St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1899-05-31
THE SECRET OF GOOD COFFEE.

Coffee as a morning beverage in many
families is made regularly every morning,
but after dinner coffee is often served
only on Sundays or holidays, after an
elaborate dinner, or when there are in.
yited guests. 1t would not seem advis-
able to take it regularly more than once
a day, if one is to use it in moderation
An excessive indulgence in this stimulant
is often productive Of great harm; it in
creases the action Of the heart, causes
tremor, and in some cases insomnia,
while moderate use Of it aids digestion
and for adults serves as valuable food
adjunct, but is entirely unnecessary for
children and young people.
Powdered coffee is preferred by many
people for the after-dinner beverage.
Where a pot with tin or wire strainer
is used much OF the fine powder goes
through and the coffee is not always
clear. A second straining through fine
cloth is sometimes necessary.
Use from one to two tablespoonsful of
fine coffee for each half cup OF boiling
water. Filter it in regular biggin or
common pot, as most convenient. II de-
sired stronger, pour the liquid through
twice or three times. 1t should be served
very hot, and after the last water is
poured through set the pot where it will
Just come to the boiling point, immedi.
ately before serving. Or, if the coffee is
to be served at the table or in the parlor,
pretty way is to pour the made coffee
into kettle and heat it over an alcohol
lamp serving it from the kettle just as it
boils.
1t is customary to offer cream and
block sugar with after dinner coffee, but
those who are conversant with the physi-
illogical reasons for taking the beverage
after a hearty meal take it without
cream, and if their reason is stronger
than their taste without sugar Also
No ieasts or light refreshments for
large company of people would be COM
plete without coffee, and how best to
make it is often matter of much and
varied thought on the part OF the COM
mittees.
A new and presumably well-cleaned
common boiler usually has to be called
into requisition on such occasions, for
not every community can command the
steam apparatus which is often sent out
from large coffee houses or caterers.
On account of the difficulty in straining
such large quantity, the ground coffee
is usually placed in bags, not more than
pound in each, and put into the boiler
with cold water
Then covered closely, heated slowly
aud allowed to boil about ten minutes.
1t should then be kept hot, but not boil
ing, and dipped out in hot pitchers as
desired. BY allowing one-hali ounce, or
one rounded tablespoon, for each person,
one can easily compute the amount re-
quired for any number OF people. AT
this rate pound OF coffee, or thin ty-two
half.ounces, would make thirty.two half
pint cups, or eight quarts, and would be
sufficient for about thirty persons.
This proportion makes coffee of me-
dun strength, but much depends upon
the kind of coffee used Usually it is
safer to make it quite strong, as in the
haste and confusion incident to such
gatherings it is easier to dilute it than
to remedy it if too weak.
With the most careful calculation often
there is some coffee left over, not enough
perhaps for another serving as a bever-
eSV, pul tHele are many ways III WHY"
it may be utilized. Do not leave it in the
pot with the grounds, but pour it off or
strain it carefully, and if to be used
again hot let it just come to the boiling
point. This will be much nicer than to
reheat it with the grounds 1t may be
used to dilute the egg Tor the next morn
ing's coffee, or as flavoring in custards
and creams and ices; or as the liquid in
place of or with milk in gingerbread,
cookies, cakes, ETC., or when there is suf.
tclent quantity it can be made into jelly