The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

cannot be preserved for coffee, boiled milk is a good substitute. Many people dislike to settle coffee with fish skin, thinking it imparts a disagreeable taste to the coffee, but it is owing to its not being prepared properly, the skin should be taken from mild codfish, washed, and cut into small pieces and dried perfectly. The white of an egg, egg shells, and isinglass, are all good to settle coffee. The best kind of coffee is old Java, and Mocha; before it is roasted, it should be hung over the fire two or three hours to dry, if dried in the oven it looses its strength, it should be hung at such a distance from the fire, as to be in no danger of burning. When dry put it on hot coals, and stir it constantly till done, which is ascertained by biting one of the lightest kernels, if it is brittle, the whole is done. Put it in a box, and cover it up tight, to keep in the steam. Coffee is much better roasted in a coffee roaster, than a kettle, as the fine aromatic flavor of the coffee is preserved, which escapes in a great measure, when roasted in an open kettle. 258. _To make Tea._ Scald your tea pot, and put in a tea spoonful of tea, for each person that is to drink it, if it is a weak kind of tea, more will be required, pour on just boiling water enough to cover it, let it stand six or eight minutes, not longer if you wish to have it in perfection, pour on the rest of the water boiling hot. 259. _Chocolate._ Scrape the chocolate off fine, and mix it smoothly with a little cold milk, or water. If liked very rich, make it entirely of milk, if not, use equal quantities of milk and water, boil it, then stir in the chocolate while boiling, sweeten it to your taste, let it boil five or six minutes; if liked rich, grate in a little nutmeg. A heaping table spoonful of grated chocolate to