The household (of the Detroit free press)

If intended for two persons, take four rounding teaspoonfuls of coffee tied up in a piece of Swiss muslin (leave plenty of room for expansion) ; pour on two cups of bubbling, boiling water, cover close and set back on the range about ten minutes. Break one egg in a large coffee cup, give it a good whip with an egg-beater, divide it half in each cup, add the usual quantity of sugar, pour on the hot coffee, add warm milk and one spoonful of cream, and with the golden foam standing one inch above the rim of the cup you will think it too pretty to drink, and when you taste it will think you never knew how good coffee was before. ICED COFFEE. Make more coffee than usual at breakfast time and stronger. Add one-third as much hot milk as you have coffee and set away. When cold, put upon ice. Serve as dessert, with cracked ice in each tumbler. CHOCOLATE. Put into a coffee pot set in boiling water, one quart of new milk (or a pint each of cream and milk) ; stir into it three heaping tablespoonfuls of grated chocolate mixed to a paste with cold milk ; let boil two or three minutes and serve at once. If not wanted so rich use half water and half milk. VIENNA CHOCOLATE. Melt four ounces of grated chocolate over a boiling kettle, add gradually three cups of boiling water and one ounce of sugar. Set it upon the fire, and when scalding hot pour it upon the yolks of two eggs, well beaten, with one and one-half gills of cold water ; add a pinch of cinnamon, and return it to the fire for a few moments to cook the egg. It must not boil, but should be beaten with an egg-beater or milled all the time. Serve very hot. FRENCH CHOCOLATE. Place a square in a cup, and pour upon it enough boiling milk to dissolve it into a paste ; meantime have the milk boiling in a sauce-pan TEA MAKING. 459 until it boils to a bubble, then gently stir in the paste, stirring until thoroughly mixed, and sweeten to taste. The white of eggs foamed on top is an improvement. TEA. Many say that tea is very hurtful, but we all know it causes cheerfulness, clearness of mind — and is a welcome accessory to every table. It should be banished from the breakfast table, as not being so nourishing as coffee, and at the early meal we know how necessary it is to have nourishing food. To a few people it is hurtful, therefore they should use but a moderate quantity. Tea is recommended for the following cases : After a full meal, when the system is oppressed ; for the corpulent and the old ; for hot climates, and especially for those who, living there, eat freely, or drink milk or alcohol ; in cases of suspended animation ; for soldiers and others marching in hot climates ; for then, by promoting evaporation and cooling the body, it prevents in a degree the effects of too much food as of too great heat. A judicious mixture of several kinds of tea is often advisable. An excellent mixture which combines cheapness with fineness of flavor, is composed of one pound of Congo tea with a quarter of a pound each of Assam and Orange Pekoe. The usual mixture of black and green tea is four quarters of black and one of green.