BEVERAGES
After-dinner coffee
Make as directed in last recipe, allowing, however, three cupfuls of boiling water to one of freshly ground coffee, and run three times through the filter.
Never pass cream with black coffee in after-dinner cups—“demi-tasses,” as the French, who taught us to drink it, call the dainty digestive agent.
To ask for cream in such a case is a gastronomic and social solecism.
Café au lait
Make strong black coffee and, while hot, add to it one-third as much scalding milk. Cover and set in boiling water until needed.
Iced coffee
Set aside café au lait until cold. Fill tumblers half-full of cracked ice; sugar to taste, and pour in the coffee.