[Modern cookery, in all its branches

This is the very essence of coffee, and is served in nearly all French families, as well in those of many other countries, immediately after the dessert. About two-thirds of a small cupful — not more — ■ sweetened almost to syrup with highly refined sugar in lumps, is usually taken by each person; in families of moderate rank, generally before they leave the table; in more refined life, it is served in the drawing-room the instant dinner is ended ; commonly with liqueurs after it, but not invariably. To make it, proceed exactly as for the breakfast-coffee, but add only so much water as is required to make the strongest possible infusion. White sugar-candy in powder may be served with it in addition to the sugar in lumps. BURNT COFFEE, OR COFFEE A LA MILITAIRE. (7?i France vulgarly called Gloria .) Make some coffee as strong and as clear as possible, sweeten it in the cup with white sugar almost to syrup, then pour the brandy on the top gently over a spoon, set fire to it with a lighted paper, and when the spirit is in part consumed, blow out the flame, and drink the gloria quite hot. TO MAKE CHOCOLATE. An ounce of chocolate, if good, will be sufficient for one person. Rasp, and then boil it from five to ten minutes with about four tablespoonsful of water; when it is extremely smooth add nearly a pint of new milk, give it another boil, stir it well, or mill it, and serve it directly. For water-chocolate use threequarters of a pint of water instead of the milk, and send rich hot cream to table with it. The taste must decide whether it shall be made thicker or thinner. Chocolate, 2 oz. ; water, quarter-pint, or rather more ; milk, 1½ pint. 1 minute. Obs. — The general reader will understand the use of the chocolatemill shown in the engraving with the pot ; but to the uninitiated it may be as well to observe, that it is worked quickly round between both hands to give a fine froth to the chocolate. It also serves in lieu of a whisk for working creams, or jellies, to a froth or i chip. A SPANISH RECIPE FOR MAKING AND SERVING CHOCOLATE. Take of the best chocolate an ounce for each person, and half a pint of cold water ; rasp or break it small in a mortar, set it over a slow fire, and stir or mill it gently until it has become quite smooth like custard; pour it immediately into deep cups, and serve it with a glass of sugar and water, or with iced water only* to each cup ; and with plates of very delicate dried toast cut in narrow strips, or with the cakes called “ ladies’ fingers.” Should the chocolate appear too thick, a little water must be added. Milk is sometimes substituted for it altogether. TO MAKE COCOA. Directions for making it are usually sold with the prepared, or best quality of cocoa, which is merely mixed with boiling water in the proportions indicated on the packets. That which is prepared irom the nibs requires several hours’ boiling, and should be left until it is quite cold, that the oil which will be found on the surface may be cleared from it before it is again heated for table : this is particularly needful when it is to be served to persons in delicate health. Sometimes with a water ice, which should be of an appropriate character. [chap. xxxi. CHAPTER XXX T. REMARKS ON HOME-MADE BREAD.