Take two cupfuls of coffee, two eggs, two cups of cold water, twelve cups of boiling water.

Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add crushed shell, and mix the coffee. Turn into coffee-pot, pour on boiling water, and stir thoroughly. Place on front of range, and boil three minutes. If not boiled coffee is cloudy; if boiled too long, too much tannic acid is developed. The spout of the pot should be covered or stuffed with soft paper to prevent escape of fragrant aroma. Stir and pour some in a cup to remove collection of grounds from spout. Return to coffee-pot and repeat. Add remaining cold water, which perfects clearing. Cold water being heavier than hot water sinks to the bottom, carrying grounds with it. Place on back of range for ten minutes, where coffee will not boil; then serve with cream (or milk) and sugar as before.

Egg-shells should be saved and used for clearing coffee, the clearing agent being the slight amount of albumen which clings to the shell. Three egg-shells are sufficient to effect clearing where one cup of ground coffee is used.

Coffee made with an egg has a rich flavor which egg alone can give. Where strict economy is necessary, if great care is taken, egg may be omitted. Coffee so made should be served from range, as much motion causes it to become roiled or turbid.

When coffee and scalded milk are served in equal proportions, it is called Cafe au lait. Coffee served with whipped cream is called Vienna Coffee.

To make a small pot of Coffee. - Mix one cup ground coffee with one egg, slightly beaten, and crushed shell. To one-third of this amount add one-third cup cold water. Turn into a scalded coffee-pot, add pne pint of boiling water, and boil for three minutes. Let stand on back of range ten minutes; when serve. The remaining coffee and egg, closely covered, should be kept in a cool place, when by simply re-heating, it may be used on the two successive mornings.

How To Make Good Coffee. No. 1. The proper utensils for making the best Coffee à la Francaise (see pp. 397, 398). Reading from the left we have: 1st, the pot; 2nd, the intuser; 3rd, the percolator; 4th, the lid. The coffee is put into the infuser, which is then covered by the percolator and placed over the pot - the whole standing by side of stove in a shallow pan containing hot water. Boiling water is then poured through the percolator as directed.