Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1907-02-19

METHODS OF VARIOUS NATION
ALITIES IN MAKING THE
BEVERAGE.

A social worker who has mingled
with people of many nationalities
while pursuing her profession in New
York has gathered a collection OF
different methods Of making cOflce.
"The oldest of all these recipes was
given me by an cid Irish woman
early morning visit" she says Have
a cup OF coffee at least miss she
begged when | refused TO partake
of the entire meal I get most ele-
CANT flavor to all my coffee, and
I'll tell you how it's done. Just
after it comes TO the boil ,rop in
piece OF salt Goldfish, and let it stand
for two or three minutes. Sure 81
changes the flavor entirely. Did you
ever taste any like it, now, miss?' /
never had and | hope / never shall
again.
Notwithstanding the American
idea that to preserve the aroma itI
should be made in d tightly coyere /.
pot. almost all foreigners make it iu'
an open saucepan. Curiously en-
ough, the best American cup of cof-
fee l have tasted was also made in
this way
Il enjoyed 1t at breakfast in the
suburban home of New York Judge.
The making OF the coffee in this
household almost amounted in solm
nifty to the dignity of a religious cere-
mony The mistress of the estab-
lishment herself attended to it. One
quarter OF pound of coffee, freshly
ground was delivered by the grocer
every morning. This was placed in
a three-quart saucepan, which was
then filled with cold water and pIac-
ed on the fire. AS the water heat
ed the lady stood before it with a
long spoon and gently touched the
grounds o nthe surface, pressing
them slowly under, little by little
BY the time the water had reached
boiling point all the grounds had
disappeared, and upon its bubbling
up it was removed and allowed to
settle for five full minutes. 1t tool,
a whole half-hour in the making
but when it was served the trouble
was found well worth while.
AN Austrian family served me
coffee equally good in its way though
different in flavor, and told me that
their method of making it was the
one prevalent in Vienna for the ia
nous 4 o'clock coffe. They brought
a saucepan of water to the boiling
point, and when It was bubbling
smartly stirred the coffee into it.
one large tablespoonful to a cup be-
ing allowed. After stirring in they
set the saucepan aside until Il had
settled well. After this they added
to it what they called Vienna cof-
fee-a kind of burnt molasses
which can be bought in German
quarters Of the city, allowing a hair
teaspoonful of it to every cup, and
again brought the coffee to boil.
When this in turn had settled it was
ready to serve. peculiar part or
their coffee making to me was that
they made il all in the morning. us
ing what they needed for breakfast.
and then draining the rest off the
grounds and keeping # in a pitcher
to be heated up again at O'Clock
Certainly this was piece OF wise
economy, both i'm fire and labor
"A Syrian made me a Gun OF cot
fee in way entirely dinerent from
either of these. His coffee grain was
puiyerized so fine that it resembled
powder He prepared it I'm a little
brass pot capable of boiling only two
cupfuls of water
First ne poured teacupful Of
coffee into the pot. and over ~ a
single cup of boiling water and all
lowed it to settle, after adding a
small portion Of rose water He
served &c black. iu cups about twice
the size Of a thimble Ut was very
5lioHs and very delicious. and deli
cateIy aromatic Of the rose water.
There was a thick settlement of
grounds in the bottom OF the tiny
SUBS after one had slipped the beyer-
age from on top. TO have equal
parts of grain and water was Oh.
syrian.s chief care. he told me. I'm
producing perfection in a CUP OF
cohee."-- New York SUM-