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usual way; but it requires a pot of a particular construction. The best sort of pot for this purpose is called in French a Grecque (Greek). It must be made of the best block-tin, and of a tall cylindrical shape, with the spout very near the bottom. The receptacle for the coffee-powder fits into the upper part of the coffee-pot, and must be taken out when washed. The bottom of this receiver is pierced with very small holes, and there are two other strainers, made of movable plates of tin, also covered with fine holes. These two strainers fit into the receiver. The powdered coffee is to be placed between them, so that it may filter through the lower strainer, and also through the holes at the bottom of the receiver. Having scalded the pot, put the coffee into the receiver between the two movable strainers, and pour in some water which must be boiling hard at the time. The coffee will then drain through into the lower part of the pot where the spout is, and will clear itself in passing through the holes. Shut down the lid, place the pot near the fire, and the coffee will be ready for use as soon as it has done draining through.

Allow a large tea-spoonful of the powder for each cup that you intend to have.

This mode of preparing coffee is very expeditious, and requires neither isinglass nor white of egg.

Never boil chocolate in milk, as that spoils the flavor; and do not scrape it, but merely cut it into pieces. To an ounce of chocolate allow a cup of boiling water.

Having first scalded the pot, put in the chocolate, pour the water on it, and boil it till one third has evaporated. Then supply that third with cream or milk, and take it immediately from the fire.