Waterbury evening Democrat., 1894-08-30
HOW TO MAKECOFFEE
THERE ARE MANY WAYS, AND CON-
 NoISSEuRS DIFFER IN TASTES.
A Delicious Berry That Is Much Abused by American Cooks Who Do Not Know It's Possibilities-some Recipes Which Are Not Widely Used or Known.

American Cooks Who Do Not Know It's
 Possibilities-somc Recipes Which Are
 Not Widely Used or Known.
 Have you ever passed place where a person was making coffee and inhaled a wandering breeze of the delicious, in- spiring 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 to escape from its transmutation into liquid. Unless you can arrest that slip pery 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 arc not 20 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 a fine cup of coffee in more than half a 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 a 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 a 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 a high degree of heat without allowing it to boil. Boiling is the spoil ing of coffee.
 If you are making coffee for a good many, take 1s pounds of Java, l 5e of Maracaibo. n pound of Mocha and : gallons of water. Tho 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 a h Turque is made in a pecul- far way and only appreciated by pecul- far people. The recipe for its cOmpo- | sition is this: Take Java and Mocha in equal proportions; grind and pass through n very fine sieve. Put ordinary black coffee, as many cups as needed, in n coffecpot, and for each cup add q tea | spoonful of the sifted coffee and q 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 1t 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 salted. For what is called mixed coffee a pint of milk, gill of cream, n gill of sirup and n quart of black coffee subjected to the same cool ing process and served when just this side of free zing is considered n proper capcr by all who are not real coffee connoisscurs.
 Brandy coffee is prepared by some ill 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 n cup of cafe nOir, over I which spoonful of brandy, poured on 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 delft stir the con. tents of tho 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 12 ounces of sugar, and if you wish to be very chic add q few drops of vanilla essence. Then put this in a 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 ill 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 tC ore, the second proportion being per haps the most frequent. This is to b. served with whipped cream topped with little sugar dust. The Mexicans used to use the Soconosco chocolate, which i: made with n cinnamon addition and i: 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 wore ways than by marrying it to chocolate. For instance take cafe au Kirsch. which is made b, shaking up black coffee, cracked ice anC Kirsch wasser in proportions to suit tn, taste. By devotecs of the benign Ara bian berry this is considered n profana tion and eschewed accordingly. but fol physical and mental depression. If on' Is not habitual coffee drinker. 1t Is { pick me up of rare potency.
 Coffee Is not food. but a stimulan and an antidote against some kinds O poisoning. Its excessive uss produces | trembling of the hands and disease O the optic nerves To keep one awak' and to help one endure fatigue or expo sure to rough weather there is probabl, no equal to coffee, except possibly thu cacao plant of the Peruvians. Coffe' and tobacco which We owe to tn Arab and the Indian-are the heavenl, twins in the eyes of every true bohe milan. But. like all blessings, they ma. become a curse.-New York World.
 Owens Hanged In Enigy.
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