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After-Dinner Coffee

The best after-dinner coffee is made with a filter. If really black coffee is desired, use two heaping tablespoons of finely ground coffee to each large coffee -cup of freshly boiled water. Wet the strainer in cold water before adding the coffee, pour the boiling water slowly upon the coffee, and leave the pot over the heat while the water is finding its way through the fine grains and absorbing their flavor. When all the liquid has dripped through, the coffee is done and should be served at once. CAFÉ BRÛLÉ-Make strong after-dinner coffee. When serving pass French brandy and cut sugar. Two pieces should be allowed for each small cup, as coffee should be quite sweet when served with brandy. One piece of sugar should be placed in the cup and the other in the spoon. Fill spoon with brandy and light. When the sugar has dissolved and the brandy somewhat burned away, blow out the flame, put the spoon and contents into the cup of coffee and drink.

Another method is to serve a tiny glass of brandy with each cup of coffee. The coffee is sweetened, the brandy poured on the surface and lighted. When the brandy is nearly burned away , blow out the flame and drink the coffee.