The national course in home economics

also often traceable to its use. An old-fashioned, but good, method of cooling water for drinking purposes is to draw it in a stone pitcher, cover over the top and place several folds of cloth around the outside, wetting them as often as they become dry. Another way, and a better one still if one has ice, is to bottle the water and set the bottle on ice. HEALTHFULNESS OF TEA AND COFFEE. Much has been said of the unhealthfulness of tea and coffee, in producing unpleasant and dyspeptic symptoms, but a person of ordinary good health can partake of both beverages moderately with food, without serious effects. Both coffee and tea should be kept in tin "caddies." Wood will impart an odor to either article if enclosed in it. Coffee should be bought in small quantities and in the green berry, if practicable. When one roasts and grinds it oneself one is certain of no adulterations. Threefourths Java and one-fourth Mocha makes the best mixture. TEA— HOW TO MAKE. Tea should be made as soon as the water boils, and only a small quantity of hot water should be poured on at first. Then it should be set back from the fire where it will "draw" for about five minutes, then filled up with boiling water and brought to the table. The usual recipe is two teaspoonfuls of tea to each cupful of water, but I should advise much less tea than this. Water that has stood in the kettle over night should never be used. Ceylon tea must be made in small quantities, and made often, as it becomes bitter by standing. Uncolored Japan is considered the purest of all teas. An Old Tea Drinker. RUSSIAN TEA. A tea made after the manner of that made in Russia is growing in favor in this country and especially so for afternoon tea drinking. To make it properly a semivar is needed but in the absence of the semivar, tea can be made in the usual way and poured into cups in which has been placed a thin slice of lemon. Serve. Society Woman, HOW TO MAKE GOOD COFFEE. Coffee is the breakfast beverage of thousands, but how little enjoyment if it is so poorly made as to lead one to wonder if the real coffee ever entered into its make-up. For five persons use one-half cupful or a trifle more of ground coffee; stir into it one-half of the white of an egg and a little cold water. Now pour all into the coffee boiler and pour on five cups of boiling water. Let it slowly come to a boil and then, with a granite spoon, stir it up and set it back on the range to settle. In eight minutes it is ready, clear as amber and very delicious. T. J. Thompson. DRIP COFFEE. Hardware stores now sell a patent coffee pot which has a compartment for placing the coffee in, and the boiling water is poured on it and it drips or filters through. A good drip pot may be made by taking a ring that fits the inside of the pot at the top and a muslin bag can be sewed on this ring, into which the ground coffee can be put. Pour all the boiling water you will need over the coffee and close the lid. When it has all passed through it is done and ready to drink. Anna Stone, M. D. ICED COFFEE.