There are one or two points to be borne in mind in the making of coffee. As a rule English-speaking people do not allow enough coffee to each cup. The almost universal fault of coffee, made elsewhere than on the Continent, is its want of strength and flavour. With regard to the admixture of chicory, this is largely a question of taste, and the palate must be consulted in the matter. The great majority of people, however, cannot do without it, and it is quite (when genuine) a harmless addition. Madame Lebour-Fawssett recommends the following proportions: For making CAFE NOIR, or coffee after meals, there should be six teaspoonsful of coffee, heaped up, and a very small teaspoonful of chicory, or none at all, for one pint of water. The chicory must be left out altogether, and another teaspoonful of coffee substituted for those who object to chicory with their CAFE NOIR. For morning coffee or cafe au lait there should be ten or twelve teaspoonsful of coffee, with a sixth part of chicory, for each pint of water. As Madame Lebour-Fawssett remarks, CAFE AU LAIT is never complete without chicory, but care should be taken not to overdo it, since too much chicory renders the coffee quite undrinkable. Of course, if you do not require as much as a pint of coffee, the quantities may be reduced, still observing the same proportions. Before pouring out the coffee, the cup should first be half filled with hot milk, and then the coffee added. Now, having seen what proportions of coffee and chicory are to be employed for CAFE NOIR and CAFE AU LAIT respectively, it will be better to describe the actual making of the coffee, since the CAFETIERE will then be more easily understood. We will suppose its upper part is fitted into its place on the top of the lower portion, and that the strainer and presser have been removed for the time being. Enough boiling water should first of all be poured in to fill both the upper and lower compartments, allowed to stand for a couple of minutes, and then poured away. This brings everything to a proper heat for receiving the coffee. Next put the amount of coffee necessary upon the perforated floor of the upper part. The coffee should then be well pressed down with the presser, and the latter instrument next laid aside. After this the strainer should be replaced on top of the upper compartment, and the required amount of boiling water, a little at a time, poured in through it (the strainer). The object of pouring in the boiling water slowly is to give it time to percolate through the densely pressed coffee lying on the floor of the upper part. There is a little tin cover fitting over the spout of the lower compartment, which should be adjusted to keep in the steam. The whole may then be set aside for a few minutes, and when the coffee has passed into the lower part, it is ready for use. With a little practice, and by paying attention to these details, the most perfect coffee may be made. ICED DRINKS