The new practical housekeeping

Crust Coffee. — Brown in oven to almost charring, outside crusts, slices, or any small pieces of white, rye, or Graham bread (the latter is richer and gives a finer flavor), being as careful as in roasting coffee that it is not burned. Make in proportion of two (quarts hot water to four or five slices or their equivalent in small pieces, boil from an hour to an hour and a half and serve as other coffee, which it should resemble in color. Make as second recipe for Iced Tea and Iced Crust Coffee will result. Iced Coffee. — Make more coffee than usual at breakfast time and stronger. Add one third as much hot milk as coffee and set away. When cold put upon ice. Serve as dessert with cracked ice in each tumbler. Or, make strong coffee and when it is cold mix it with an equal quantity of fresh cream, sweeten to taste and half freeze. Iced Tea may be made the same way. Imperial Coffee. — For two persons, take four rounding teaspoons coffee tied up in a piece of Swiss muslin, (leave plenty of room for expansion) ; pour on two cups boiling water, cover closely and set back on the range about ten minutes. Break one egg in a large coffee-cup, give it a good whip with an egg-beater, divide it, half in each cup, add the usual quantity of sugar, pour on the hot coffee, ■add warm milk and one spoonful cream. Cafe au Lait. — First heat the coffee cups and then fill each onethird full of hot but not boiled cream, filling up with good clear coffee. Or when cream cannot be had, use boilea milk, in any proportion liked, being guided by the strength of the coffee. Hal- and half is a good rule, though some prefer more and others less coffee. A little cream turned into the cup with hot milkjust before filling up with coffee is a great improvement. Frothed Cafe au Lait is made as above, putting spoonfuls of the whipped whites of eggs, slightly sweetened, on the top of each cup, heaping a little in the center. Coffee Syrup. — Take half pound best ground coffee, put it into a saucepan containing three pints water, and boil it down to one pint j boil the liquor, put it into another saucepan, well scoured, and boil it again. As it boils add white sugar enough to give the consistency of syrup ; take it from the fire, and when it is cool jiut in a bottle and seal. When traveling, if you wish for a cup of good coffee put two teaspoons of the syrup into an ordinary cup, and pour boiling water upon it, and it Is ready to use. A weaker syrup is made thus : To ever^ quarter pound ground coffee allow one smaU teaspoon powdered chicory, and one pint water. Let the coffee be freshly ground, and, if possible, freshly roasted ; put it into a filter with trie chicory and pour slowly over it the above proportion of boiling water. When it has all filtered through, warm the coffee sufficiently to bring it to the simmering point, but do not allow it to boil ; then filter it a second time, put it into a clean and dry bottle, cork it well, and it will remain good for several days. Two tablespoons of this essence are quite sufficient for a breakfast cup of hot milk. This, essence will be found particularly useful to those persons who have to rise extremely early, and having only the milk to make boiling, is very easily and quickly prepared.