The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-12-03

IQ1Splcious beverage, "tlo amber nectar
l3sXSSlef the gods,h and no ono would
be touna to say such eyil Of It asst NE
me. so. IA One travels all over the ealtl
and, once IN D. great while finds coffee
made to perfection, and then he wonders
why so perfect Il compound cannot be pre-
pared oftenerl and by anyone who makes
the poor substitute called by the same
name. Coffee Is cyhilarating. refreshing
and nourshing, and, according to the best
the animal franc, and those VINO LoiloW
the light breakfast plan would find It
much more difficult to do so were IT not
rea au od Thae the ee
use OF 1t induces disorders OF tho system
is no argument against the proper use
The coffee OF commerce Is generally
blend of 1.-TWO or more kinds, and II 1t Is
very cheap grade the blend includes chic
.ory dandelion, carrot or possibly grains
OF which are In the least injurio,lsc though,
no Improvement to the berry itself, as not
one has any percentage Of cafelne. the
traction. There arc a great many adulter-z
atuns to coffee, especially to that which
Is bought roasted and ground. Inc only
WAY to Be certaan that one Is buying Sdn, UNI
honest house the raw berries and to roast
and grind them ones self.
Mocha coffee Is said by experts to be
tho best coffee on the markets but 1t is
commonly mixed with Java, two thirds Of
this to one-third Of Mocha. a good blend.
but somewhat coarser. Is one tMrd each
of Mocha, Java and Ma1acalbo. There are
other blends still cheaper for those who
prefer rank flavor to delicacy: as Is the
case with many who do not know. good
coffee when they see It; II one wants the
but the best grade Of coffee and have IL
roast ed at home. X !. as& l5l,s5tais,l "a
There are q great many ways q making i,s
different treatment, but there are few i'm
proved by boiling unless made with an
egg, and none by long boiling, which
at si eH cSsnge we II dis
ordered digestion, etc. The famed French
coffee. (Which IS rarely seen in France) is
made by f!ratlon Is the most S6n Elk
quantity Of pulverizcd coffee Is needed and
over this boiling water is turned and loft
to spercolates two or three times It is or
dinarily made Ina special pot, but may
are supplied for the water to drip through.
These bags must be washed and boiled
after every using.
that. everything about the coffee rot
should be washed and scalded every time
the coffee Is made or the flavor Is at
fected. There cannot be good colIee MADE
AL IL pOCt Will us olutS 4loCOipl GU Wy 1!lS
sediment Of many naklngs: Tin utensils
should never be employed for tea or cof-
fee; either, earthenware or porcelain lined
pots are the proper dishes, or you may
Once in a while let the pot stand half
day with a solution of lye In It, and after
that wash It thoroughly. It will then be
as free from faint OF former service as II
It were new.
1t is easy to make good coffee as poor.
and after one has found her favorite3
blend, and whether 1t Is improved or not
to produce a result that adds to the JOY
of living for her family. There Is a vola-
tile oil in coffee that is lost with long
boiling Or after the coffee has stood many
be freshly made, and that explains why
one SO seldom finds good coffee In a res
taurnnt-it is made too long before It IS
served e. AZ the aroma that goes or In the
Of the coffee. or course, no good house,
keeper keeps the coffee in a paper bag or
In an uncovered box. 1t should be tightly
lnclosed
To make the best cup. of coffee possible
IN this manner: ut demands time, !
but the result is its own tification.)
enough for your purpose In one Of the
small roastcrs that come for tho lone. AS
these keep the berries revolving contln- !
uay vii f take W YOU nGe npo lex
you use, SO no time limit WILL be given |
herein. AS soon as the berries are. right !
color, (reddist brown grind, and allow q !
water Bind tile grounds together with !,
one-third OF an egg. Put on to boil. cover !
Ing closely SO that no odor esca pes. Too
much cgg weakens the coffee and afects i
shuts the oil Of tho coffee into the berry;
At first when you turn 1t out you will
think your coffee is ruined, for It VIII be q
very uninviting, color but after IT. has as
1t will be q beautiful clear reddish J
brown. Then 1t is, done, Pour T. few drops (.
Of cold water into the pot and then you
not spoil it by Serving with milk Give
good cream hit or take It without, VT any
Thing but It's fragrant. beautiful self
If you follow this method, but buy yoi,r ,
have superior coffee though It VIII lack
The freshness that belongs TO the newly
roasted and ground. It's not extrava CANT i
10 add an egs TO the colfee even y Wilt
Is enough better to be wort tn the nllIcret Hs1
n expense. but YOU may have coiIee Wnlc,n
will BIO q pleasure to the d1lnKcr even y
You boil coiieo more than two minutes
you will have something good Whatever 4
method you follow in the maklng' AZ Alo fIs
D little less coffee without the ! egg EEL. g /,
sary than Of the granular g You WI i Use
The pulyerlzed only for the Uttered coffee;
You may add your quart Of water o S Go!,' (
letting It BOIL up twice. or you ma cover
the grounds With cold water, let that holl !
for two minutes and then pour ~ bo,ilns
water to mako the quart. letting az boli ,up
rs hard as can dance before you PIT ~
the. powdered coffee and hen turn y baG Sk
and forth until the color shows tnatal1
coffee is done, This makes g very deiica!e
coffee without the faintest hint, Of bltler- e.,
ness. and It will be preferred only by
those who have not w0nted their pala,tsss
to the much boiled connection OF nc
BOARDING. house. X 5s Ca i, I. n.
no not seize coffee hy adding salt M
Of Goldfish skin or anSt hing else s, G D;
OF cold water 70 sne VINO oai!
agents to clear It never Will nave Clear
=