New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-05-02
HOME INTERESTS.
HOW TO MAKE GOOD COFFEE.
hOW ~ MANI uOOO OOCGHL'
THE PROPER MIXTURE FOR GETTING THE BEST
NATURALIZATION or MAKING FRENCH COFFEE

THE PROPER MIXTURE FOR GETTING THE BEST
FLAvoR-METHoD OF MAKING FRENCH COFFEE
-HoT-HoUsE VEGETABLES MORE PLENTIFUL.
The prices in the coffee market do not change
very materially throughout the year. Wholesale
merchants sometimes succeed in producing Hue
tuation of q fraction Of q cent, but such changes
have little or no effect upon the retail trade. At
present tho best Java IS selling for 95 cents per
pound; Mocha, SO cents; Ceylon. 40 cents, and
Rio, 80 cents 1t is generally supposed by COfee
drinkers that the best coffee is made from mixture
of Java and Mocha in proportion Of two-thrds Java
to one-third Mocha. The Mocha is supposed to give
q flavor and aroma, while the Java supplies the
strength. The best coffee, however, is made from
plantation CeylOn, the flavor Of which cannot be
surpassed by any coffee in market. The only objec-
ton possible is the fact that it takes a very much
greatefSquantity to secure rich color in preparing
French coffee, which is the only way coffee Sh0nld
ever be cooked. One method Of remedYing this
fault is to mix with the dry coffee very little co-
rice, and then filter the boiling water through the
whole; say to pint of ground coffee ncOTlCe Jhe
size OF small beam Some OF tho recipes Tor oai6 an
Idit in our cook books really amusing; for in
stance, when wise authority tells the reader to
put n spoonful of coffee into pint of milk and boil
it fifteen minutes. II would be hard to say what
sort of beverage would be the result OF such per-
Torrance, but certainly it would never make the
delicious coffee served in Paris, and for that matter
throughout France undor the name OF care dn tait
The French cook strains pint or less of boiling
WaIcr SLOWLY buIOURu ~ pun VI EiOuhh u
This is dono by pouring on n little mt a time, always
being sure that the water is really boiling. and
keeping the pot covered tightly while the process
of iilterng is going on. When tinlSlGG mo coffee
will he very dark and bitter II concentrated ex-
tract. The milk should never be allowed to remain
on the fire after it has boiled up once but be served
Immediately IN q separate vessel to thlee-qnarterS
of Il clmful of boiled milk add quarter OF the
coffee and sweetcn to taste. Hero you have tile
full virtue of the Stimulant, and wholesome, lOur-
ishing drink Mt the same time, which is more than
can be SAID of the great bOwsfui of cOlored whler
made palatabc by the addition Of il few spoonsiul
of cream or condensed milk, and drunk by th0n-
sands of Americans every morning Throughout tho
country, -,
are now selling for ~ and 20 cents per pound;
chickens ut 20 and % cents capOHs TOR 30 cents;
and "A few tame pigeons, selling for 81 20 per
In the fish market there is great plenty, and tho
prices are easy Smell are now selling for II cents
per pound; rern turtle, - Cents haddock, u
cents: halihut. - cents tprraplnS ara from bl2
TO 1928 per dozen 1--we cod 10 cents. and good. In
buying fresh cod the purchaser should bear IN mind
that the flesh, If the fish IL fresh ana good, must Dc
white. st and firm. the gils red the eyes Clear and
fresh and the whole fish firm aud timex. TINS iiTm-
ness Of flesh and clear eyes axe good test tor any
fish, when fish becomes tabby u Is sure sign that
il has been some time out OF the WAFER. MaTket
cod ~ selling for cents per pound, ana cod steak
the COmmOnest way of purchasing coils 10 cents
pcr pound refrigerated salmon has gone mp 10 %
Saturdays market. HOLSTERS are from to I'D cents
per pouni. Fish dealers charge mora for boiled
HOLSTERS than for llVn ones. Int WSe ho>thCPpciS
prefer the latter, more as matter ol StculIy
against stale fish than for economy soft clans are
all the way from % 10 80 cents per hundred.
FIonudcrs are chcau and by no means well ap-
prrciatrd AS they should DE- they selling for
and cents per pound. PICkcrcl Is II cents per
pound; black bass Is cents; pgawnS, IL 90 per
gallon The prcr of shad las nor altered since last
Saturday; fine buck SEad Is still selling Tor -
cents and n good sized roe sHd can be had for 10
cents. Perch are 90 cents per pour'; pomplno. 81:
Jelly fish 30 cents and German carp 10 CENTS per
pD.nd. fresh mIckprcl are II and 21rrniS aDlrrc;
blchiSh - cents per pound, aud sea bass Is cents
Southern vegetables are declining ~ Yalur as ihc
frc,hcr hut-hOl5c productions nearer h"tnc become
moro plentiful. Spinach is 30 c"pi5 per prcGi
radi4hc-. and . rents per bunru; tunaiueI. - 10
80 cents per quart ruharh, cents per bunch; lrr-
muda potatoes are now 40 ana - cents per pcck
BERMUDA onions 80 cents, ard beeiS, % CENTS per
neck Boston hOt-nOusr lettuce u I'D cents per
head lettuce grown further South in the open ar
cents: hOt-hulsr CucUmbcrs, % and 30 cents apiece
others > a!d $ cents: water Ctc~., ID cents Ter
quart green peas 80 cents PER pee. "sp3rhgHS, %
CENTS 10 ~ per bunch; new carrots, 20 ccnta per
dozen string beans, 81 per peck wrctchrd cauli-
flower ~ selling for - to 30 cents per head rev
cabbage 10 to - cents Straw h"rIir9 are plentiful
and cheap selling Tor % and 30 cents per quart.
Oranges and lemons remain at the old prices,
banana, arc 80 10 30 cents per d01rni southern
plantliu, are 10 aad - cents p.Lc apples sell Tor
30 and even 30 cents up ccr; Green tamJrIuGS are
10 cents yer pbunG; vans. 10 cents. Fresh blSipt
crc, are ~ rents per doZ"n Other eggs 30 and %
cents. Butter Of fine quality Is - cents per pGunA
fresh rolled butter sells for 10 cents. Sugars re-
main at tbs last weeks quotation.