raw and astringent
quality, which often disagrees with weak stomachs, and by being drank
too warm is as frequently rendered unwholesome, the following is
recommended as an improved method of preparing it. To an ounce of
coffee, add a tea-spoonful of the best flour of mustard, to correct its
acidity, and improve its fragrance; and in order to render it truly fine
and wholesome, it should be made the evening before it is wanted. Let an
ounce of fresh-ground coffee be put into a clean coffee pot well tinned,
pour upon it a full pint of boiling water, set it on the fire, and after
it has well boiled, let it stand by to settle. Next morning pour off the
clear liquor, add to it a pint of new milk, warm it over the fire, and
sweeten it to taste. Coffee made in this way, will be found particularly
suitable to persons of a weak and delicate habit.--A substitute for
foreign coffee may be prepared from the acorns of the oak, by shelling
and dividing the kernels, drying and roasting them gradually in a close
vessel, and keeping them constantly stirring. Grind it like other
coffee, and either use it alone, or mix with it a small quantity of
foreign coffee. The seeds of the flower de luce, or common waterflag,
being roasted in the same manner as coffee, very much resembles it in
colour and flavour. Coffee made of these seeds is extremely wholesome,
in the proportion of an ounce to a pint of boiling water.

COFFEE CAKES. Melt some fresh butter in a pint of thin cream, and work
up with it four pounds of dried flour. Add a pound of sugar, a pint of
yeast, and half an ounce of carraways. Stir them all together, set it
before the fire to rise, roll the paste out thin, cut it into small
cakes, and bake them on buttered paper.

COFFEE CREAM. Boil a calf's foot in water till reduced to a pint of
jelly, clear of sediment and fat. Make a tea-cupful of strong fresh
coffee, clear it perfectly bright with isinglass, and pour it to the
jelly. Add a pint of very good cream, sweeten it with fine Lisbon
sugar, boil it up once, and pour it into the dish. This article is much
admired, but the jelly must not be stiff, and the coffee must be fresh.

COFFEE MILK. Boil a dessert-spoonful of ground coffee, in nearly a pint
of milk, a quarter of an hour. Then put in a shaving or two of isinglass
to clear it; let it boil a few minutes, and set it on the side of the
fire to grow fine. This makes a very fine breakfast; it should be
sweetened with real L