240 PREPARING FOR USE. 



such mixtures with an empirical taste most people fancy to 

 be coffee. Another error of frequent occurrence in the 

 preparation of coffee for the table, and which results prob- 

 ably from the habit of tea-making, is that of using too little 

 coffee in proportion to the quantity of water. More 

 coffee in proportion should be used than tea, that is, for 

 a full pint of the infusion an ounce to an ounce and 

 a half of coffee, that being about the proper proportions 

 for a beverage of average strength. 



Cafe de Paris Or " French Coffee " is most gen- 

 erally prepared by mixing a cupful of finely-ground coffee 

 with a raw egg and shell in a quart of cold water and 

 placing the pot over a brisk fire, occasionally stirring it 

 until the boiHng point is reached, after which set the vessel 

 aside to simmer for a few minutes, then pour on a cupful 

 of cold water and allow to stand for eight or ten minutes 

 before serving, using cream and sugar to suit. 



Cafe au Lait or " French Breakfast Coffee " is made' 

 by grinding two tablespoonfuls of coffee for each cup 

 required, and packing so^dly in a regular French filtering 

 coffee-pot, pouring on boiling water and passing it from 

 two to three times through the coffee-pot. When serv- 

 ing, boiHng milk in equal quantity or to suit the individ- 

 ual taste is poured into the cup from a separate vessel, 

 after which it is sweetened to suit. The French usually 

 mix chicory with their coffee, particularly when used in 

 the form of ca/e au lait. For this form, add half table- 

 spoonful of powdered chicory to two tablespoonfuls of 

 ground coffee, and after thoroughly mixing, pour on 

 boiling water and pass twice through the coffee-pot 

 before serving. . 



