Take of the best Mocha coffee one part, of the best Java coffee two parts. Put six tablespoonfuls of the mixture into a bowl and add an egg, well beaten. Stir the mixture five minutes. Add half a cup of cold water, cover tightly and let stand several hours. Put into a coffeepot the coffee mixture and add four large cups of boiling water, stirring constantly. Let it boil briskly for five minutes only then set on the back of the stove five minutes. Before serving add a small tablespoonful of pure French brandy to each cup. Sweeten to taste. Reina Cabot Mix at table and serve on hot, toasted Bent's biscuit. Take a quarter of a pound of ripe, dark Roquefort cheese and rub with a piece of butter the size of a walnut until smooth, adding a teaspoonful of Worcestershire sauce and a wineglassful of sherry, with a pinch of paprika, rubbing until it is smooth. This is best mixed in shallow bowl or soup plate. Virginia Egg Nog Beat separately the yolks and whites of ten eggs, the yolks to a soft cream. To the beaten yolks add one pound of granulated sugar, beating until fully blended and very light. Let one quart of fresh milk come to a boil and pour over the yolk of egg and sugar, stirring constantly until well blended. To this add one gill of French brandy or one-half pint of good whisky. On top of this place the beaten white of egg and grated nutmeg. Serve either hot or cold. Mint Julep Bruise several sprigs of mint in a mixing glass with pulverized sugar. Fill the glass with ice and pour over it a jigger of whisky. Let stand for ten minutes and then put in a dash of Jamaica rum. Dress with sprigs of mint, and sprinkle with powdered sugar. Serve with straws. Index