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Ladies Luncheon Coffee

Put in strainer of a percolator, a heaping tablespoonful of finely ground coffee for every ordinary size cup of coffee, press the coffee down in the strainer slightly, and pour on your required amount of boiling water; put the lid on the strainer and leave the water to filter through. Add to coffee, when serving, to two parts coffee, one part hot milk and a tablespoonful of whipped cream, which will float on top of coffee, adding to it a rich flavor and a very inviting appearance. When you prepare coffee after this recipe, you will have a very delicious coffee, such as served in all first-class cafes of Europe.

FRENCH DRIP COFFEE "CAFE NOIR" For every one ordinary cup, take two tablespoonfuls of finely ground coffee, which press down slightly in the strainer, then pour on your boiling hot water, put lid on strainer and leave water to filter through. When the water is all filtered through, you have "Cafe Noir," a very strong black coffee which is usually drunk with brandy, the latter being poured in saucer with sugar and then ignited, leaving the spirits burn out. Sometimes it is diluted with hot water. MILK COFFEE OR "CAFE AU LAIT" Prepare the coffee the same as "Cafe Noir," with a little chicory added, about three ounces chicory to the pound of coffee, and when serving, add to it an equal amount of hot milk. When serving "Cafe au Lait" in the French cafes, the waiter brings the coffee pot in one hand and the vessel containing hot milk in the other and pours into the cup from both vessels at the same time. These recipes are followed in all the prominent cafes in Paris.