Twenty lessons in domestic science

Select a good quality of coffee, not necessarily the highest priced. Have the coffee ground fine and uniform, steel cut preferred. Supply yourself with a granite coffee pot with a white lining or one of aluminum, always keeping it as sweet and clean as your dinner plates. For six persons place six rounding tablespoons of coffee in the coffee pot. Pour over the coffee three pints (six cups) of boiled water. Place over a gentle flame and simmer five minutes after reaching the boiling point. Then mix about two teaspoons of egg in one-half cup of cold water and pour into the coffee to clear. To secure the perfect beverage it is absolutely necessary to immerse the coffee and simmer in order that the essential oil and flavor of the berry be extracted. Some particular persons heat the ground coffee slightly before adding the water. Cafe Noir (After Dinner Coffee) After dinner coffee is stronger and richer than that made for the breakfast table, and is served clear, although cream may be passed with the sugar. When Cognac or Petit Brule is served with the after dinner coffee, cream is entirely out of place. #When Cognac is served with the black coffee, the loaf or domino sugar is placed in the spoon over the cup of coffee, and the cognac is poured over the sugar and a lighted match touched to it When burned away, the spoon and contents are dipped into the cup. This carmelizes the sugar and when added to the coffee imparts to it a special flavor, that is very appropriate after a heavy dinner. Tea Scald the pot. Remove the water, and put in a level teaspoon of good tea to each cup of water. Take the water at its first boil. Cover the pot with a cozy and stand it away from the fire for five minutes. Stir the tea and pour at once. The ordinary English tea cozy, a sort of padded cap, is to be recommended. CAUTION : Tea must not be made over the fire, nor should it be made in a metal pot. The tannic acid acts on the metal, destroys the flavor of the tea and makes the infusion unwholesome. LEMON WITH BLACK TEA serves a certain dietetic purpose. "This is not a mere fad or 'foreign fashion,' there is a scientific reason beneath the surface. The citric acid of the fruit offsets the tannic add of the tea rendering it refreshing and wholesome. It is needless to add that black tea be used, not the green or mixed." — R. M. Fletcher Berry. Domestic Science LESSON No. 19 Chocolate To make one quart of chocolate, put into a saucepan four rounding teaspoons of grated chocolate. Add a half pint of boiling water, stirring all the while, until the mixture reaches boiling point. Boil just a moment. Add one and one-half pints of milk, and three rounding tablespoons of sugar, and stir constantly until the milk is very hot. Take from the fire, turn into a heated chocolate pot and serve with whipped cream. In the absence of whipped cream which is not always available, a marshmallow is placed in each cup and the chocolate poured around it. Plain cream is passed in a pitcher. The chocolate is very often made with water omitting the milk entirely. Lemons in Drinks