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small egg, shell and all, broken into the pot with the drycoffee. Stir well with a spoon, and then pour on three pints of boiling water. Let it boil from five to ten minutes, counting from the time it begins to boil. As soon as it has boiled enough, pour in a cupful of cold water, and turn a little of the coffee into a cup, to see that the nozzle of the pot is not filled with grounds. Turn this back, and let the coffee stand a few moments to settle, taking care that it does not boil again. The advantages of boiled coffee are that when the egg is used the yolk gives a very rich flavor, and when the milk or cream is added the coffee has a rich, yellow look, which is pleasing. It has also a peculiar flavor, which many people prefer to the flavor gained by any other process. The disadvantages are that the egg coats the dry coffee, and when the hot water is added the coating becomes hard, and a great deal of the best of the coffee remains in the grounds after boiling. Also, in boiling, much of the fine flavor is lost in the steam that escapes from the pot. Filtered Coffee. Another — and really the most economical and the easiest — way of making coffee is by filtering. The French coffee biggin is valuable for this. It consists of two cylindrical tin vessels, one fitting into another, and the bottom of the upper being a fine strainer. Another coarser strainer, with a rod running from the centre, is placed upon this. Then the coffee, which must be finely-ground, is put in, and another strainer is placed at the top of the rod. The boiling water is poured on, and the pot set where it will keep hot, but not boil, until the water has gone through. This will make a clear, strong coffee, with a rich, smooth flavor. The advantage of the two extra strainers is that the one coming next to the fine strainer prevents the grounds from filling up the fine holes, and so the coffee is clear, and made more easily. The upper strainer causes the boiling water to fall on the coffee like rain. In this way it is more evenly distributed, and the fine coffee is not carried through the fine strainer, as it would be if the water were poured directly on the dry coffee. When milk or cream is added to filtered coffee it does not turn a rich yellow, as in the case of that boiled with an egg. A few spoonfuls of this coffee, without sugar or milk, taken after dinner, is said to help digestion. Vienna Coffee. A quarter of a cupful of boiled milk. Add three tablespoonfuls of whipped cream, and fill up with filtered coffee. Cafe au Lait. This is simply one pint of filtered coffee added to one pint of milk that has come just to the boiling point. Steamed Coffee. Another mode of preparing coffee is to steam it. The coffee is put in a pot and boiling water poured on it. This pot, which is made to fit into a tea-kettle, is placed in the kettle, and the coffee is cooked from ten to twenty minutes, the water in the kettle boiling all the time. This will make a clear and delicious drink. Tea.