COFFEE AU LAIT

French breakfast coffee:  Make the coffee by the method desired, making only one-half the usual quantity.  Now heat to the boiling point sufficient milk to fill each cup one-half full.  When ready to serve, pour the hot milk in the cup and then fill it with coffee.

COFFEE NOIR

This coffee is usually drunk from the demi-tasse.  Therefore, it should be of superior strength, usually one and one-quarter tablespoons are allowed of very finely ground coffee for every two cups.  It is percolated until the liquid is very strong and is rich black in color; this takes, usually, from eight to ten minutes after the coffee first shows its color in the glass top of the percolator.

EPICUREAN CREOLE COFFEE

Many of the old Spanish and French grandees, who were the forefathers of the Franco-Spanish new world city, New Orleans, brought with them the beautiful china coffee pot of yesteryear.  The making of the after-dinner coffee was an art indeed.

The pot was filled with hot water and then set in a pail of boiling water to keep warm while the coffee was milled.  Generally it was roasted fresh every day.  It was ground into a fine flour, then tied in a piece of thin, fine muslin.  The water was drained from the heated pot and the coffee was placed in it.  Then fresh boiling water was poured in.  The spout and top were closely covered with a napkin and the pot returned to the pail, containing sufficient boiling water to keep the pot hot.  It was placed before the fire to brew; this usually took from ten to fifteen minutes.  The coffee was ready and its delicious aroma and flavor amply repaid one for the time and trouble taken to make it.

COFFEE A LA CREME

Coffee made in the usual manner and then served with plain and whipped cream.

TURKISH COFFEE

The coffee for this style is ground into a fine flour, and is then covered with cold water, brought to the boiling point, sweetened and served without straining or filtering.  Russian coffee is heavy and black and is frequently served with a slice of lemon.

SUMMER DRINKS

A cool drink, with plenty of ice tinkling in the glass, refreshes and invigorates one at the close of a warm day.  The housewife may prepare with little trouble many delicious fruit flavors from fresh fruits that can be quickly turned into thirst-quenching beverages, by adding ice and a little carbonated water.

Plain carbonated water may be purchased in either pint or quart bottles; and if a good cork is used to stop the opening of the bottles, after removing the caps, it may be used at intervals, providing it is kept on ice.