The star. (Reynoldsville, Pa.) 1892-1946, 1894-08-29
HOW TOM MAKE COFFEE
THERE ARE MANY WAYS, AND CON-
NolsseURS DIFFER IN TASTES.

A Delicious Berry That Il Much Abused by
American Cooks who DO Not Know its
Possibiiitics-som Recipes which Are
Not widely Used or Known.
Have you ever passed place where
person was making coffee and inhaled .
wandering breeze Of the delicious. IN
spring fragrance? Every cup of coffee
that is drunk should smell and taste
Just like that fragrant odor which was
the veritable soul Of the berry seeking
10 escape from its transmutation into
liquid Unless you can arrest that slip
perry sylph of opulent fragrance OF pre-
vent the entire escape from your coffee
pot before serving YOU are 10 expert
but buugler
The amount Of badly made coffee that
Is inflicted on the public is simply enor-
nous One connoisseur says that there
are not 90 places in New York. outside
of private houses. where first rate cup
of coffee can he counted on Another
man about town says this is gross ex
sure of fine cup pof coffee In more thar
half q dozen places In this city Coffee
to be ft for civilized drinking. sbon,d
be made. he asserts. on the principle of
"little and often Size in art is of al,
sizes. and hulk in coffee making runs
the risk Of dreadful discount 80 tho
appreciation of the learned
The best kind of coffeepot vs. one
that has filter They can I've had nj
many sizes and shapes. all the way from
| simplicity to an extreme of elegance
| To secure n good infusion quickly the
ground coffee should be PLAYED i'm the
cylinder on top of the coffeepot the
strainer should I've pressed down on TOP
of the coffee. and the boiling water
should be poured over so that the infn.
sion runs slowly. While it tilters the
pot ought to stand in "A vessel containing
very hot water. so that tae infnsior
may keep "A high degree of heat without
allowing it to boil Boiling 10 the spoil
ing of coffee
II you are making coffee for a good
many. take y pounds of lava. u Of
Maracaibo, u pound of Mocha and
gallons of water. The Mocha. which Il
meant for the aroma OF bouquet, should
have been hut slightly roasted; the Mar
acaibo. which lis for color. should bs
we'll roasted. and the Java. which is foi
body and effect. should he ~oasted Just
between the two.
Cafe a Ia Turque is made in pecul
far way and only appreciated by pecul
lar people. Tho recipe for its compo
sition is this Take Java and Mocha In
equal proportions; grind and pass
through very fine sieve. Put ordinary
black coffee, as many cups as needed, IN
u coffeepot, and for each cup add tea
spoonful Of the sifted coffee and lumI
Of sugar. Boil this for tvo minutes
then take it of and pour in . little cold
water to settle it, After it has stood d
few inmates serve It with powdered
sugar
Iced coffee. in New York style, il
merely cafe noir that has been cooled In
q china freezer by placing ioe around it,
slightly salted. For what Is called
mixed coffee a pint of milk, a gill OF
cream. gill of sirup and q quart oi
black coffee subjected to the same cool.
ing process and served when Just this
side of freezing is considered a proper
caper by all who are not real coffee
connoisseurs
Brandy coffee is prepared by some In
the same way--a gill Of brandy and
ounces Of sugar to the quart of coffee
taking the place Of the other ingre
dients But brandy coffee to most per,
sons means cup OF cafe noir. over
which spoonful of brandy, poured on
. lump Of sugar, has been burnt Just
as the blue fringed golden fame 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.
A sherbet of coffee is quite fashion
able now and quite delicious II properly
made To quart Of coffee add quart
Of double cream and 10 ounces OF sugn
and II you wish to he very chic add
few drops Of vanilla essence Then put
this In q freezer with salted ice sur.
rounding. keep the sides free - fast al