New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-12-29
a C0FFEEM.AKING METHOD.
How To Be Sure of Delicious Morning Cup
"A Chocolate Variation.

"A Chocolate Variation
% the ways of cofreemakIng there is no end.
Every housewife has her pet theory 10 the
process. rot TO mention the many men who think
their little recipe by far the best
First OF all, it IS important to know how to buy
cof-ee. for when one has secured a really good
mixture Of Mocha and Java. It matters not so very
much how II is made. There are. OF course. many
grades Of the "one-third Mocha and two-thirds
Java" which is Acknowledged to be the best OBJ
tairable mixture. No in these days Of adul-
teration would dream Of getting the pure mixture
az any price IN any grade without special eff
fort II. indeed at all.
About the only way OF securing good coffee
and getting the kind right along is to make
the acquaintance Of a wholesale dealer in coffee,
or of who works for such a firm, and
have him put up samples o. various kinds. Then,
having decided which is best suited to the family
palate purchase the coffee in tightly covered tins
weighing from ten TO twenty pounds
One who has handled coffee for many years says
that gduEterations be detected several ways.
The more common way is to press sample Of
ground coffee in the palm OF the hand. and II II
contains chicory substance besides pure
coffee will form into little mass the particles
sticking together. Another method Of detecting
the presence OF substance other than coffee is
to put a little ground coffee in a glass Of clear
cold water. Cover the top OF the glass and shake
thoroughly. II the coffee is pure, the water will
remain almost clear and the grounds will float
the surface Pure coffee contains oily substance
which prevents the grains from mixing with the
cold water. Authorizations not protected.
and color the water noticeably
This authority gives the correct way OF
making coffee a process which is exactly like that
Of tea making. with the exception that the coffee
Is allowed 10 stand little longer to steep.
coffee pot should be OF white inside. for
Il is Of the greatest Importance that the pot be
immaculate Place spoonful OF the ground coffee
IN the pot and pour II two cups Of boiling
water: cover the spout Of the coffee pot as well
as the top as to keep in the steam and strength
! Set on the back OF the range. where it viii keep
| warm. but cannot boil Coffee made in this way
does not require any egg to settle It, for at the
| end Of ten minutes It will be like amber; when
/ poured into the cup II has the delicious aroma
| which is noticeable when passes place where
| coffee rs being made
! The crime Of serving warmed over" coffee is a
heinoUs one Cor housewives, it is never palst-
able and really injurious. II a quantity OF coffee
] purchased. too small to make exchange practicable.
proves below the mark do mix II with some
really good coffee in order to use IL up" It can
be used in making ice cream and 3ehss and M9ohs
irF oT c2Ae Ell ever GoTfee Gan sIso pc uti zee
should be taken to see that the decootion Intended
/ grounds. When grounds and liquid steep together
! for hours, the coffee gets muddy in color and
Another way Of using Up poor. coffee is to color
tains using strong boiling coffee instead Of water
! in making the starch This Will preserve l--e rich
But But to return to the making Of the beyersge:
w taIsNtr TnetnCd IS used the water Snould always
be freshly boiled A small granite tea kettle should
I be kept for the purpose of boiling the for
tea and coffee, and when II is not in for this
purpose L should be wiped dry inside and out and
! set away. In this way one makes sure Of fresh
! boiling water.
/ When one uses drip coffee pot" a very clear
! and strong cup Of coffee can be made Coffee
which is 10 be used in this way should be ground
very fine, and little more than One-thrd Of Mocha
may be added This should be put into the cylinder
on top OF the coffee pot. and the water poured
which has alcohol lamp underneath. it should
stand in . dish of boiling water while the coffee
filters. in order to retain the correct degree of heat
FOR years one hOuSekeeper has made 'cdnee fOI
suits, and fo- those who Still prefer boiled coffee
there can be no better way: Into clean pot put
eheeSsecIoIn oag containing a tapeS2oonIu, o.
coftee Tor each person To this add an egSshel
and half cup OF cold water Boiling water poured
directly coffee is said TO cook If at once and
prevent Il from giving its flavor and fragrance
moved and the shells saved for clearing the
coffee. over the coffee are poured two cups OF
boiling water fer each spoonful Of coffee the spout
of the coffee pot (which by the way. Is very short
and broad, that II is easily cleaned) is stuffed
with piece Of paper cork which has beer
whitfield 10 1T the spout. and the contents OF the
/ half a cup of cold water is added and the pot is
set on the back Of the range where IL Is allowed
! 70 stand for ten or fifteen minutes. In making
either coffee the pot is sCalded with boiling
water before putting In the leaves grounds. The
( recipe given above is TO be served with cream
! and sugar. For black coffee for dinner. make as
] ABOVE, adding only half the quantity OF water
Njennese coffee is made by adding a teaspoOnfu
Of whipped cream to the top of each cup after tht
| coffee is poured and plain cream and sugar have
| been added
In one of Marion Crawford's Roman stories he
mentions morning cup made by dissolving little
powdered chocolate in milk, and filling up the CuT
the ordinary method and well worth a trial.