Cream, scalded milk, and block sugar are essential to good breakfast coffee. Put in one tablespoonful of cream and two tablespoonfuls of milk, and fill the cup three fourths full. Never fill to overflowing. Let each person add the sugar desired, unless you know the individual tastes of the family. The milk should be just hot, but never boiled, as boiled milk gives a very unpleasant flavor.

After-dinner coffee, or black coffee, is made by either of the receipts previously given, using double the proportion of coffee: two heaping tablespoonfuls of coffee to one cup of water. It should be very strong and perfectly clear; served in small cups, with block sugar if desired, but not with cream or milk, as the milk counteracts the purpose for which the coffee is taken.

The addition of three tablespoonfuls of whipped cream to a cup of coffee gives Vienna Coffee. An equal amount of boiled milk and filtered coffee is called Cafe au Lait.