After the dessert is removed serve black coffee, which should be clear and very strong. It may be poured on the table by the hostess or sent in from the butler's pantry. The cups, which are very small, should only be three-quarters full, and should be placed in front of each guest. Crystal or lump sugar should be passed to the left, accompanied by a tiny jug of cream, if cream is served. As the object of taking black coffee is to aid digestion, the addition of cream is injurious, and, therefore, unnecessary. If the hostess pours the coffee, the pot containing it and the cups should be placed in front of her on a tray.

Now place a finger-bowl in front of each guest, slightly to the left. They should be arranged and placed on the side-table before the meal is announced. Use the handsomest small plates you possess. Place a dainty doily, smaller than the plate and one that will wash, upon each plate, under the finger-bowl, which should be half-filled with cold water, adding a geranium-leaf, slice of lemon, or a flower, if you like. If fruit is to be served it should precede the coffee, and a small plate, holding a fruit-knife, should be placed

in front of eacli guest. Occasionally cheese, wafers, and celery are served instead of fruit. Bonbons should be served just before guests leave the table. At a formal dinner the finger-bowls are placed directly after the dessert or fruit, after which the ladies leave the table, the hostess, of course, rising first. Then the coffee is served to the ladies in the drawing-room ; the gentlemen remaining at the table are served at the same time. Cigars, liqueurs, and cordials in very small decanters are then placed on the table for the gentlemen to help themselves. A small decanter, containing cordial, is brought into the drawing-room on a tray, accompanied with cordial-glasses and a glass dish of finely pounded ice.

Cordials are alcoholic liquors, usually very sweet and of high flavor and delicate perfume. They are always served after black coffee in tiny glasses holding scarcely more than a tablespoonful. In serving any of the cremes, the glasses should be filled with ice pounded very fine, as they are rich and heavy, and require dilution. The ordinary cordial or liqueur is served without ice. Imported cordials are usually served, but the recipes given below are a good imitation, quite inexpensive, and may easily be made at home. The fashion of serving coffee and cordials in the drawing-room is one

of choice. At a ladies' luncheon, however, while it is an aid to sociability, it is not necessary, as there are no men, cigars, and strong drinks to leave behind.

No. 707. After-dinner Coffee

12 cts.

A : 3/4 c. freshly powdered coffee;

B : 3 cs. boiling water.

Put A in a French pot or in a strainer lined with cloth, several inches from bottom of pot, place on back of range, pour in B, when percolated through, pour through again carefully. Draw pot to front of range and boil 2 m., or follow Recipe No. 712 (Coffee, Boiled), using 3 cs. water instead of G. Serve at once.

No. 708. Cherry or Grape Cordial

$1.36.

A : 5 lbs. sour cherries or grapes and 2 qts. French brandy or spirits ;

B : 2 scant lbs. sugar, 11 pts. water.

Put A in demijohn, cork for weeks, then boil B 5 m., when nearly cold, add liquor from demijohn. Strain and bottle.

No. 709. Orange Cordial

$1.30

A : Yellow peel from 9 large oranges cut in small pieces. Follow method No. 708 (Cherry or Grape Cordial), using A instead of cherries.

No. 710. Raspberry Cordial

$1.25.

Follow recipe No. 708 (Cherry or Grape Cordial), using black raspberries instead of cherries, or an excellent method may be found in the National Cook Book, page 475.