The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-12-14
TO MAKE GOOD COFFEE.

A very essential requisite to the making
of good coffee is that II should be fresh
ly roasted and ground. In case II Is i'm
possible to do this at home 1t Is a good
plan to always reheat the coffee for few
moments in the oven or over the teakettl
before pouring on the water. The coffee
pot should be of porcelain or granite and
kept Immediately clean, careful attention
always being paid to the cleansing of the
spout where brown sediment is apt to
collect. Many a cupful of coffee Is spoiled
by being made in an unclean pot or fl
tered through biggn imperfectly
washed and scalded. The white of an egg
or fish glue or isinglass. that can be
bought very cheaply at the druggistsS are
all good for clearing coffee. All eggshells
should be wa ashed before breaking and
saved for settling coffee, as enough al
bumen clinss TO the shells to make them
very efficient agents in settling coffee.
The French coffeepot. carefully managed
is excellent for making coffee. as none OF
the aroma is wasted. In the hands of the
careless, however, II becomes an abomna-
tion. Coffee should never be allowed to
boil more than five minutes, as long boil
ing dissipates the peculiar aroma and
delicate taste which Is the charm of this
beverage, besides developing the tannic
acid, which renders II indigestible The
proportion of coffee should be one heap
ing tablespoonful Cover closely and
of freshly boiling water.
Roasting Coffee.-Place a small quantity
of coffee in a spider on the range and
shake and stir until yellow. Then cover
H. increasing the heat, and keep shaking
until the kernels are a rich-chesnut color,
having an oily appearance. Cool little
and while st'll warm add beaten egg
and its shell and shake until all the ker-
tla hn
in cans. There are several methods of
me- king coffee one of the most delicious
being.
Steamed Coffee. Pvt the COKE in tho
top of a double boiler; add boiling water in
the proportion of "A cupful to each heap
ing tablespoonful. Sover closely and
s,eep twenty minutes.
Boiled Coffee with Boiling Water.-Scald
out the coffeeoot; mix one egg of the
shells of eggs with the coffee: pour on
freshly boiling water in the usual pro-
portion and boil five minutes. Let it stand
on the back of the range. where it Will
keep hot but not boil; add one-half cupful
of cold water; pour out n little of the
coffee to clear the spout and pour back
again. Let il stand ten minutes to set
tie
Boiled Coffee with Cold Water.-Cover
the coffee to he used; let ii come to
boil; add the other half and bring again to
a boil. Settle with cold water and serve
French Coffee. This is made in a French
biggin or any double coffeepot with strain
ers Put the coffee (ground very fine) in
a strainer. pour on the amount of boiling
water and allow ii to drip slowly through
the coffee. allowing the pot to stand mean
while In pan of hot water.
After-Dinner or Black Coffce--Is made
by using double the proportion of coffee
that is. two heaping tablespoonfus of
coffee to one cupful of hot water. 1t
should be served In small cups with loaf
sugar and should be clear and strong
Good housekeeping.
CATARRH is q institutional lisalsn