Evening star., 1903-08-29

Turkish pot like small brass measuring
cup, without cover, and with nose at
one side and a long slender handle. 1t
would not hold ordinary breakfast cup
of coffee, but it held four of the little
Syrian cupfuls. The berry had first been
ground to a powder in an eastern coffee
mill, long, slender cylinder of heavy
brass, two inches or a trifie more in di-
ameter, with a crank at the top. A tea
spoonful of coffee for a cup was placed in
the tiny pot, and was sweetened with
powdered sugar to make a sweet syrup and
hot water added.
This mixture was brought to a boil on
the stove, removed for few seconds when
it foaIned at the top. replaced to boil up
once more, and then, while still foaming,
poured thick into the cups. 1t was un-
pleasantly sweet, and was what the Ameri-
can woman would have called muddy
that was the intention-but it was genuine
eastern coffee, interesting If not palatable,
and served with eastern confections and
Salted pistache nuts.
Any woman can make the coffee, but
she will not care to a second time. 1t is
advisable to serve the ordinary black cof
fee in tiny eastern cups in their metal set
tngs when an eastern effect is desired
A Surprising Variety.
1t is surprising to the uninitiated the
number Of ways in which coffee can be
made The name of the coffee pot is legion.
In one large shop they have, over forty diff
ferent kinds Of coffee pots and machines.
not including the different sizes, which
would bring the number up into the hum
dreds They range from the one-cup pot,
or biggin, to the gallon size. This includes
copper BRASS nickel and aluminium pots
and machines, fireproof5 potteries of differ
ent kinds, china, enameled ware and tin,
without considering the more expensive
pots and machines Of silver, the fancy china
pots for serving breakfast coffee or the fine
china, silver and gold pots Of delicate shape
for after-dinner coffee. "a.
There are innumerable coffee higgins In
two parts. the upper with the strainers for
making drip coffee. One of the newer va
rieties has an extra part. This is a regular
tea kettle of metal into which the china
or pottery bfggin is set So that the coffee
may be kept hot while 1t is making.
Germans are, perhaps, The greatest coffee
drinkers, and SO most of the innumerable
varieties of coffee machines come from
Germany. They are made more or less on
the same principle. The water is heated
over lamp beneath, and. rising in the pot
percoates through the coffee and is carried
into connecting vessel or outer part of the
machine, where 1t may be poured off clear
and strong.
The Viennese Style.
1t is much on this principle that the Vien-
nese coffee pots are made, though they are
different in shape. They come in large
sizes and look like nothing so much as the
old-tme swinging ice pitchers. They have
no handles, but big spout at one side and
a porcelain button at the end of this, by
means of which the coffee pot is tipped
forward. They come in different metals
and very large one will cost 49, So which
is comparatively inexpensive
Russian coffee pots much liked by
many people. The wife of a well known
artist makes her coffee at the breakfast
table every morning in one of these. This
Is the barrel-like pot of metal which swings
In frame over an alcohol lamp. 1t is in
two halves fitting together, and with a
small spout and straight handle at the side.
Coffee and hot water are put in and the
pot, with the nose pointing down, set over
the lamp. When the water comes to a boil
the pot is turned right side up and the
water, now on top, drips through the ground
coffee in the center of the machine, and
when 1t has passed through the coffee, clear
and ready to pour, is in the bottom
A French cafetiere has a metal arrange
ment on one side and glass receiver on
the other The water rises up through the
coffee on the metal side and percolates
through into the crystal on the other
A Teapot Shape
An odd coffee pot is of white porcelain,
teapot shaped. There is a square standard
of the white pottery, the lamp in white
metal on this, and the white coffee pot set
above it. There is glass cylinder to set on
the top of the pot, and the water is carried
up through this and falls back into the pot,
when the coffee is ready to pour
In French restaurant in New York they
bring cup filled nearly to the brim with
hot milk to the expectant coffee lover and a
tiny metal pitcher, like creamer, filled
with the strongest and blackest of coffee
HAIR or this, as a rule, will give the milk
sufficient strength for the ordinary coffee
drlnker. Powdered sugar Is used for sweet
ening.
Coffee making with cold water is con-
venience in which many women believe
The ground coffee is put into an ordinary
coffee pot with the proper amount of water
and an egg, if one is used over night. In
the morning the coffee pot is put on the
stove, the contents brought to a boil and
the coffee is made The coffee can be made
with cold water in the morning
No Cream Served
One of the latest fats of the coffee lover
is that no cream shall be served with cof-1
Zee. With 1T the coffee is rich, but the
flavor OF the cream conceals that of the cof-
lee. Good milk should be used in it's place
The woman coffee lover who was treated
TO ana disappointed in Syrian coffee has
trled every known method of making the
beverage She has made drip coffee and
tf1ed lnnumerable coffee machines, and let
her co1ee stand over night in cold water
Now she says that no foreign or domestic
method equals the old-fa shioned coffee
she uses half an egg for the morning cof-
fee of small family. mostening with a
little cold water after the egg and shell
have been added. Then she pours on her
freshly boiled water let's the coffee boil
never longer than ten minutes and serves at
once One secret of making good coffee she
says, is to add tiny pinch of SALT because
the water becomes unpleasantly fiat in boil
ing.
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