The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1882-03-02
HAVE A CUP OF COFFEE?
If You Want Real Good One. Try This Re-
oeipt.

Mrs. Emma 7. Ewing leciured nj
Dearborn Seminary on ''Tea and COT
fee." millions of pounds of coffee, >
she said, "are used annually as bevcr-
age, yet it is a well-known fact that a
large proportion of the liquid infused
from this fayorite berry is such exc
cradle slop that the complaint of its
vilepess is almost universal. Lord Bea-
consfield, with his wide experience,
wrote in "Endymion" that cup of
good coffee is the rarest and most de-
licious beverage in the world. Bad
coffee is certainly the rule, good coffee
The exception. There is no reason why
coffee should not be invariably good.
With common tin cofiee-pCt, pure
water, and a fine quality of coffee, as
fragrant and delicious a beverage as
any one need care TO drink can be pre-
pared without any extraordinary effort
or trouble. This receipt will always in
sure excellent coffee: Mix the ground
coffee with the white OF an egg and
little cold water, stirring them well to-
gcther add one-third of the amount
required of cold water, and set the pot
on the stove where IL will heat grad
ually. As soon As il comes TO boil
add another portion of the water, and
in like manner the third portion. At
Ter the whole quantity of water has
been added, LET il boil at once, pour
little cold water into the pot, remove
from the stove, and after standing a
few minutes TO settle, it will be ready
for use. This method, which is sull
simple. is also good: Mix the ground
coffee with a small quantity of cold wa
Ter to a paste, and LET il steep for an
hour or longer. When needed, add rs
much boiling wafer rs desired, and lei
il stand for ten or fifteen minutes where
twill keep hot but not boil. Cold wa
Ter makes a stronger infusion, and ex
tracts the aroma of the coffee better
than bot water, and allowing it to reach
the boiling point DESTROYS the taste of
rawness incident 10 most cofiees stepped |
in or filtered with boiling water. A
little cold water poured into the pot !
Immediately after coffee boils settles il
nicely without the Use of egg or ising-
glass. and makes il much clearer than |
than the article usually concocted by |
the average cook. But il does not clar-
ify il perfectly. A fine sediment, which
gives coffee slightly muddy color, still
remains 10 detract from IFS appearance
and injure its flavor. When egg is
added this sediment is precipitated, and
the coffee is clsrified as well as settled.
An inferior grade of coffee, property
made aud perfectly clarified, will give
better satisfaction than the finest grade
made ami settled imperfectly. There
such q difference in tastes, that it is diff
iicult to lay down any general rule in
regard TO the best variety 10 select, or
the quantity of coffee 10 use in making
the beverage. Delmonico always al
ways allowed twelve tablespoonfuls, or
six ounces, 10 a quart of water. Pro-
fessor Blot believed two ounces 10 a
quart was enough, while Soyer thought
one ounce 10 the quart was as much as
one needed. The lectures believed the
proportions that best suited ihe aver
age taste were two large tablespoonfuls
of ground coffee TO each pint of water,
and said the most delicious coffee she
had ever drank was made of mixture .
of one part OF Mocha, two parts Java, !
and two parts Rio, and prepared ae-
oording 10 the first receipt given above.
The favor of coffee, she continued, Is ,
very materially improved for most per- ,
SONS by the addition of good cream,
hut where cream cannot be obtained, !
nice boiled milk is an excellent sibsii- !,
tute, and is even better than poor 5
quality of cream. Tea, 10 be good, /
must be made with boiling water, but e