Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1902-11-06

There isn't woman living who does not
appreciate commendation of her culinary
efforts. "A word of adverse criticism, Il
pushing back of the plate with a frown"
says woman who is noted for her good
rocking, makes me feel that | never
want to cook for that person again. But
after a word of intelligent appreciation l
feel like going on from strength to
strength
Not so bad. and yet reprehensible for his
sins of omission, instead of commission.
is the man who goes on to "gobbe' his
food without any apparent notice of what
he is eating. 1t is all right to say that
the proof of the pudding is in the eating"
but for the woman who has cudgeled her
brains and scorched her face over the fire
to concoct some dainty dish the "cating'
does not suffice. She is watching you out
of the corner of her eye to see if you
aren't going to tell her that you like II,
and that she can cook TO beat the hand
Even if you have to stretch a point Oc-
.CaSionally commend the effort Then. il
you possess modicum of tact, you can
suggest where there might possibly be a
slight Improvement" and she Will take
it all right
Here then are some culinary suggcs-
tons that. if followed, ought to be unan-
imously approved. And first
THE PERFECT CUP OF COFFEE.
There are several points in the making
of good coffee that must be borne in mind.
The coffee itself must he "a good article
and freshly roasted.
rhe pot in which it is made must be
perfectly. Immediately clean. The water
should be freshly boiled. the sparkle"
still in it. The coffee must not be boiled
longer than five minutes and is still bet
ter to be kept just below the boiling point.
If allowed to stand and boil the aroma is
lost, and the bitter fannie acid that spells
the taste and irritatos the stomach is
extracted. Lastly. the coffee must be
well-sCentcd and always served-cXccptnS
for after dinncr-With cream or at least
hot, not boiling. milk.
In buying coffee one is largely depen-
dent upon the dealer, as there is often
no choice. Most people prefer the proper
ton of one-third Mocha to two-thirds
Java but the Mocha does not always
come from Aral ia nor the Java from the
island of that name. The best coffee is
fcrmcnted. The berry is surrounded by
Il pulp like a cherry or cranberry. When
fcrmcnted. a white film IS formed which
no machine can take off.
aop1innoeudeSheT'h Northumberland
coffee may he roasted and ground at
home if preferred; but it is now usually
quite as well to buy the coffee already
roasted, and to grind it as needed.
There are several ways of making cof-
fec but the most common method is boil
ing.
Allow one hcaping tablespoonful Of cof-
fee to each cup of boiling water. SCald
out the coffee pot with boiling water
Put i'm the amount of coffee needed, mix
ing 1t with a little cold water and the
white of an egg, or square inch OF lsing-
lass. When eggs are high. an egg shell
crushed Will answer in place of the white
of egg SHAKE together thoroughly, then
M.
the spout with little twist of paper, to
prevent the escape of the aroma, and boil
i've minutes. SUR well, and push the pot
on the back of the stove, where ii Will
keep hot, hut not boil. Add few spoon
fus of cold water. pour out little OF tho
coffee in cup and back into the pot
again to clear the spout of the grounds,
and let it stand undisturbed for five or
ten minutes to settle. Then serve as
quickly as possible. as it deteriorates if
left standing.
DRIP OR FILTERED COFFEE
is made in any double coffee pot fitted
with one or more STEAMERS, Allow one
cupful of coffee. ground very fine to a
quart of water. Measure out the coffee
and heat ii in a saucepan until 1t Steams,
stirring continually This brings out the
flavor. Then place the coffee in the
strainer, pour the boiling water in and
fee. Repeat this process second time,
Then bring the coffee to the boiling point
and serve. Some claim that cold water
filtered two or three times through the
coffee and then brought TO the boiling
point, gives the strongest and best fla
Vor; but this, of necessity, takes much
time and attention.
A coffee pot must never be washed
TN, hot t,tnH wi,
dry inside and out. The brown stains
inside can be removed with soda, but the
pot must then be rinsud with boiling
water.
AFTER DINNER OR BLACK COFFEE
is made by either tiltcring or boiling,
using double the proportion of coffee. 1t
should he strong and perfectly clear and
served without cream or milk
VIENNA COFFEE
is simply ordinary coffee to which whip
ped cream has been added
CAFE DU LAIT
is filtered coffee added to an equal por-
ton of hot milk
COFFEE FOR INVALIDS
is made bu putting one heaping table |
spoonful OF ground coffee into the top of
a double boiler and pouring over it one
cupful freshly boiling water, Let this |
stand and steam oCvcr the lower part of |
the double boiler which is filled with hot
water, for twenty minutes. Shen pour |
off from the grounds into hot coffee pot.
BRULOT
is new way of serving coffee rs an ac- |
to the post-prandal smoke |
at stag parties. 1t is usually brought |
on in a punch bowl-the host serving it |
with a ladle, To a pint of extra strong |
mocha coffee allow twelve humps of SUI