Evening star., 1901-07-30
Table and''K Kitchen.
Practical suggestions About What to
Eat and How toQfrepare Food.

A cup Of hot coffee 9eems most fitting to
serve at breakfast. evem in warm weather.
and for this universal custom we may find
| an excuse other thah mere pleasure OF
pleasing the taste. If we desire, for sake
| OF argument, we may give scientific rea-
| son. In the early morning the skin is
more active, while the action of the heart
| Is more feeble. The coffee increases the
! heart action. fullness, of pulse and also ex-
cites the mucus membranes.
Very many people, and more noticeably
the weak and feeble, cannot eat the solid
food set before them for breakfast unless
they first have their coffee"
For such drinkers, however, care must
| coffee berry, Is not too strong or an undue
quantity taken. Many, If allowed. would
partake of no other form of food early in
the morning When cupful Of coffee
seems quite sufficient to satisfy the stom-
ach, after the long night fast, it were bet
ter that 1t be taken before the person
arises, and little later they will undoubt-
ediy feel quite disposed for more substan-
tial foods.
We can no more prescribe the same bill
OF rare and rules to govern time and auan-
t!ty OF food eaten by omerent individuals
tnan we can make two people hold the
same views or beliefs on any subject.
There Is as much individuality in eating as
In anything else, and we must recognize
this and consider it,
Once n Day Sufficient.
In good health, with sufficient quantity
OF other satisfying foods, it is not needfui
to serve coffee except for the morning
meal. In fact, 1t were wise economy to dis
pense with 1t at other times. But the flavor
or Weli-made coffee is SO tempting and the
immediate effects so pleasant there are few
who will not yield to a mild qualification OF
the desire for the luncheon or after dinner
cupfui of coffee. Even IN hot weather the
coffee lover will cheerfully suffer the ad-
ditlonal discomfort of increased bodily tenn
perature rather than forego the pleasure it
gives the taste.
Not Always q Beverage.
The infusion Of strong coffee when served
as drink may often do harm, taken with
other foods or in excess, when the flavor
would be valuable accessory in giving
variety and palatabieness to a more solid
food preparation. There are many ways in
which coffee may serve as an addition to
other dishes, so that one may enjoy it's
flavor In other ways other than drink.
There are many iced dishes which, when
HaVored with coffee, are particularly enjoy
able and grateful on hot day, especially
when the appetite requires tempting. A
dish of coffee ice cream eaten slowly on
hot day will refresh you wonderfully.
To Obtain the Finest Flavor.
excellence" it must be made from freshly
roasted berries. This is not considered
practical In the average household, but
When the cofree is to be used as a flavor
Ing agent this care is necessary, especially
Wnen milk or cream enter into the combi-
nation, otherwise the preparation will have
a fiat. insipid taste, as though "stale'' cof-
fee had been used.
Freezing affects the strength of the flavor
ana SO allowance must be made for this.
Iced tCofee.
The iced coffee served in the cafes Is
plain, black coffee put in a china or porce-
lain-lined freezer and packed in salt in
ice until 1t Is slightly trapped. 1t is then
served In glasses with a straw. Shaved
Ice can be added to the cold coffee and
served In the same manner.
Iced Coffee With Cream.
Make sirup that will spin thread drop
ped from the spoon, using one cupful of
sugar to one-quarter of cupful of water
To this sirup add one cupful of black coffee
and one cupful of milk and one cupful of
cream. Beat all well together, then chill
by packing in ice and salt. Serve in
sherbet glasses. The coffee may be made
with milk and when served tablespoon
full Of whipped cream, well chilled, placed
on top of the iced coffee.
Coffee Jelly.
Cover half box of gelatine with half a
cupful Of cold water and soak until soft.
Then pour over it a cupful of boiling water
Add half a cupful of sugar and cupful Of
clear, strong coffee. Strain through thin
muslin and pour into wet molds. Set on
Ice to harden. Turn out and heap whipped
cream around the base. Sweeten the cream
and flavor with little vanilla
Coffee Cream.
Beat the yolks OF four eggs with half q
cupful Of sugar until light Add a cupful
fee. Mix well and strain into custard cups
Stand the cups in a pan of hot water and
bake in a moderately hot oven until set
When cold cover with a meringue made Of
the whites Of the eggs and powdered sugar.
Coffee Ice Cream.
Put one pint and a half of milk In a
double boiler to scald with two ounces Of
freshly roasted and ground coffee cover
and let stand until COOL then strain. Beat
two cups of sugar with the yolk OF Six
eggs, and add to the milk and heat again
over hot water until thick and creamy
Remove from the fire, and when cold add
one and one-half pints Of cream. Then
freeze very hard.
Coffee Mousse.
Put quarter Of a pound Of freshly roast
ed and coarsely ground coffee In a sauce
pan with little over cup Of cold
water and let come to boil Then add
a large tablespoonful Of sugar. Strain and
pour Immediately over the beaten yolks of
two eggs, beating constantly. Then chill
thoroughly Add two cups Of cream
whipped very stiff, and serve In glasses
with almond macaroons
Menus for Every Day.
WEDNESDAY.
BREAKFAST
Creamed Toast, Blackberry Mush,
Planned Fish. Creamed Potatoes,
ROLLS C0f1oa
Cold Roast Veal. Sliced,
Baked Tomatoes,
Cheese, Waters,
Cereal Coffee.
DINNER.
Clam Chowder,
Egg Plant Farce,
Thin Slices Ham, Broiled,
Creamed Potatoes, Fruit Salad,
THURSDAY.
BREAKFAST.
Fruit.
Nodded Cereal, Cream,
Grilled Tomatoes, s!o Poached Eggs,
Milk Biscuit. os Coffee,
LUNCH.
Creamed 'Sweetbreads.
New Peas