purpose
must not be too thin). Fit the bag into the pot, pour some boiling
water in it, and, when the pot is well warmed, put the ground coffee
into the bag; pour over as much boiling water as is required, close
the lid, and, when all the water has filtered through, remove the bag,
and send the coffee to table. Making it in this manner prevents the
necessity of pouring the coffee from one vessel to another, which
cools and spoils it. The water should be poured on the coffee
gradually so that the infusion may be stronger; and the bag must be
well made that none of the grounds may escape through the seams and so
make the coffee thick and muddy.

Patented coffeepots on this principle can be purchased at most
house-furnishing stores.

ICED COFFEE.

Make more coffee than usual at breakfast time and stronger. When cold
put on ice. Serve with cracked ice in each tumbler.

SUBSTITUTE FOR CREAM IN COFFEE.

Beat the white of an egg, put to it a small lump of butter and pour
the coffee into it gradually, stirring it so that it will not curdle.
It is difficult to distinguish this from fresh cream.

Many drop a tiny piece of sweet butter into their cup of hot coffee as
a substitute for cream.

TO MAKE TEA.

Allow two teaspoonfuls of tea to one large cupful of boiling water.
Scald the teapot, put in the tea, pour on about a cupful of _boiling_
water, set it on the fire in a warm place, where it will not boil, but
keep very hot, to almost boiling; let it steep or "draw" ten or twelve
minutes. Now fill up with as much boiling water as is required. Send
_hot_ to the table. It is better to use a china or porcelain teapot,
but if you do use metal let it be tin, new, bright and clean; never
use it when the tin is worn off and the iron exposed. If you do you
are drinking tea-ate of iron.

To make tea to perfection, boiling water must be poured on the leaves
directly it boils. Water which has been boiling more than five
minutes, or which has previously boiled, should on no account be used.
If the water does not boil, or if it be allowed to overboil, the
leaves of the tea will be only half-opened and the tea itself will be
quite spoiled. The water should be allowed to remain on the leaves
from ten to fifteen minutes.

A Chinese being interviewed for the _Cook_ says: Drink your tea plain.
Don't add milk or sugar. Tea-brokers and tea-tasters never do;
epicures never do; the Chinese never do. Milk contains fibrin, albumen
or