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After a rather elaborate meal, a small cup of very strong, black coffee is often served. To prepare after-dinner coffee, as this kind is called, follow any of the methods already explained, but make it twice as strong as coffee that is to accompany the usual meal. Sugar and cream may be added to after-dinner coffee, but usually this coffee is drunk black and unsweetened.

VIENNA COFFEE.--An especially nice way in which to serve coffee is to combine it with boiled milk and whipped cream. It is then known as Vienna coffee. The accompanying directions are for just 1 cup, as this is prepared a cupful at a time.

VIENNA COFFEE

(Sufficient to Serve One)
1/4 c. boiled milk
3 Tb. whipped cream
1/2 c. hot filtered coffee, or coffee prepared by any method

Place the boiled milk in a cup, add the whipped cream, and fill the cup with the hot coffee.

ICED COFFEE.--Persons fond of coffee find iced coffee a most delicious hot-weather drink. Iced coffee is usually served in a glass, as shown in Fig. 5, rather than in a cup, and when whipped cream is added an attractive beverage results.

To prepare iced coffee, make coffee by any desired method, but if the boiling method is followed be careful to strain the liquid so that it is entirely free from grounds. Cool the liquid and then pour into glasses containing cracked ice. Serve with plain cream and sugar or with a tablespoonful or two of whipped cream. If desired, however, the cream may be omitted and the coffee served with an equal amount of milk, when it is known as iced café au lait . 40. LEFT-OVER COFFEE.--The aim of the person who prepares coffee should be to make the exact quantity needed, no more nor no less, and this can usually be done if directions are carefully followed. However, if any coffee remains after all are served, it should not be thrown away, as it can be utilized in several ways. Drain the liquid from the grounds as soon as possible so that the flavor will not be impaired. If desired, left-over coffee may be added to fresh coffee when it is prepared for the next meal or, in hot weather, it may be used for iced coffee. It may also be used to flavor gelatine, which, when sweetened and served with whipped cream, makes an excellent dessert.

Again, left-over coffee is very satisfactory as a flavoring for cake icing, for custards, or for whipped cream that is to be served with desserts. When coffee is desired for flavoring, it should be boiled in order to evaporate some of the water. Very good cake is made by using left-over coffee for the liquid and spices for the flavoring. SERVING COFFEE The serving of coffee may be done in several ways, but, with the exception of iced coffee, this beverage should always be served as hot as possible. As can well be imagined, nothing is more insipid than lukewarm coffee. Therefore, coffee is preferably made immediately before it is to be served. Sugar and cream usually accompany coffee, but they may be omitted if they are not desired.

Coffee may be served with the dinner course, with the dessert, or after the dessert. When it is served with the dinner course or the dessert, a coffee cup or a tea cup of ordinary size is used; but when it is served after the dessert, a demi-tasse, or small cup that holds less than half the amount of the other size, is preferable.

Usually, after-dinner coffee, or café noir, as such black coffee is called, rather than coffee with cream and sugar, is served after the dessert course of a heavy dinner because it is supposed to be stimulating to the digestion.

The pouring of coffee may be done at the table or in the kitchen. If it is done at the table, the person serving should ask those to be served whether or not they desire cream and sugar, and then serve accordingly. If it is done before the coffee is brought to the table, the cream and sugar should be passed, so that those served may help themselves to the desired amount. Care should always be taken in the serving of coffee not to fill the cup so full that it will run over or that it will be too full to handle easily when the cream and sugar are added.