New-York tribune., 1904-10-17
ON COFFEE MAKING.
Why the Beverage Is Often Condemned Un.
iustly-The Preserve Closet.

In America, where coffee IS generally considered
Of the necessities Of life. is hard TO realize
that it has only been in use among English speak
ing people for little over two hundred years The
honor OF introducing coffee into England is cred
tied two different men. who lived in the last
half Of the seventeenth century After its intro
ducton coffee became very popular and was
recommended to cure the dropsy. gout and scurvy.
as well 70 prevent consumption and headaches.
Tea was also introduced AT about the time.
and the sudden popularity OF these two drinks did
a great deal fOr the temperance cause. Before
the advent OF coffee houses. tap houses. ale
houses, were the regular resort OF every one. The
change Effected car hardly he appreciated to-day.
Mocha coffee IS generally considered the strong
est Java having 81 more delicate flavor. good
combination is two-thirds Java and one-thIrd
Mocha Most OF the coffee comes from Brazil.
matter what name is given TO it.
The superiority Of the coffee made by German
housewives is undoubtedly due to the fact that
they buy It in the green state and brown and grind
It at home. they need it. Coffee Of course.
loses much Of its flavor after It is Drowned. es-
pecaIly when left exposed to the air or In boxes
as il IS kept IN grocery Filtered and boiled
coffee are both good. If one filters the coffee how
ever she should the powdered variety. but II
is said that the powdered coffee sold in shops Is
apt TO be badly aduterated- Therefore unoer
ordinary circumstances ii seems best to oou corree
Some housewives try TO economic IN the q1a4lIy
OF coffee used They should never do this
cheap brand will make delicious coHee' and
the only returns the housewife receive are head
aches and other ills Of flesh and spirit She should
buv only the best. and keep Il closely covered
A delicious way Of boiling coffee is to put II on
IN cold water instead Of not Take al even table
sDoonfI Of coffee 10 every cup OF cold water ana
then add one extra tablespoonful FOR the pot
as ola fashioned housewives say. Boil 1t Just nve
minutes. counting from the time ii begins to
hubble The coffee may be mixed with an eggshel
n settle 4 before pouring the water over IL Do
not depeud upon guesswork- but time yourself by
vou- watch or the kitchen clock, and YOU will
have 4 good cup OF conee a.. Il.
Sor,e women seem think that coffee, after "
has boiled It's stated time. can stand on the stove
o~ table and be heated up again TOR any MEMBER
~ The family who happens to be late 20 break
"a st ,rhs is a mistake. and not an agreeable one
fo- +ba uersOn who IS late. Coffee must De served
the moment II IS done. A few minutes standing
after il is done will ruin II.
- roffee was always prepared and served prop
ari1, not too strong and with plenty OF GOOD
cream there would not be such an outcry against
So7-o,-er vII condemn themselves FOR the wTetched
notfss 1hev serve but Will simply condemn rs
TSs entirely Like many other good foods. though
scelIen+ Tor those IN normal health. conee Is moi
desirable in illness or for persons under certain
f'orrss fellv IS said be very wholesome! more
81 than coffee as beverage When correctly pse-
ra-ad n is delicious. To every cup or clear cotte
/ cooked as above add tablespoonful or dlss0L.'eu
geIatf1e Sweeten II slightly and get X IAIleola's
! r ,Ioon the Tea Serve cold. with cream