The national breakfast beverage; to be well made use a high grade of coffee, perfectly roasted, properly ground, twelve ounces to the gallon of water for morning coffee, while for after dinner coffee (which is generally served in small cups) sixteen ounces to the gallon is required; fresh boiling water the moment it reaches the bubbling point, then only a little at first to open the pores of the coffee and get it ready to receive the remainder, which is to be put on a little at a time until ALL the good and NONE of the bitterness (tannin) is extracted, for if it be too strong for some, it can easily be diluted with boiling water when in the cups; HOT cups first, then the sugar, then warmed milk (not boiled), then the coffee, and if afforded, put on the top a teaspoonful of whipped cream, then you have a veritable nectar; the cream cleaves to the roof of the mouth, and the coffee slips down "like the oil down Aaron's beard".

Coffee Ice Cream

One quart of fresh made and cooled coffee, with three pounds of powdered and sifted sugar to each gallon of pure cream, mixed, strained into the freezer and frozen.