CAFÉ AU LAIT.
This is coffee and milk for breakfast. The milk is set on the fire in a tin saucepan, and taken off when it rises; then mixed with the coffee, either in the cup or any kind of vessel. The proportions are pint for pint.
CAFÉ NOIR.
Café noir is the name given to the coffee taken after dinner. It is generally made rather strong. Gentlemen sometimes put liquor in it—a glass of brandy, or rum, or kirschwasser; and ladies, a little cold milk.
Taken fifteen or twenty minutes after dinner, it helps digestion. It excites the faculties of the mind, and gives what physiologists call "agreeable sensations."
Coffee is nutritious, and to a certain extent prevents waste of the system.
CHOCOLATE.
The quantity of chocolate for a certain quantity of milk is according to taste. Two ounces of chocolate make a good cup of it, and rather thick.
Break the chocolate in pieces, put it in a tin saucepan with a tablespoonful of water to an ounce of chocolate, and set it on a rather slow fire. Stir now and then till thoroughly melted.