The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1886-07-07
HOUSEHOLD ECONOMICS.
xiIEJ3 TO THOSE WHO WASH 10 PIeAC-
3lCE COMBOItTAB EOONOM

buGHSettOhH ABOUT InO brol)Ar0-
tton OF Wholesolne Food for American
Psopic-No II.
(Ly Miss Jnfta C0Tso, Copy,fghted)
A few receipts for cooking potatoes
wcro given in the last article, aud many
moro viii follow at intervals, until
housckeopers. whose limit has been
baked, boiled, nashod and fried, will DO
ready to assign TO this excellent vego-
table higher estimation than that
already accorded 1t. This weeks space
will be given to the consideration OF
those other fundamental dishes of gool
cookery, coffee and homo made bread.
Ihe ideas OF people about coffee diifor
80 much that IN absolute formula for
making it cannot we'll be given; but cor
tain conditions can be explained far
enough to show the reason why it should
bo lun0e according to the method always
followed in heauthOrs lessons on cook
ery, If tho object is to produce q whole
some beverage. The fact Is established
by chemical experiment that boiling
extracts tho fannie acid present in ali
coffee: coffee Is made bitter by this acid;
the action Of this acid upon fresh milk
Is to harden certain portions of it to an
indiecstiblo degree; in short, boiling cof-
fee makes ii back, bitter and indigesnbie.
If it is not wanted in that condition, 1t
must not he boiled.
Cotite made with boiling water, but
not boiled after the addition ot ths
water, will he clear. auber co ored
fluid, with the delicate flavor and arol3
Ct the berry all retained. II may seem
!ess stlohg than hoiled coffee, hu; il con-
tnins nll the Clements OF the herrvwhirt
can be obtained free from the unde
able fannie acid,
BOILED milk is best for coffee heca1se
II HELPS to keep it hot and gives a
slightly preferable flavor to the bever-
age. White sugar Is worry generally
used Tor swectcning coffee.
Thc various kinds and grades Of coffee
arc chosen in accordance with tho taste
anu purse OF consumers. a mixturo OF
two-lhi1ds Java with one-third Mocha
is q favorito ono. Other cheaper co Toes
arc slightly deficient in flavor, but ali
unadul,erntod coffee Is wholesome;
adultoratiOns Of rye and other cereals
arc not unhealthy, but thoy lessen the
value OF tho cotioo. Authorizations Of
detract in just their proportion frotu
the favor and strength Of coi1ae; oh;cory
Is to he considered apart from other
adultorat1ons; ]iko dandoli0u and some
OTHER vegetable substances it has value
OF It's own; added judiCiously il improves
the color Of coffee and Is not Injurious to
healthi but tho addition should bo at
tho dis cretiOn of the buyer, not at that
otthe seller;a fair addition is an nouuce
OF roasted and ground chiuory to 4
pound of coffee. A medium proportion
or cCflec is an ounce, or two heapiug
tah'cspoonfuls of finely ground coffee to
quart Of wator; tho moro finoly tho
coileo is ground the more completely it
VIII tmpnrt its flavor and aroma; both OF
these arc lost by continued boiling, In
the Turkish and Arabian methods of
making coffee 1t is allowed to come lust
TO the boiling point several timos, the
vessel In which 1t is made being liftod
from the fire tho instant the coffee shows
st,Gns OF boiling. Tho two receipts given
pelow are those employed In tho au-
thor's school of cookery; others will fol-
low later:
COFFEE IN BAa.
tiaYo tho coffee ground as fine as the
mill Will permit and stir it over the fire
IN tho frying pan for one minute, then
either enclose 1T in small bag or put it
into cloth strainer fitted In tho top of
the colfce'rot and held in place by the
rim OF tho pot or by circle of wire. The
peat cloth Is sheer, unbleaohed muslin,
Just substantial enough to connno the
coffee grounds. Pour actually boiiin0
water upon the coffee, cover tho pot and
iet 1t stand whore 1t will keep hot with
out boiling for at least five minutes ton
would be better. IF tho muslin is not
100 th1ck all tho aroma and flavor of tho
coffee will pass into the water, and tho
co1lee Will be rs clear as wine, Tho
strength will depond on tho quantity of
coffee used and the iineness of tho grains.
Heating tho coffee before using 1t greatly
improves 1t.
WI ' rF WITHOUT CLARIFYING.
Use coffee ground In the ordinary way;
heat 1t as directed In the preceding re-.
ceipt; put 1t in any tin pail or pot, or in
an ordinary saucepan; pour GctualIu
6oliing water upon the coffee, and stir it
Tor ono minute, until the grains Of coffee
saturated with water begin TO sink; then
cover tho coffee and keep it hot without
boiling for ton minutes. If tho ootfoa
grams arc completely saturated with tho
water they will sink to the bottom of tho
vessel in which the coffee Is made, aud
stay there, unless they nre shaken up,
leaving inc coffee quite clear and Of a
fne amber color. Other receipts for
making coffee will be given heretfter.
HOMEMADE BREAD.
Good bread can be mado in 80 manv
different ways that the fact Ia SURPRISING
thnt poor bread IS 80 often found. Re-
Ceipta Will he given In those articles for
the Ole. fashioned bread raised over
soda and aking powder broad. and for
tho various forms Of biscuit, gems, ban
nocks, griddle. cakes, and tho MANY
kinds Of corn bread.
The first receipt chosen is that for tho
quick homemade bread which has be.
como famous whorover the authors
methods have been taught; 1t Is the ro-
suit OF many careful Experiments made
with the view to cave all the nutritious
elements Of flour which can bo proserved
nheA ohsb ~ useu, ana 10 shorten the
time and labor of bread. making,
If the directions are implicitly fol-
lowed, using good fresh yeast and good
flour, tho result invariably is q light,
compact loaf with small, closely set
holes, thin crust and moist bread. n
success does not attend tho absolute toI.
Eoaoing of these directions, write to the
author. detailing the trouble, Conn
pressed yeast Ia now very generally sold
all over the country; the fresher Il Ia the
moro quickly the bread can be made; it
ls good until 1t begins to grow soft. II
the yeast ie good It will not impArt any