A country which expends nearly thirty-five millions of dollars each year for the aromatic berry, can well afford to study the best methods of extracting its desirable qualities.
In those family circles where Good Housekeeping is the rule, not the exception, it is to be hoped that this little book will be welcomed as a useful friend and interesting companion.
INDEX.
| Page | |
| I.— As Prepared by Maria Parloa, | [5] |
| Filtered Coffee made with Cold Water, | [9] |
| Filtered Coffee made with Boiling Water, | [9] |
| Boiled Coffee made with Cold Water, | [10] |
| Boiled Coffee made with Boiling Water, | [10] |
| II.—As Prepared by Marion Harland, | [11] |
| III.—As Prepared by Mrs. Helen Campbell, | [15] |
| IV.—As Prepared by Juliet Corson, | [20] |
| A French Chef's Method, | [21] |
| Cafe au Lait, | [23] |
| Cafe Noir, | [23] |
| Filtered Coffee, | [23] |
| Breakfast Coffee, | [23] |
| V.—As Prepared by Mrs. D. A. Lincoln, | [25] |
| The Wrong Way, | [25] |
| The Right Way, | [26] |
| VI.—As Prepared by Catherine Owen, | [30] |
| French Coffee, | [31] |
| French Coffee in a Pitcher, | [32] |
| Boiled Coffee, | [32] |
| The Story of Coffee, by Hester M. Poole, | [36] |