hem from becoming popular as a breakfast fruit; this is true of
Apricots also.

=Strawberries= are often objectionable, owing to grit; wash, or rather
rinse them in water, drain on a napkin, and serve with vanilla-flavored
whipped cream for a change.

Nearly all tropical fruits that are imported are excellent breakfast
fruits, such as the alligator pear, Lechosa prickly pear, pomegranate,
tropical mango, and many others.

BEVERAGES.

=Coffee.=--The coffee-tree is a much-branched tree of the cinchona family,
not exceeding twenty feet in height, and much resembling a cherry-tree.
Its pale green leaves are about six inches in length. The flowers are in
clusters in the axils of the leaves, are white in color, resembling
orange-tree flowers, and perfume the air. The fruit on ripening turns
from green to red, and is about the size of a cherry or cranberry, each
containing two seeds closely united by their flat sides. These being
removed and separated, become the coffee of commerce.

"How to make good coffee" is the great problem of domestic life. Tastes
naturally differ, and some prefer a quantity of chicory, while to others
the very name of this most wholesome plant (but keep it out of coffee)
will produce nausea.

Purchase coffee from large dealers who roast it daily. Have it ground
moderately fine, and do not purchase large quantities at a time. At home
keep the coffee in air-tight jars or cans when not in use.

The old-fashioned coffee-pot has much to recommend it, and the only
possible objection to it is that it makes a cloudy beverage. Those who
find this objectionable should use one of the many patented modern
filters. When the coffee is finely ground these filter-pots are the best
to use. Put three ounces of finely-ground coffee in the top compartment
of the coffee-pot; pour a quart of boiling water over it; let it filter
through; add half a pint more of boiling water; let it filter through,
and pour it out into a hot measure, and pour it through the filter
again. Let it stand a moment on the range, and you have coffee as clear
as wine; but unless your pot, measure, and the water are very hot, the
coffee will taste as though it had become cold and then "warmed over."
No eggs or other foreign substances are used to clear or settle the
coffee.

As I do not object to a sediment in my cup, I use the old-fashioned
coffee-pot. I first heat the pot, and put the coffee into a loose muslin
bag, and pour a qua