Miss Corson's practical American cookery and household management

The making of good coffee depends upon two operations ; the straining to make it clear, and the infusion to extract its flavor and aroma. It is possible to make clear coffee without either straining or so-called settling; this point has been fully discussed in other works by this author, so that it need not be repeated here. Coffee may be strained by using coffee-pots containing percolators or wire-gauze strainers, or by enclosing the coffee in cotton bags of different shapes ; actually boiling water is then to be poured upon it ; but it must not be boiled unless it is wanted black and bitter, because boiling extracts its tannic acid. These points have been treated exhaustively in the books already published by the author. Two ounces of finely ground coffee to a quart Folded Filtering Paper. Filtering DrInking-Water. of boiling water will make a medium strong beverage. Use boiling milk with it. FRENCH COFFEE. French coffee is made by mixing half an ounce of ground chicory with a quarter of a pound of coffee ; put the coffee into the pot, and stir it over the fire until it is hot ; then crush one egg with the shell, and add it to the coffee, together with two quarts of cold water ; stir the coffee occasionally until it is scalding hot, but not boiling, and then put the pot at the side of the fire, where it cannot boil, for five minutes or longer. Use boiling milk with it. CAFÉ NOIR. For cafe noir, or black coffee, use a cupful of coffee to a quart of boiling water ; and if the coffee is wanted very black and bitter, boil it for a few minutes. Do not use milk with it. GLORIA. The form of black coffee called gloria by the French is rather an accident "than a deliberately composed beverage. In all French households, it is the custom to serve cognac among the liqueurs after dinner, with the black coffee ; and so far does the custom now prevail in this country, that in many of the hotels and restaurants a demi-tasse, or small glass of brandy, accompanies the small cup of black coffee served after dinner, unless cafe a la creme has been specified. After the black coffee is very much sweetened, a teaspoonful of brandy is poured upon the surface, and lighted ; when the brandy is nearly burned away, the flame is blown out, and the coffee drank. The effect of this beverage was so satisfactory to its originators, that they marked their estimation of it by calling it gloria. TEA. Tea should be an infusion made with boiling water, and drank when freshly made ; boiling tea extracts its tannic acid, and dissipates its aroma and flavor ; of good tea, two teaspoonfuls to a pint of boiling water will make a moderately strong beverage ; scald the teapot with boiling water, pour out the water, put in the tea, pour on a pint of boiling water, let the tea stand two or three minutes where it will keep hot without boiling, and then use it. If it becomes too strong by standing, pour more boiling water on it. Like coffee, chocolate, and cocoa, tea has been fully treated in the author's works already published. CHOCOLATE.