Towards eve there was tea,

(A luxury due to Matilda) and ice,

Fruit and coffee. __ ...

- Meredith's "Lucile".

Come, touch to your lips this melting sweetness, Sip of this nectar, - this Java fine, -

Whose tawny drops hold more completeness Than lurks in the depths of ruby wine.

-J. M. L.

Filtered Coffee

Ingredients

1/2 a cup of coffee, ground very fine. 3 cups of boiling water. About 6 blocks of sugar.

About 3 tablespoonfuls of cream. About 6 tablespoonfuls of hot milk.

Method

Put the coffee into the filter of a well-scalded coffee-pot. Pour the boiling water over the coffee. Serve as soon as the infusion has dripped through the filter. For black coffee use double the quantity of coffee.

Boiled Coffee

Ingredients

1 cup of ground coffee. White and shell of I egg.

1 cup of cold water. 6 cups of boiling water.

1 tablespoonful of ground coffee.

Method

Beat the white and crushed shell of the egg and half the cup of cold water together; mix with the coffee, pour over the boiling water, stir thoroughly, and boil from three to five minutes with the nozzle tightly closed; pour half a cup of cold water down the spout; stir in one tablespoonful of coffee and let stand on the range, without boiling, ten minutes.

Five-O'Clock Tea

Ingredients

Tea.

Candied ox-heart cherries.

Slices of lemon. Boiling water.

Method

Fill the tea-ball half full with tea, put the ball into the cup, with a cherry or a slice of lemon, and pour boiling water over them; remove the ball when the tea is of the desired strength.

Rich Chocolate

Ingredients

4 ounces of chocolate. 4 tablespoonfuls of granulated sugar. 1/4 a cup of hot water. I quart of scalded milk.

1 teaspoonful of vanilla extract. Whites of 3 eggs, 1 pint of thick cream. 1/3 a cup of powdered sugar.

Method

Grate the chocolate, add the granulated sugar and hot water, and cook until smooth and glossy; with a whisk beat in the hot milk very gradually, and return to a double boiler to keep hot. Beat the cream until solid. Beat the whites of the eggs until dry, then beat in the powdered sugar and fold the cream into the egg and sugar. Add half of the cream mixture to the chocolate with the vanilla, and mix while the cream is heating. Serve the rest of the cream in spoonfuls upon the chocolate in the cups.

Plain Chocolate

Prepare as in preceding recipe, omitting the cream mixture and such portion of the chocolate as is desired.

Plain Cocoa

Ingredients

4 teaspoonfuls of cocoa. 4 teaspoonfuls of sugar.

1 cup of boiling water. 1 cup of hot milk.

Whipped cream, if desired.

Method

Mix the cocoa and sugar, pour over the boiling water, and when boiling again add the hot milk; beat the whipped cream into the hot cocoa, or serve a spoonful upon the top of each cup.