Los Angeles herald., 1906-03-04

THERE are several points in the max
ing of good coffee that must be
i borne in mind. The coffee itself
must be good article and freshly
roasted.
The pot in which it is made must be
perfectly, Immediately clean. The
water should be freshly boiled, the
sparkle" still in it. The coffee must
not be boiled longer than five minutes
and is still better to be kept just be-
low the boiling point. Lastly, the cof-
fee must be well-scented and always
served-excepting for after dinner-with
cream or at least hot, not boiling,
milk.
In buying coffee one is largely de
pendent upon the dealer. as there Is
often no choice Most people pre-
fer the proportion of one-third Mocha
10 two-thirds Java, but the Mocha does
not always come from Arabia, nor the
Java from the island of that name. The
best coffee is fermented. The berry is
surrounded by pulp like cherry or
cranberry. When fermented, a white
film is formed which no machine can
take off.
Coffee may be roasted and ground at
home, il preferred; but it is now usual
ly quite as well to buy the coffee al
ready roasted, and to grind it as needed.
There are several ways of making cot
fee; but the most common method Is
boiling.
Allow one heaping teaspoonful of cof-
fee to each cup of boiling water. Scald
out the coffee pot with boiling water.
II e nH
mixing it with a little cold water and
the white of an egg, or square inch OF
isinglass.
When eggs are high, an egg shell
crushed will answer in place of the
white of egg. Shake together thorough
w, then pour on the fresh boiling water.
Cover the spout with a little twist of
paper, to prevent the escape OF the
aroma, and boil five minutes. Stir well,
and push the pot on the back of the
stove, where it will keep hot, but not
boil.
Add a few spoonfuls of cold water,
pour out a little of the coffee in cup
and back into the pot again, to clear
the spout of the grounds, and let it
stand undsturbed for five or ten min
utes to settle. Then serve as quickly
as possible, as it deteriorates if left
standing.
Drip or filtered coffee is made in any
double coffee pot fitted with one or more
Rtrainers. Allow one cupful coffee,
ground very fine, to a quart of water.
q saucepan until it steams, stirring con-
tinually. This brings out the flavor.
Then place the coffee in the strainer'
pour the boiling water in and allow
It to drip slowly through the coffee.
Repeat this process a second time. Then
bring the coffee to the boiling point
and serve. Some claim that cold water
filtered two or three times through the
coffee and then brought to the boiling
point, gives the strongest and best fla
vor; but this, of necessity, takes much
time and attention.
A coffee pot must never be washed
with soap. Wash in hot water and
wipe dry inside and out. The brown
stains inside can be removed with soda,
but the pot must then be rinsed with
boiling water.
After-dinner or black coffee is made
by either filtering or boiling, using
double the proportion of coffee. 1t
should be strong and perfectly clear and
served without cream or milk.
Vienna coffee is simply ordinary cof-
fee to which whipped cream has been
added,
Cafe au lait is filtered coffee added to
an equal portion of hot milk.
Steamed coffee for invalids is made by
putting one heaping tablespoonful OF
ground coffee into the top of double
boiler and pouring over it one cupful
freshly boiling water. Let this stand
and steam over the lower part of the
double boiler which is filled with hot
water, for twenty minutes Then pour
off the grounds into hot coffee pot.
Brulot is a new way of serving coffee
an as accompaniment to the post-pran-
dial smoke at "stag" parties. 1t is
usually brought on in punch bowl
the host serving it with ladle. To
a pint of extra strong Mocha coffee al
low twelve humps of sugar, a wineglass-
full of Maraschino, half wineglassful of
Kirsch wasser, small bit Of stick Gin,
namon, twelve cloves, half eupful
stoned raisins and the peel of one lem
on and one orange. After it is brought
in a half pint of cognac is poured over
II and lighted. The host stirs the bev-