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.

PARISIAN TEA

Place two teaspoonfuls of tea in a pitcher and pour over it one cup
of boiling water. Cover closely and let stand for one-half hour. Drain
and then place in the ice box until needed.

To serve--place fo