We do not estimate highly enough the value of flavors. It is a well-demonstrated fact among a few persons that many dishes containing actual nutritious principles are but partially or imperfectly digested, because of their lack of good flavor, either from want of proper preparation, lack of seasoning, or poor cooking. There is no doubt that many people suffer from indigestion after eating such food. Use in coffee-making either silver, granite-ware, or earthenware urns or pots, never tin. They should be made _perfectly clean_ before using, especial attention being necessary for the spout. MULLED WINE 1 Egg. 1 Tablespoon of sugar. 1 Clove. ¼ Square inch of cinnamon. ½ Cup of wine. ½ Cup of water. Put the water and spice together in a saucepan, and boil for ten minutes; then add the wine, and let the liquid just reach the boiling-point; meanwhile beat the egg and sugar in a bowl, and just at the moment when the wine begins to boil, pour it slowly into the egg, stirring constantly to distribute the heat throughout the whole. Unless the weather is very cold, there is usually enough heat in the boiling liquid to coagulate the albumen of the egg slightly, but should this not be accomplished, set it on the fire for a minute to finish. When done it should be of the consistency of cream. Do not let the wine and water boil for any appreciable time, for boiling dissipates some of the pleasant flavor of the wine. Beer, ale, and porter are excellent, mulled in the same way. COCOA CORDIAL ½ Teaspoon of Dutch cocoa. Some boiling water. 2 Blocks of loaf-sugar. 2 Tablespoons of port wine. Put the cocoa and sugar into a china cup, and pour directly upon them some boiling water, then add the wine, making in all the usual amount called a cupful. Serve at once. This is an excellent drink for those who are chilled or exhausted, or to take after a bath. JELLIES (FROM GELATINE) Gelatin is always of animal origin. The gelatinous substance obtained from apples, grapes, cranberries, and other fruits is not gelatin; it is a different material, derived by the action of heat from pectose, a substance which occurs in plants and is closely associated with cellulose. Unprepared _gelatin_ is sometimes distinguished in writing from the _gelatine_ of commerce by the difference of an _e_ in spelling.