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TEA,
COFFEE,
AND
COCOA,
Cafe
au
Lait.
Make
some
strong
clear
coffee.
Pour
it
into
the
cup
with
an
equal
quantity
of
boiling
milk,
and
sweeten
to
taste.
Cafe
Noir.
This
should
be
made
exceedingly
strong,
and
should
be
made
in
the
same
way
as
breakfast
coffee,
allowing
a
cupful
of freshly-ground
coffee
for
every
four
cupfuls
of
boiling
water
;
it
should
be
slightly
sweetened,
but
no
milk
or
cream
taken
with
it.
Chocolate.
Spanish
Recipe.
Break
a
piece
of a
cake
of
chocolate
and
let
it
soak
eight
hours
in
milk
;
then
gradually
warm
it
up
and
mill
it
all
with
a
notched
stick
passed
through
a
hole
in
the
lid
of
the
chocolatiere
;
then
pour
on
a
little
boiling
water,
add
some
sugar,
and
pour
in
some
boiling
milk
with
one
hand
slowly
and
beat
it
to
a
froth
with
the
other.
F