The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1894-12-29
SELECTED RECIPES.

NOOu Noilee-lHe secret OF naVlnS
good coffee, is having good coffee. In
other words. one can't make good cof-
fee unless one buys the best berry. A
blending of Java and Mocha bought
at some reliable shop, is generally con-
sldered the most desirable. Turkish
coifee is made as follows, and when
rightly concocted is very fne Pour on
one tablespoon ground coffee to each
person one cup of cold water, and bring
to boil. Stand for five minutes, let il
come to boil again, and serve at once.
remember that filtered coffee should be
instantly used, as it becomes bitter if it
stands at all. Also, that the biggin.
the water and the coffeeberries should
all be hot for this method of preparing
the drink. An acceptable rule for con-
cocting it is the following, which has
been in practice in a certain family for
nearly fifty years: Measure the ground
coffee, allowing tablespoonful to each
person. Put in the scalded coffeepot
with the crushed shell of an egg and a
very little of the white. Pour on this
about half cup of cold water and
shake well together. Then add about
a cup Of boiling water and bring to
boil. Immediately fill up, as desired,
with the boiling water, and set far back
on the stove for five minutes.
Syrup of Coffee--This is useful for
those who wish to take coffee with
them on journey in as small quan-
tity as possible. Make it thus: Take
pound of best freshly-ground coffee
and place it in a saucepan with five
pints of water and boil it down to one
pint. Strain the liquor, and when il is
nearly cold place it in another sauce
pan to boil again. AS 1t boils add suf-
ticient loaf sugar to make it of the con-
sistency of syrup. Let the sugar thor
oughly dissolve then boil up, take it
from the fire, and when cold bottle and
seal it, When required for use place
a teaspoonful of the coffee in a break
fast cupful Of boiling water or milk,
whichever is preferred.
Lemon Macaroones.-One pound of
powdered sugar, four eggs, whipped
very light and long; juice. of three lem
ons and peel of one; one heaping cupful
prepared flour, one-half teaspoonful
nutmeg. Butter your hands lightly;
take up small Jumps of the mixture,
make into balls about as large as a
walnut, and lay them upon a sheet of
buttered paper-more than two inches
apart. Bake in brisk oven.
White Puffs.-One pint rich milk;
whites of four eggs whipped stiff; one
heaping cup prepared flour; one scant
cup powdered sugar; grated peel of half
q lemon; a little salt. Whisk the eggs
and sugar to meringue, and add al
ternately with the flour to the milk.
or you have cream, or half cream half
milk, 1t is better) Beat until the mix
ture Is very light, and bake in buttered
cups or tins. Turn out, sift powdered
sugar over them, and eat with lemon
sauce. These are delicate in texture
and taste, and pleasing to the eye.
Jelly Puddlngs.-Two cups very fine
stale biscuit or bread crumbs; one cup
rich milk, beaten very light; one-half
teaspoonful soda, stirred in boiling
water; one cup sweet jelly, jam or mar
malade. Scald the milk and pour over
the crumbs. Fill until half cold and
stir in the beaten yelks, then whites,
finally the Soda Fill large cups half
full with the batter; set in quick oven
and bake half an hour. When done,
turn out quickly and dexterously; with
a sharp knife make an incision in the
side of each; pull partly open, and put
a liberal spoonful of the conserve with
In. Close the slit by pinching the edges
with your fingers. Eat warm with
sweetened cream.
Plain Boiled Pudding.-O cup lop-
pered milk or cream, one-half cup mo-
lasses, one-half cup butter, melted; two
and one-half cups flour, two even tea
spoonsful of soda, dissolved in hot wa
ter; q little salt, Mix molasses and but