PREPARING FOfc USE. 24? 



refreshing properties are better extracted by the slower 

 process. 



Filtered coffee should never be boiled ; so that by plac- 

 ing the coffee-pot in a vessel of boiling water it keeps the 

 coffee at the boiling point, but prevents it from boiling. 

 Coffee made by the cold-water process is invariably 

 stronger than when made with boiling water, and is, in 

 the opinion of many connoisseurs, much better, so that 

 a reduced quantity of coffee will answer. Another 

 advantage of using cold water in the filtering process is 

 that the coffee may be prepared from it at any time and 

 heated as required ; but if to be served after dinner it 

 will be better if made with three cupfuls of water instead 

 of four. 



But no matter what method of preparing is adopted, 

 or what kind of vessel the beverage is prepared in, the 

 result will be satisfactory if the coffee be pure, good and 

 fresh roasted, fresh ground and fresh made with fresh 

 water, fresh boiled and fresh served. But always serve 

 with whipped cream or hot milk, heating the milk to 

 the boiling point, but never allcnv it to boil. 



\.Ull. 



