Take 1 cup coffee (finely-ground), 6 cups boiling water.

Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds to mix with infusion. Some have an additional vessel to hold boiling water, upon which coffee-pot may rest.

Place coffee in strainer, strainer in coffee-pot, and the whole on the range. Add boiling water at intervals of from five to ten minutes and allow it to filter. Cover the pot between each interval. These operations should extend over at least thirty minutes. Serve at once with lump sugar and cream.

Put sugar and cream in cup before pouring in the coffee. There will be perceptible difference if cream is added last. If cream is not obtainable, scalded milk may be substituted, or part milk and part cream may be used.