The news and herald. (Winnsboro, S.C.) 1877-1900, 1880-10-05
DOMESTIC.

MAKING COFFEE.--In order to have
good coffee select with critical discrim-
inatiOn the best Of genuine Mocha; or,
III default of this (for Mocha Ia really
very scarce In our market), 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 necessarily
be lost. Roast your own coffee and
grind your own coffee yourself. Roast
1t IN an iron or.othor stew-pan. which
is thoroughly cleaned aud secured after
each using. 1t will serve greatly to
retain tho aroma to throw in piece Of
the sweetest 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 fine, rich brown, but not un-
I'll 1t-brOWns to any blaokness. 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 enoug h to make 1t boiD and allow
to infuse for half an hour. Now strain.
we have now an exquisite coffee flavor
ing. "A very delicate coffee tlavoring
may be obtained by another process, as
follows: Roast and grind your coffee
as directed III previous recipe. Now
reduce to grounds and throw these
grounds directly into the cream before
it is set on the ire. 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 tho housewife ut first
reading as simply incredible that tho
full aroma of the coffee berry can be
extracted. without any application
whatever Of fire. The experiment will
delight as 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 of
preventing aB far as possible the eacape
OF the aroma of the coffee berry, which
is AS volatile as 1t is delicate and all
ordinary processes more or less sacri-
nce. Take five ounces Of b.St Mocha
or Old Government Java; roast and
grind to coarse powder, in the way
laid down ina previous recipe; pour
the grounds into glass bottle or de-
canter; pour on Il sufficient quantity of
cold water to cover the coffee, stop the
bottle or dccanter close; set in a warm
situation for thirty hours; now filter
the infusion by passing it through some
fine lawn or blotting-paper placed on a
glass funnel, or strain through muslin.
This process has been tried with hot
water, rs well as with cold: and while
1t COntrNdiCts all prevailing imDress-
Ions to say so, this still remains the
fact-Chat the cold water produces the
best result. Let each housekeeper try
both the hot and cold water process,
and decide for herself which result
gratitics her most. 1t will be observed
that tho delicate and highly aromatic
infusions obtained by any Of the fore
going processes will be equally avail
able for hot breakfass coffee, for Ice
cold coffee, for coffee leo or for coffee
ice cream.