Savannah morning news. [volume] (Savannah) 1868-1887, 1886-04-13
80 nlGnAnrs 81 oooKING.
Miss Psrioa Tolls Her Class no" 10
Make the Domestic BeVerasos'

Miss ParioA Tolls Her Glass no" 10
Make the Domestic Beverages
Coffee tea and chocolate. and bread
and rolls was the bill Of fare which the
cooking class had yesterday after the les
son was over.
"Making a cup Of tea is one OF the high
arts.n said Miss Parloa taking up the sub
iecf OF the domestic beverages, She has
more trouble 10 get good tea and coffee IN
New York than anything else, she de-
clared, C1fees owe their difference IN
flavor and color to the soil and climate IN
which they grow. Neither tea nor coffee
should be allowed to steep, excepting the
English breakfast coffee. Let tea steep
and It draws out the fannie acid, and when
stepped in metal the tea is almost poison
Gus. she declared.
u think tea is very good thing in its
place." she added, and the audience in
ferred that the place referred TO was the
| cup. Miss Parloa Endorsed She old rule
! for tea, ''teaspOOniul for each person and
one for the pot'
For making coffee she gave these direc-
tions: A small cuptull of roasted and
ground coffee, one-tnird Mocha and two
| thirds Java; a small egg, shell and all.
broken into the pot with the dry coffee.
Stir well with a spoon and then pour on
three pints OF boiling water. Let IL boil
from five to ten minutes, counting from
the time it begins TO boil. AS soon as 1t
has boiled enough pour in a cuptui OF cold
water and turn a little OF the coffee into a
cup, to see that the nozzle of the pot is
not tlled with grounds. Turn this back
ana let the coffee stand for few moments
to settle. The advantages Of boiled coffee
are that when the egg is used the yOlk
gives a very ricn flavor, and when the
milk or cream is added the coffee has a
rich, yellow look, which is pleasing. 1t has
also a peculiar flavor which many people
prefer TO the flavor gained by any other
process. In boiling much Of the fine fla-
vor Is lost in the steam that escapes from
the pot.
Arecipe was also given for making fill
tered coffee, which is made pretty much
upon the same principle as iltering wa
ter, A special kind Of pot or biggin Is
used and boiling water is poured upon
the finely ground coffee. The coffee OBJ
tanned is clear and strong and has a rich,
smooth flavor.
Miss Parloa believes in earthen vessels
for making tea in. The pot must be alb
sOlutely dry, and after the leaves are put
in should be placed on the back OF the
stove for a few minutes. Pour ON boiling
water, leaving the pot standing where it
will be at the boiling point yet VIII not
boil for from three TO i've minutes. For
moderate strength use one teaspOontul OF
tea to half pint of water. IL the water
is soft 1t should be used as soon as 1t bOils,
for boiling causes all the gases which
flavor the water to escape. If the water
is hard it is best to boil from twenty to
thirty minutes.
For two lOaves of bread made with
yeast, take , quarts of flour, y cupful Of
yeast, p pints (scant) Of water, = table
spoonful each of lard, sugar and salt.
Mix the flour, sugar, salt, yeast and wa
ter which must he about blood warm in
bread pan. Beat we'll with a strong
spoon and then knead for half an hour.
Put the lard over the dough after
putting it back in the pan. Cover
closely and set in warm
place. 1t will rise in eight or nine hours.
In the morning shape into rolls or leaves.
II into loaves let these rise for an hour in
temperature between 80 and 100 dogs.
Rolls should rise an hour and a halt.
Bake in an oven that will brown a tea
spoonful of -four placed on a bit of crock
cry in five minutes. Bake the lOaVes
from 45 to 60 minutes.
Tonight Miss ParlOa will give lecture
at Metropolitan hall on marketing. Val
liable hints on the selection of eatables,
and particularly beef, will be given, This
lecture is generally the best attended of
any Miss Parloa gives as 1t is perhaps
more replete with useful information.
The admission will be 7jc.
Chicken crOquettes and Dreaded outlets
will be made to-day instead of the orange
cake. the lesson Will also include clear
soups; tillet Of bass, tartar sauce; Dreaded
sausages and orange charlotte.