The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-31
Broadway and 10th Street, New York.

| the skin is more active while the action
l OF the heart is more feeble. The coffee in
and also excites the mucous membranes.
| SUITABLE FOR THE WEAK AND
FEEBLE
Very many people, and more noticeably
the weak and feeble, can not eat the solid
| food set before them for breakfast uni ess
| they first have their coffee"
For such drinkers however. care must
| coffee berry, is not too strong or an un~
due quantity taken. Many. If allowed,
early in the morning. When a cupful Of
coffee seems quite sufficient to satisfy the
better that it be taken before the person
arises. and little later they WIN UNI
substantial foods
We can no more prescribe the same bill
quantity Of food eaten By different indi-
yidualS than we can make two people
Subject SUBJ there IS as much 1 eedi Sh ah
IN eating as in anything else, and we
must recognize this and consider it.
ONCE A DAY SUFFICIENT
In good health, with a sufficient guam
tity Of other satisfying foods, it is not
morning meal In fact. it were wise
economy to dispense with it at other
times But the flavor of well made coffee
is 50 tempting and the immediate effects
50 pleasant there are few who win not
for the luncheon after dinner cupful
Of coffee. Even in hot weather the coffee
lover will cheerfully suffer the additional
discomfort of increased bodily tempera-
ture rather than forego the pleasure it
COFFEE NEED NOT ALWAYS BE
SERVED AS A BEVERAGE.
The infusion of strong coffee when
served as a drink may often do harm.
taken with other foods or in excess, when
the flavor would be a valuable accessory
in giving variety and palatableness to a
rSlore solid food preparation. There are
as an addition to other dishes so that one
may enjoy its flavor in other ways than
which, when Favored with coffee. are par
ticularly enjoyable and grateful on hot
day, especially when the appetite re-
quires tempting. A dish Of coffee ice
cream eaten slowly on a hot day viii re-
TO OBTAIN THE FINEST FLAVOR.
If you wish to enjoy a cup of coffee
freshly roasted berries This is not con
sidered practical in the average house
a favoring agent this care is necessary.
especially when milk or cream enter into
the combination, otherwise the prepare
though stale, eoffee had been used.
ICED COFFEE
The iced coffee served in the cafes is
plain. black coffee put in a. china or porce-
lain-lined freezer and packed in salt and
served in glasses with q straw. Shaved ice
- ICED COFFEE WITH CREAM.
dropped from the spoon. using one cupfui
of sugar to one quarter of a cupful of
black coffee and one cupful of milk and
one cupful of cream. Beat all well to-
together. then chill by packing in ice and
salt Serve in sherbert glasses. The cof-
fee may be made with milk and when It
is served a tablespoonful of whipped
cream. well chilled, is placed on top of the
iced coffee-
COFFEE JELLY.
Cover half a box of gelatine with half n
cupful of cold water and soak until soft.
Then pour over it a cupful of boiling wa
ter. Add half a cupful Of sugar and a
cupful of clear strong coffee Strain
through thin muslin and pour into wet
noIds Set ice to harden Turn out
and heap whipped cream around the base.
SWeeten the cream and flavor with a lit
tie vanilla
COFFEE CREAM.
Beat the yolk of four eggs with half a
cupful of sugar until light. Add a cupful
of hot milk and a cuDful of hot, strong
coffee. Mix well and strain into custard
cups. Stand the cups in a pan of hot wa
ter and bake in moderately hot oven
until set When cold cover with me
ringue 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 yolks Of six
eggs and add to the milk and beat again
over hot water until thick and creamy
Remove from the fire and when cold add