The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-07-26

best method of clearing the LIQUID, there
can be no question as to the desirability
of using fresh water and clean utensils,
and preserving the delicious aroma, by
care in keeping the coffee air-tight and
mot dissipating it by long boiling.
The first requisites are secured by hav-
ing a small, smooth kettle or saucepan,
kept expressly for this purpose, and which
should be secured with mineral soap
whenever any scum is left On the sides,
and wiped dry every time 1t is used; and
by using fresh water right from the
pump, or if from the faucet, allowed to
run some minutes, and used as soon as 1t
boils.
Coffee should be kept in air-tight jars
or cans. and distributed in several small
Jars. rather than a large amount in one
Jar. as the daily opening no doubt wastes
much of the aroma.
For making the coffee a granite or
bright tin pot having a broad spout.
which may be cleaned easily. and a cover
that fts tightly will answer as well as
many of the h~igh-priced patent pots. Be
careful to have the spout air-tight. Some
times a porceiain-lined stewpan with a
tight cover is preferred for the ease with
which it may be kept clean. The coffee
is strained from this into the pot for
serving.
The general proportions are n round
cd tablespoonful of coffee for each half
pint cup Of water. The proportion of
coffee may be less where a quart or more
of water is to be used. With some brands
of coffee a steaspoonful is sufficient for a
cup. The following recipes will Illustrate
f-nr, which mn
may choose according to taste, assured
tina If these first important general prin-
ciples are followed h result will not fail
TO be good
Rinse out the coffee pot with boiling
water. Put in three rounded tablespoons
ground coffee, one clean egg-shell, and
pour on one quart of fresh boiling water.
Cover closely, and let it boil just five
minutes, counting from the time 1t begins
to boil. Then set 1t back and pour out
half a cup, to free the spout from the
grounds. Pour it back, adding also half
a cup of cold water. This, as it settles
through the liquid, will help to carry the
grounds 10 the bottom. Set the pot
where the coffee will heat again, but not
to boiling point, and in serving be careful
not 70 roll il by shaking the pot.
Into a clean, seaIded coffee pot, or tight
Uncovered saucepan, put two rounded
tablespoons ground coffee, and let il stand
where the coffee viii become quite hot
without burning. Then pour on four cups
of cold water. cover closely, and let it
come very slowly to She boiling point. and
boil not more than three minutes. Set it
back to settle, and cleanse the spout be-
fore sending it to the table.
Wash the egg. and break it. shell and
all, into a bowl, and add a cup of cold
water and stir in one cup of ground
coffee.
Turn it into a well-scalded coffee pot.
Pour on six cups of ~freshly-boiied water,
and stir it well. Cover tightly, stuff a
cork or paper into the spout, if there be
no lid on it. Set it where it viii come
slowly to the boiling point, and let it boil
not more thar five minutes. Add half a
cup of cold water, and let it stand ten
minutes, where it will be hot but not
boiling.
Eggs give a richness OF color, a body
and a flavor, which many think are es-
sensual, but the albumen clogs the
grounds, and If boiled too quickly, pre-
vents all of the strength from being
drawn out. Therefore, the coffee should
be cooked longer, or a larger amount
must be used to have the desired
strength.
The egg should always be diluted with
cold water, otherwise the strength would
not be drawn from the coffee. When a
similar amount Of coffee is desired, use
part of the egg mixture and cover the
remainder until wanted.
1--WE often hear of the wife that is spoil
ed by an o-ver-indulgent husband" says
the Philadelphia Times still more fire.
quently Of the spoiled child, who is a nui-
sance to every one, but the husband who
is spoiled is not so much in evidence He
exists, nevertheless, and is in his way as
utterly Objectionable as either of the other
two.
"A husband can be spoiled by various
methods. He can be so overwhelmed by
observation-disclosures attentions of love and
kindness on h part of his wife that he
accepts this role Of divinity as a matter of
course, and becomes the incarnation Of
-selfshness; or, he can be made to Become
a nonenity by the overbearing conduct OF
a dictatorial wife, who keeps the reins of
government in her own hands. n drives
all EcStlStS III AAdiinOOd oQt u uef HuS-
band.
The woman who manages te spoil her
husband by the first course of action does
so quite willingly. She is usually a
good hearted. affectionate creature, who
is constantly yearning to display her love
by word and by deed. Probably before
she married she spoiled her brothers by
waiting on them hand and foot, and deny
ing herself many a pleasure that she
might minister to them Whether she re-
ceived their thanks or not was quite i'm
material to her. Her reward existed in
the fact tina she was allowed to show her
affection in a practical way. During the
progress Of her engagement her demon
strativeness was held in check by natur-
al maidenly reserve. but once married,
the old instinct asserts itself. and she in
stantly sets to work to squander the
wealth of her love by lavishing it upon
the object Of her affection
by degrees the lover-like attentions of
the young husband grow fewer and fewer
in number, and colder and colde in pro-
portion. Whereas before marriage ne
waited upon her, anticipating her wish
with Iover-lfke rapidly, she now waits
on herself, and in a little while the posi-
tions are totally reversed. and Angelina
waits on Edwin. Complete seif-efface-