Or, beat one or two eggs, which mix with ground coffee to form a ball; nearly fill the pot with cold water, simmer gently for half an hour, having introduced the ball; do not boil, or you will destroy the aroma.

COFFEE.—­The following is a delicious dish either for summer breakfast or dessert:  Make a strong infusion of Mocha coffee; put it in a porcelain bowl, sugar it properly and add to it an equal portion of boiled milk, or one-third the quantity of rich cream.  Surround the bowl with pounded ice.

CURRANT WINE.—­One quart currant juice, three pounds of sugar, sufficient water to make a gallon.

EGG GRUEL.—­Boil eggs from one to three hours until hard enough to grate; then boil new milk and thicken with the egg, and add a little salt.  Excellent in case of nausea.

LEMON SYRUP.—­Pare off the yellow rind of the lemon, slice the lemon and put a layer of lemon and a thick layer of sugar in a deep plate; cover close with a saucer, and set in a warm place.  This is an excellent remedy for a cold.

LEMONADE.—­Take a quart of boiling water, and add to it five ounces of lump-sugar, the yellow rind of the lemon rubbed off with a bit of sugar, and the juice of three lemons.  Stir all together and let it stand till cool.  Two ounces of cream of tartar may be used instead of the lemons, water being poured upon it.

RASPBERRY VINEGAR.—­Fill a jar with red raspberries picked from the stalks.  Pour in as much vinegar as it will hold.  Let it stand ten days, then strain it through a sieve.  Don’t press the berries, just let the juice run through.  To every pint add one pound loaf sugar.  Boil it like other syrup; skim, and bottle when cold.

SUMMER DRINK.—­Boil together for five minutes two ounces of tartaric acid, two pounds white sugar, three lemons sliced, two quarts of water; when nearly cold add the whites of four eggs beaten to a froth, one tablespoonful of flour and half an ounce of wintergreen.  Two tablespoonfuls in a glass of water make a pleasant drink; for those who like effervescence add as much soda as a ten-cent piece will hold, stirring it briskly before drinking.

BLACKBERRY SYRUP.—­To one pint of juice put one pound of white sugar, one-half ounce of powdered cinnamon, one-fourth ounce mace, and two teaspoons cloves; boil all together for a quarter of an hour, then strain the syrup, and add to each pint a glass of French brandy.

TEA.—­When the water in the teakettle begins to boil, have ready a tin tea-steeper; pour into the tea-steeper just a very little of the boiling water, and then put in tea, allowing one teaspoon of tea to each person.  Pour over this boiling water until the steeper is a little more than half full; cover tightly and let it stand where it will keep hot, but not to boil.  Let the tea infuse for ten or fifteen minutes, and then pour into the tea-urn, adding more boiling water, in the proportion of one cup of water for every teaspoon of dry tea which has been infused.  Have boiling water in a water-pot, and weaken each cup of tea as desired.  Do not use water for tea that has been boiled long.  Spring water is best for tea, and filtered water next best.