may be added for that purpose. Bake the
cakes in the oven until very dark brown, allowing them to become
slightly scorched. When desired for use, take one cake for each cup of
coffee required, pour sufficient water over them, and steep, not boil,
twenty minutes.

CARAMEL COFFEE NO. 3.--To three and one half quarts of bran and one
and one half quarts of corn meal, take one pint of New Orleans molasses
and one half pint of boiling water. Put the water and molasses together
and pour them over the bran and corn meal which have been previously
mixed. Rub all well together, and brown slowly in the oven, stirring
often, until a rich dark brown. Use one heaping tablespoonful of coffee
to each small cup of boiling water, let it just boil up, then steep on
the back of the stove for five or ten minutes.

CARAMEL COFFEE NO. 4.--Beat together four eggs and one pint of
molasses, and mix thoroughly with four quarts of good wheat bran. Brown
in the oven, stirring frequently. Prepare for use the same as the
preceding.

MRS. T'S CARAMEL COFFEE.--Make a rather thick batter of Graham
grits or Graham meal and milk, spread it in shallow pans and bake in a
moderate oven until evenly done throughout. Cut the cake thus prepared
into thin strips, which break into small uniform pieces and spread on
perforated tins or sheets and brown in the oven. Each piece should be
very darkly and evenly browned, but not burned. For each cup of coffee
required, steep a small handful in boiling water for ten or fifteen
minutes, strain and serve.

PARCHED GRAIN COFFEE.--Brown in the oven some perfectly sound
wheat, sweet corn, barley, or rice, as you would the coffee berry. If
desired, a mixture of grains may be used. Pound or grind fine. Mix the
white of an egg with three tablespoonfuls of the ground grain, and pour
over it a quart of boiling water. Allow it to come just to the boiling
point, steep slowly for twelve or fifteen minutes, and serve.

WHEAT, OATS AND BARLEY COFFEE.--Mix together equal quantities of
these grains, brown in the oven like ordinary coffee, and grind. To one
quart of boiling water take three tablespoonfuls of the prepared coffee
mixed with the white of an egg, and steep in boiling water ten or
fifteen minutes.

_RECIPES FOR COLD BEVERAGES._

BLACKBERRY BEVERAGE.--Crush a quart of fresh blackberries, and pour
over them a quart of cold water; add a slice of lemon and a teaspoonful
of orange water, and let it stand three or four