), should be scalded and heated before putting in
the tea. Pour on the boiling water and cover closely, and let stand
for 3 or 4 minutes before using. Never, under any circumstances,
allow tea to boil. The usual proportion is a small teaspoonful of tea
to 1 cup of boiling water, but this is too strong for general use.

COFFEE.

Coffee may be made in various ways; by filtering, clarifying with an
egg, or made with cold water. A common rule for making coffee is as
follows: 1 heaping tbsp. ground coffee to 2 cups of freshly boiling
water, 1 egg shell. Scald the coffee-pot, put in the coffee and the
egg shell, add the boiling water, cover and boil just 3 minutes.
Before serving, add a tbsp. of cold water; let stand for a few minutes
before using.

COFFEE MADE WITH AN EGG.

1 egg is sufficient to clear 1 cup of ground coffee; if a smaller
quantity be desired, half the egg may be used. Add 1/2 cup cold water
to the portion of egg to be used, and 1/2 cup of ground coffee. Beat
well, put it in the coffee-pot, add 1 qt. of boiling water, and boil 3
minutes. Move back where it will keep hot, but not boil, for 10
minutes. Pour out a little and pour it back again to clear the spout
before serving.

COCOA.

1 pt. of milk.
3 tbsps. of water.
2 (l.) tsps. of cocoa.

Put the milk in the double boiler and set on the fire, mix the cocoa
to a smooth paste with the cold water. When the milk boils, add the
cocoa and boil for 1 minute. Serve very hot. If more water and less
milk be used, allow a little more cocoa.

* * * * *

SOUPS.

Soups may be divided into two classes, soup made with stock, and with
milk. As soup should form part of the regular daily diet, and may be
made from the cheaper materials, it is absolutely necessary that every
housekeeper should understand the art of making it properly.

In the first place it is well to know what may be used in the process
of soup making. The first and most important step is to prepare the
stock. For this purpose have a large earthen bowl or "catch all," as
some teachers call it. Into this put all the bones, trimmings, bits of
steak or chop and gravy which has been left over. Keep in a cold
place. When needed, cover with cold water and simmer 4 or 5 hours;
strain and set away to cool. When cold, remove the fat which will have
formed a solid coating on the top. The stock is now ready for use. By
saving the remains of vegetables c