thus having discov- ered the virtue of cahui, as it was originally called. Coffee is good enough English, though an ex-alderman of Chicago is said to have spelled it without using a single correct letter, "kawphy." He did, however, get in two letters of the original name. He spells the name of his adopted city "Shecawgow." How to Make Coffee. — There are many ways of making it. It is brewed, boiled, filtered and generally baked, not roasted. We have shown that it should be roasted. Good coffee is made by taking freshly ground coffee (or if cold, warm the ground coffee), at the rate of four heaping tablespoonfuls for each three cups✪ How to Make Coffee, on the prin- ciple of one for the pot. Scald the pot, put in the coffee, pour on boiling water, let it steep five minutes, strain, and then let it just boil up. If you have a filtering machine, patent digester, etc., use if you like. When coffee is made it should be drunk at once. The cups should be hot, the cream thick, well stirred, and the sugar white. If you have bought whole coffee, of good quality; and if you have dried, roasted, and ground it yourself, there is no reason why you, the farmer's wife, with cream at home, should not have coffee of the best. Artificial Cream for Coffee. — Beat well one egg, with one spoonful of sugar ; pour a pint of scalding hot milk over this, stirring it briskly. Make it the night previous. VI. Chocolate. The rule for chocolate is, two ounces of the cake, grated or thinly sliced, to each pint of boiling milk✪ Chocolate. Put the chocolate into a pot fitted with a " muller," pour on the boiling milk by degrees, mulling it as you proceed, over a slow heat, until it is hot and frothy. Or it may be frothed, fairly, with any of the modern whiskers for beating eggs. When chocolate is used every day, a cake of chocolate is dissolved in a pint of boiling water by mulling it, but not on the fire. When mulled, set it on the fire until it boils up. It will keep ten days or more in a cool place. When used, mix in proper proportion with milk, and mull as heretofijre directed. BEVERAGES. ICES AND CANDIES. 51 VII. Refreshing Drinks. Most persons drink too much, and, especially in hot weather, too much at a time. To drink a httle slowly, is the way to quench thirst. Ice-water, especially, should be drunk sparingly. A most excellent substitute for it is pounded ice, taken in small lumps in the mouth, and allowed to dissolve upon the tongue. This will prove refresh- ing, and much more enduring in its effects. To Make Lemonade. — Roll the lemons until they become soft. Grate the rinds, cut the lemons in slices, and squeeze them into a pitcher (a new clothes-pin will answer for a squeezer in lieu of something better) ; pour in the required quantity of water, and sweeten according to taste. The grated rinds, for the sake of their aroma, should be added to it.✪ Lemonade After mixing thoroughly, set the pitcher aside for half an hour; then strain the liquor through a jelly-strainer, and put in the ice. Travelers may carry a box of lemon sugar, prepared from citric acid and sugar, a little of which in a glass of ice-water will furnish quite a refreshing drink, and one that oftentimes averts sick-headache and biliousness. Citric acid is obtained from the juice of lemons and limes.

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Shekbaddin, an old Arab author, asserts that the first man who drank coffee was a Mufti of Aden, who lived about A. D. 1500, or, as he puts it, in the ninth century of the Hegira. Even Arab authors should always leave room for a proviso. Perhaps some obscure person whose name has never come down to pos- terity, may have seen goats get "skittish" from eating the berries, as is related of a certain Der- vish who is also credited with thus having discov- ered the virtue of cahui, as it was originally called. Coffee is good enough English, though an ex-alderman of Chicago is said to have spelled it without using a single correct letter, "kawphy." He did, however, get in two letters of the original name. He spells the name of his adopted city "Shecawgow." How to Make Coffee. — There are many ways of making it. It is brewed, boiled, filtered and generally baked, not roasted. We have shown that it should be roasted. Good coffee is made by taking freshly ground coffee (or if cold, warm the ground coffee), at the rate of four heaping tablespoonfuls for each three cups, on the prin- ciple of one for the pot. Scald the pot, put in the coffee, pour on boiling water, let it steep five minutes, strain, and then let it just boil up. If you have a filtering machine, patent digester, etc., use if you like. When coffee is made it should be drunk at once. The cups should be hot, the cream thick, well stirred, and the sugar white. If you have bought whole coffee, of good quality; and if you have dried, roasted, and ground it yourself, there is no reason why you, the farmer's wife, with cream at home, should not have coffee of the best. Artificial Cream for Coffee. — Beat well one egg, with one spoonful of sugar ; pour a pint of scalding hot milk over this, stirring it briskly. Make it the night previous. VI. Chocolate. The rule for chocolate is, two ounces of the cake, grated or thinly sliced, to each pint of boiling milk. Put the chocolate into a pot fitted with a " muller," pour on the boiling milk by degrees, mulling it as you proceed, over a slow heat, until it is hot and frothy. Or it may be frothed, fairly, with any of the modern whiskers for beating eggs. When chocolate is used every day, a cake of chocolate is dissolved in a pint of boiling water by mulling it, but not on the fire. When mulled, set it on the fire until it boils up. It will keep ten days or more in a cool place. When used, mix in proper proportion with milk, and mull as heretofijre directed. BEVERAGES. ICES AND CANDIES. 51 VII. Refreshing Drinks. Most persons drink too much, and, especially in hot weather, too much at a time. To drink a httle slowly, is the way to quench thirst. Ice-water, especially, should be drunk sparingly. A most excellent substitute for it is pounded ice, taken in small lumps in the mouth, and allowed to dissolve upon the tongue. This will prove refresh- ing, and much more enduring in its effects. To Make Lemonade. — Roll the lemons until they become soft. Grate the rinds, cut the lemons in slices, and squeeze them into a pitcher (a new clothes-pin will answer for a squeezer in lieu of something better) ; pour in the required quantity of water, and sweeten according to taste. The grated rinds, for the sake of their aroma, should be added to it. After mixing thoroughly, set the pitcher aside for half an hour; then strain the liquor through a jelly-strainer, and put in the ice. Travelers may carry a box of lemon sugar, prepared from citric acid and sugar, a little of which in a glass of ice-water will furnish quite a refreshing drink, and one that oftentimes averts sick-headache and biliousness. Citric acid is obtained from the juice of lemons and limes.

Twentieth century home cook book