The Savannah morning news., 1903-08-30

I Viennese coffee pots are made, though
4 they are different in shane The,
I come in large sizes and look like moth,
| ing so much as the old-time swinging
ice pitchers. They have no handles
| but a big spout at one side and a
| porcelain button at the end of this, bv
means of which the coffee pot is tipped
forward. They come in different
metals, and a very large one will cost
$3.50, which is comparatively inexpen-
siVe.
Russian coffeepots are much liked
by many people. The wife of a we'll
known artist makes her coffee at the
breakfast table every morning in one
of these. This is the barrel-like Dot
of metal which swings in a 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 boil the pot is turned right
side up and the water, now on ton.
drips through the ground coffee in the
center of the machine, and when il has
passed through the coffee, clear and
ready to pour, is in the bottom.
A French cafetiere has a metal ar
rangement on one side and a glass re-
ceiver on the other. The water rises
up through the coffee on the metal
side and percolates through into the
crystal on the other.
An odd coffeepot is of white Dor
celain, teapot shaped. There is a
square standard of the white pottery.
the lamp in white metal on this, and
the white coffeepot set above It, There
is a glass cylinder to set on the ton
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 a French restaurant in New
York they bring a cup filled nearly 10
the brtm with hot milk to the expec-
tant coffee lover and a tiny metal
pitcher, like creamer, filled with the
strongest and blacklist of coffee. Half
of this, as a rule, will give the milk
sufficient strength for the ordinary
coffee drinker. Powdered sugar ia
used for sweetening.
Coffee making with cold water is a
convenience in which many women
believe. The ground coffee is put into
an ordinary coffeepot with the proper
amount of water and an egg, if one is
used, over night. In the morning the
coffeepot is put on the stove, the con-
tents brought to a boil and the coffee
is made. The coffee can be made with
cold water in the morning.
One of the latest fats of the coffee
lover is that no cream shall be served
with coffee. With it the coffee is
rich, but the flavor of the cream con-
ceals that of the coffee. Good milk
should be used in it's place.
The woman coffee lover who was
treated to and disappointed in Syrian
coffee has tried every known method
of making the beverage. She has made
drip coffee and tried innumerable cof-
fee machines, and let her coffee stand
over night in cold water. Now she
says that no foreign or domestic meth
cd equals the old-fashioned coffee.
She uses half an egg for the morn
ing coffee of a small family, moisten-
ing with 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
boiling.