Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1894-08-31
HOW TOMAKE COFFEE
THERE ARE MANY WAYS, AND CON-
NOISSEURS DIFFER IN TASTES.

THERE ARE MANY WAYS, AND con-
NOISSEURS DIFFER IN TASTES.
| A Delicious Berry That Is Much Abused by
American Cooks Who Do Not Know Its
Possibilities-Some Recipes Which Are
| Not Widely Used or Known.
Have you ever passed place where a
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
F., the veritable soul Of the berry seeking
to escape from its translnutation 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 OH the public is simply enor-
nous. One connoisseur says that there
are not 20 places i'll 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 in 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
:o1r 80 Ell
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 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 1 4 pounds of Java, 1 y Of
Maraoaibo, pound Of Mocha and 7
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
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 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, a gill of sirup and 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 6
ounces of sugar to the quart of coffee
taking the place of the other ingre-
dents. But brandy coffee to most per-
sons means cup of cafe noir, over
which spoonful of brandy, poured OH
a 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.
A sherbet of coffee is quite fashion
able now and quite delicious if properly
made. To quart of coffee add quart
of double cream and 10 ounces of sugar,
and if you wish to be very chic add a
| few drops of vanilla essence. Then put
this in freezer with sailed 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
a 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 i'm
prove on coffee in worse ways than by
marrying it to chocolate. For instance.
take cafe au Kirsch, which is made by
shaking up black coffee, cracked ice and
Kirsch wasser in proportions to suit the
taste. By devotees of the benign Ara
] bian berry this is considered profana-
ton and eschewed accordingly, but for
physical and mental depression, if one
is not habitual coffee drinker, it is a
pick me up of rare potency.
Coffee is not food, but stimulant
end an antidote against some kinds of
poisoning. Its excessive use produces
trembling of the hands and disease of
the optic nerves. To keep one awake
and to help one endure fatigue or expo
sure to rough weather there is probably
no equal to coffee, except possibly the
cacao plant Of the Peruvians. Coffee
and tobacco-whieh we owe to the
Arab and the Indian-are the heavenly
twins in the eyes Of every true bohe-
milan. But, like all blessings, they may
become curse.-New York World.
The Growth of Electric Railroads.