_Cookery_, London, 1669, page 176.

_Obs._--The addition of an egg makes the "_Chinese Soup_," a more
nutritious and substantial meal for a traveller.

_Coffee._[340-*]

Coffee, as used on the Continent, serves the double purpose of an
agreeable tonic, and an exhilarating beverage, without the unpleasant
effects of wine.

Coffee, as drunk in England, debilitates the stomach, and produces a
slight nausea. In France and in Italy it is made strong from the best
coffee, and is poured out hot and transparent.

In England it is usually made from bad coffee, served out tepid and
muddy, and drowned in a deluge of water, and sometimes deserves the
title given it in "the Petition against Coffee," 4to. 1674, page 4, "a
base, black, thick, nasty, bitter, stinking puddle water."

To make Coffee fit for use, you must employ the German filter,--pay at
least 4_s._ the pound for it,--and take at least an ounce for two
breakfast-cups.

No coffee will bear drinking with what is called milk in London.

London people should either take their coffee pure, or put a couple of
tea-spoonfuls of cream to each cup.

N.B. The above is a contribution from an intelligent traveller, who has
passed some years on the Continent.

_Suet Pudding, Wiggy's way._--(No. 551.)

Suet, a quarter of a pound; flour, three table-spoonfuls; eggs, two;
and a little grated ginger; milk, half a pint. Mince the suet as fine as
possible, roll it with the rolling-pin so as to mix it well with the
flour; beat up the eggs, mix them with the milk, and then mix all
together; wet your cloth well in boiling water, flour it, tie it loose,
put it into boiling water, and boil it an hour and a quarter.

Mrs. Glasse has it, "when you have made your water boil, then put your
pudding into your pot."

_Yorkshire Pudding under roast Meat, the Gipsies' way._--(No. 552.)

This pudding is an especially excellent accompaniment to a sir-loin of
beef,--loin of veal,--or any fat and juicy joint.

Six table-spoonfuls of flour, three eggs, a tea-spoonful of salt, and a
pint of milk, so as to make a middling stiff batter, a little stiffer
than you would for pancakes; beat it up well, and take care it is not
lumpy; put a dish under the meat, and let the drippings drop into it
till it is quite hot and well greased; then pour in the batter;--when
the upper surface is brown and set, turn it, that both sides may be
brown alike: if you wish it to cut firm, and the pudding an inc