PREPARING FOR USE. 2^X 



Cafe Noir. — A black " after-dinner coffee," is pre- 

 pared by adding- four ounces of freshly-ground strong 

 coffee to a quart of absolutely boiling water and allow- 

 ing it to stand until it reaches the boiling point, mean- 

 time passing it twice or thrice through the coffee-pot 

 before serving. 



Cafe au Creme — Is prepared by the addition of boiled 

 cream to clear, strong, fresh-made coffee and allowing to 

 infuse or draw together from fifteen to twenty minutes. 



Cafe Glace. — To every six cups of freshly-made coffee 

 add one egg with cream, and sweeten well, then mix 

 thoroughly and place in a refrigerator until frozen to the 

 consistency of cream. 



Cafe Demi-tasse — Is a beverage prepared after the 

 manner of Ca/e Noir, but sweetened to a much greater 

 extent, and to which is added Cognac, Kirsch, or some 

 other liqueur, but when taken with a small glass of 

 liqueur it becomes a Cafe Gloria. 



Cafe Capucin — Is merely another name for Cafe au 

 lait, served in a glass instead of a cup, while " Mazag- 

 ran" is coffee served with water instead of milk, the 

 coffee which is prepared exactly the same as Demi-tasse 

 is served in a tall, narrow glass or goblet, a decanter of 

 cold water being served with it, the consumer diluting to 

 suit. 



Cafe a la Russe — Like " Tea a la Russe" is simply 

 strong, black coffee, prepared after the manner of Cafe au 

 lait, to which a squeeze or slice of lemon is added before 

 drinking. 



Coffee a la Hollandaise — Is prepared in a vessel 

 composed of two detached parts, the lower one answer- 

 ing as a reservoir and the upper as a filter; the bottom 



