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To Make After-Dinner Coffee

Take six light tablespoons roasted coffee beans from jar and grind in mill, Neither too fine nor too coarse. Have a thoroughly clean, small French coffee pot and thoroughly scald with boiling water just a minute before time of making the coffee, arrange a piece of dry, clean, old linen cloth around the section of pot and filter to insure perfect clarification. Place the ground coffee on filter and pour over a pint and a half thoroughly (fresh) boiling water little by little. When water is poured over place cover on, being very careful that on no account does it boil. Keep on corner of range or, better still, in a pan of boiling water up to height of three inches on coffee pot until coffee is filtered, then serve in six after-dinner cups. Coffee should never be made more than three or four minutes before time to serve. ANOTHER MODE OF MAKING EXCELLENT AFTER-DINNER COFFEE Have a rather small ordinary earthen (clay) pot or enamelled pan. Grind in coffee mill six light tablespoons roasted coffee and place in pan, measure out one and a half pints cold fresh water, carefully sprinkle a gill (only) of it all over coffee, immediately put cover on, let infuse in a cool place for twenty minutes, then pour in balance of cold water (five gills). Mix well with a clean wooden stick, cover, then set pan on the side of the fire and let very slowly come just to a boiling point. On no account allow it to boil, being careful to mix with wooden stick two or three times only while heating up and to immediately replace cover each time. Remove from range, let settle for two minutes, arrange a piece of clean, dry old linen or muslin cloth over a hot serving coffee pot, pour coffee over, and when all strained immediately serve in six after-dinner cups.