The new practical housekeeping

influences of tea and coffee ; and the more finely powdered they are the more palatable and nutritious are the beverages made from them. Actual boiling is advantageous in the preparation of either, as it thoroughly incorporates them with the liquid used. Nearly all brands of cacao and chocolate are recommended to be prepared at table ; but it is much better to prepare them before the meal, and allow to boil a minute or two before serving. But too long boiling spoils the flavor. The custard kettle should be used in making cacao or chocolate, especially when milk is used, thus preventing the possibility of burning. A good proportion is one tablespoon of either cacao or grated chocolate to each person, with one-half pint milk, cream and milk, or milk and water, as used. If sweetened before sending to table, the sugar must be stirred in after it has boiled, and a grain of salt is added by some after taking from the fire to remove the flat taste noticed. Excellent brands of chocolate are Baker's, Runkle's and Blooker's ; the two former come in cakes, both sweetened and unsweetened, and the latter in a fine dry powder, ready for use, which saves the trouble of grating and is preferred by many. Allow a large teaspoon of the powder to each cup milk, and mix to a paste with a little cold milk, then add boiling milk. In the preparation of the above, and all beverages and foods, be sure that the water used is pure and fresh. If there is any reason to suspect that it is not, have it boiled before using. As several pints of water are daily takeii into the body, this is one of the most important foods we have, and good water should be one of the indispenfiables in every household. Distilled water is the nearest ally to absolutely pure water, but can not be prepared by any easy process at home and is made chiefly by chemists and druggists in their trade. It is sometimes very essential in illness. The purest waters we get in a natural state are, it is said, melted ice and snow. Rain water contains gases it absorbs in passing through the air, but is the best and purest water to use when filtered ; spring or well water, though usually looking transparent enough and tasting well, is impregnated with saline matter ; river water has a smaller quantity of saline matter than spring water, but its organic impurities are in all likelihood far greater, and before it can be utilized for drinking it must have its impurities removed by filtering. Filters are now comparatively inexpensive, and every family valuing health should possess one. There are many good ones, the new upward filter possessing some advantages over other kinds. To cool water without ice, put it into an earthen jug with a wet cloth wrapped about it, and hang in an open window where a breeze is blowing through ; the evaporation from the surface of the jug abstracts the heat from the water within. • » • Broma. — Have three pints milk; or half milk and water, scalding over boiling water ; mix two or three tablespoons broma smooth with a few spoonfuls boiling water, and when the milk is hot stir it in, having first mixed half a gill or more of milk with the broma ; leave it ten minutes, or until slightly thickened, then serve.