A COOLING DRINK IN FEVER. Put a little tea-sage, and a couple of sprigs of balm into a jug, with a lemon thinly sliced, and the peel cut into strips, pour over a quart of boiling water, sweeten and let it cool. APPENDIX. FRENCH METHOD OF MAKING COFFEE. Take in the proportion of one ounce of the berries to half a pint of water, and grind them at the instant of using them. Put the powder into a coffee biggin, press it down closely, and pour over a little water sufficient to moisten it, and then add the remainder by degrees; the water must be perfectly boiling all the time; let it run quite through before the top of the percolator is taken off, it must be served with an equal quantity of boiling milk. Coffee made in this manner is much clearer and better flavored than when boiled, and it is a much more economical method than boiling it. * * * * * A FRENCH RECEIPT FOR MAKING CHOCOLATE. Take one ounce of chocolate, cut it in small pieces, and boil it about six or seven minutes with a small teacup full of water; stir it till smooth, then add nearly a pint of good milk, give it another boil, stirring or milling it well, and serve directly. If required very thick, a larger proportion of chocolate must be used. * * * * * EGG WINE. Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced; set it on the fire, stir it gently one way until it thickens; this, with toast, forms a light nutritive supper. * * * * * MULLED WINE. Boil a little spice, cinnamon, ginger, and cloves, in water, till the flavor is gained, then add wine, as much as may be approved, sugar and nutmeg; a strip or two of orange rind cut thin will be found a great improvement. * * * * * TO MAKE PUNCH. To make one quart, provide two fine fresh lemons, and rub off the outer peel upon a few lumps of sugar; put the sugar into a bowl with four ounces of powdered sugar, upon which press the juice of the lemons, and pour over one pint and a half of very hot water that _has not boiled_, then add a quarter of a pint of rum, and the same quantity of brandy; stir well together and strain it, and let it stand a few minutes before it is drank. Whiskey punch is made after the same method; the juice and thin peel of a Seville orange add variety of flavor to punch, particularly of whiskey punch. * * * * * MILK PUNCH. Put into a quart of new milk the thinly pared rind of a lemon, and four ounces of lump sugar; let it boil slowly, remove the peel, and stir in the yolks of two eggs, previously mixed with a little cold milk; add by degrees a tea-cup full of rum, the same of brandy; mill the punch to a fine froth, and serve immediately in quite warm glasses. The punch must not be allowed to boil after the eggs have been added. * * * * * A FRENCH PLUM PIE.