e had searched for
years. In his experiments he discovered that the fibre of cotton, in its
natural state before bleaching, neutralizes the harmful principle of the
caffein. To make absolutely harmless coffee which yet has no loss of
flavor, it is to be boiled in a bag of unbleached cheese-cloth or
something equally porous. In the coffee-pot of his invention, the rounds
of cotton are slipped between two cylinders of tin, and the boiling water
is poured through once or twice, on the same principle as French filtered
coffee. The cloths must be rinsed in hot and then cold water daily and
carefully dried; and none are to be used longer than one week, as at the
end of that time, even with careful washing, the fibre is saturated with
the harmful principle. The same proportions of coffee as those given below
are used, and the pot must stand in a hot place while the water filters
through.

For a quart of coffee allow four heaping tablespoonfuls of coffee when
ground. Scald the coffee-pot; mix the ground coffee with a little cold
water and two or three egg-shells, which can be dried and kept for this
purpose. Part of a fresh egg with the shell is still better. Put into the
hot coffee-pot, and pour on one quart of _boiling water_. Cover tightly,
and boil five minutes; then pour out a cupful to free the spout from
grounds, and return this to the pot. Let it stand a few minutes to settle,
and serve with boiled milk, and cream if it is to be had. Never for
appearance's sake decant coffee. Much of the flavor is lost by turning
from one pot into another, and the shapes are now sufficiently pretty to
make the block tin ones not at all unpresentable at table.

Where coffee is required for a large company, allow a pound and a half to
a gallon of water.

Coffee made in a French filter or biggin is considered better by many; but
I have preferred to give a rule that may be used with certainty where
French cooking utensils are unknown.

COCOA, BROMA, AND SHELLS.

The directions found on packages of these articles are always reliable.
The _cocoa_ or _broma_ should be mixed smoothly with a little boiling
water, and added to that in the saucepan; one quart of either requiring a
pint each of milk and water, about three tablespoonfuls of cocoa, and a
small cup of sugar. A pinch of salt is always a great improvement. Boil
for half an hour.

SHELLS are merely the husk of the cocoa-nut; and a cupful to a quart of
boiling water is the amount