Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1880-09-15
DOMESTIC.

MAKING CoFFEE.-In order to have
good coffee select with critical discrim-
ination the best of genuine Mocha; or,
in default of this (for Mocha is really
very scarce in our marketl, Old Gov
ernment Java. Never buy it as roasted
and ground in our stores. In these
processes and in the keeping some OF
the finest of the aroma must necessary
be lost. Roast your own coffee and
grind your own coffee yourself. Roast
it in an iron or other stew-pan. which
is thoroughly cleaned and secured after
each using. 1t will serve greatly TO
retain the aroma to throw in a piece OF
the sweetes1 of butter, about the size
of chestnut. When this Is melted it
will throw around each particle of cof-
fee thin buttery film, which will do
much to prevent the escape OF the deli
cate coffee bouquet. Keep stirring con-
stantly. Allow to remain until the
coffee is a fine, rich brown, but not un-
iii it browns u any blackness. Grind
to small grounds, but do not make the
very common mistake of grinding to a
powder. Place these grounds in an
earthen, or, at least, porcelain-linen
bowl. Cover with boiling water. Set
on awarm plac on the stove (but not
hot enough to IL AXE it boiD and allow
70 infuse for half an hour. Now strain.
We have now an exquisite coffee flavor
ing. A very delicate coffee fiavoring
may be obtained bv another process, as
follows: Roast and grind your coffee
as directed in previous recipe. Now
reduce to grounds and throw these
grounds directly into the cream before
It is set on the fire. Now, by the time
the cream is heated up to the boiling
poilt, the whole mass will be pervaded
by very delicate coffee bouquet. vi
course, the cream must be carefully
strained before you proceed to freeze.
1t will str Ike the housewife at first
reading as simply incredible that the
full aroma of the coffee berry can be
extracted without any application
whatever OF fire. The experiment will
delight as well rs surprise all ladies OF
Intelligence and taste who once put
this to the test. This cold process was
tirst devised simply with the view of
preventing as far as possible the escape
of the aroma of The coffee berry, which
is as volatile rs it is delicate and all
ordinary processes more or less sacri-
flee. Take five ounces of best Mocha
or Old Government Java; roast and
grind to a coarse powder, in the way
laid down In previous recipe; pour
The grounds into glass bottle or de-
canter; pour on a sufficient quantity of
cold water to cover the coffee, stop the
bottle or decanter close; set in warm
situation for thirty hours: now filter
the infusion by passing il through some
fine lawn or biotting- paper placed on a
glass funnel, or strain through muslin.
This process has been tried with hot
water, as we'll as with cold: and while
IL eontradicts all prevailing impress
ions TO say so, this still remains the
fact-lhat the cold water produces the
best result. Let each housekeeper try
both the hot and cold water process,
ard decide for herself which result
gratities her most. It will be observed
that the delicate and highly aromatic
nfusions obtained by any of the fore
going processes will be equally avail
able for hot breakfast coffee, for ice
cold coffee, for coffee ice or for coffee
ice cream.