=To Make the Coffee.= Mix two tablespoons of ground fresh Java, or Java and Mocha coffee mixed, with a little cold water and raw egg (either white or yolk) in a coffee-pot. Stir it to thoroughly mix the egg and coffee. Pour in a cup of boiling water, and set it to boil for five minutes. Then move the pot to a less hot part of the stove, where the coffee will barely simmer, for ten minutes, when it will be ready for use. CHOCOLATE CREAM 2 Tablespoons of sugar. ½ Ounce (½ square) of Baker's chocolate. 1 Pint of cream. Whites of four eggs. Cook the sugar, chocolate, and cream (sweet cream or, if that cannot be had, rich milk) together in a double boiler until the chocolate is perfectly dissolved. It will require occasional stirring, and should be, when done, entirely free from specks or flakes of chocolate. Then stir in, pouring slowly, the well-beaten whites of the eggs while the cream is still on the stove. Cook for three minutes, or until the albumen is coagulated, but not hardened. It should look creamy and smooth, not curdled. Turn into a pudding-dish and cool. TAPIOCA CREAM ¼ Cup of granulated tapioca. ¼ Cup of cold water. 1 Pint of milk. 3 Tablespoons of sugar. 1 Saltspoon of salt. 2 Eggs. After the tapioca is picked over and washed, put it into a double boiler with the cold water, and let it stand until the water is absorbed. Then pour in the pint of milk, and cook until each grain is transparent and soft. It will take an hour. At this point, beat the eggs, sugar, and salt together until very light, and pour them slowly into the hot pudding, at the same time stirring rapidly, so that the two will be perfectly mixed. After the egg is in, continue to stir for about three minutes, or long enough to cook the egg as it is done in soft custard. The pudding should have the appearance of cream, as the name indicates, with flecks of tapioca all through it. Turn it into a china dish. Serve either hot or cold. RICE CREAM 2 Tablespoons of rice. 2 Cups of milk. 1 Saltspoon of salt. 2 Tablespoons of sugar. 2 Eggs. Cleanse the rice by washing it several times in cold water; cook it in a double boiler with the milk until the grains will mash. Three hours will generally be required to do this. Should the milk evaporate, restore the amount lost. When the rice is perfectly soft, press it through a coarse soup-strainer or colander into a saucepan, return it to the fire, and while it is heating beat the eggs, sugar, and salt together until very light. When the rice boils, pour the egg in rather slowly, stirring lightly with a spoon for three or four minutes, or until it coagulates and the whole is like a thick, soft pudding; then remove from the fire, and pour it into a pretty dish. By omitting the yolks and using the whites of the eggs only, a delicate white cream is obtained. PEACH FOAM (DELICIOUS)