The table

1350. Cafe Noir a PAlexander the Great.— Put in an earthen pot on the hot range three pints of cold water; when boiling, immediately add four and a half ounces of freshly ground coffee, and as soon as the coffee has been added, put the pot on the corner of the stove to rest for three minutes. Have a piece of hot, red (very red) charcoal the size of a small banana, plunge it into the coffee. (If no charcoal at hand, a piece of red stove-coal will answer). Let rest again for three minutes; then you will see a heavy foam appearing at the surface of the coffee, thoroughly skim it off with a skimmer. Then carefully and gently pour it into a hot coffee-pot, and send to the table with six small, hot demi-tasses; accompanied with six ponies of old Renault cognac. I would recommend that, after the scum has been removed, the coffee should be handled as gently as possible, so that all undesirable elements will remain at the bottom. 1351. Cafe au Lait (Coffee With Milk).— Have a clean French coffee-filter ready on the hot range ; place in it four and a half ounces of freshly ground coffee, as for No. 1349; then gradually pour over it, all around, half a pint of boiling water; let rest for three minutes, then gradually pour over two pints and a half more of boiling water (taking special care that, under no circumstances, should it be allowed to boil again after the water has been poured over). When all dripped down, pour it into a hot coffee-pot. Take three pints of good, freshly and thoroughly heated milk (but do not boil it), pour it into a hot pitcher, send to the table with six hot cups à café au lait, pouring into each cup half coffee and half milk. 1352. Cafe au Lait a la St. Gottardo. — Place in an earthen pot on the hot range two quarts of very fresh milk, and let it heat until near the boilingpoint, then immediately add two and a half ounces of fresh, finely ground coffee (No. 1349). Shuffle the pot in contrary directions until it comes to a boil; then let it rest for three minutes. Strain it through a clean napkin into a hot serving-pitcher, and serve with six cafe-au-lait cups. 1353. Cafe Glace (Iced Coffee). — Prepare one quart of coffee as for 382 THE 7 'ABLE. No. 1349, and also one quart of thoroughly heated milk (not boiled). Pour both coffee and milk into a small ice-cream freezer. Sweeten with three tablespoonfuls of powdered sugar; tightly cover the freezer, place it in a tub containing broken ice and rock-salt a little higher than the height of the coffee, then sharply turn it by the handle of the cover, in different directions, for five or six minutes; neatly wipe the cover of the freezer all around to avoid that any ice should fall in; and with the aid of a ladle pour it into a pitcher, and serve with six coffee-glasses, and powdered sugar separately. 1354. The (Tea).— Place in a tea-pot three heaped tablespoonfuls, or one and a half ounces, of the best English-breakfast tea, purchased from a responsible dealer. Pour over five pints of boiling water. See to it that the water is boiling, else, even with the best quality of tea, you will never succeed to have it made to perfection. Let infuse for five minutes (but do not boil again), then send to the table with a pint of cold milk, or a pint of sweet cream.