The Yellowstone journal., 1894-10-04
HOWTO MAKECOFFEE
rs4eRe ARE MANY WAYS, AND CON-
NOsSSeURS DIFFER IN TASTES.

NOsSS6URS DIFFER IN TASTES.
A Delicious Berry That Is Much Abused by
Anerlcan Cooks Who Do Not Know It's
Possibilities-some 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
piring 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
70 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
10 inflicted on the public is simply enor-
nous. One connoisseur says that there
aee not 30 places in New York. outside
a private houses, where first rate cup
a coffee can be counted ON. Another
man about town says this is a gross ex-
aggeration. declaring that no man is
sure Of a fine cup of coffee in more than
half dozen places in this city. Cotee,
to be fit for civilized drinking, should
be made, he asserts, on the principle of
little and often. Size in art Is of all
4see, and bulk in coffee making runs
ne risk of q dreadful discount in the
appreciation of the learned.
The best kind of coffeepot is one
that has a filter. They can be had of
many sizes and shapes, all the way from
simplicity to al extreme of elegance.
70 secure god infusion quickly the
ground coffee should he placed in the
cylinder on top Of the coffeepot, the
strainer should he pressed down on top
Of the coffee, and the loiling water
should be pourel over so that the infu-
Son runs slowly Will it filters the
pot ought TO stand in av ssel containing
very hot water, so th { the infusion
may keep a high degre of heat without
allowing it TO BOIL. Bo ling is the spoil
ing of coffee.
If you are making coffee for a good
many, take = pour S of Java, p of
Maracaibo, pound of Mocha and
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
veil 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-
ation 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
ooffeepot. 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
water to settle it. After it has stood a
few minutes serve j. with powdered
sugar.
Iced corree, in New York style, is
merely cafe noir that has been cooled IL
q china freezer by placing ice around it,
slightly salted. For what is called
mixed coffee pint of milk, a gill Of
cream, a gill of sirup and a quart of
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 8
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, over
which spoonful of brandy, poured Oh
q lump of sugar. has been burnt. Just
~ the blue fringed golden flame is ex-
piring the spoon should slip into the
coffee, and after one deft stir the con-
tsuts Of the cup should glide down the
giaddened throat.
A sherbet of coffee is quite fashion
able now and quite delicious if properly
made. To a quart Of coffee add a quart
Of double cream and 12 ounces of sugar,
and il you wish to be very chic add a
few drops of vanilla essence. Then put
this in freezer with salted ice sur
rounding. keep the sides free as fast as
the ice begins to cling, and when it has
reached congelation serve in glasses.
Another fashion of coffee drinking,
which was first introduced into this
country by the Mexicans at the New
Orleans exposition 10 years ago, and
which is held in high esteem by some
bon vivants, is to make coffee in the
French way without boiling and then
mix it with the very richest chocolate,
half and half, or one to two, or two TO
one. the second proportion being per-
haps the most frequent. This is to be
served with whipped cream topped with
little sugar dust. The Mexicans used
to use the Soconosco chocolate, which is
made with cinnamon addition and is
rich beyond description.
In spite of the injunction about gild-
ing refined gold or painting the lily,
restless humanity has attempted to inn
prove ON coffee in worse ways than BY
marrying it to chocolate. For instance,
tAlte cafe au Kirsch, which is made hv
shaking up black coffee, cracked ice and