To make an excellent cup of coffee get good grain coffee, well browned, and have your grocer grind it for you. Use one large tablespoonful of ground coffee to every person; settle with egg. Pour on boiling water, boil thoroughly for one minute, then set aside a few minutes to settle.

Mrs. A. J. Gottschall.

Two Metohds Of Making Coffee

Drip Coffee

Drip coffee is made by. using either a French coffee-pot or a coffee-pot with a sack attached to a ring which fits into the mouth of the pot. Mocha and Java, half of each, is a favorite mixture. Some prefer an equal mixture of Mocha, Java and Costa Rica. Have coffee ground very fine, and use a heaping tablespoonful to each cup of water and add an extra spoonful for the pot for every four or five cups wanted. Put coffee into the perforated cylinder vessel, or the sack, and pour the required amount of actively boiling water over it. If you wish to abstract a little more of the coffee strength pour the coffee into another vessel and turn again over the grounds.

Coffee Made With Cold Water

Have coffee ground moderately fine and use same amount as in above recipe, one ta-blespoonful to a cup of water. Put coffee in the pot, stir into it a little egg to settle it and over it pour required amount of cold water. Place where it will heat very gradually until it reaches the boiling point, but remove before it actually boils. Place on cooler part of the stove where it will keep warm, but not boil, and allow it to remain for ten minutes longer. In serving coffee place cream and sugar in the cup and pour coffee over.

Mrs. A. A. Wetherill.

Black Coffee

Make coffee after any good recipe and use either kirsch wasser or brandy for burning. After coffee is poured into cups, sweeten, put in a teaspoonful of the kirsch wasser or brandy, light it, allow it to burn itself out; or, put a napkin over the cup on which place the sugar and a teaspoonful of liquor, light it with a taper or match, stir sugar slighly and when burned out remove napkin and stir coffee before drinking. A favorite way of preparing sugar for black coffee, is to put the sugar into a deep dish, pour over it liquor, light it, and while burning stir sugar lightly by lifting and pouring from a spoon. When burned out, put a teaspoonful or more, as desired, into each cup of coffee.

Mrs. H. S. Bale.

Burning Sugar For Coffee

An attractive way to burn sugar for black coffee is to take a grape fruit, or a very large orange, slice off one-third of fruit (discard) and remove pulp from remainder. Cut just enough of the yellow rind from the bottom to permit it to stand well on a plate. Into this shell place the sugar, pour over the brandy, and light after sending to table. The flavor given from the fruit will be exceptionally fine.

Mrs. Geo. Little, Pacific Grove.