The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1881-01-15
HOUSEHOLD AND FARM.
Genuine Csffee FlavorIng.

formly eyecrable and vilainous than that ar.
ticle which is the most frequently called TOR
and which 10 large proportion OF the Ameri-
can people has become prime daily nccessl-
ty. To say nothing of the socalled cofiees,
which have no real coffee in them, as roasted
rye, oats acorns, asparagus, lupln ana chicory,
it would require columns to detail the sophis-
ticatlons, adulteratons and frauds which tor
the sake of cheapness are practced on the or
iglnal coffee berry. Then, even II the orlgi-
nal coffee berry Is IN no way tempered win or
bedevlled it is almost always boiled. Now
any coffee, however good, which Is boiled IS
simply an abOmnation both to the palate and
to the stomach. If, IN addition to this, the
coffee is boiled in tin coiIee-pot which is not
constantly and thoroughly cleaned and secured
these decoctons become absolutely POISONOUS.
Such are very apt to be the unpalatable and
dangerous ingredients out of which ice cream
is made IN the Cheap John saloons or by care
less and incompetent family purveyors
GENUINE COFFEE FIAvoRING.
Select with critical discrimination the best
of genuine Mocha; or, IN default of this dor
Mocha is really very scarce in our markell,
Old Government Java. Never buy 1t as roast
ed and ground in our stores. In these pro
cesscs and in the keeping some of the finest OF
the aroma must necessarily be lost. Roast
your own coffee and grind your coffee your
self Roast it in an iron or other stewpan
which is thoroughly cleaned and secured after
each using. 1t will serve greatly to retain the
aroma to throw IN piece of the sweetest OF
butter about the SIZE of chestnut. When
this Is melted 1t will throw around each par
ticle of coffee a thin buttery film, which Will
do much to prevent the escape of the delicate
coffee bouquet. Keep stirring constantly. AL
low to remain until the coffee is Il fine, rich
brown, but not until it browns to any black.
ness. Grind to small grounds, but do not make
the very common mistake of grinding to
powder. Place these grounds in an earthen.
or, at least, pOrcelainlined bowel. Cover with
boiling water. Set on a warm place on the
stove (but not hot enough to make it bolD and
allow TO infuse for half an hour Now strain
We have now an exquisite coffee tlavoring.
A very delicate coffee tlavoring may be OBJ
tanned by another process, as follows: Roast
and grind your coffee as directed in a 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, the whole
mass will be pervaded by very delicate cof-
fee bouquet Of course, the cream must be
carefully strained before you proceed to freeze.
COLD INFUSION OF COFFEE.
1t will strike the housewife at first reading
as simply incredible that the full aroma of the
plication whatever of fire. The experiment
will delight as well as surprise all ladies of
intelligence and taste who once put this to the
test The cold process was first devised sim
ply with the view Of preventing as far as pos
sible the escape of the aroma OF the coffee Der
ry, which is as volatile as it Is delicate and all
ordinary processes more or less sacrifice. Take
five ounces of best Mocha or Old Government
Java; roast and grind to a coarse powder, in
Al, Il 1n,, 10,
the grounds into a glass bottle or decantcr !;
pour on sufficient quantity of cold water to
cover the coffee, stop the bottle or decanter
close; set in Il 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,
as well as with cold; and while 1t cOntradlcts
all prevailing impressions to say so, this still
remains the fact-that the cold water produ.
ces the best result Let each housckeeper try
both the hot and cold water process and de-
eide for herself which result gratlties her most,
1t will be observed that the delicate and
highly aromatic nfusions obtained by any of
the foregoing processes Will be equally availa-
BILE for hot break fast coffee, for ice cold coffee,
for coffee ice or coffee ice cream.
COFFEE ICE CREAM.
Having now, by four different methods, OBJ
tanned an exquisite coffee tlavorng we will
proceed to compound some coffee ice cream.
To half a 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-lald eggs. Mix these
ingredients in an earthen or porcelain-lined
basin Place on the fire (stlrrlng constantly
and bring to the boiling point. Do not allow
to boil. Remove Immediately Strain through
a hair sieve into another earthen or porcelain
lined basin. Put into freezer and CONCEAL as
already directed
MEDICINAL IMPROVEMENT IN COFFEE.
will now make rccOrC. of means by which
the household contectiOner may still further
improve the flavor of her coffee Ice cream. In
dong this can at the same time render a
most welcome and important service to large
number who use coffee as a beverage. There
are many admirers of coffee as a drink, who
freely admit that while they love this bever-
age dearly yet it produces binding effect on
their systems which they greatly regret The
corrective properties of the fig in this respect
have long been known both to the medical
faculty and to students of health generally.
That they are mildly and BEAUTIFULLY laxative
and slngularly corrective of what is cOnStipat
ing was long ago admitted and acted upon by
the common people. But 1t was not until re.
Gently that any one thought out how to make
these HYGIENE qualities of the fig practically
available in connection with coffee. The sue.
cess attending repeated trials by medical and
other educated men has brought this new de,
vice very prominently into use among the
more intelligent and refined circles OF Europe.
While those who have heretofore complained
of coffee IN the respect referred to are delight
ed with the corrective agency of the fig, the
merest epcures as freely admit that 1t adds
strikingly to the high native bouquet and arc
ma of the coffee itself. Having made several
test trials of this late discovery myself, and
having several witnesses to the most crafty
ing results. l take great pleasure in recon-.
mendlng 1t to the adoption of others: All who