Than lurks in the depths of ruby wine.
--_J. M. L._

=Filtered Coffee.=

INGREDIENTS.

1/2 a cup of coffee, ground very fine.
3 cups of boiling water.
About 6 blocks of sugar.
About 3 tablespoonfuls of cream.
About 6 tablespoonfuls of hot milk.

_Method._--Put the coffee into the filter of a well-scalded coffee-pot.
Pour the boiling water over the coffee. Serve as soon as the infusion
has dripped through the filter. For black coffee use double the quantity
of coffee.

=Boiled Coffee.=

INGREDIENTS.

1 cup of ground coffee.
White and shell of 1 egg.
1 cup of cold water.
6 cups of boiling water.
1 tablespoonful of ground coffee.

_Method._--Beat the white and crushed shell of the egg and half the cup
of cold water together; mix with the coffee, pour over the boiling
water, stir thoroughly, and boil from three to five minutes with the
nozzle tightly closed; pour half a cup of cold water down the spout;
stir in one tablespoonful of coffee and let stand on the range, without
boiling, ten minutes.

=Five-o'clock Tea.=

INGREDIENTS.

Tea.
Candied ox-heart cherries.
Slices of lemon.
Boiling water.

_Method._--Fill the tea-ball half full with tea, put the ball into the
cup, with a cherry or a slice of lemon, and pour boiling water over
them; remove the ball when the tea is of the desired strength.

=Rich Chocolate.=

INGREDIENTS.

4 ounces of chocolate.
4 tablespoonfuls of granulated sugar.
1/4 a cup of hot water.
1 quart of scalded milk.
1 teaspoonful of vanilla extract.
Whites of 3 eggs.
1 pint of thick cream.
1/3 a cup of powdered sugar.

_Method._--Grate the chocolate, add the granulated sugar and hot water,
and cook until smooth and glossy; with a whisk beat in the hot milk very
gradually, and return to a double boiler to keep hot. Beat the cream
until solid. Beat the whites of the eggs until dry, then beat in the
powdered sugar and fold the cream into the egg and sugar. Add half of
the cream mixture to the chocolate with the vanilla, and mix while the
cream is heating. Serve the rest of the cream in spoonfuls upon the
chocolate in the cups.

=Plain Chocolate.=

Prepare as in preceding recipe, omitting the cream mixture and