San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1894-09-08
HOW TOMAKE COFFEE
THERE ARE MANY WAYS, AND CON-
NoISSEURS DIFFER IN TASTES.

American Cooks Who DO Not Know Its
Possibilities-Some Recipes Which Are
Not Widely Used or Known.
Have you ever passed n place where a
person was making coffee and inhaled a
wandering breeze of the delicious, in
spring fragrance! Every cup of coffee
that is drunk should smell and taste
lust like that fragrant odOr, which was
the veritable soul of the berry seeking
to escape from its transmutation into
liquid. Unless you can arrest that slip
perry sylph of Opulent fragrance or pre-
vent the entire escape from your coffee
pot before serving you are no expert,
but bungler
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 a first rate cup
of coffee can be counted on. Another
man about town says this is gross ex-
aggeration, declaring that no man is
sure of fine cup of coffee i'll more than
half dozen places in this city. Coffee,
to be fit for civilized drinking, should
be made, he asserts, on the principle of
''little and often" Size in art is of all
sizes, and bulk in coffee making runs
the risk of dreadful discount in the
appreciation of the learned.
The best kind of coffeepot is one
that has filter. They can be had of
many sizes and shapes, all the way from
simplicity TO an extreme OF elegance
To secure good infusion quickly the
ground coffee should be placed in the
cylinder on top of the coffeepot, the
strainer should be pressed down on top
of the coffee, and the boiling water
should be poured over so that the infu-
sion runs slowly. While it filters the
pot ought to stand in a vessel containing
very hot water so that the infusion
may keep high degree of heat without
allowing it to boil. Boiling is the spoil
ing of coffee.
If you are making coffee for good
many, take y pounds of Java, y Of
Maracaibo, a pound of Mocha and Z.
gallons of water. The Mocha, which is
meant for the aroma or bouquet, should
have been but slightly roasted; the Mar
acaibo, which is for color, should be
well roasted, and the Java, which is for
body and effect, should be roasted Just
between the two
Cafe la Turque is made in pecul-
lar way and only appreciated by pecul-
lar people. The 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
a coffeepot, and for each cup add tea
spoonful of the sifted coffee and lump
of sugar. Boil this for two minutes;
then take it off and pour in little cold
few minutes serve it with powdered
sugar. " ~. '"
Iced coffee, in New York style, is
merely cafe noir that has been cooled in
a china freezer by placing ice around it,
slightly sailed. For what is called
mixed coffee pint of milk, gill Of
cream, gill of sirup and a quart of
black coffee subjected to the same cool
ing process ana served When just thlS
size Oh IreenlnS IS considered a proper
caPeE py az VINO are not real conee
connolsseurs,
Brandy coffee is prepared by some III
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 a spoonful of brandy, poured on
lump Of sugar, has been burnt. Just
as the blue fTinged golden fame is cX-
piring the spoon should slip into the
cCfTno aud oF+or ono loF+ ,+5- tyc nov,