Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1880-09-09
G QUIhe Doit5ehnld.
HOW TO MAKE GOOD COFFEE.

Ii Is generally supposed Dy cOffee drink
ers that the best coffee is made from MKT
ure OF Java and Mocha in proportion Of
two thirds Java and one-third Mocha. The
Mocha is supposed to give havor and
aroma, while the Java supplies the strength.
The best coffee, however, is made from
plantation Cey Ion, the flavor Of which can.
not be surpassed by any coffee in market
The only objection possible is the fact that
it takes 4 very much greater quantity to Sc
cure y rich color il preparing French cot
tte which is the only waytcoftee should ev-
CT IS cooked. One method Of remedying
thie tault is to mix with the dry coffee q
vcry little licorce. and then filter the boil
ing water through the whole; say to pint
OF ground coffee licorcc the size of u small
bean. Some Of the receipts for cafe AT lait
III our cook books are really amusing; for
Instance. when a wise authority tells the
reader TO pu a spoonful Of coffee INTO pint
OF milk and boil it fifteen minutes. Ltwould
he hard 70 say what sort OF a beverage
would be tile result of such u performances
bur certainly 1t would never make the deli~
cioils coffee served IN Paris, and Il tor that
matter throughout France under the name
OF cafs az tait. @# s.fg. tA$
The F'elAuh cook strains a pint or less 9f
ground c"fee. This il done by pouring on
little at 4 time always being sure that the
water i really boiling, and keeping the pot
covered ughty while the process of filtering
i going On. When finished the coffee will
be very dark and bitter, concentrated ex-a
tract ING milk should never be allowed
TO ren,ail, Oh the lire after il has boiled up l
once, bur he served Immediately in d sepa-
rate vessel; to three-quarters OF a cupfui of
boiled milk add quarter of the coffee, and
sAeelc To taste. Here you have the full
/ virtue Of the sitnulant, and II wholesome.
no.lri-hing drinN ut The same time which ID
more ist"is eaI be said Of Inc great boWisiui
4 ol e""ted wafer made palatable by the ad-
diten "a q few spooniuls OF cream or con-
uensed miIN. ard drank by thousands OF
Americans every morning throughout the
country ~. Y. Tribune.
Glossiay Shirt Bosonas. Take two ounces
% nt.ne gun arabic powder, put it In q
pitcne1, al1n pour on pint or more OF wa
ter, and tllen, having covered it, let ii stand
ali ni.h'. In the morning, pour it careful
|, from the dleg> into a clean bottle, cork,
aud keep il lor use. A teaspoontul OF gum
Wal.r ,1irreG III pint ot starch, made iii the
usual way, will give to lawns, white or
pllnteu, 4 look OF neWness witch nothing
else can lestoic, after they have been
washed. #
1 Apple Pudding Apple pudding is one Of
tae na-teasls prepared and palatable OF
de>e,,ts. Place large layerof sliced ap-
pies ii the bottom OF Il buttered earthen-s
Ware haking dish. Silt three teaspoolfuls
OF baking powder and little salt into three
cfsps st hour, aud stir in sweet cream until
Ii ~ !. aIlick batter. Where cream is lack
liz b,,ser aud water will answer. Spread
tGe batter over the apples anal bake one-
haii hour. Eat with sweet sauce.
TO Ctea,t BLACK Materials.-Iake the arti-.
Gle you Wisl: 10 clean, on the side you in
tend to make up as The right side; brush
well all the dust out of it.; then take a piece
0! black tlannel or an old black Waolen
wooien stocking lit must always be black)
DIP II lno cold coffee, and sponge well the
nlnt' lai all over alike; then fold ap each
Fn"e o. breadth nice and even, and lett re-
main saup Tor three er four hours. Iron
on lie wrong side, and the old dusty, shab-
bs nress will look just As fresh and bright
as new. Lave tried this receipt on black
,u,. p..falntas, lu,tefs aud merinos, and
eon>ider The best lave used. Ii neither
>sreahs, deadeAs the gloss nor rots the ma
. feI.al.
Betotdere Cakes.-One quart OF flour, four
eggs, IL piece ol butter the size OF an egg,
piece oi aid the same size. Mix the butter
, nd lard we'll with the flour; beat the eggs
@ts Iisi,t in pint bowl Fill it up with
.od nlik then pour it gradually into the
,ianr. which must be made into ii toIerably
stitf dough. Add a teaspoonful of salt. and
Work briskly or eight or ten minutes. Roll
"nt The dough, cut into shape and bake in ~
quick oven.