38 COFFEE. 



" The common run of mankind take coffee. 



" A few amateurs know how to take coffee. 



" The man of taste alone knows how to take coffee and appre- 

 ciate its poetic aroma." 



As might be expected from the spirit which has prompted 

 these wise and witty sayings, the art of coffee-making, as well as 

 that of general cookery, has received profound attention in France, 

 that classical land of good things for the inner man. While there, 

 I elicited from a " cordon-bleu " of Paris, the following recipes, 

 with which I am happy to favor my readers. 



FEENCH EECIPES. 



First, to make black coffee — " cafe noir : " 



For one cup, grind two tablespoonfuls of coffee, which pack 

 solidly in the coffee-pot (the regular French filtering pattern) ; 

 then pour boiling water, passing it twice or thrice through the 

 coffee-pot. 



The same recipe applies to the preparation of cafi, au Icdt, 

 which is merely black coffee to which milk is added in quantity 

 to suit the individual taste, the proportion being generally three 

 parts of milk to one of coffee. 



The French, as is well known, often mix chicory with their 

 coffee, mostly when taken in the form of cafe au lait. The recipe 

 is then as follows : 



For one cup, grind coffee enough to make two tablespoonfuls, 

 mix half a tablespoonful of chicory, en semoule (in powder). 

 After thoroughly mixing, pour boiling water and pass twice 

 through coffee-pot. • 



In many French famDies the grounds that remain in the cof- 

 fee-pot are utilized, for economy's sake. Hot water is poured 

 over them, and, after passing through, is stored in a bottle, and 

 used the next time instead of simply water. This is said to be the 

 manner of making the best French coffee. 



Some French coffee artists maintain that the roasting is best 

 done at home, as no doubt it well may be in such knowing hands. 

 Sometimes a simple iron pan is used for the purpose, but great 

 care must then be taken to keep constantly agitating the berries 



