DRIPPED COFFEE

Scald the dripper with boiling water. Put three ounces of coffee into the upper division, and pour upon it, at intervals, a little boiling water at a J;irae, until one quart has been used, placing the dripper where the coffee will be kept perfectly hot, without boiling. If the holes of the percolator are so large as to allow the water to drip through very quickly, it will be ne- cessary to pour it through a second time. It should be used with boiling milk, at table, and is usually strong enough, when the cup is filled one half or two thirds with boiling milk.