There are three methods of preparing coffee-one by filtering, the other by boiling, and the other by the careless process which produces a muddy and ill-flavored concoction which is as harmful as it is unpalatable. In the first place, the water should be freshly boiled (see directions for tea), and the coffee pot must be immaculately clean-of china, earthen or graniteware. Never allow left-over coffee to stand in the coffee pot, and scald the latter about once a week, adding a little soda to the water. The coffee pot should be rinsed with boiling water, and the fresh water for the coffee be boiling furiously. If a filtered coffee is desired, use a regular filterer or a homemade one, consisting of a round cheesecloth bag with a wire run through the hem at the top, the circle a little wider than the top of the coffee pot, so that when the bag is suspended in the pot, the edge of the bag may turn, over the edge of the pot, and permit the cover to be put on, and put 1 tablesp finely-ground coffee for each cup or person to be served into the filterer, and pour over the freshly boiling water. Keep the coffee pot standing in another pot of boiling water, to keep hot. The filtered coffee may be turned over the grounds in the filterer for a second time, to extract all the strength, and the coffee should then be served at once, with rich, boiling hot milk, or thick, sweet uncooked cream.

The coffee for filtering should always be ground very fine, but for boiled coffee, it should be ground coarse. For the latter put the coffee right into the pot, pour over the boiling water, cover closely, let boil up 1 minute, then move to back of stove and let draw 5 minutes, but no longer, pour off carefully through a fine sieve into another hot coffee pot, and serve at once. If properly prepared, the coffee will not be muddy and no egg nor shells will be required to "settle" it. The "settling," if necessary, is accomplished just as well with a dash of cold water. A good quality coffee, well roasted, is essential to good results. Do not grind a lot of coffee at once, and keep the beans in a tightly covered canister, so that they may not take on any other flavors, and that none of the aroma escapes. If the beans are in the slightest degree damp, they will be hard to grind. They can be made fresh and crisp by placing in a hot oven a few minutes, and cooling quickly.- [Mrs. J. C.. N. Y.