The Indianapolis leader. (Indianapolis, Ind.) 1879-1890, 1880-07-31
COFFEE MAKING.
Directions For Making This Most Delicious
of Beverages-Genuine Coffee Flavorings,

of Beverages-Genuine Coffee Flavorings
Coffee Ice Cream, Etc.
~ w Parkinson in the Philadelphis Sunday Times.
There is nothing which is made in the pub
lie kitchens, whether restaurants hotels oI
the so-called "coffee houses which is more
uniformly execrable and villainOus than that
article which is the most frequently called
for and which to large proportion Of the
American people has become prime daily
necessity To say nothing of the so-called
cofiees, which have no real coffee In them
as roasted rye, oats, acorns, asparagus, lupin
and chicory, it would require columns to de.
! tail the sophistications, authorizations and
| frauds which for the sake of cheapness are
practiced on the original coffee-berry. Then,
even if the original coffee-berry is in no
way tempered with or bedeviled, it is almost
always boiled. Now, any coffee, however
! good, which is boiled is simply an abOmina-
! ton to both the palate and to the stomach.
If, in addition to this, the coffee is boiled in
tin coffee-pot which is not constantly and
thoroughly cleaned and secured, these decoe-
tions become absolutely poisonous. Such are
very apt to be the unpalatable and danger
GUS ingredients out of which coffee ice cream
is made in the Cheap John saloons or by
careless and incompetent family purveyors.
Select with critical discrimination the best
of genuine Mocha; or, in default of this for
| Mocha is really very scarce In our msrket),
Old Government Java. Never buy it ~
roasted and ground in stores. In these pro-
cesses and in the keeping some of the finest
of the aroma must necessarily be lost. Roast
your own coffee ana 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 re-
tain the aroma to throw in a piece of the
sweetest of butter, about the size ola chestnut
When this is melted it will throw around
each particle of coffee a thin buttery hlm,
which will do much to prevent the escape Of
the delicate coffee bouquet. Keep stirring
constantly. Allow to remain until the coffee
is fine, rich brown, but not until it browns
to any blackness. Grind to small grounds,
but do not make the very common mistake
of grinding to powder Place these grounds
in an eartherp, OF, at least porcelain-lined
bowl Cover with boiling water. Set on II
warm place on the stove (but not hot enough
to make it boil) and allow TO infuse for half
an hour. Now strain. We have now an OK
quisite coffee navoring.
very delicate coffee flavoring may be OBJ
tanned bv another process, as fellows: Roast
vious 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,
the whole mass will be pervaded 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 extracted without
any application whatever of fire. The ex-
pertinent will delight rs we'll as surprise all
ladies of intelligence and taste who once put
this to the test. This cold process was first
devised simply with the view at preventing
as far as possible the escape of the aroma of
the coffee berry, which is as volatile as it is
delicate and all ordinary processes more or
less sacrifice Take five ounces Of
best Mocha or Old Govern
ment Java roast and grind to a coarse powder
in the way laid down in previous recipe;
pour the grounds into glass bottle or ocean
ter; pour on 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 pas
sing it through some fine lawn or blotting-
paper placed on q glass funnel or strain
through muslin. This process has been tried
with hot water, as well as with cold; and
while it contradicts all prevailing impress
ions to say so. this still remains the TACT
that the cold water produces the best results.
Let each housekeeper try the hot and cold
water processes, and decide for herself
which result gratifes her most. 1t will be
observed that the delicate and highly
aromatic infusions obtained by any of the
foregoing processes will be equally available
for hot breakfast coffee, for coffee ice or for
coffee ice cream.
Having now, by four different methods,
obtained an exquisite coffee flavoring we will
proceed to compound some coffee ice cream.
To half pint OF coffee made in any of the
WAYS here laid down take one quart of milk
less cream, twelve ounces of finely pulverized
white sugar and two new-laid eggs. Mix
these ingredients in an earthen porcelain
| lined basin. Place on the fire (stirring con-
stantly) and bring to the boiling point. Do
| not allow to boil. Remove Immediately.
Strain through bair-sieve into another
earthen or porcelain lined basin. Put into a
freezer and CONCEAL as already directed.
will now make record of means by
which the household confectioner may still
further improve the flavor of ler coffee ice
cream. In doing this can at the same time
render most welcome and important service
to large numbers who use coffee Ms bever-
age. There are many admirers of coffee as d
| drink, who freely admit that while they love
this beverage dearly, yet it produces bind
ing effect on their systems which they great
" regret. The corrective properties of the
| fig in this respect have long been known
both to the medical faculty and to student:
of health generally. They ere mildly and
BEAUTIFULLY laxative and singularly corrective
of what is constipating was long ago admit
ted and acted upon by the common people
But it was not until recently that any one
thought out how to make these hygieni'
qualities of the ig practically available il
connection with coffee. The success
attending repeated trials by medical anc
other educated men has brought this new de
vice very prominently into use among tn,
more intelligent and refined circles of Eu
rope While those who have heretofore com
planned of coffee in the respect referred t
are delighted with the corrective agency o
the fig, the merest epicurcs as freely admi
that it adds strikingly to the high nativ
boouet and aroma of the coffee itself. Hav
ing made several test trials of this late dis
covery myself, and having several witnesse
to the most gratifying results, l take grea
pleasure in recommending it to the adoption
of others. All who give these experiments
| fair trial feel sure will give a new EN-
phasis to the exclamation, Gin the name c
the prophet-Figsp
YOU select four or five or more figs, az
. cording to the quantity Of coffee, so that th
weight will be, say one of figs to four {
! coffee; cut the figs up fine, throw in with tn
grounds of coffee, and roast brown ut til
j., | Same ,ine The FIGS like the coffee til