ffeepot and add boiling water, stir well. Place on range; let
boil five minutes. If not boiled sufficiently, coffee will not be clear;
if boiled too long, the tannic acid will be extracted, causing serious
gastric trouble. Stuff the spout of pot with soft paper to prevent the
escape of aroma. Stir down, pour off one cup to clear the spout of
grounds, return to pot. Add remaining half-cup cold water to complete
the clearing process. Place pot on back of range for ten minutes, where
coffee will not boil. Serve immediately. If coffee must be kept longer,
drain from the grounds and keep just below boiling point.

_February_

_Variety's the very spice of life,
That gives it all its flavor._
--_Cowper._

[Illustration]

[Sidenote: _February_

_First Sunday_]

Menu

GRAPE-FRUIT COCKTAILS

TOMATO BOUILLON

LAKE TROUT BAKED IN PAPER BAG

SAUCE A L'ITALIENNE

FRENCH FRIED POTATOES BRUSSELS SPROUTS

FRENCH ENDIVE--FRENCH DRESSING

EGGLESS RICE PUDDING--HARD SAUCE

COFFEE

* * * * *

GRAPE-FRUIT COCKTAIL

Select heavy grape-fruit (weight means more pulp than rind). Chill, cut
in halves, and remove the sections of pulp, preserving the shape of
sections if possible. Remove the skins from Malaga grapes, cut in halves
lengthwise, remove seeds (there should be equal quantity of both
grape-fruit pulp and prepared grapes). Reserve the juice. Chill fruit
thoroughly, serve in tall stem glasses, add a little juice, sprinkle
each with a tablespoon bar sugar, and just before serving pour over each
portion one tablespoon Sloe Gin or "Sweet" Sherry Wine.

TOMATO BOUILLON

To five cups of Standard Broth add one cup of thick tomato puree. Reheat
and serve in bouillon cups.

STANDARD BROTH

(BEEF, VEAL, LAMB, CHICKEN OR GAME)

4 pounds meat.
1 pound marrow bone.
2-1/2 quarts cold water.
1/2 teaspoon peppercorns.
4 cloves.
1 spray marjoram.
2 sprays thyme.
2 sprays parsley.
1/2 bay leaf.
1/4 cup each diced carrot, onion, and celery.
1/2 tablespoon salt.

PROCESS: Remove meat from bone and cut in inch cubes; brown richly one
third of meat in some of the marrow taken from bone. Cover remainder of
meat with cold water, let sta