The National tribune., 1908-10-29

maculately clean coffee pot, fresh boil
ing water and good material. 1t is bet
ter TO pay little more for your coffee
and use less in quantity than would be
necessary in the cheaper grades. The
coffee pot should be thoroly washed
and scalded after every meal and coffee
never allowed to stand in it. If 1T gets
dfScolored, put a little baking soda in
ii once week or so, fill with cold water
and let il come to the boiling point
Take care that the spout and strainer
are perfectly cleaned. Rinse and dry
thoroly. Unlike most cooking utensils
which do better work when their new
ness has worn off, a coffee pot is better
when new, whether made of tin, gran
iteware. nickel or aluminium. Many
good housekeepers advocate frequent
renewals from the 10-cent store. dis
carding the old coffee pots as soon as
they become discolored and strong.
These are better in the end than the
most expensive coffee percolator that is
not kept immaculate. The time-honored
rule for making coffee is a tablespoon
full for each person and one for the
pot. Put the coffee in the clean pot.
pour In a few spoonfuls of cold water
to wet it, add a clean. freshly broken
egg shell if you have it, or a teaspoon
full of the white of egg, pour on the
boiling water and let 1t just come to
the boil. Take away from the fire. give
a second shake or stir the grounds
down, then replace and let it come
again just to the boil. Do this three
times in succession, then push back on
the stove to settle and clear. Some per-
sons prefer to make the coffee by the
cold-water method. In this case cover
the coffee with the required amount
of cold water, allow it to reach the
boiling point, then proceed as before.
vt,a OF ,Nf Ila oil IN hni
hard, but merely reach the boiling
point each time. If not perfectly clear
when ready to serve, pour in table,
spoonful of cold water.
All jellies should be kept where 1t is
cool and dark. If you have no dry cell
lar or dark closet, cover the shelves of
any cool closet with black cotton and
hang a curtain of the same over the
fruit.
It seems almost impossible to keep
house without citron preserves and
dried citron- The old-faShioned way of
putting up citron was to boil it in weak
alum water until tender and green,
then in clear water to extract the taste
of the alum, and, lastly, in cold water
to crisp it before the preserving was
begun. The up-to-date method does
away with the preliminaries. Cut off
the green peel from the citron and cut
I'm slices about an inch thick. Remove
the seeds. then slice in squares or any
fancy shape desired. Allow to each
pound of citron three-fourths of a
pound of sugar, one lemon and small
strip of green ginger. Put the sugar
in the preserving kettle with water to
make sirup. and when boiling add the
l~.. % H.
taking care not to get in a bit of the
bitter white pith, then the lobes of lem
on, cut in thin slices, and the ginger.
Cook slowly for several hours until
tender, then add a sprinkling of rafsfns.
cook until the raisins are puffed, then
pour in steriliZed cans and seal.
couple of fresh peach leaves added t|
the sirup while cooking give fine green
color to the preserves. but should be
removed before putting in the jars.
Should you prefer the old-fashioned
preserves, here are directions for their
making: Peel and core the citron, cut
into strips and cut the edges. Soak
over night in strongly salted water. In
the morning soak in clear cold water.
changing until freshened. Parboil 10
minutes in water with a teaspoonful of
powdered alum. Drain and weigh. To
every four pounds of fruit allow three
pound of sugar, lemon, an ounce OF
preserved or candied ginger or an ounce
of green ginger root boiled in pint OF
water until its flavor has been extract
ed In this case use the water in which
the root was cooked as well as the
ginger Make a sirup. allowing pint
of water to each pound of sugar. Boil
and skim, then add the citron, cooking
gently until clear and tender. Drain
the fruit from the sirup and put on
plates to harden.
In the morning cut the lemon in thin
slices and cook in water to cover until
tender. Put the sirup on to boil, adding
the lemon and water. il not bitter, the
sliced ginger and the citron. Cook un-
I'll thoroly heated and turn into jars
and seal. Raisins seeded and cooked
In the sirup may be added If desired.
A house liz a thing of four walls;
home is what a woman makes st. 1t
ie that last indefinable touch of the
housewife, which transforms house
into a home. Everything the woman
does in improving her home means
ease, comfort and enjoyment to her en-
tire family. Little things are of much
Importance; things which seem trivial
at the time, but vhich assume large
proportions when neglected.