The Magnolia gazette. [volume] (Magnolia, Miss.) 1872-current, 1880-12-31
How to Make Coffee.

Select with critical discrimination the
best Of genuine Mocha; or, in default Of
this, Old Government 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
necessarily be lost Roast your own
coffee and grind your own coffee your
self, Roast 1t i'll 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 q
piece OF the sweetest of butter, about the
size Of chestnut. When this is melted
1t will throw around each particle Of
coffee 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 q fine, rich brown, but not until it
browns to any blackness. Grind to small
grounds, but do not nuke the very CONE
mon mistake Of grinding to q powder.
Place these grounds in an earthen, or ut
least porcelain-lined, bowl. Cover with
boiling water. Set on warm place on
the stove, but not hot enough TO mike il
boil, and allow to infuse for half an hour.
Now strain We have now aIf exquisite
coffee fayoring.
A very delicate coffee hayoring may
be obtained by another process, rs fol-
lows: Roast and grind your coffee as di-
rected 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 point, tho
whole mass will be peryaded by very
delicate coffee bouquet OF course the
cream must be carefully strained before
you proceed to freeze.
1t will strike the housewife at first
reading as simply incredible that the full
aroma OF the coffee berry can be extract
ed without any application whatever Of
fire. The experiment will delight as
well as surprise all ladies Of intelligence
and taste who once put this to the tesl.
The cold process was first devised sim
ply with u view of preventing, MS far MS
possible, the escape Of the aroma OF the
coffee berry, which is as volatile as il is
delicate, and all ordinary processes more
or less sacrifice. Take five ounces oi
best Mocha or Old Government java,
roast and grind to coarse powder III q
way laid down in the previous recipe,
pour the grounds into glass bottle d
decanter; pour on a sufficient quantity
Of cold water to cover the coffee, stor
the bottle or decanter close, set III 4
warm situation for thirty thirty hours
now filter the infusion by passing il
through some fine lawn or blotting
paper placed on glass funnel or straiI
through muslin.
This process has been tried with hot
water as we'll as with cold, and, while i
contradicts all prevailing impressions I,
say SO, this still remains the fact, thai
the cold water produces the best result
Let each housekeeper try both the ho
and cold water process, and decide fol
herself which result gratifies her tht
most
II will be observed that the delicat'
and highly aromatic infusions obtaines
by any Of the foregoing processes vii
be fully available for hot breakfast coi
fee, for ice-cold coffee, for .coffee-ice. 0
for coffee ice-cream. - Philadelphia
Times.