Freshly boiled soft water is the best for either tea or
coffee. Always have a water-pot of hot water, on
your waiter, with which to weaken each cup if de-
sired. Serve with the best and richest cream, but, in the
absence of this luxury, a good substitute may be
found in boiled milk prepared as follows : place fresh
new milk in a pan or pail, set where it will slowly
simmer but not boil or reach the boiling point, stir
frequently to keep the cream from separating and
rising to the top, let simmer until it is rich, thick and
creamy.
COFFEE WITH WHIPPED CREAM.
Marion Harland.
For six cups of coffee of fair size, one cup sweet
cream, whipped light with a little sugar, will be needed ;
put into each cup the desired amount of sugar, and
about a tablespoon boiling milk ; pour the coffee over



162 THE BUCKEYE COOfe BOOK.
these, and lay upon the surface of the hot liquid a
large spoonful of the frothed cream, giving a gentle
stir to each cup before sending around. This is
known to some as meringued coffee, and is an elegant
French preparation of the popular drink.
COCOA.
Take three heaping tablespoons cocoa, mix with a
little cold water, add one pint boiling water, boil ten
minutes, add another pint of hot water and serve at
once. This quantity is sufficient for three persons.
Chocolate can be prepared in the same way.
CHOCOLATE.
