The weekly Thibodaux sentinel and journal of the 8th Senatorial District. [volume] (Thibodaux, Lna. [i.e. La.]) 1875-1898, 1894-11-10

HOW TOMAKECOFFEE
THERE ARE MANY WAYS, AND con-
EOiSSEuRS DIFFER IN TASTES.

A Delicious Ferry Tl.as l.. 5sncs, A,ase.i ir
American Cooks E;.o no Not fLnnvv 't-
Possibilities-Sonc Recipes Which IKE
Not Widely Used or Known.
Have yo2 evcr PASSED a place y.he1sa
person waa making cof3caann Snh:lcl
waEderilg Erce=e Of the delicious. III
spring fragrance? Every exp q c:astN
that is drunk should smell am! tasto
just ike t-,"t Iras1.nt odo-, which was
the verital,e soul Ct tbs cer,y eae,a:a..
to esca,. irGrl its translaCtatio1 into
liquid. mixes yoa Can arrest trait s!i"-
perry sylpl q C~r1leiss fragrance Ct Pre-
vent the elat..e cat pe from your co.ieo-
not Llfa1e serving you tire no expert,
but a huneie-, .
The az, snt Of roA'y made csc tlst
is ia.liot~ ~ 1..n y so.ic is sin : on"-
moaa. O. e,...i . rr sd ia
arr lot - 'ss~e ia .ow Io~, t;s;side
OF p:,va : =. Y Y a st !s4a CO.,
Of e. So. Is t.f..4I &! g.. Alieteer
man ;:03a5 .aqc.ss. :ais j. & er5e;,.-
az 5-a... de-, that 10 1.au t;
SUI u ~: II tGa.a il 1-c-attot.
half q d. - $ ii thia cry. Ccszs.,
TO &c /: t.. c'0 .}} G~rsail5t.-. fsnui}
he I e,.c, H., -., CT the ~-s-tfp!a.s
''lit il au3 j." S.seiaa>5iaof III
sizes. a,.d l. -. il ao-.ee r,".;t.t run3
the ria.1,t Z ..%.inal d. co-4, i. Ia
apTrf vla,2e1 g. =. lDirLcl.
IEe ltst l.Ad of colusrct IL o1e
that h&s 4 i ~. Tlaey Gu De Aal 81
many sizes ;.aasia. g, al Tie w&y i,o9!
simplicity 10 al extreme Of ~cic&su.".
To secure g goud ilfu--on CC.> tha
ground coffee should Re placed IN tns
cylinder Oh tcp Of the co41scpot. the
strai. er fis0cid DO pressed down on tor
Of the coffee, and the boiling watar
should he rcG2cd ever So tia. the infu-
sion runs Slowly While it filters TIE
pot ous.lt - stand in avessel containing
very hot water, so that the intusio.,
may keep q hi.-.4 decree cf heat without
allowing il 20 boil. Boiling is tie spoil
ing Of coffee.
If yen are making coffee for 9 rood
many. take IL pounds OF Java, ~ Of
MaraGaibo, 4 pound Of Mocha and :
gallons Of wate1. The Mocha, which is
meant for the aroma or bouquet, should
hare bsen tot slightly roasted; the NJ
acaibo, which is FOR colcr, should 10
well roasted, ard the java. .,-a'c.. : tt"r
body and effect, should b. rca.trd lust
between the two,
.ofe !. :s "~laue is made IL \ y2cul.
ga way and only appreciated hr reeui-
lar people. The recipe fof fta cc.-,yo-
sirion is this: Take Java aud Mocha III
equal proportions; grind and pass
through a very zinc sieve. Put ordinary
black coffee, as many cups as needed, in
q coffeepot, and for each cup add q tea-
spoonful of the sifted coffee and a lump
Of sugar. Boil this for two minutes;
then take it of and pour in a little cod
water to settle it. After it has stood a
few minutes serve it with powdered
sugar.
Iced coffee, in New York style, is
merely CAFE noir that HIS been cooled in
u china freezer by placing ice around it,
slightly saited. For what is called
mixed coffee 4 pint of milk, a gill IF
cream. a gill Of strip and q quart Of
black coffee subjected to the same cool
ing process and served when Just this
side of freezing is considered u proper
caper by ali who arc not real coffee
connoisseurs.
Brandy coffee il prepared by some in
the same way-a gill of brandy and 6
ounces of sugar to the quart of coffee
taking the place Of the other ingre-
dients. But brandy coffee to most per-
SONS means a cup Of cafe noir, "
which a spoonful of brandy, poured on
q lump Of sugar. has been burnt. Just
as the blue fringed golden flame is ex-
piring the spoon should slip into the
coffee. and after one deft stir the con-
tents Of the cup should glide down the
gladdened throat.
4 sherbet Of coffee is quite fashion
able now and quite delicious il properly
made. To q quart of coffee add a quart
Of double cream and 13 ounce Of sugar,
and If you wish to be very chic add q
few drops Of vanilla essenc Then put
this III u freezer with sailed les sur
rounding, keep the sides free rs fast as
the ice beglns TO cling, and when it has
reached ~conselation serve in glasses.
Another fashion Of coffee drinking,
which was first introduced into this
country by the MexicaIs at the New
Orleans exposition 10 years ago. and
which is held i'll high esteem by some
bon v~ivants, is to mako coffee in the
French way without boiling and then
mix it with the very richest chocolate,
half and half. CT one to two, or two to
one, the second proportion being per-
have tho r~rSt F,o,r. Tl:- = - y