COFFEE. Put two ounces of fresh-ground coffee, of the best quality, into a coffee pot, and pour eight coffee cups of boiling water on it. Let it boil six minutes, and return it; then put in two or three chips of isinglass, and pour on it one large spoonful of boiling water. Boil it five minutes more, and set the pot by the fire for ten minutes to keep it hot: the coffee will then be of a beautiful clearness. Fine cream should always be served with coffee, and either pounded sugar-candy, or fine Lisbon sugar. If for foreigners, or those who like it very strong, make only eight dishes from three ounces. If not fresh roasted, lay it before the fire until perfectly hot and dry; or put the smallest bit of fresh butter into a preserving pan, and when hot, throw the coffee into it, and toss it about until it be freshened, but let it be quite cold before it is ground.--But as coffee possesses a raw and astringent quality, which often disagrees with weak stomachs, and by being drank too warm is as frequently rendered unwholesome, the following is recommended as an improved method of preparing it. To an ounce of coffee, add a tea-spoonful of the best flour of mustard, to correct its acidity, and improve its fragrance; and in order to render it truly fine and wholesome, it should be made the evening before it is wanted. Let an ounce of fresh-ground coffee be put into a clean coffee pot well tinned, pour upon it a full pint of boiling water, set it on the fire, and after it has well boiled, let it stand by to settle. Next morning pour off the clear liquor, add to it a pint of new milk, warm it over the fire, and sweeten it to taste. Coffee made in this way, will be found particularly suitable to persons of a weak and delicate habit.--A substitute for foreign coffee may be prepared from the acorns of the oak, by shelling and dividing the kernels, drying and roasting them gradually in a close vessel, and keeping them constantly stirring. Grind it like other coffee, and either use it alone, or mix with it a small quantity of foreign coffee. The seeds of the flower de luce, or common waterflag, being roasted in the same manner as coffee, very much resembles it in colour and flavour. Coffee made of these seeds is extremely wholesome, in the proportion of an ounce to a pint of boiling water. COFFEE CAKES. Melt some fresh butter in a pint of thin cream, and work up with it four pounds of dried flour. Add a pound of sugar, a pint of yeast, and half an ounce of carraways. Stir them all together, set it before the fire to rise, roll the paste out thin, cut it into small cakes, and bake them on buttered paper.