Miss Parloa's kitchen companion

Heat the coffee, and grind it very fine. Put it in the filter, and place the biggin in a saucepan of boiling water, and on the back of the stove. If one cupful of coffee be used, add a gill of boiling water. Cover, and let it stand for five minutes. When that time has passed add another gill of boiling water. Continue adding boiling water every two or three minutes until the amount required is used. If the coffee be desired very strong, a pint and a half of water — six gills — will be the right quantity, but for breakfast coffee this would be too strong for most people. Three pints of boiling water would be right for the average taste. This coffee must never boil ; boiling would change its entire character. Coffee should be served as soon as possible after it is made. The fine, bright flavor is lost if it stands long. A cup of coffee is not perfect without cream. All cannot have cream, and the next best thing is hot milk. The milk should be heated to the boiling-point, but should not boil. Adding water to a cup of coffee to reduce the strength spoils it. Always dilute with hot milk. Creole Coffee. Put three table-spoonfuls of sugar in a small saucepan, and place on the back of the stove where it will brown slowly. Do not stir it. When it has burned almost black, add a generous gill of water. Let it simmer until the sugar is dissolved. Put two cupfuls of fine-ground coffee into a biggin, and pour the caramel over it. Place the biggin on the back of the stove, and gradually add three pints of boiling water. This is a nice after-dinner coffee, served with sugar and cream. CHOCOLATE. When properly made this is a grateful and nutritious drink; but what can be more unappetizing than a cup covered with oil ? If the chocolate be kept hot for some time after it is made, the oily particles will separate from the other substances, making the drink unsightly and indigestible. Chocolate, however made, should be finished just at the time of serving. As in the case of tea and coffee, tastes differ as to the strength of chocolate. In the opinion of many people one ounce of plain chocolate to one quart of milk is about the right proportion, while others would like four ounces of chocolate to a quart of milk. Again, some persons want the chocolate thick, and if enough plain chocolate be used to make it thick the drink will be bitter. Maillard's vanilla chocolate will make the drink thick and of good flavor. Mulling chocolate will make it thick. The small dasher that comes in chocolate pots is called a muller. This is worked up and down the same as one churns butter. The process froths and thickens the chocolate. If one have no muller, it will be well to make the chocolate in the double-boiler and beat it up with a whisk. Many folks think a cup of chocolate is improved by the addition of a table-spoonful of whipped cream. The cream can be whipped and drained and seasoned with a little sugar and vanilla ; or it may be used plain. Rich Chocolate.