The Lake Charles echo. [volume] (Lake Charles, Parish of Calcasieu, La.) 1876-1898, 1876-11-09
HOUsEKEEPER's COL UMN
Coffee aud Coffee Cake.

A writer in the Chicago Tribune says:
A good cup of coffee makes.a good deal
of difference in ones hope Of heaven, and
when il is considered how seldom it is
met with, it behooves good christian
to 60 into the missionary business to the
misunderstanding how the same is brewed;
Two pounds o. G. Java: one pound
mocha; brown separate, as the latter
should be a shade browner than the
former. See to it, by constant stirring,
that the kernels are not left unbrowned
on one side and burned black on the
other. When cool enough to be handled,
stir in a raw egg for every two pounds OF
beans, which should be warm enough to
dry, but not to cook the eggs 1t has the
effect of coating the beans as If vanished,
retaining their aroma and clearing the
coffee when made, without any further
continuance. The inside Of the Cottecpot
is never to I've washed with soapsuds or
dishwater. Before using rinse it out
with pure cold water. Take one heaplng
teaspoonful of Underground coffee for
every cup of boiling water used add by
way of grace one spoon full of coffee let
it boil up once; remove to the back OF
the stove, and let it remain for a few
minutes; then be ready to drink it. do
not hone for an orthodox cup of coffee
without thick cream. When cream. can
not be had, try the following Boil six
heaping teaspOOnfuls of ground coffee in
one cup of water for a minute let it set
tie, and pour it, grounds and all, into a
pitcher containing four cups of scalded
milk. This Concoction has been known
TO help many a weary sOul-particulariy
when accomplished by a slice or two of
German coRee-cake. Sift two pounds of
-four into large pan make hole i'll
the centre, into which break four eggs
add three cups of good potato sponge
(set the night before, add a little new
milk, warmed. Ifit is cold weather dip
the eggs into hot water before breaking
them. Make this into a hard dough.
BE careful and not put in too much milk,
as YOU must not use more than two
pounds of -four. Work it we'll; set it in
a warm place to rise-nOt toe LiQht. Then
melt One-haIf or three-fOurths pound of
butter; one teacupful after it is melted
is about enough, and work it into the
dough with both hands Keep at it un-
til it is thoroughly blended and very
mooth. Work in one and one.half cups
white sugar next then as many rasns
as you like Il use nearly one cuptuD.
Use lust little flour to work it into
lump again, and set it to rise. When
very light turn the pan upside down on
the bread-board for the purpose of not
disturbing the dough more than neccs-
sary in getting it out; then bake little
piece at time, enough when pulled out
to halfinch thickness to fit into the
baking tin. Ifthe dough is not hard
enough to roll, do not try to remedy it
by adding flour, but take a piece from
the dish to the pan, and pat it down with
your hand to the required thickness.
When you have it all in tins, beat an
egg, and with the pastry brush paint the
cakes all over; then dust sugar and Gin
namon mixed, over the top. Let it rise
again very light, and bake in not very
hot oven fifteen minutes, or until they
are a golden brown. Let them cool in
the pans, then slice and dip into coffee
before eating.