m and you will have a delicious, rich, brown beverage not
possible when milk is used. Better coffee may be made if whole grains
of roasted coffee be bought, reheated in oven and freshly ground
whenever used, rather finely ground but not pulverized. Coffee, when
ground for any length of time, loses strength. If coffee is ground
when purchased, always keep it in closely covered cans until used. Or
buy green coffee berries and roast them in oven; when coffee has been
roasted, stir one whole raw egg through the coffee berries; when dry,
place in covered cans, then no egg will be needed when preparing
coffee. As a substitute for cream, use yolk of fresh egg mixed with a
couple tablespoonfuls of milk.

COCOA

Mix four tablespoonfuls of cocoa to a smooth paste with one cup of
boiling water. Add one more cup boiling water and boil fifteen or
twenty minutes. Add four tablespoonfuls of sugar, then add 4 cups of
hot boiled milk. A few drops of essence of vanilla improves the
flavor. Add a couple tablespoonfuls whipped cream on top of each cup
when serving, or, instead of cream, place a marshmallow in each cup
before pouring in cocoa. This quantity is for six cups of cocoa.

CHOCOLATE

One square of Baker's unsweetened chocolate shaved thinly or grated,
mixed to a smooth paste with 1 cup of boiling water. Boil from fifteen
to twenty minutes. Add 1 cup of boiling milk and 2 even tablespoonfuls
of sugar. Flavor with a few drops of vanilla, if liked, and add
whipped cream to each cup when serving. This is for 2 cups of
chocolate.

BOILED WATER

It sometimes becomes necessary to boil drinking water, which usually
has a flat, insipid taste. Do young housewives know it is said that
after water has been boiled and when quite cool if a bottle be half
filled and shaken well the water will become aerated, and have the
taste of fresh spring water?

TEA

To make tea always scald the teapot, which should be agate,
earthenware or china, never metal. Always use water that has been
_freshly_ boiled, and use it boiling hot. Never, under any
circumstances, boil tea, as tannin is then extracted from the leaves,
and the tea will have a bitter taste. Do not allow tea to stand any
length of time unless strained from tea leaves. Use one teaspoon of
tea for each cup, unless liked stronger, when add one extra teaspoon
to each three cups of tea. Some contend that tea is better, if at
first a small quantity of boiling water is poured over