them in a mill. Have a well cleaned French coffee pot; put the coffee
on the filter with the small strainer over, then pour on a pint and a
half of boiling water, little by little, recollecting at the same time
that too much care cannot be taken to have the water boiling
thoroughly. When all the water is consumed, put on the cover and let
it infuse slightly, but on no account must it boil. Serve in six
after-dinner cups. Coffee should never be prepared more than five
minutes before the time to serve."




BREAD


STEAMED BROWN BREAD. (A LA OAKLAND FARM.)

From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive
Committee, and Lady Manager.

_It gives me great pleasure to send you an excellent recipe for
steamed brown bread for your Colombian Autograph Cook Book.

I have great sympathy with your plan, and sincerely hope that the
ladies of our Board will respond cheerfully to your requests. Very
sincerely,_

One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn
meal; one cupful of wheat flour; one-half cupful of New Orleans
molasses; one teaspoonful of soda. Steam three hours.