New-York tribune., 1897-11-21

pot of tin or agateware. even OF solid silver, Is
as good for this purpose as this simple dish OF
baked clay a material which has been in use for
kitchen utensils since the days when the Israeites
made brick for their Egyptian taskmasters.
When you serve the coffee 1t can be strained
into n heated coffee not Of as aesthetic stoneware
or porcelain as you please. Such a dish would be
too frail to boil 1t in. Do not trust coHee pot
Of metal of any kind. The black coating on the
inside Of a metal conee-pot that has been used
few times shows that the metal has uhlted with
the acids of the coffee more less, and affected
the liquid made. The best Of coffee is only made
from the first quality OF coffee bean. The bean
should not be Drowned over twenty-four hours be-
fore Is used. end should be ground just before
using The coffee may be easily spoiled, even III
these conditions fulfilled. by boiling 1t In metal
Coffee made in pot that contains on the inside
the successive deposits OF many days brewing has
When coffee is dripped In French fashion, it
ordinary cheap pitcher will do to make i, in but II
is easy to find picturesque German coffee higgins
that are not expensive. made of brown or OF blue
and white onionware Let the housekeeper re-
member that does not require anything but the dhe
that made. but 1t requires care In select
ing the coffee and in boiling the water.
PASTRY MAKING.
1t Is the simplest matter IN the world make
good pastry. DO not blame the tools. All that is
needed ia a plain wooden roller and a wooden
a marble board is not a necessity. The number Of
elaborate utensils and fancy tables which have
been invented to nattcr cooks into the belef that
they needed an array of now tools is myriad
The most absurd and misleading inventions nave
found sale. Chilled tables and rollers are among
these absurdities. Such ContriYances always be-
come moist In the atmosphere OF not ktcneih;
and moisture Is ruinous 10 good pastry. IN coId
room where pastry should always be made thsy
needed. Let those Of limited purse take
heart. they saved from the purchase of culinary
"fads," the greatest stumbling blocks In tho way OF
amateur cook Go into "A cold room 10 MAKE
pastry. The cellar is good place. II you have
better. Make your pastry Of the best pastry
-four. with good butter use the intelligent method
given In the best books Of the best authorities IN
oven. and all the utensils necessary are a pam
board and rolling pin sieve and hour dredge.
with good thin tin plates. such as your grand
mother might have used. No has invented a
old tools good enough, provided brains go
with them. 80 patented utensils VIII take the
place OF intelligence. $3.50
II an accom- mplishcd French cook wishes 10 beat
whip The cream Is OF the proper density. ana
proparlv chilled II Is beaten IN room that Is not
heated beyond 20 degrees Fahrenheit AMER the
cream once rises. II Is drained on sieve ana then
set the ice until 1t is needed II Is not Kept up
with gelatine or anything else to stinen IT, Thi.
cream. swcctened with powdered sugar ana Favored
with vanilla or wine. is the fll'ng for charlotte
russo. an excellent sauce for cold puddlngs ana
dainty decoration for any cold dessert. fortunes
have been made in the invention OF churns and
various contrivauccs which promise to beat crean
In superior manner. but the simplest and pest
utens for this purpose is still the wire spoon OF
whip. which costs. according 20 It's size from ~ tc
25 cents /; has been familiar implement OF the
Kitchen for hundred years. ana - To-Day tns
best bcater In the market for eggs or cream II
placed in the hands OF capable cook