The thorough good cook

Choose the coffee of a very nice brown colour, but not black (which would denote that it was burnt, and impart a bitter flavour) ; grind it at home, if possible, as you may then depend upon the quality ; if ground in any quantity ICES AND BRINKS. 453 keep it in a jar carefully covered. To make a pint, put two ounces into a stew-pan, or small iron or tin saucepan, whicli set dry upon a moderate fire, stirring the coffee with a wooden spoon until it is quite hot through, but not in the least burnt ; should the fire be very fierce, Avarm it by degrees, taking it off every now and then until hot (which would not be more than two minutes) ; then pour over a pint of boiling water, cover close, and let it stand by the side of the fire (but not to boil) for five minutes ; next strain it through a cloth or a piece of thick gauze, rinse out the saucepan, pour the coffee (which will be quite clear) back into it, place it upon the fire. When nearly boiling, serve with hot milk if for breakfast, but with a drop of cold milk or cream if for dinner. 22. Caf6 au Lait. Have a clean French coffee filter ready on the hot range; weigh out four and a half ounces of freshly ground coffee ; put the coffee on the filter, with the small strainer over, then pour on gradually half a pint of boiling water; let it 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 the coffee be allowed to boil again after the water has been poured over). When all has dripped through, pour it into a hot coffee-pot. Take three pints of freshly and thoroughly heated but unboiled milk, pour it into a hot pitcher, send to table with six hot cups, into which cup half coffee and half milk should be poured. 23. Cafe an Lait, French Fashion. To a pint of coffee, made as directed in No. 22, add a pint of boiling milk, warm both together until nearly boiling, and serve. The French never use coffee any other way for breakfast. 24. White Coffee. Put two ounces of unground coffee, slightly roasted, mto a clean stew-pan, which set upon a moderate fire, slowly warming the coffee through, shaking the stew-pan round for half a minute ; when very hot, which you will perceive by the smoke arising from it, pour over half a pint of boiling water, cover the stew-pan well, and let it infuse by the side of the fire for fifteen minutes ; then add half a pint of boiling hot milk, pass the coffee through a small, fine sieve into the coffee-pot or jug, and serve with white sugarcandy or crystallised sugar. This method, which I borrow from Soyer, is, as 3'ou will perceive, a great novelty ; but if by neglect you let the coffee get black, or the least burnt, do not attempt to make use of it : it should only be sufficiently charred to break easily into a mortar if required. Section XVI.— MISCELLANEOUS. 1. Sausages. Take three pounds of nice pork, fat and lean together, without skin or gristle ; chop it as fine as possible, season it with a teaspoonful of beaten pepper, and two of salt, some sage shredded fine (about three teaspoonfuls) ; mix well together. Have the sausage-skins very nicely cleaned, and fill them, but not too full, as the meat swells when cooked, and is apt to burst the skins.