66 / 104
66
DRINKS
A
LA
MODE
Cocoa.
Put
two
teaspoonfuls
to
a
breakfast
cup,
and
put
the
quantity
required
into
an
aluminium
saucepan,
and
mix
it
thoroughly
with
a
little
warm
milk
;
place
the
saucepan
on
the
fire,
and
add
half a
pint
of
cold
water
for
two
teaspoonfuls
of
cocoa,
and
let
it
boil
up
;
half-fill
the
cups
with
this,
and
then
add
hot
milk
and
a
lump
of
sugar.
Van
Houten's
cocoa
is,
I
consider,
the
best
cocoa.
Coffee.
French
Way.
Pour
a
pint
of
boiling
water
upon
two
and
a
half
ounces
of
freshly-ground
coffee.
Put
the
lid
on
the
coffee-pot
and
place
it
on
the
hob
to
simmer
gently
without
boiling.
Stir
it
occasionally,
and
at
the
end
of
two
hours
take
it
off
the
fire
and
let
it
stand
for
a
quarter
of
an
hour
to
clear.
Coffee.
Turkish
Way.
In
Turkey
a
small
conical
saucepan
with
a
long
handle,
and
calculated
to
hold
about
two
table-spoonfuls
of
water,
is
used.
The
fresh
roasted
berry
is
pounded,
not
ground,
and
about
a
dessert-
spoonful
is
put
into
the
little
boiler
;
it
is
then
nearly
filled
with
water
and
thrust
among
the
embers.
A
few
seconds
suffice
to
make
it
boil,
and
the
decoction,
grounds
and
all,
is
poured
out
into
a
small
cup,
which
fits
into
a
brass
socket,
much
like
the
cup
of
an
acorn,
and
holding
the
china
cup
as
that
does
the
acorn
itself.