The national course in home economics

Take one quart of hot coffee and one quart of hot milk, but not boiled, and pour both into an ice-cream freezer. Sweeten, cover and place it in a tub of ice and rock salt. Turn the freezer for six minutes and serve in glasses with whipped cream. Mrs. Minnie Johnson. COFFEE WITH WHIPPED CREAM. Put into each cup a teaspoonful of sugar and two tablespoonfuls of boiling milk. Fill the cups two-thirds full with hot coffee and put on top two spoonfuls of the whipped cream. Minerva Weeks. BLACK OR AFTER-DINNER COFFEE. Put one cupful of coffee in the coffee boiler, a little salt and cold water. Stir well, then pour on three cupfuls of boiling water. Put on the cover and let it come to a boil; stir and let stand in a hot place for fifteen minutes. Serve in demi-tasse cups. Etta Stebbins. CRUST COFFEE. Brown entire wheat bread until quite hard and crush with rolling-pin; place one-half cupful in coffee pot; pour over one pint of boiling water and boil five minutes. Add one pint of milk, let heat and add one tablespoonful of sugar. Let settle two or three minutes and pour. Marion Davis, M. D. ACORN COFFEE. Acorn coffee is much used in Germany as a substitute for ordinary coffee. It is said to be strengthening to consumptive persons. Acorns are very astringent in their raw state, but they lose this quality when roasted. Delicate children are benefitted by this method of preparing acorns. They are always gathered in autumn when they are ripe, shelled and cut into pieces the size of coffee berries when they are thoroughly dried in a cool oven. They are then roasted like ordinary coffee, until they become a cinnamon-brown. After roasting, the acorns are ground or pounded in a mortar, to prevent their becoming tough; a very little butter is added and the coffee is then placed in air-tight bottles. Prepare in the same way as ordinary coffee. Julia Davis. CHOCOLATE AS A HEALTHFUL DRINK. It is evident that the coming American is going to be less of a tea and coffee drinker and more of a cocoa and chocolate drinker. This is the natural result of a better knowledge of the laws of health and of the food value of a beverage which nourishes the body, while it stimulates the brain. There are to-day many manufacturers of chocolate and cocoa. I am often asked which kind is the best. This is a hard question to answer, for all claim superior merit. For the benefit of my readers I copy below a paragraph which appeared in "The Medical World," in 1896. The source of the article led me to think that The Walter Baker & Co.'s chocolate and cocoa was pure, and ever since I have used it for both cooking and drinking purposes, and have found it to be excellent: "Tea and coffee are stimulants; chocolate is a food, a delicious and nutritious food. Messrs. Walter Baker & Co., of Dorchester, Mass., have manufactured these preparations for over a hundred years; and prominent among their numerous claims of merit is that of absolute purity. The admixture of alkalies is prominent in Germany, but the above-mentioned American firm use no alkalies or other chemicals or dyes in their processes." All chocolate and cocoa recipes contained herein, signed by Miss Parloa, have been tried by the above firm and pronounced perfect. I use them with their permission. PLAIN CHOCOLATE.