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COFFEE.

The best coffee is made from a mixture of two-thirds Java and one-third Mocha; the
Java giving strength, and the Mocha flavor and aroma. The roasting must be very
perfectly done. If done at home, constant stirring is necessary to prevent burning;
but all good grocers use now rotary roasters, which brown each grain perfectly. Buy
in small quantities unground; keep closely covered; and if the highest flavor is
wanted, heat hot before grinding.

A noted German chemist claims to have discovered an effectual antidote to the
harmful effects of coffee,—an antidote for which he had searched for years. In his
experiments he discovered that the fibre of cotton, in its natural state before
bleaching, neutralizes the harmful principle of the caffein. To make absolutely
harmless coffee which yet has no loss of flavor, it is to be boiled in a bag of
unbleached cheese-cloth or something equally porous. In the coffee-pot of his
invention, the rounds of cotton are slipped between two cylinders of tin, and the
boiling water is poured through once or twice, on the same principle as French
filtered coffee. The cloths must be rinsed in hot and then cold water daily and
carefully dried; and none are to be used longer than one week, as at the end of that
time, even with careful washing, the fibre is saturated with the harmful principle.
The same proportions of coffee as those given below are used, and the pot must
stand in a hot place while the water filters through.

For a quart of coffee allow four heaping tablespoonfuls of coffee when ground.
Scald the coffee-pot; mix the ground coffee with a little cold water and two or three
egg-shells, which can be dried and kept for this purpose. Part of a fresh egg with
the shell is still better. Put into the hot coffee-pot, and pour on one quart of boiling
water. Cover tightly, and boil five minutes; then pour out a cupful to free the spout
from grounds, and return this to the pot. Let it stand a few minutes to settle, and
serve with boiled milk, and cream if it is to be had. Never for appearance's sake
decant coffee. Much of the flavor is lost by turning from one pot into another, and
the shapes are now sufficiently pretty to make the block tin ones not at all
unpresentable at table.

Where coffee is required for a large company, allow a pound and a half to a gallon
of water.

Coffee made in a French filter or biggin is considered better by many; but I have
preferred to give a rule that may be used with certainty where French cooking
utensils are unknown.

COCOA, BROMA, AND SHELLS.

The directions found on packages of these articles are always reliable. The cocoa
or broma should be mixed smoothly with a little boiling water, and added to that in
the saucepan; one quart of either requiring a pint each of milk and water, about
three tablespoonfuls of cocoa, and a small cup of sugar. A pinch of salt is always a
great improvement. Boil for half an hour.

SHELLS are merely the husk of the cocoa-nut; and a cupful to a quart of boiling
water is the amount needed. Boil steadily an hour, and use with milk and sugar.

CHOCOLATE.

This rule, though unlike that given in cook-books generally, makes a drink in
consistency and flavor like that offered at Maillard's or Mendee's, the largest
chocolate manufacturers in the country.

Scrape or grate fine two squares (two ounces) of Baker's or any unsweetened
chocolate. Add to this one small cup of sugar and a pinch of salt, and put into a
saucepan with a tablespoonful of water. Stir for a few minutes till smooth and
glossy, and then pour in gradually one pint of milk and one of boiling water. Let all
boil a minute. Dissolve one heaping teaspoonful of corn-starch or arrow-root in a
little cold water, and add to the chocolate. Boil one minute, and serve. If cream can
be had, whip to a stiff froth, allowing two tablespoonfuls of sugar and a few drops
of vanilla essence to a cup of cream. Serve a spoonful laid on the top of the
chocolate in each cup. The corn-starch may be omitted, but is necessary to the
perfection of this rule, the following of which renders the chocolate not only
smooth, but entirely free from any oily particles. Flavor is lost by any longer boiling,
though usually half an hour has been considered necessary.