The San Francisco call. [volume] (San Francisco [Calif.]) 1895-1913, 1895-04-06
RECEIPTS OF PRODUCE.
FRIDAY, April 5.
FOR THE TABLE.

There is PROBABLY no beverage so often spoiled in
its preparation coffee. and there are few things
than really good cup OF either breakfast or
aftor-dinner coffee. OF course, much depends upon
the berry itself and much upon the rosssing
and grinding, but more than We are apt to take
into consideration depends upon the clearness and
temperature of the water and the state OF both tea
kettle and coifee-pot.
1t is generally conceded that mixture OF Java
and Mocha in proportions to suit the tes.e is the
best around coffee in the market and the price of
this has the last week been raised by most of the
leading grocers. AS one of them naively remarked,
1t necessary either to lower the grade or raise
the price, and he wisely chose the latter alterna-
tive The mixture of one-third Java and two-thirds
Mocha, which has been selling for 35c and 37lJ2c
pound, is now sold for 40c, and probably not one
beam at that price, has ever seen the shores OF
Java or ripened under the tropical sun of Arabia
But there is much in a name, and the grains which
we know as Java and Mocha have distinctive ex-
cellence.
To have our favorite breakfast beverage in per-
lection it should be burnt at home in small quanti-
ties, but that means labor few of us willing
TO attempt it. 1t must be baked in the oven when
has not the little rooster which comes for the
purpose, and stirred carefully every few moments,
turning the pan from time to time that each kernel
may be thoroughly roasted but not one burned. II
they are underdone the coffee will be tasteless and
the peculiar bitter flavor of burnt coffee is in
tensely dsagreeabe. When the berries are rich
dark brown and crisp all through they are done,
and while still hot should be shaken together with
the white of raw egg slightly beaten till each
kernel is coated. This forms covering which
ing the coffee after 1t is ground. But whether one
roasts her own coffee or buys it already roasted it
is shame for any one to buy the ground prepara-
ton, where there so much room for adulteration.
Chicory has its advocates, and is at least harm
yellow ocher is bought by the barrel for the pur-
pose of giving TO the adulterated article the night
coor and beans, barley, ETC., play not lnconsld-
cradle part in it. And by the way, few people
know how good a substitute for coffee is that
strength giving grain barley. Farmers wives
burn and grind it and prepare it in the sauIe way
they would coffee, and it is infinitely more pal
atabe than many preparations retailed as the
pure article besides possessing the merit OF being
what il pretends to be.
So, to have really good coffee, II you Will not
burn it, at least grind it yourself and grind only as
much as is needed at the time, allow Tablespoonful
of ground coffee for each person. and beat it in an
Immediately clean coffee pot with an egg, or part
of an egg and few drops OF cold water, I'LL the
whole is a thick PASTE
If no water is used there is danger Of the egg
cakng the coffee and preventing its giving out the
whole of its aroma and favor. The teakettle as
well the cofee-pot should be very clean inside,
and it is well to have small Kettle kept solely for
the purpose of making tea and coffee. 1t should
be filed with clear cold water-never from the hot
water boiler-and when its contents boil pour the
water at once upon the coffee, allowing pint 10
three tablespoonful for q breakfast cup, or half
that quantity for the afterdinner cofee 1t should
be allowed 10 come to boil, closely covered, and
should then be stirred down and kept at the boiling
point for ten minutes. The first few spoonfuls of
coffee may be quite clear and it is wise to put
them back into the coffee-pOt and add spoonful
of cold water and let IL stand undisturoed Tor
minute or two when it will be ready to serve.
The best coffee would lose in flavor If taken from
the huge mountain of crockery which some cups
are so much does the eye affect the of taste,
so 1t in not too large cup, and one OF as fine
texture possible, and If 1t can be done, always
have cream with which to temper the heat OF the
coffee 1t is quite common TO have hot milk in
stead OF cream, but there is quality about cofee,
unlike tea which is lost If the beverage is taken
hot, though the other extreme is TO be avoided
fatal. If hot milk Is used, it should never be
allowed to boil, that gives it a peculiar flavor,
very unpleasant TO many people. AS the milk be-
gins TO heat, beat it till it is covered with thick,
light froth, and this for the coffee If you wish
to give the impression of having used whipped
cream. 1t is really very good imitation.
There are many who stand out boldly as enemies
of coffee, particularly the morning Indeed,
the Arabs themselves say that rather than take
coffee upon an empty stomach, one should swallow
a button from his coat, but until some one will dis
cover something to take its place, which neither
cocoa nor tea even the hydropathic dose of hot
water will do, the majority of will continue
to drink coffee and bear the consequences.