The new practical housekeeping

the yolks of three eggs, stirring each one thoroughly with the potato mixture before dropping in another ; lastly, stir in lightly the frothed whites of five eggs, being careful not to break the froth ; fill the potato skins two-thirds full of this mixture, stand upright in a pan, and bake in a quick oven from seven to ten minutes. The souffle will be done when the finger can be pressed upon it and withdrawn without any adhering. Serve on hot platter. Beside the wines and liquors still served at so many tables, though rigorously and wisely excluded from many others, and the universal and well-nigh indispensable coflfee and tea, there are innumerable pleasant, refreshing drinks that are easily concocted and within the reach of all. The basis of most of these is the juice of fruits, which, combined with sugar and flavoring in like proportions, forms an infinite variety of healthful as well as pleasing beverages. A knowledge of the proper preparation of the two every-day beverages, coffee and tea, should be among the acquirements of every housekeeper. To avoid adulteration, buy coffee in the grain, either raw or in small quantities freshly roasted. In selecting raw coffee choose that which is dry and light ; if it feels dense and heavy it is green ; buy that at least eight or ten months old, and the claim is made that the longer the raw berry is kept the riper and better flavored it becomes. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them separately in the proportion of one-third of the former to two-thirds of the latter. Mocha alone is too rough and acrid, but thus blended it is delicious. Pure Java, if of a high order, does not need other brands of coffee to make it palatable ; but, as a rule, above mixing, or one-third each of pure Mocha, Java, and Maracaibo, makes a rich cup of coffee, while a mixture of two-thirds Mandehling Java and one-third "male berry" (so called) Java produces excellent results; or one pound Java to about four ounces Mocha and four ounces of one or two other kinds ; and it is said that from three parts Rio, with two parts Old Government Java, a coffee can be made quite as good, if not superior, to that made of Java alone. West India coffee, though of a different flavor, is often very good. Mexico coffee is quite acceptable, but the producers must clean it properly if they expect to receive patronage. Java, or East India coffee, may be known by its large yellow beans ; Mocha comes from Arabia and has small gray beans inclining to greenish. The Rio berries are of the same color with the greenish tinge, but are of larger size, midway between Mocha and Java. In buying roasted coffee ascertain that it has been kept in closely covered air-tight tin box, as if in pine it will be flavored with pine, and purchase of a dealer who roasts frequently, or buys roasted coffee in small lots. Coffee roasted by machinery is of course more evenly browned, but by roasting it at home one is sure of having it perfectly fresh and pure. When buying roasted coffee compare it with the raw beans of the kind desired. If pure and properly roasted the coffee will be of a rich brown color and have increased fifty per cent in bulk, or each bean will be a half size larger than when raw.